page_title: Sugarloaf
section_title: Grades
hierarchical_section_title: Sugarloaf / Grades
caption_attribution_description: Zuckerhüte, Zucker-Museum Berlin
context_page_description: A sugarloaf was the usual form in which refined sugar was produced and sold until the late 19th century, when granulated and cube sugars were introduced. A tall cone with a rounded top was the end product of a process in which dark molasses, a rich raw sugar that was imported from sugar-growing regions such as the Caribbean and Brazil, was refined into white sugar.
context_section_description: The molds, and so the sugarloaves, varied in size considerably: the larger the loaf the lower the grade of sugar. The grade determined the price, though loaves were sold by weight and the sugar refiner was taxed on the weight of sugar sold. When a new batch of raw sugar was refined, the best sugar came from the first boiling. After that, the waste and trimmings from the first boiling were returned to the beginning of the process and mixed with further raw sugar for the second boiling, and, as this was repeated to the end of the batch, subsequent boilings reduced slightly in quality. The finest of the loaves—maybe 5 inches (13 cm) dia and 5 inches (13 cm) high—were extremely expensive owing to the prolonged repeating of the whitening process, as were the somewhat larger double refined loaves from the first few boilings. Lower grades of sugar were more difficult to crystallize and so larger molds were used—usually 10–14 inches (25–36 cm) in diameter and up to about 30 inches (76 cm) high—with loaves weighing up to 35 pounds (16 kg). The lowest standard refined grades were called bastards, though an even lower grade was often produced from the filtration scums, usually by a scum-boiler at his own separate premises.
  Households bought their white sugar in tall, conical loaves, from which pieces were broken off with special iron sugar-cutters (sugar nips). Shaped something like very large heavy pliers with sharp blades attached to the cutting sides, these cutters had to be strong and tough, because the loaves were large, about 14 inches (36 cm) in diameter at the base, and 3 feet (0.91 m) [15th century]...In those days, sugar was used with great care, and one loaf lasted a long time. The weight would probably have been about 30 pounds (14 kg). Later, the weight of a loaf varied from 5 to 35 pounds (2.3 to 15.9 kg), according to the moulds used by any one refinery. A common size was 14 pounds (6.4 kg), but the finest sugar from Madeira came in small loaves of only 3 to 4 pounds (1.4 to 1.8 kg) in weight...Up till late Victorian times household sugar remained very little changed and sugar loaves were still common and continued so until well into the twentieth century...
  — Elizabeth David, English Bread and Yeast Cookery
caption: Sugar loaves of various sizes, on display in Berlin's Sugar Museum
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