[Sca-cooks] black sugar

[Tara Sersen Boroson]

Of course, that was just an idea...

Here's what I found when I actually went looking for information ;)

http://osu.orst.edu/food-resource/sugar/brown.html

-M

Tara Sersen Boroson wrote:

> Decker, Terry D. wrote:
>
>> I've heard that brown sugar is white sugar which has been mixed with
>> molasses, but I have a hard time with the idea.  Molasses extraction
>> is part
>> of the refining process, why spend the extra time and money completely
>> refining the sugar only to add molasses and get a product that
>> appeared in
>> an earlier stage of the refining.
>
> Same reason they process the cocoa butter out of cacao then add it back
> in later.  Or sometimes they do so with flour.  It's so they can process
> and refine both portions seperately, then combine them back in
> consistant proportions.  Brown sugar is not identical to turbinado
> sugar.  As I recall, white and brown sugar contain a lot more invert
> sugar, which is a result of the processing.  Invert sugar is treated
> differently by our bodies, I don't know if it might also react
> differently in some recipes.
>
> Otherwise, why wouldn't makers of brown sugar start advertising their
> product as "natural" or "turbinado" or "unrefined" sugar to take
> advantage of the trend?
>
> -Magdalena