Types of Organic Sugar

Demerara and Turbinado Organic Sugars

Both Demerara and Turbinado are single crystallization sugars with large, well-formed crystals. While in the centrifuge the surface molasses is washed off with steam but the molasses inside each crystal remains intact. This results in a dry, free-flowing, pale golden sugar with a mild molasses flavor. The larger crystal size makes an excellent sanding sugar for bakery products and brings a smooth flavor and crunch as a topping.

Muscavado

Is a type of brown sugar. Brown sugar is a combination of crystalized sugar and molasses but every processor makes it slightly differently. This causes variations in size, color and stickiness. Purchasers should pay special attention to specs because of these differences. It is also important to get samples from multiple suppliers to find one that best suits your needs

Confectioners Organic Sugar

Also known as powdered sugar or icing sugar, confectioners sugar is made from very finely ground conventional white or organic cane sugar. Powdered sugar is available in several degrees of fineness, or particle sizes, ranging from 3X to 14X (the higher the number, the smaller the grain).

A small amount of starch is added to the ground sugar to prevent clumping. Conventional confectioners sugar is almost always made with cornstarch whereas organic confectioners sugar can be made with either organic cornstarch or organic tapioca starch. Because both starches are well refined and used in small amounts, they do not impact the flavor of the final product. However, sugar made with cornstarch and tapioca starch can behave differently when heated.

Whole Cane Sugar

Also called evaporated sugar or whole cane sugar, non-crystallized sugars are not put in a centrifuge and the molasses is not separated out of the crystal. Instead, the juice from crushed sugar cane stalks is clarified and the liquid is evaporated until the sugar spontaneously crystallizes. Usually this forms a solid block after cooling to room temperature.

The resulting sweetener, which retains all molasses and minerals, can be chipped off in chunks or ground into brown granules. Because of its high molasses content and affinity to absorb water, whole cane sugars are typically not free flowing and are very difficult to handle in large, industrial-scale applications. For this reason, they are primarily sold in retail stores for direct consumption.

Depending on the country of origin, whole cane sugar goes by many different names including panela (Latin America), rapadura (Brazil), jaggery (India), kokuto (Japan) etc.

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