>I don’t know if I got you right, but VHP sugar has lower sucrose content.
I don't know if I got it right :) because I thought Brazilian VHP sugar has guaranteed 99.4% sucrose content- raw.
>"Brazil was also the inventor of VHP raw sugar, a raw sugar product with a minimum sucrose content of 99.4%"
> http://www.sugar-of-brazil.com/sugar-making-purchasing.html
Bill Hesbach
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