brown sugar

brown sugar

Brown sugar is one of the sugar types used for food preparation.

Brown sugar Turbinado is a raw sugar which has been partially processed, removing some of the surface molasses. It is a blond color with a mild brown sugar flavor and is often used in tea.

Brown sugar (light and dark) consists of sugar crystals coated in a molasses syrup with natural flavor and color. Many sugar refiners produce borwn sugar by boiling a special molasses syrup until brown sugar crystals form. A centrifuge spins the crystals dry. Some of the syrup remains giving the brown sugar its brown color and molasses flavor. Other manufacturers produce brown sugar by blending a special molasses syrup with white sugar crystals. Dark brown sugar has more color and a stronger molasses flavor than light brown sugar. Lighter types are generally used in baking and making butterscotch, condiments and glazes. Dark brown sugar has a rich flavor that is good for gingerbread, mincemeat, baked beans, plum pudding and other full flavored foods.

Brown sugar Muscovado or Barbados sugar: Muscovado brown sugar, a British specialty brown sugar, is very dark brown and has a particularly strong molasses flavor. The crystals are slightly coarser and stickier in texture than "regular" brown sugar.

Brown sugar Free Flowing : this sugar is fine, powder-like brown sugar that is less moist than "regular" brown sugar. Since it is less moist it does not lump and is free-flowing like granulated white sugar.

Brown sugar Demerara sugar: popular in England, Demerara brown sugar is a light brown sugar with large golden crystals which are slightly sticky. It is often used in tea, coffee or on top of hot cereals.