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By Harold McGee
Published 2004
“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; it was brown, small-grained, sticky, and strong-flavored.