As a newbie I've been looking around at molasses and white I have learned about the different types and their associated flavors I have had difficulty tracking down the best to use. While I know that most fluid molasses can be used as long as it doesn't have compounds like proprionic acid or other additives... I've been at a loss for good sourcing and haven't found any convenient charts or collections on posts for the question.
I know there are of course local options, variance between countries/states/local cane production facilities, but is it possible someone has a list/we can compile one of known good molasses and any specifics noticed about them? I feel it may be helpful for a newbie like me and others who may stumble across it.
Regards,
