refining, and therefore have a more complex
flavor than pure sucrose. There are several
basic kinds of brown sugars.
Factory Brown Sugars “Factory” brown
sugars were originally produced during the
initial processing of the cane juice into
unrefined sugar. These include demerara,
turbinado, and muscovado sugars. Demerara
(named after a region in Guyana) came from
the first crystallization stage of light cane
juice, and took the form of sticky, large,
yellow-gold crystals. Turbinado was raw
sugar partly washed of its molasses coat
during the centrifugation, also yellow-gold
and large but not as sticky as demerara.
Muscovado was the product of the final
crystallization from the dark mother liquor (p.
675); it was brown, small-grained, sticky, and
strong-flavored.
Refinery Brown Sugars Today, these
evocative names of factory sugars are often