When to use soft brown light sugar or dark brown soft sugar
Soft brown sugar - which type is best for each application?View blog post
A moist, dark brown sugar with a rich aroma and texture from its high molasses content and fine grain size.
Dark soft brown sugar fulfils several functions across different products, primarily adding flavour, colour and spread.
It is regularly used in baking due to the fine texture and volume it achieves in cakes. In addition, dark soft brown sugar adds flavour, colour and spread in denser baked goods, such as fruit cakes.
Dark soft brown sugar is also used in sauces and toffees, as its relatively small grain size means it easily dissolves. It also adds a strong aroma, sweetness and rich brown colour.
Dark soft brown sugar has a strong flavour underpinned by a rich sweetness. Unlike white sugar, dark soft brown sugar contains natural molasses. As a result, it contains trace amounts of nutrients and minerals, including:
15 - 20⁰C, dry conditions and away from direct sunlight.
In excess of 18 months if left unopened
Dark soft brown sugar is stored in 25kg paper sacks, which are then stacked five by eight into 1000kg palettes for safe storage and transportation.
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Refined sugar arrives at Ragus’ production facility. The sugar is expertly blended with our unique molasses syrup and treacle blend, giving dark soft brown sugar its distinctive dark brown colour and rich flavour.
In addition, it also has a fine texture due to a relatively small grain size. While similar to soft brown light sugar, it has a stronger taste and deeper colour, and as a result is used for different applications.
Ragus adopts British Retail Consortium (BRC) standard procedures and carries out a HACCP (Hazard Analysis and Critical Control Points) process of screening, drying, metal detection using inline rare earth magnets and final metal detection.