Brown sugar is a sucrose sugar product with a distinctive brown color due to the presence of molasses. It is a pure soft or partially soft sugar consisting of a sugar crystalline with some remaining molasses (natural brown sugar), or produced by adding molasses to refined white sugar (commercial brown sugar).
Codex Alimentarius requires brown sugar to contain at least 88% sucrose plus inverted sugar. Commercial brown sugar contains from 3.5% molasses ( brown sugar ) to 6.5% molasses ( dark brown sugar ) based on total volume. Based on the total weight, regular commercial brown sugar contains up to 10% molasses. This product is naturally moist from the nature of hygroscopic molasses and is often labeled as "soft." The product may experience processing to provide a better flowing product for industrial handling. The addition of dyestuff or other chemicals may be permitted in some areas or for industrial products.
Particle sizes vary but are generally less than white sand. Products for industrial use (eg, cake industry production) can be based on a caster sugar having a crystal of about 0.35 mm.
Video Brown sugar
Production
Brown sugar is often produced by adding molasses of cane to an enhanced white sugar crystal to more carefully control the molasses ratio to the sugar crystals and to reduce production costs. The brown sugar made in this way is often more coarse than its unrefined solids and the molasses can be easily separated from the crystals by just washing to reveal the underlying white sugar crystals; Conversely, with unrefined brown sugar, leaching will reveal an underlying crystal that is not white due to the ingress of molasses.
Molasses normally used for food are obtained from sugar cane, because they taste more preferable than beet sugar, although in some areas, especially in Belgium and the Netherlands, sugar beet drops are used. White sugar used can be derived from beets or cane, because its chemical composition, nutritional value, color, and taste of refined white sugar are completely for the same practical purpose, no matter which plant it comes from. Even with less than perfect distillation, small differences in color, smell, and taste of white sugar will be covered by molasses.
Maps Brown sugar
History
At the end of the 19th century, the newly consolidated white sugar industry, which lacks full control over the production of brown sugar, campaigns grossly against brown sugar, reproduces microscopic, harmless microbial photographs that live in brown sugar. The effort was so successful that in 1900, the best-selling cookbook warned that brown sugar was of poor quality and prone to infestation by "one minute insects." Disinformation campaigns are also felt in other sectors using raw or brown sugar such as brewing;
Raw sugar all the more or less can be contaminated with nitrogen-rotting problems, fermenting germs, and other living organisms, both animals and vegetables.... For this reason, raw sugar should always be considered a dangerous brewing material.
Natural red sugar
Natural brown sugar , raw sugar or whole sugar cane is the sugar that retains a small amount of molasses from the mother liquor (some cane juices are evaporated). Based on the weight, cane sugar when perfectly processed to 70% of white sugar, the degree depends on how much molasses remains in the sugar crystals, which in turn depends on whether brown sugar is centrifuged or not. Because there is more molasses in natural brown sugar, it contains small nutritional value and mineral content. Some natural chocolate sugars have certain names and characteristics, and are sold as turbinado, demerara or raw sugar if it has been centrifuged to a large extent. Brown sugar, which is only slightly centrifuged or un-centrifuged, maintains a much higher level of molasses and is called various names around the world according to the country of origin: eg. panela, rapadura, jaggery, muscovado, piloncillo, etc.
Although brown sugar has been mentioned to have health benefits ranging from soothing menstrual cramps to serving as anti aging skin care, there is no nutritional basis to support brown sugar as a healthier alternative to processed sugars even though the amount of minerals that can be ignored in brown sugar is not found in white sugar.
Turbinado, demerara, and so-called "raw" sugars are made from dried cane juice and partly evaporated and spun in a centrifuge to remove almost any molasses. Crystal crystals are large and golden. This sugar can be sold as it is or sent to a refinery to produce white sugar.
Muscovado, panela, piloncillo, chancaca, jaggery and other natural dark brown sugar have been centrifuged minimally or not at all. Usually these sugars are made in small factories or "home industries" in developing countries, where they are produced with traditional practices that do not use industrial or centrifugal vacuum evaporators. They are generally boiled in an open pan over a wood stove until the cane juice reaches about 30% of the previous volume and the crystallization of sucrose begins. They are then poured into molds to be compacted or onto a cooling pan where they are beaten or worked hard to produce granulated sugar. In some countries, such as Mauritius or the Philippines, a natural brown sugar called muscovado is produced by extracting some of the evaporated and crystallized rattan juice to make a porridge rich in sugar crystals, which are allowed to flow under gravity to produce different levels of molasses content in the final product. This process is close to a bit of modern practice introduced in the 19th century to produce better quality natural brown sugar. The same Japanese version of cane sugar without natural distillation is called kokuto (Japanese: ?? kokut? ). It is a regional specialty of Okinawa and is often sold in the form of large lumps. Sometimes used to make shochu.
Culinary Considerations
Brown sugar adds flavor to desserts and baked goods. It can be replaced with maple sugar, and maple sugar can be substituted for it in the recipe. Brown sugar caramelizes much more easily than refined sugar, and this effect can be used to make glaze and brown gravies while cooking.
For domestic purposes one can create the exact equivalent of brown sugar by mixing white sugar with molasses. The corresponding proportion is about one tablespoon of molasses to each cup of sugar (one sixth of the total volume). Molasses consists of 10% of the total weight of brown sugar, which is about one nine of the weight of white sugar. Due to the different qualities and colors of the molasses product, for the lighter or darker sugars, subtract or increase the proportions to taste.
In following a modern recipe that establishes "brown sugar", one usually assumes that the meaning in question is brown sugar, but the preferred one is the matter of taste. Even in recipes such as cakes, where moisture content may be critical, the amount of water involved is too small for the problem. More importantly, adding brown sugar or molasses will provide a stronger flavor, with more advice from caramels.
The hardened brown sugar can be made soft again by adding a new source of moisture to molasses, or by heating and restoring the molasses. Saving brown sugar in the freezer will prevent the release of liquid and molasses from the crystal, thus allowing longer shelf life.
Nutritional value
One hundred grams of brown sugar contains 377 Calories (table nutrition), compared with 387 Calories in white sugar (link to nutrition table). However, red sugar packaging is denser than white sugar because of the smaller crystal size and may have more calories when measured by volume.
Every mineral present in brown sugar comes from molasses added to white sugar. In the reference amount of 100 grams, brown sugar contains 15% of the Daily Value for iron, without other vitamins or minerals in significant content (tables).
See also
- Caramelization
- Peen tong - brown sugar and Chinese candy
References
ingredients
right-handed sugar
Source of the article : Wikipedia
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