Soft sugar is made by blending carefully sieved granulated sugar with a specific invert sugar syrup.

Basic properties of soft sugar:

  • Made by carefully mixing granulated sugar with a specific particle size and invert sugar syrup.
  • A larger particle size or a higher dose of invert sugar syrup results in a thicker syrup layer and a 'fattier' character.
  • Sugar syrup and caramel are added to yellow and brown soft sugars (to enhance colour and flavour).
  • All soft sugars have been free of E numbers since June 2019.

Functional advantages of soft sugar:

  • The end product browns faster during baking, improving flavour and colour (due to the Maillard reaction caused by the invert sugar).
  • The end product stays fresh longer and has an extended shelf life.
  • Highly suitable for creating a characteristic, tasty sugar layer (for instance on Chelsea buns).
  • White soft sugar dissolves quicker in dough (compared to granulated sugar).
  • The caramel and sugar syrup in the brown soft sugar add a characteristic, delicious flavour and a nice colour to baking products and sauces.

Range of soft sugars:​


Sucrose (%)

Invert sugar (%)

Average particle size (mm)

Colour (IE)



0.5 - 1.6

0.2 - 0.4

10 - 200



1.5 - 2.5

0.2 - 0.4

4500 - 8000



1 - 2

0.5 - 0.9

15000 - 30000

Dark Special


1 - 2

0.5 - 0.9

20000 - 35000

Baker’s crystal


1.5 - 3.0

0.35 - 0.45



Brown colouring

Better flavour:
fuller, caramelly





Treacle waffle

Spiced biscuits


Sponge cake



Chelsea buns










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