Tate & Lyle Fairtrade White Sugar Cubes 10x500g

PURE CANE CUBES THAT DISSOLVE CLEANLY IN A HOT CUP: Each cube is pressed from refined white cane sugar and nothing else, so the taste is clean and the sweetness lands the same way every time. Drop one into tea, coffee or hot chocolate and it breaks down in seconds without clouding the cup or leaving grit at the bottom. Because a cube is a fixed portion, you sweeten by the cube rather than by guesswork with a spoon. Tate & Lyle brought the sugar cube to Britain, and the idea still holds. MADE FOR TEA DRINKERS, HOSTS AND BUSY COFFEE COUNTERS: If you take sugar in a hot drink, cubes are tidier than a bag and far easier to judge than a spoon. Set a bowl on the table and guests help themselves, one cube or two, with no loose crystals spilled on the cloth. Cafes, offices, meeting rooms and hotel breakfast trays reach for them for exactly the same reason. Bartenders use them too, muddling a lump into an old fashioned. Sugar lumps do a job a loose bag simply cannot. TEN SEALED 500G BAGS, FIVE KILOS IN RETAIL UNITS: A wholesale case of ten half kilo bags, which is how hotels, offices, tea rooms and village halls tend to buy them. Nine bags stay sealed while you work through the first, so nothing sits open absorbing damp air, and each bag is light enough to keep in a drawer beside the kettle. Henry Tate bought the rights to the technology that brought the cube to the UK in 1875. Bulk quantity without one unwieldy sack to store. PAIRS WITH FAR MORE THAN A CUP OF TEA: Stir a cube into black coffee, espresso or hot chocolate, or crush one over grapefruit and stewed rhubarb. Muddle a lump with bitters and orange for an old fashioned, rub one over a lemon to lift the oils for a punch, or drop one into a glass of prosecco. In the kitchen they dissolve into syrups, the poaching liquid for pears, and marinades, and they weigh out neatly for jam and custard. One bag covers the teapot and the cocktail shaker. REFINED IN LONDON BY A ROYAL WARRANT HOLDER: One ingredient, pure cane sugar, with no additives and nothing artificial in the bag. Tate & Lyle first produced cane sugar at its London refinery in 1878 and has been refining there ever since, which is where more than 140 years of experience comes from. The company made its name as a pioneer of the sugar cube, and safety, quality and environmental care are managed right across the supply chain. A small thing, done properly for a long time.