Florida Crystals Demerara Sugar 44 oz. (Pack of 6) ( Value Bulk Multi-pack)

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Price: $120.63 

Product Feature
- MULTI VALUE PACK! You are buying 3 packs. Each pack contains 6 units. You will receive a TOTAL PACKAGE QUANTITY of 18 combined units
- Quantity: BULK PACK OF 3 packs. Each pack contains 6 units. Multi-Pack Package Quantity 18 UNITS Description: DEMERARA JUG . (In case of confusion on contents of this multi-pack - please email seller).
- Attributes: Kosher, (Please check the manufacturer's details for contents as we are unable to guarantee ingredient details and they may change without notice).
Product Description
18 units
Florida Crystals Demerara Sugar 44 oz. (Pack of 6) ( Value Bulk Multi-pack) Review
This is an excellent brand of organic demerara, a whole, natural cane sugar which can be substituted in recipes at a ratio of 1:1 for white (table) sugar or grocery-store brown sugar. This type of sugar is at its very best in recipes which call for brown sugar and/or utilize chocolate, fruit, or pumpkin and zucchini, for example:
Gingerbread
Pumpkin bread
Oatmeal cookies
Banana bread
Zucchini bread
Pineapple upside-down cake
Chocolate cookies, brownies, muffins or cake
Below is a brief description of different types of sugar for anyone who wishes to understand what type of sugar demerara is.
The most whole, healthy and truly "natural" cane sugars are sucanat, muscovado, and panela (also known as raspadura in Cuba, Ecuador and Panama, rapadou in Haiti, rapadura in Brazil and the Dominican Republic, tapa de dulce in Costa Rica, papel�n/panela/miel de panela in Venezuela, panela/chancaca/piloncillo in the rest of Latin America, and vollrohrzucker in Germany). In the creation of these three sugars, syrup is press-extracted from sugar cane then cooked using low heat and/or dried in the sun to dehydrate it. None of the molasses is removed, and it is not spun in a centrifuge. This leaves plant material in the sugar and results in a strong taste of molasses, a moist, sticky texture, and retention of all the minerals and vitamins of the whole cane juice.
Demerara and turbinado sugar are referred to as "raw sugar" in the US. The process for making them is similar to that of sucanat, muscovado and panela, except that they are spun in a centrifuge both to remove additional moisture and eliminate excess plant material. The color is lighter, and the taste of molasses is much more mild than for sucanat, muscovado and panela. In addition, turbinado is distinct from demerara in that it has hints of honey in its taste.
In contrast, in the manufacture of white (table) sugar, after the juice is pressed from the sugar cane, it is boiled at high temperatures. This destroys most of the nutrients and enzymes. The juice is then separated by centrifuge into molasses, which contains whatever nutrients that have not been destroyed by heat, and liquid sugar, which has essentially no nutrients. The liquid sugar is then turned into crystals via evaporation. White sugar is created by removing every last bit of molasses from the sugar, and then completely bleaching out any remaining color by, most commonly, using sulfur dioxide, activated carbon or an ion-exchange resin. Bone char used to be utilized for bleaching white sugar, making the sugar non-vegan, but these days it is rarely used.
Grocery-store brown sugar is produced by adding sugarcane molasses to bleached, white sugar crystals. It would seem to be a more logical choice to not remove molasses from boiled cane syrup at all to create brown sugar, but US manufacturers do it this way in order to guarantee consistency in the proportion of molasses to white sugar. In addition, this procedure allows them to reduce costs substantially by substituting beet sugar for more expensive cane sugar. Unfortunately, virtually all beets grown in the US are GMO, and current law does not require products utilizing GMO beet sugar to label it as such.
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