What is Raw Sugar?

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Raw Cane Sugar: What does it mean?

Is any type of cane sugar that retains some of the original cane molasses. Molasses is the dark syrup that surrounds the pure sucrose crystals; it is formed when cane juice is boiled.

These sugars generally have LESS THAN 2% MOLASSES, and consequently have delicate molasses flavor and blond/pale brown color.

Raw sugars are typically produced from the initial pressing of cane by a single-crystallization process of the cane juice.

Raw sugars are centrifuged to remove most of the molasses from around the sucrose crystals. Picture a salad spinner, where the sugar crystals stay on the basket wall and the thick syrup (molasses) is forced through the holes of the perforated basket.

Raw Cane Sugars are also known as evaporated cane sugar, raw sugar, washed sugar, turbinado sugar, demerara sugar, natural cane sugar, dried cane syrup, dehydrated cane juice, less processed cane sugar, unrefined cane sugar, single-crystallization sugar, and centrifuged sugar.

What's the difference between unrefined, refined & raw cane sugars?
The main difference between unrefined sugar, raw sugar and refined sugar is the molasses content. Unrefined sugars have between 8 and 14% molasses, raw sugars often have less than 2% and refined sugars have no molasses. Color, taste and moisture of the cane sugar are generally proportional to the molasses content. Consequently, raw sugars have delicate molasses flavor.
Raw & refined cane sugars have the same basic process after the juice is squeezed out of the cane: concentration, crystallization, centrifuging, and washing. Each time this cycle is repeated, different types of cane sugar are produced. 'Raw sugars' are typically made from the first cycle. 'Refined sugars' are purified through a series of cycles.


The takeaway: Raw cane sugars are only SLIGHTLY less refined than white cane sugar, which has all of its molasses washed-off.



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