The sugar cane used to make the sugar is cultivated in tropical and subtropical climates. An interesting fact is that when harvesting, they only cut off the shaft of the plant without removing it from the soil, allowing it to re-grow with no need to re-plant the canes - therefore, it’s a renewable source of sugar. Not only does this make cane sugar production more economically viable, it is also more environmentally friendly.
Cane sugar is produced from the sap of the fleshly stalks of the sugar canes without using any additives in the process. During the process, the fine, crystalline sugar and the molasses (this byproduct is later used in rum production) are separated, yet some of the colorants are retained in the sugar crystals, which lend a unique, pleasant color to the sugar. As more colorants are retained in the sugar, it has a more characteristic flavor and aroma.
The uniqueness of dark brown cane sugar is that thanks to its gentle processing, the end product contains a higher than average amount of molasses, as evidenced in its darker color and caramel-like aroma.
Chemically speaking, just like sucrose, cane sugar is also saccharine (a carbohydrate consisting of double sugar molecules) therefore it is not recommended for those who must pay attention to their sugar intake. However, it is a natural substance free of impurities and artificial colorings and is a better choice for everyone.
It can be used the same way as sucrose, in foods, drinks, for baking, cooking or making cold dishes. It has a more characteristic, milder flavor and fragrance, adding a unique aroma to dishes. It is particularly recommended to replace sucrose with cane sugar in recipes in which the flavor of sugar has a special importance (meringues, creams, caramel).
It can be used in the same amounts as granulated sugar.
Ingredients: cane sugar*
Nutritional value (per 100 g):
||1647 kJ / 388 kcal
|- of which saturated:
|- of which sugar:
Keep in a cold, dry place!
Country of origin: United Kingdom