Back قالب السكر Arabic Sucre de pa Catalan Homole cukru Czech Sukkertop Danish Zuckerhut (Zucker) German Pan de azúcar (alimento) Spanish Azukre-ogi Basque کلهقند Persian Sokeritoppa Finnish Pain de sucre (sucre) French
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,[1] was refined into white sugar.
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