Brown sugar: Difference between revisions
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[[file | [[file:Brown_sugar_examples.JPG|thumb|230px|right|Brown sugar examples: Muscovado (top), dark brown (left), light brown (right)]] | ||
Brown sugar is a [[sucrose]] sugar product with a distinctive brown color due to the presence of [[molasses]]. It is either an unrefined or partially refined soft sugar consisting of sugar crystals with some residual molasses content (natural brown sugar), or it is produced by the addition of molasses to refined white sugar (commercial brown sugar). It is spun in a centrifuge to remove the molasses. | Brown sugar is a [[sucrose]] sugar product with a distinctive brown color due to the presence of [[molasses]]. It is either an unrefined or partially refined soft sugar consisting of sugar crystals with some residual molasses content (natural brown sugar), or it is produced by the addition of molasses to refined white sugar (commercial brown sugar). It is spun in a centrifuge to remove the molasses. | ||
Revision as of 21:12, 7 October 2017
Brown sugar is a sucrose sugar product with a distinctive brown color due to the presence of molasses. It is either an unrefined or partially refined soft sugar consisting of sugar crystals with some residual molasses content (natural brown sugar), or it is produced by the addition of molasses to refined white sugar (commercial brown sugar). It is spun in a centrifuge to remove the molasses.
Many forms of brown sugar exist based on the extent of molasses removed. Many names are regional and overlap in style.
Some natural brown sugars have particular names and characteristics, and are sold as turbinado, demerara or raw sugar if they have been centrifuged to a large degree. Brown sugars that have been only mildly centrifuged or unrefined (non-centrifuged) retain a much higher degree of molasses and are called various names across the globe according to their country of origin: e.g. panela, rapadura, jaggery, muscovado, piloncillo, etc.