Editing Sucrose (section)

====Culinary sugars====
[[File:Raw sugar closeup.jpg|thumb|Grainy raw sugar]]

=====Mill white=====
Mill white, also called plantation white, crystal sugar or superior sugar is produced from raw sugar. It is exposed to [[sulfur dioxide]] during the production to reduce the concentration of color compounds and helps prevent further color development during the crystallization process. Although common to sugarcane-growing areas, this product does not store or ship well. After a few weeks, its impurities tend to promote discoloration and clumping; therefore this type of sugar is generally limited to local consumption.<ref>{{cite book | author = Steindl, Roderick | date = 2005 | title = Syrup Clarification for Plantation White Sugar to meet New Quality Standards | editor = Hogarth, DM | publisher = Proceedings of the XXV Congress of International Society of Sugar Cane Technologists | pages = 106–16 | location = Guatemala, Guatemala City | url = https://eprints.qut.edu.au/4888/1/4888_1.pdf | url-status = live | archive-url = https://web.archive.org/web/20130810042657/https://eprints.qut.edu.au/4888/1/4888_1.pdf | archive-date = 2013-08-10 }}</ref>

=====Blanco directo=====
Blanco directo, a white sugar common in India and other south Asian countries, is produced by precipitating many impurities out of cane juice using [[phosphoric acid]] and [[calcium hydroxide]], similar to the [[carbonatation]] technique used in beet sugar refining. Blanco directo is more pure than mill white sugar, but less pure than white refined.

=====White refined=====
{{See also|White sugar}}
White refined is the most common form of sugar in North America and Europe. Refined sugar is made by dissolving and purifying raw sugar using [[phosphoric acid]] similar to the method used for blanco directo, a [[carbonatation]] process involving calcium hydroxide and carbon dioxide, or by various filtration strategies. It is then further purified by filtration through a bed of [[activated carbon]] or [[bone char]]. Beet sugar refineries produce refined white sugar directly without an intermediate raw stage.{{Clarify|date=February 2010}}

White refined sugar is typically sold as '''''granulated sugar''''', which has been dried to prevent clumping and comes in various crystal sizes for home and industrial use:
[[Image:Sucre blanc cassonade complet rapadura.jpg|thumb|Sugars; clockwise from top left: Refined, unrefined, brown, unprocessed cane]]
* {{Anchor|Coarse-grain}}'''Coarse-grain''', such as ''sanding sugar'' (also called "pearl sugar", "decorating sugar", ''nibbed sugar'' or ''sugar nibs'') is a coarse grain sugar used to add sparkle and flavor atop baked goods and candies. Its large reflective crystals will not dissolve when subjected to heat.
* '''Granulated''', familiar as table sugar, with a grain size about 0.5&nbsp;mm across.<ref name="tryengineering">[https://www.tryengineering.org/lessons/sugarnano.pdf Sugar Crystal Challenge] {{webarchive|url=https://web.archive.org/web/20130508221320/https://www.tryengineering.org/lessons/sugarnano.pdf |date=2013-05-08 }}. IEEE</ref> "[[Sugar cube]]s" are lumps for convenient consumption produced by mixing granulated sugar with sugar syrup.
* {{Anchor|Caster}}'''Caster''' (0.35&nbsp;mm),<ref name="tryengineering" /> a very fine sugar in Britain and other Commonwealth countries, so-named because the grains are small enough to fit through a [[sugar caster]] which is a small vessel with a perforated top, from which to sprinkle sugar at table.<ref name="OED">"castor, n.2." OED Online. Oxford University Press, June 2017. Web. 25 July 2017. It says castor is a misspelling that is now the preferred spelling.</ref> Commonly used in baking and mixed drinks, it is sold as '''"superfine"''' sugar in the United States. Because of its fineness, it dissolves faster than regular white sugar and is especially useful in meringues and cold liquids. Caster sugar can be prepared at home by grinding granulated sugar for a couple of minutes in a mortar or food processor.
* '''[[Powdered sugar|Powdered]]''', ''10X sugar,'' ''confectioner's sugar'' (0.060&nbsp;mm), or ''icing sugar'' (0.024&nbsp;mm), produced by grinding sugar to a fine powder. The manufacturer may add a small amount of [[anticaking agent]] to prevent clumping&nbsp;— either [[corn starch]] (1% to 3%) or tri-[[calcium phosphate]].

[[File:Sa brownsugar.jpg|thumb|Brown sugar crystals]]
'''[[Brown sugar]]''' comes either from the late stages of cane sugar refining, when sugar forms fine crystals with significant molasses content, or from coating white refined sugar with a cane molasses syrup (blackstrap molasses). Brown sugar's color and taste become stronger with increasing molasses content, as do its moisture-retaining properties. Brown sugars also tend to harden if exposed to the atmosphere, although proper handling can reverse this.