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We are now unable to get organic dark or light brown soft/muscovado sugar from our wholesale supplier. So we will move to Rapadura which is lighter brown in colour but still with that molasses flavour as before.

So, what exactly is Rapadura sugar?
Rapadura sugar is a type of unrefined non-centrifugal sugar derived from sugar cane juice.rapadura sugar It is similar to demerara and muscovado sugars. It has a brown color and roasted flavour because the molasses are not removed during processing. This is also the reason for its higher nutritional quality, compared with white sugar. However, rapadura sugar is still an added sugar. Therefore, you should limit its intake.

Demerara and muscovado sugar are very similar to rapadura sugar because they all undergo very little processing and retain their molasses content. Both types of sugar are produced by evaporating sugar cane juice. However, demerara sugar is then boiled, cooled, and left to harden, while muscovado is ground to produce a more powdery sugar. Still, they’re all different in texture. Demerara sugar consists of larger, dry grains, while muscovado is moist and sticky.

Rapadura sugar is a type of brown cane sugar that is high in molasses. It is also known as unrefined non-centrifugal sugar (UNCS) because it is not centrifuged to remove its molasses — as is the case with white sugar.

SugarCaneIt is produced by crushing sugar cane stalks to extract the juice, which is then evaporated in open pans. This increases its sugar concentration and viscosity, creating a type of sugar cane honey or syrup. The sugar cane syrup is then poured into molds and cooled to give it its characteristic solid block shape, allowing for better handling, storing, and stacking. It may also be vigorously whipped in a stainless-steel bowl to produce a granulated version.

Rapadura sugar is known under various names in different countries. In fact, rapadura is what people call it in Brazil. Other common names include kokuto in Japan, jaggery in the Philippines, gur in India, panela in Colombia, piloncillo in Mexico, chancaca in Honduras, and tapa de dulce in Costa Rica.

We hope you enjoy it