Demerara Sugar

A partially refined cane sugar with characteristic large amber crystals, mild molasses notes, and a crunchy texture. Approximately 96 to 98 percent sucrose with the balance composed of molasses, mineral salts, and trace organic compounds from the original cane.

Light amber to golden-brown large crystal, typically 1 to 3 mm. Coarser, less moist, and lighter in molasses character than Muscovado, with a clean caramel sweetness rather than the deep, bitter-noted profile of darker raw sugars.

We supply food-grade Demerara Sugar from manufacturers in China and major cane-producing regions holding ISO, Halal, Kosher and other certifications relevant to the product and production. Organic and Fair-Trade certified grades are available on request.

Common market grades include Light Demerara (golden, mild molasses, 96 to 98 percent sucrose), Standard Demerara (medium amber, classic profile), and Dark Demerara (closer to light Muscovado in flavor). Specialty origin grades from Guyana, Mauritius, and Brazil are available for premium positioning.

Bulk and reduced-MOQ shipments. Batch-level COA covering sucrose content, moisture, color, ash, sulphur dioxide, and microbiology.

Demerara Sugar takes its name from the Demerara region of Guyana, where the characteristic large-crystal partially-refined cane sugar was first produced for export in the 18th and 19th centuries. The Demerara name today designates a sugar style rather than an origin, with Mauritius, Brazil, and Caribbean producers all supplying commercial Demerara to global markets.

Production is by single-stage centrifuging of partially-refined cane massecuite, retaining a controlled molasses film on the crystal surface. The result is a sucrose crystal with intact native molasses character, distinct from refined white sugar (which removes molasses entirely) and from Muscovado (which retains far more molasses by either skipping centrifugation or by re-coating refined crystals with molasses).

Recognized as a permitted food ingredient by the U.S. FDA, the European Food Safety Authority, and equivalent regulatory bodies. No Acceptable Daily Intake is assigned.

Caloric value is 4 kcal per gram, the same as refined sucrose. The trace mineral content from the retained molasses contributes negligibly to nutritional value but supports clean-label and minimally-processed positioning.

The commercial value over refined white sugar is sensory and positional: the amber color, mild molasses notes, and large crystal create finished-product cues that consumers associate with premium baked goods, specialty coffee, and minimally-processed real-food category messaging.

• Coffee and tea tabletop sweetener; signature in espresso culture and specialty coffee service
• Crunchy sugar topping on muffins, scones, shortbread, and streusel
• Crème brûlée and dessert caramelization; large crystal supports even brûlée crust
• Premium baked goods including oatmeal cookies, sticky buns, and bran muffins
• Rum cocktails, old-fashioned cocktails, and signature simple syrups
• Barbecue rubs, glazes, and meat marinades
• Granola, muesli, and breakfast cereal sweetening
• Premium ice cream and dessert toppings
• Health-positioned reduced-refinement sucrose alternatives to white sugar