LIQUID BROWN SUGARS Liquid brown refiners syrups are available in dark or light brown with added invert sugar. Excellent rich moleasses color and flavor..	CONTENT Dark Brown Light Brown Sucrose 47.4% 31.4% Moisture 25.2% 22.4 Invert Sugar 13.4% 34.7 Mineral Matter (Ash) 5.5% 3.6 Organic Non-Sugars 8.5% 7.9
10X 100X GOLDEN C A broiled medium brown sugar with a rich molasses flavor and small uniform crystals.	CONTENT Percentage Sucrose 88.4% Moisture 3.5% Invert Sugar 3.8% Mineral Matter (Ash) 1.4% Organic Non-Sugars 2.9%
10X 100X YELLOW D A broiled dark brown sugar with an extra rich molasses flavor and small uniform crystals.	CONTENT Percentage Sucrose 87.7% Moisture 3.8% Invert Sugar 3.8% Mineral Matter (Ash) 1.6% Organic Non-Sugars 3.1%
10X HAWAIAN WASHED RAW A free-flowing, large crystal sugar with a golden color and mild cane molasses flavor.	CONTENT Percentage Sucrose 97.7% Moisture 0.1% Invert Sugar 0.3% Mineral Matter (Ash) 0.2% Organic Non-Sugars 1.7%

Above information and sugar crystals for magnificationwas made available from California and Hawaiian Sugar Company, Inc., 2300 Contra Costa Blvd, Suite 400, Pleasant Hill CA 94523

Brown sugar (light and dark): Brown sugar is refined to retain some of the molasses syrup and other impurities of sugarcane which impart a pleasant flavor. Brown sugar tends to clump because it contains more moisture than while granulated sugar. Dark brown sugar has more color and a stronger molasses flavor than light brown sugar. Lighter types are generally used in baking and making butterscotch, condiments and glazes. Dark brown sugar has a rich flavor that is good for gingerbread, mincemeat, baked beans, plum pudding and other full flavored foods. [3,5]

Muscovado or Barbados sugar: Muscovado sugar, a British specialty brown sugar, is very dark brown and has a particularly strong molasses flavor. The crystals are slightly coarser and stickier in texture than "regular" brown sugar. [4,7]

Free-flowing brown sugar: These sugars are specialty products produced by a cocrystallization process. The process yields fine, powder-like brown sugar that is less moist than "regular" brown sugar. Since it is less moist it does not lump and is free-flowing like granulated white sugar.[5]

Demerara sugar: Popular in England, Demerara sugar is a light brown sugar with large golden crystals which are slightly sticky. It is often used in tea, coffee or on top of hot cereals. [4,7]

Updated: Sunday, March 30, 2008.