Sugar and sweeteners

Customised technologies for sugar grinding

Due to their variety, different sweeteners need to be processed in very different ways. The requirements placed on the size reduction technology range from high throughput rates for sugar and uniform particle sizes for sugar blends to sugar conditioning for storage-stable icing sugar.

Over and above this, monosaccharides and polysaccharides such as dextrose, glucose, saccharose, maltose, galactose and fructose with particle sizes < 200µm harbour a high explosion risk, so that the machines and systems need to be laid out as defined in international directives and standards to be explosion-protected.

Sugar

Grinding and pulverising across the entire range from coarse to fine. Effective and efficient.

As a generic term, sugar has many shapes and applications. Granulated sugar, icing sugar, caster sugar, ultrafine sugar or instant sugar are just a few examples.

Your advantages at a glance:

Finenesses from 10 to 300 µm
Sharp top cuts
Explosion protection as defined in ATEX Directives
Constant process operation thanks to temperature and moisture control
Low-dust production
High throughput rates
Compact, space-saving installation
Low energy consumption

Compaction

In order to extend the application range of household sugar, the Kompaktor® models of Hosokawa Alpine AG are designed to mechanically increase the particle size in processes such as compaction and granulation. The particle size in the production of coarse sugar is usually between 1.5 and 5.0 mm. Final applications with this particle size, for example, are the use of sugar to sprinkle on cakes as decoration, baked goods and pastries.

The compaction process makes it easier to handle sugar. Smooth transport as well as precise dosing and increased storage capacities are the advantages in sugar processing.

Final applications

Confectionery

Sauces, Dips, Dressings

Granulated sugar

Beverages

Icing sugar

Compacted sugar

Download brochure

Brochure Sugarplex SX

Download

Brochure Sugar Conditioning

Download

Production process

Sugar grinding systems

Configured according to your requirements

Do you have individual requirements for your sugar grinding system, e.g. an even higher fineness? Then contact us! Together we will find the solution that best suits you and your sugar production.

Shelf-stable icing sugar

produced with one single system

Freshly ground sugar is amorphous, absorbs moisture easily and tends to form deposits. Conventional processes require additives or mixers which are not only space-, time- and maintenance-intensive, but are also tied to a batch-based production.

The demand for a simplified and flexible process to produce shelf-stable sugar by means of complete recrystallisation is increasing all the time. Hosokawa Alpine faced this challenge and with the Sugarplex Flow, presents the solution: by means of the innovative process management during grinding, parameters such as defined moisture, precise temperature control and optimised residence time are perfectly coordinated with one another. The crushed, amorphous sugar crystals can be brought into a stable shape in a controlled manner.

The product exits the mill completely recrystallised and with a high storage stability – without the tendency to form deposits.

Revolutionize your production with the Sugarplex Flow:

Complete recrystallisation inside the mill saves space and reduces the number of process steps
Shelf-stable icing sugar without the need for additives
Top quality in the storage and production of confectionary
Flexible and reliable process as the result of continuous operation

Discover all details about Sugarplex Flow