Brownsugarexporter.com
- There are two
categories of brown sugar: those produced directly from the cane juice at the
place of origin and those that are produced during the refining of raw sugar.
The first type includes a variety of molasses and syrups, demerara, muscovado
and turbinado sugars. The second type is coated brown or 'soft' sugars,
manufactured demerara, and a variety of refinery molasses and golden syrups.
Those
produced directly from the cane juice at the place of origin can be made using
relatively low-cost and low technology processes suitable for small-scale
production. However, this level of production still requires experience, skill
and knowledge to be successful. The technology involved is based on the open
pan production which is described in the Practical Action's technical briefs on
gur and the open pan sulphitation (OPS) sugar processing.
The
refined brown sugars are produced in modern vacuum pan (VP) sugar factories
which are capital intensive and have high throughputs and are not suitable for
small-scale production.
The
brown sugar types can be further divided into those where the crystals are
separated (centrifuged) and those that are not separated (non-centrifuged) from
the molasses.(BD)