Factory Brown Sugars

Appears in
On Food and Cooking

By Harold McGee

Published 2004

  • About

“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.