Sugar (sucrose) is the most fundamental sweetener in confectionery, used in virtually every product — from caramel and fondant to cookies and chocolate. GOST 21-94 and DSTU 4623-2006 establish quality requirements for granulated white sugar.Discover more about sugar standards and applications — in the articles below.
DSTU 4623-2006 “White sugar” is the Ukrainian national standard for white (refined) sugar produced from sugar beet. This standard establishes the classification, quality requirements, testing… Read More »DSTU 4623-2006 White Sugar
GOST 21-94 “Granulated Sugar” is an interstate standard that applies to granulated sugar — a food product consisting of sucrose in the form of individual… Read More »GOST 21-94 Granulated Sugar