Sieve Tests and Fineness Modulus of Granulated Sugar

Granulated Sugar A. R. N E E S 1 The users of sugar, especially the commercial users, are making increased demands for sugars of various types based on grain size. Some candy makers want coarse sugar because it handles bet ter in their kettles, bakers want fine sugar because it creams more easily in cake batter, and many housewives want an intermediate size which is neither coarse nor fine. If the sugar manufacturers are to supply sugar to meet these demands, it is necessary to have a standardized method for determining the grain size, and to set up specifications for the various typos. It is also necessary to decide on the types which most nearly meet various market demands and to produce these types as standard products. It is highly desirable, though perhaps a bit idealistic, tha t the s tandard types be produced by all manufacturers so that a uniform product is available everywhere.