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Sugar with a natural origin
The sugar cane used to make the sugar is cultivated in tropical and subtropical climates. An interesting fact is that when harvesting, they only cut off the shaft of the plant without removing it from the soil, allowing it to re-grow with no need to re-plant the canes - therefore, it’s a renewable source of sugar. Not only does this make cane sugar production more economically viable, it is also more environmentally friendly.
Cane sugar is produced from the sap of the fleshly stalks of the sugar canes without using any additives in the process. During the process, the fine, crystalline sugar and the molasses (this byproduct is later used in rum production) are separated, yet some of the colorants are retained in the sugar crystals, which lend a unique, pleasant color to the sugar.
Organic cane sugar is only crystallized once during the production process, therefore this is a less refined form of cane sugar (with the exception of raw cane sugar).
Chemically speaking, just like sucrose, cane sugar is also saccharine (a carbohydrate consisting of double sugar molecules) therefore it is not recommended for those who must pay attention to their sugar intake. However, it is a natural substance free of impurities and artificial colorings and is a better choice for everyone.
It can be used the same way as sucrose, in foods, drinks, for baking, cooking or making cold dishes. It has a more characteristic, milder flavor and fragrance, adding a unique aroma to dishes. It is particularly recommended to replace sucrose with cane sugar in recipes in which the flavor of sugar has a special importance (meringues, creams, caramel).
It can be used in the same amounts as granulated sugar.
Ingredients: cane sugar**= from a Certified Organic Source HU-ÖKO-01Certified by: Biokontroll Hungária Nonprofit Kft.
Nutritional value (per 100 g):
1700 kJ / 400 kcal
- of which, saturated fats:
- of which, sugar:
Keep in a cold, dry place!
Country of origin: India