How is brown sugar produced?

Answer 1

brown sugar simply has varying degrees of molasses in it. turbinado sugar is unrefined sugar, it is literally crystallized cane juice. darker brown sugars have mollasses left over from refined white sugar added. IT can be added to white sugar for a controlled percentge of molasses or to turbinado sugar for a more earthy flavor.

Answer 2

Brown sugars are of two basic types: sticky and free-flowing. Both are produced by adding a suitable type of syrup (these days it's usually molasses) to purified or refined sugar. The color and texture of the final product are determined by the ratio of sugar to syrup in the mix, as well the the original colors of the constituent ingredients.

http://ask.yahoo.com/ask/20000707.html

Answer 3

Brown sugar is made from white sugar and molasses.

Answer 4

Brown sugar is a sucrose sugar product with a distinctive brown color due to the presence of molasses. It is either an unrefined or partially refined soft sugar consisting of sugar crystals with some residual molasses content or produced by the addition of molasses to refined white sugar.

Brown sugar contains from 3.5% molasses (light brown sugar) to 6.5% molasses (dark brown sugar). The product is naturally moist from the hygroscopic nature of the molasses and is often labelled as "soft." The product may undergo processing to give a product that flows better for industrial handling. The addition of dyes and/or other chemicals may be permitted in some areas or for industrial products.

Particle size is variable but generally less than granulated white sugar, products for industrial use e.g. as an ingredient for industrial production of cakes may be based on caster sugar (crystals of approximately 0.35 mm).

Many brown sugar producers produce brown sugar by adding cane molasses to completely refined white sugar crystals in order to more carefully control the ratio of molasses to sugar crystals and to reduce manufacturing costs. This also allows the production of brown sugars in areas where the source of sugar is predominantly from beet. Brown sugar prepared in this manner is often much coarser than its unrefined equivalent and its molasses may be easily separated from the crystals by simple washing to reveal the underlying white sugar crystals; with unrefined brown there is inclusion of molasses within the crystal which will appear off-white if washed. This is mainly done for inventory control and convenience.

The molasses used is often that obtained from sugar cane, because the flavor is preferable over that of beet sugar molasses, though some areas, e.g. the Netherlands, sugar beet molasses is often used. Beet molasses generally carries a strong vegetable odour and taste from its beet origins; brown sugar produced from this will have a slightly different taste and smell to that produced with cane molasses. The white sugar used can be from either beet or cane as odour and colour differences will be covered by the molasses.

Brown sugar can be made at home by mixing white granulated sugar with molasses, using one tablespoon of molasses for every cup of white sugar (one-sixteenth or 6.25% of the total volume). Thorough blending will yield dark brown sugar; for light brown sugar, between one and two teaspoons of molasses per cup should be used instead. It is, however, simpler to substitute molasses for an equal portion of white sugar while cooking, without mixing them separately.

Answer 5

Brown sugar is a sucrose sugar product with a distinctive brown color due to the presence of molasses. It is either an unrefined or partially refined soft sugar consisting of sugar crystals with some residual molasses content or produced by the addition of molasses to refined white sugar.

Brown sugar contains from 3.5% molasses (light brown sugar) to 6.5% molasses (dark brown sugar). The product is naturally moist from the hygroscopic nature of the molasses and is often labelled as "soft." The product may undergo processing to give a product that flows better for industrial handling. The addition of dyes and/or other chemicals may be permitted in some areas or for industrial products.

Particle size is variable but generally less than granulated white sugar, products for industrial use e.g. as an ingredient for industrial production of cakes may be based on caster sugar (crystals of approximately 0.35 mm).

Many brown sugar producers produce brown sugar by adding cane molasses to completely refined white sugar crystals in order to more carefully control the ratio of molasses to sugar crystals and to reduce manufacturing costs. This also allows the production of brown sugars in areas where the source of sugar is predominantly from beet. Brown sugar prepared in this manner is often much coarser than its unrefined equivalent and its molasses may be easily separated from the crystals by simple washing to reveal the underlying white sugar crystals; with unrefined brown there is inclusion of molasses within the crystal which will appear off-white if washed. This is mainly done for inventory control and convenience.

The molasses used is often that obtained from sugar cane, because the flavor is preferable over that of beet sugar molasses, though some areas, e.g. the Netherlands, sugar beet molasses is often used. Beet molasses generally carries a strong vegetable odour and taste from its beet origins; brown sugar produced from this will have a slightly different taste and smell to that produced with cane molasses. The white sugar used can be from either beet or cane as odour and colour differences will be covered by the molasses.

Brown sugar can be made at home by mixing white granulated sugar with molasses, using one tablespoon of molasses for every cup of white sugar (one-sixteenth or 6.25% of the total volume). Thorough blending will yield dark brown sugar; for light brown sugar, between one and two teaspoons of molasses per cup should be used instead. It is, however, simpler to substitute molasses for an equal portion of white sugar while cooking, without mixing them separately.

Answer 6

Refined white sugar and Molasses (hence the unusual aroma).

Answer 7

brown suger isnt "produced" . its white sugar is produced. white sugar is bleached brown sugar.

Answer 8

From sugar cane:the juice is squeezed,and boiled,thickened,and dried:it's brown.
To get it white,bleach is used...

hope you're not talking about impure heroin!

Answer 9

contact mafia.