Cube sugar, also called half of sugar, white sugar,its feature is quality of pure, white and glossy, candy bars complete edges and corners, a proper solid and firm, not easy to fracture, but quickly dissolved in water, clearer transparent solution. Its physicochemical composition and refined sugar are basically the same, density 0.95 ~ 1.04, porosity 0.40 ~ 0.35. It is packed in moisture-proof cartons of 100 pieces, with a net weight of 500g or 454g (a pound).

Traditional  sugar cube maker are compressed into sections.it is the main part of a horizontal cylindrical drum, on the surface of the circumference of a circle that it side-by-side with many columns (usually 24 column) runner mold and each mold has more than 10 square hole. The drum spins at about 10 revolutions per minute. Good wet sugar after shock hopper fall into the square hole at the top of the drum, the drum rotation, be outward from the center of the head pressure, gradually form a square. They were pushed out of the hole when they rotated to the bottom and landed on the conveyor belt. The method is also known as adant or Hersey, which is hard and angular.
 
Now,Improved methods of production. It adopt modern consolidation technique, which uses high frequency vibration to make the crystal grain of sugar into a uniform and strong square. In this method, the sugar has better gloss (due to the grain on the surface will not be crushed), intergranular pore uniformity, high porosity, dissolved faster. This machine is similar to belt conveyor, running continuously. Using the electric vibrator to produce the high frequency vibrations in the horizontal direction of the mould, the wet granulated sugar is placed in the small box, and it is tightly packed and bonded to the square. Later, a vertical vibration and die from another vibrator are used to remove the sugar from the mold and remove the sugar from the conveyor belt. After the moulds are unloaded, it is sprayed with hot water and hot air to dry. This approach is more suitable for mass production.