Sugar produced from sugar beet or sugar cane is identical. The process of extracting and purifying sugars from sugar cane and sugar beet however allows for the production of a large variety of sugars. Sugars may differ in color, flavor, sweetness, and crystal size. Each of these characteristics allows sugar to perform a variety of functions in food products, in addition to providing a sweet taste.
White moist granulated sugar blended with small quantities of pure sugar syrups (molasses) selected for colour and taste.
The differences in colour and flavour between brown sugar depending on the amount of molasses present. The more molasses, the stickier the crystals, darker the colour and stronger the flavour
Sugar refiners can produce brown sugar from boiling refinery cane syrups until brown sugar crystals form, or by blending molasses syrup with white sugar crystals.
Brilliant Yellow Sugar, Dark Brown Sugar, Demerara-style Sugar, Golden Yellow Sugar, Light Yellow Sugar, Muscovado Sugar, Plantation Raw Sugar, Soft Sugar, Yellow Sugar
Used in baked goods as dry mixes, meat glazes, and condiments.