Composition and properties of sugarcane
Composition and properties of sugarcane way of Industrial and storage of sugar cane, refined sugar and raw sugar

Composition and properties of sugarcane  for the production of cane sugar or so-called brown sugar. Partially refined sugar retains much of the nutrients of the raw, but the sucrose content is identical to that of white sugar.

Her crystals resemble those of white sugar, but are larger and their color ranging from honey to brown. The more dark it is, the stronger the flavor of molasses. However, raw sugar is preferable, but this type has an advantage – dissolve much faster. Colored refined sugar is fine as sand.

Most often lumpy and packaging reads “delicacy”. Not always, however, you find the qualities of the product only in appearance. So in a sea of ​​various size, color and flavor crystals, stand several types of cane sugar, which are usually written on the packaging.

Demerara is probably the most common variety of brown sugar. It has a light golden color, and its crystals are slightly larger than those of white sugar. The most common is partially refined, but at its processing are not used chemical substances, but natural methods.

Therefore sugar keeps the unique aroma of molasses and valuable minerals. Its name comes from the valley Demerara in South America – the place where originally imported into Europe. Today, however, this variety is grown mainly in sugar cane plantation on the island.

Mauritius. Muskvado type (black Barbadian sugar) causes the strongest shock among those who grew up drinking white refined sugar. Its color is dark brown, and the aroma of molasses – very saturated.

properties of sugarcane for the production of cane sugar
Composition and properties of sugarcane for the production of cane sugar or so-called brown sugar

This in itself is unusual, but strong surprise causes its consistency – no visible crystals and sticky like halva. In the past Muskvado been synonymous with low-grade sugar from the colonies, which are further processed in Europe, that is used solely for preparation.

And indeed this is the kind of raw sugar. Obtained after the first crystallization of the syrup from sugar cane – ungainly in appearance and too exotic taste. But what in the XIX century was considered a drawback – the lack of any processing, today has an unparalleled advantage.

In fact, the type Muskvado continues to be used for preparation. No longer to obtain white sugar and for making delicious cakes, marinades and sauces. The results are stunning, especially if you add to many goodies with chocolate, dried fruit and nuts.

Its application, however, is entirely in cooking and do not advise you to add it to your morning coffee or tea. Turbinado is partially refined sugar. With the help of steam from it is derived a large part of the molasses. As a result, its scent is significantly weaker than that of Demerara, the flower is also lighter.

Turbinado is a good compromise for those who want to eat healthy but do not like rum-caramel flavor of unrefined sugar. Produced in Hawaii.