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Soft brown sugar
Soft brown sugar





The flavor is overpowering for use in coffee but is sometimes called for in gingersnap recipes. (Muscovado doesn’t get spun in a centrifuge.) This leaves more plant material in the sugar, resulting in a very strong molasses taste and a sticky consistency. Barbados sugar), from Britain, is the darkest of them all and made by allowing the sugar crystals to dry under low heat, sometimes in the sun. Both Demerara and turbinado are good for sweetening coffee and tea. Turbinado, he says, contains hints of honey. Edouard Rollet, cofounder of Alter Eco, a fair-trade food imports company that sells sugars, describes Demerara as having a mild molasses flavor. To make them, the molasses-rich crystals are spun in a centrifuge to dry them, as well as to remove excess plant material, leaving a coarse granule that’s lighter brown or tan in color. The process works like this: The sweet cane juice is extracted, then boiled until all the water evaporates, leaving molasses-rich crystals behind.ĭemerara sugar, popular in Britain, and turbinado sugar-both of which are often referred to as “raw sugar” in the United States-are very similar to one another in color and texture. Typically, brown sugar is made from sugarcane, rather than from beets (which are sometimes used to make white sugar). The differences between various brown sugars lie, primarily, in how much molasses each contains.

soft brown sugar

What’s the difference between the various types of brown sugar (light, dark, Demerara, turbinado, and muscovado)?Īll brown sugars are sugar crystals that contain molasses, a dark syrup that’s a by-product of sugar refining, says Melanie Miller, vice president of public relations for the Sugar Association.







Soft brown sugar