Brown sugar usually refers to sugar cane finished sugar with honey, generally refers to sugar cane juice, through simple processing, with the formation of concentrated honey. The brown sugar is divided into crystal sugar particles, red sugar, brown sugar powder, and bowl sugar. Because they are not highly refined, they retain almost all the components of cane juice. In addition to sugar, they also contain vitamins and trace elements. Iron, zinc, manganese, chromium, and other nutrients are much higher than white sugar.
The raw material of brown sugar is sugarcane, which contains about 95% sucrose. The ancient method cuts and crushes the sugar cane that was harvested. The pressed juice first removes dirt, bacteria, fiber and other impurities, and then cooks on a low heat for 5 to 6 times. Hours, stirring constantly to allow the water to slowly evaporate, so that the concentration of sugar gradually increased, the high concentration of syrup will solidify after cooling into solid chunks of raw sugar, that is, brown sugar bricks, this traditional way to maintain the original sugar cane Nutrition, but also make brown sugar with a caramel-like special flavor. The longer the cooking time is, the darker the brown sugar bricks will be, and the brown sugar will show different shades of reddish brown. And our common traditional powdered brown sugar is made by grinding brown sugar bricks.
Brown sugar is the red crystal of the sugarcane stems of Gramineae herbaceous plants that have been pressed and extracted from juice. Synonyms: sugar, sugar, sugar, lozenges, lozenges. Rich in sugar, minerals and glycolic acid.
It is often wondered whether the popular “brown sugar†in Japan is the same thing as our traditional brown sugar. The answer is "affirmative." The traditional brown sugar and the various types of brown sugar that are popular today are sugars produced in the same way. They have the same nutritional and edible effects, so they can be said to be the same thing.