High quality raw cane sugar

Description

Raw cane sugar is made from the extracted juice of sugar cane (Saccharum officinarum L.). Sugarcane grows mostly in warm climates around the world. After harvesting, the canes are pressed to extract the juice. The sugar cane juice is then evaporated by heating. The remaining product is raw cane sugar.

There are some different types of raw cane sugar. These differences are based on the differences in origin and whether the raw cane sugar is partially centrifuged or not at all. Centrifugation separates sucrose crystals from other components of sugar cane juice. The lighter the raw cane sugar, the more it has been centrifuged and the less molasses it contains.

Raw cane sugars which have not been centrifuged are commonly called Non-Centrifugal Sugar (NCS) or whole raw cane sugar. They still contain high concentrations of molasses and have a dark colour. Depending on the origin of the sugar, it can also be called jiggery (South Asia), panela or rapadura (Latin America), muscovado (the lippines) or Barbados sugar (Barbados).

Demerara sugar and turbinado sugar are partially centrifuged raw cane sugars. Demerara sugar is a light brown raw cane sugar originally produced in Guyana (a former colony called Demerara), with relatively large granules. Due to its increasing popularity, demerara sugar is now also produced in other countries such as Mexico and India. Turbinado sugar does not have a specific place of origin. It gets its name from a turbine-like centrifugal process which results in smaller granules than those found in other raw cane sugars.

Nowadays, more and more people prefer raw sugar because of raw sugar contains slightly more minerals and marginally fewer calories than white sugar