Brown Sugar

-The name is derived from the texture or mouth feels of the product which should be smooth and velvety as opposed to the hard, gritty feel of granulated sugar.
-This texture is the result of a very fine crystalline structure coated in highly flavored syrup.
-Brown sugar is made by boiling fine crystals from various purified and relatively low purity syrups in vacuum pan. The mass of crystals, ranging from 180 to 240 microns, is covered with the layer of colored, molasses flavored syrup.
-The value of brown sugar is unique flavor and colour.
-These characteristics of brown sugar is low in total color, free of the greenish casts imparted by polyphenols of iron, relatively low in purity, low in ash, and high in invert sugar.

Icumsa : 600 – 1200
Polarization : 96.00% Min
Ash content : 0.09% Max
Moisture : 0.09% Max
Colour : Brown
Solubility : 90% Free Flowing
Granulation : Fine
SO2 : 20 PPM