The specifications of sugar temperature for bulk storage have placed increasing emphasis on the process of sugar drying. This paper provides information on the aspects of temperature control of sugar from the dryer and also on the problem of temperature regain under high ambient temperatures. Based on experimental observations, a simple method of calculating dry sugar temperature is suggested. While this requires one assumption of an air temperature, it provides a means of assessing the effect of change of dryer parameters. It indicated that the addition of water to fugal sugar, within limits, will lower sugar temperature by a degree which depends on the air to sugar ratio of the dryer. These results are of assistance both in design and in process management.