Hot hot water is the best thing to get sugar, most syrups, honey...If it's your dry side and you don't want to bring in water (water will up your risk with the bagging side of sugars, I'd stay away from it for routine cleaning if possible) then you will want dust collectors for your combustible dust and soft bristle brushes for your line/conveyers. Make sure they are correctly controlled (for example not food contact color coded and not floor color coded..) and kept to whatever standards you have for cleaning utensils.
If you CAN'T or don't want to go dust collectors, you will need to add deep cleaning of the entire room to whatever level keeps your dust buildup below combustible dust standard for sugar (it's been like 12 years, but I want to say around 1/3 inch? LOOK IT UP THOUGH).
Edit: Why are the brushes you use now not effective? Is the room especially humid?
Edited by TimG, Yesterday, 04:34 PM.