How cane sugars are made

The simplest production method involves making unrefined or ‘raw’ sugar in a mill located in a sugarcane growing tropical country. As they do not go through all the intense filtration and purification processes used in making white sugar, the crystals remain brown and have a high molasses (the rich flavor syrup extracted from sugarcane) content.

From sugarcane to raw sugar – understanding the first steps of the process

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The distinctive taste of brown cane sugar comes from the cane molasses present in raw sugar. Brown sugars vary in molasses concentration, producing a range of characteristic flavors, from the candy-floss taste of Golden sugars to the deep licorice-like quality of Muscovado.

Light and dark applications

The mellow toffee and caramel flavor notes of light brown sugars make them suitable for use in a wide variety of baked goods from sponge cakes to biscuits. Ideal in applications where only slight enhancements to color and flavor are required, these sugars add a subtle golden hue.

Dark brown sugars have a high molasses content, perfect for enriching fruitcakes, gingerbread and flavorsome sauces. Their rich tones intensify the color of a finished product, while naturally present reducing sugars boost Maillard browning, creating a distinctive look and taste.

It is possible to have both light and dark unrefined sugars. The color of a brown sugar does not indicate the extent to which the product is refined. The color intensity of different cane brown sugars depends on the quantity of cane molasses present. Darker Brown Cane Sugar has more molasses and can add more flavor to different applications