First you need to tell what is molasses… Its other name is. In fact, this is everything that is contained in sugarcane juice, except for itself. If you remove it from sugar completely, you get refined sugar. If you leave this or that amount, you get one of dozens of types brown sahara.
Demerara
For example, let’s take sugar demerara, found on store shelves more often than the rest of the sugar exotic. It got its name from the British colony in what is now known as. It was from there that for many years cane sugar was obtained – and although now the lion’s share of British sugar is produced on the island, the name remains. Sugar crystals are hard, relatively large, golden brown (more often brown than golden).
It should be noted that it was with the beginning of the history of counterfeiting sugar, and this counterfeit was dictated by the best intentions. In the XNUMXth century rafinated sugar was valued significantly higher than brown, that is, brown sugar. And the reason for this was the imperfection of production: sugar was produced so clumsy that it was difficult to eat it without serious purification. So it was purified from molasses to full whiteness and unalloyed sweetness, leaving brown sugar for those who are poorer. Meanwhile, consumers were already then able to reason that a certain shade makes sugar tastier. The producers went to meet them, as usual, and it happened in the middle of the nineteenth century. The sugar continued to be refined, but the resulting pieces of refined sugar were colored – a little, only on top. And they sold it as (by the way, this continues to this day).
The production of such sugar grew gradually, but inexorably, and in 1912 the sugar refiners of that very same got to the Court with a claim. They demanded that the word be registered as a trademark, and only for natural cane sugar, produced you understand where, and strictly by evaporation of incompletely refined cane juice. The court considered the case and concluded that the word is in the public domain and denotes any brown sugar in principle. That is, he refused the claim.
Perhaps this was one of the most liberal court decisions of all times and peoples, but since then, merchants, producers and consumers have been forced to figure out for themselves who is right and who is wrong. Many brands abandon the name altogether or partially, selling their sugar as “raw,” “golden,” “light brown,” and so on.
Muscovado
Another incomprehensible name – muscovado… Traditionally this was the name of the dirtiest sugar. It was obtained during the first boiling of sugarcane juice, and then transported for further purification to sugar factories in. A lot of sugar was produced on the island, and therefore it was also called “”. Today it has become much cleaner – and tastier. However, it still contains huge amounts of molasses. It is enough to open an airtight package of such sugar to make sure of its authenticity – it is small, sticky and noticeably moist. Currently it is produced in two types, dark and light. Both the one and the other smell stupefying, but dark – more intense.
Turbinado
Occasionally you can find sugar with the name turbinado… In taste, appearance and chemical composition, it is very close to sugar, but it is produced in a completely different way. Raw sugar is processed by steam, that is, a turbine (hence the name). Thus, a significant part is removed from the surface of the sugar crystals, and therefore the crystals are dry, large and free-flowing. The color of the turbinado varies from light brown to slightly golden, depending on how much it is turned on the turbine. It is clear that such production does not require and does not use any chemical reagents, and therefore it is marketed as environmentally friendly, bio and so on. Most turbinado in the world is produced in, namely, on, and therefore its second name is Hawaiian sugar.
Molasses sugar
The greatest rarity in the world of sugar is soft molasses sugar, or . The probability of buying it tends to zero, but just in case – it is in fact almost black, and also wet to the touch. Both because of the ultra-high content. Obviously, in the production process of this species (and even in the cultivation of reeds for it), no chemicals, even supposedly harmful to the human body, cannot be used – therefore, they make it little, and it is expensive. However, only a very special lover will like its taste. Therefore, a surplus of anything, even such a beautiful thing as, is already a disadvantage.