Brown Sugar There are light and dark versions of this type of sugar. Both come with light and heavy flavors of molasses respectively. Light brown is usually used in baking, making butterscotch and glazes. Dark brown is usually used in gingerbread, baked beans and other full flavor foods.
Demerara Sugar See 'Raw Sugar'
Muscovado Sugar See 'Barbados Sugar'.
Free flowing Brown Sugar These sugars are specialty products. The co-crystallization process yields fine, powder like brown sugar, it is less moist than regular brown sugar. With it being less moist, it doesn't clump up, and instead is free flowing like granulated sugar.
Turbinado Sugar Blondish color and mild brown sugar flavor. Useful in teas and other beverages.
0 comments: