The main difference between the two is that the grain size of soft sugar is smaller, generally less than 0.3 mm, and uniform; In addition, after honey separation, add1.5 ~ 2.5% (calculated by solid content) of sugar to convert syrup or refined starch syrup, and keep 0.8 ~1.6% of water, and transport it in the spiral conveying tank while stirring to make it evenly mixed; Finally, the moisture and temperature are adjusted to the specified requirements by the sugar dryer, and then bagged and sealed. Because soft sugar contains a certain amount of invert syrup (containing fructose), it tastes sweet and absorbs moisture, so it can keep the soft state and luster of sugar. However, because of the high moisture content of soft white sugar (relative to sugar), it is not suitable for long-term storage In arid areas and seasons, soft sugar is easy to dehydrate and agglomerate, which is not conducive to convenient eating. Once the soft sugar is dehydrated and caked, it should not be broken by mechanical method. At that time, the caked white sugar can be placed in a certain temperature and humidity condition (for example, in a bowl, in a steamer, heated by hot water steam without naked flame), and it won't take too long for the white sugar to absorb moisture and loosen itself. After that, if the sugar is placed in a closed jar, it can be kept loose.