How is brown sugar made?
Brown sugar - Wikipedia, the free encyclopedia
** Brown sugar **
From Wikipedia, the free encyclopedia
Jump to: navigation, search
This article is about the sugar product. For other uses, see Brown sugar
Brown sugar crystals
*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, or it is produced by the addition of molasses to refined white
sugar (so-called Molasses Sugar).
Brown sugar contains from 3.5% molasses (*light brown sugar*) to 6.5%
molasses (*dark brown sugar*) based on total volume.^ Based on total
weight, *regular brown sugar* contains up to 10% molasses.^ The product
is naturally moist from the hygroscopic nature of the molasses and is often
labelled as "soft." The product may undergo processing to give a product
that flows better for industrial handling. The addition of dyes and/or
other chemicals may be permitted in some areas or for industrial products.
Particle size is variable but generally less than granulated white sugar.
Products for industrial use (e.g., the industrial production of cakes) may
be based on caster sugar which has crystals of approximately 0.35 mm.
Look up /*brown sugar*/ in Wiktionary, the free dictionary.
· 1 Production
· 2 History
· 3 Natural brown sugar
· 4 Culinary considerations
· 5 Nutritional value
· 6 See also
· 7 References
Brown sugar is often produced by adding cane molasses to completely refined
white sugar crystals to more carefully control the ratio of molasses to
sugar crystals and to reduce manufacturing costs.^ This also allows the
production of brown sugars to be based predominantly on beet sugar. Brown
© 2005-2019 HaveYourSay.org