Icing sugar from raw cane sugar

EAN-Code: 4024297340454

The raw cane sugar used to make icing sugar is sourced from organic sugar plantations. Processing takes place in a special sugar mill in Germany. Here, it is ground very finely which gives it its light colour.


In cooperation with myclimate, we compensate for all CO2 emissions generated during the production and transport of this product. Find out more about the sponsored climate protection project at www.myclimate.org by entering the tracking number 01-19-768135.


Nothing but the best: We only use organic ingredients of highest quality in our products.

Valuable ingredients:

Raw cane sugar*

Folding carton, 200g
Packaging material:
Paper, Plastic
Storage advice:
Absorbs moisture, so store in a cool, dry place.
Origin of the raw material:
Argentina, Brazil, Paraguay, Colombia
  • Myclimate

beyond organic:

  • High-quality Demeter ingredients, processed naturally
  • Climate-neutral product
  • Without auxiliary agents or additives

Average nutritional value & analysis results per 100 g:

1.668 kJ / 398 kcal
of which saturates
0,0 g
0,0 g
of which sugars
99,6 g
99,6 g
0,0 g
0,00 g

Dietary advice/Features:

  • crudités
  • vegan
  • vegetarian


  • Egg
  • Peanut
  • Fish
  • Gluten
  • Crustaceans
  • Lupines
  • Milk
  • Nuts
  • Celery
  • Mustard
  • Sesame Seeds
  • Soybeans
  • SO2
  • Molluscs

Allergy information:

  • not contained
  • traces possible
  • contained


Raw cane sugar is cultivated by farmers working organically in Brazil or also India. The climatic conditions in South and Central America and India are ideal for the cultivation of sugar cane. Since sugar cane has to be processed immediately after harvesting, NATURATA sources its raw material from the region with sugar mills capable of producing the relevant sugar type. After harvesting, the sugar cane is stripped of leaves, chopped, crushed several times between simple rollers and the juice extracted. The plant fibre is filtered off. After cleaning, the juice is merely thickened in a vacuum at low temperature. A few unrefined sugar crystals are added to the heavily concentrated juice, so that the sugar crystallises out. When the sugar crystals attain a certain size, they are centrifuged from the rest of the concentrated juice, dried, sieved and packaged. The molasses content is therefore lower than in SUCANAT whole cane sugar. The smaller crystals and paler colour in comparison with DEMERARA are due to longer processing. Raw cane sugar is ground finely to make icing sugar.

Tips for preparation

Icing sugar is ideal for sprinkling on desserts, cakes and biscuits, for icing and sponge cake bases.