Brown Sugar Specification

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PRODUCT DATA SHEET ITEM: BROWN SUGAR DESCRIPTION: Our White Satin® brown sugar is produced by enrobing fine sugar with a film of cane molasses and invert sugar. The film gives brown sugar its characteristic light golden brown color and flavor. The product has a soft, moist texture. Brown sugar is kosher approved and packaged into a variety of containers based on customer requirements.* SPECIFICATION: Method Sucrose 90 – 91% ICUMSA GS2/3-1 Invert 4 – 5% ICUMSA GS1/3/7-3 Moisture < 3% ICUMSA GS2/1/3/9-15 Ash < 1% ICUMSA GS2/3-17 Appearance Uniformly colored Visual Visual color < 8 B color Flavor Rich, clean Organoleptic MICROBIOLOGICAL: Free of pathogenic microorganisms. All pathogen methods are AOAC. Microbiological values are not included on certificates of analysis. SHELF LIFE: This product has a shelf life of 18 months if stored at less than 90˚ F and less than 70% relative humidity. Store in an odor-free environment. This is a food grade product that is generally recognized as safe by the Food and Drug Administration (FDA), 21 CFR 184.1854. Manufacturing and handling facilities are registered with the FDA and comply with Current Good Manufacturing Practices, 21 CFR 117, and all other FDA and state regulations. Label product as sugar or sucrose, cane molasses, and invert sugar. * Certification for Canner’s or Bottler’s specifications available by request. Approved by: Mike Fowers, Vice President of Quality Reviewed/Revised: 10/25/2018 This document is a controlled document; downloaded copies are considered uncontrolled. The above statements are to be used as a guide only. All the above information is true and accurate to the best of our knowledge. However, since the conditions of use are beyond our control, all recommendations or suggestions are made without guarantee, express or implied on our part. We disclaim all liability in connection with the use of the information contained herein or otherwise, and all such risks are assumed by the user. Nothing contained herein shall be construed to infer freedom from patent infringement. We further expressly disclaim all warranties of merchantability and fitness for a particular purpose. .

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Delicioussm GOLDEN BROWN SUGAR Product Information Sheet
9501 Southview Ave. Brookfield, Illinois 60513 www.sweetenersupply.com www.powderedcellulose.com DELICIOUSsm GOLDEN BROWN SUGAR Product Information Sheet Product Code BR0050 A brown sugar produced by enrobing cane granulated sugar with high quality cane juice molasses. Delicious Golden brown is perfect for baked goods, barbecue sauces, or any formulation where a quality brown sugar is desired. Label Declaration: Brown Sugar (Sugar, Molasses) ANALYSIS Dry Solids 98% min Moisture 2% max Ash 2% max. Color Golden Brown Odor Typical of Brown Sugar Sucrose 90% typical Invert 4% typical NUTRITIONAL ANALYSIS Per 100 g Calories 390 Moisture 2g Carbohydrate 97.6 Sugars 97.6 Ash 0.40 Sodium 17 mg Potassium 96 mg Magnesium 9 mg Calcium 25 mg Not a dietary significant source of protein, fat, vitamins or fiber. MICROBIOLOGY Aerobic Plate Count – Max 500 cfu/g Yeast & Mold – Max 100 cfu/g Pathogen free Phone (708) 588-8400 Fax (708) 588-8460 Revision 3 3/21/16 approved VP Food Tech 9501 Southview Ave. Brookfield, Illinois 60513 www.sweetenersupply.com www.powderedcellulose.com Allergen Statement Brown Sugar Allergen Source: Present in Used on same Comments: Product production line Dairy: No No Egg/Egg Derivative: No No Soy/Soy Derivative: No No Peanut: No No Wheat/Wheat No No Derivative: Fish (Cod, tuna, No No etc): Nuts (tree nuts, No No etc): Crustaceans (shell No No fish, lobster, etc.): Mollusks (snail, No No clams, etc.): Seeds (sesame, No No celery, etc.): Gluten: No No Colors (FD&C, No No Caramel color): MSG: No No Sorbates: No No Sulfites: No No Benzoates: No No BHA/BHT: No No Artificial No No Sweeteners: Animal derivatives: No No Mustard No No Phone (708) 588-8400 Fax (708) 588-8460 Revision 3 3/21/16 approved VP Food Tech 9501 Southview Ave.
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Maple Sugar Blondies
S H E L B U R N E F A R M S Maple Sugar Blondies Adapted from Cooking with Shelburne Farms by Melissa Pasanen with Rick Gencarelli INGREDIENTS For the dough 2¼ cups all-purpose flour 1 teaspoon baking soda ½ teaspoon salt ¾ cup canola oil ¼ cup Vermont maple syrup (use Grade A: Dark Color with Robust Taste or Grade A: Very Dark Color with Strong Taste for a stronger maple flavor) ¾ cup granulated maple sugar (or packed light brown sugar) 1 large egg beaten For the frosting ¼ cup Vermont maple syrup (see note above) ½ cup granulated maple sugar ½ cup confectioner’s sugar 6 tablespoons cold, unsalted butter cut into small pieces ½ teaspoon pure vanilla extract PREPARATION 1. Preheat the oven to 350°F. Lightly grease a 9x13-inch baking pan. In a medium bowl, whisk together the flour, baking soda, and salt. 2. In a separate bowl, beat together the canola oil, maple syrup, maple sugar, and white sugar until well blended. (If you have one, use a stand mixer fitted with a paddle attachment on medium speed.) Add the egg in a slow stream. Mix in the flour mixture in thirds, blending after each addition. (Use low speed in stand mixer.) 3. Press dough evenly into prepared pan. Bake 20-25 minutes until the blondies are golden brown and starting to crack on the top like brownies. Remove the pan to a cooling rack and cool for about 30 minutes before frosting. It should be warm to the touch, not hot. 4. The frosting: While the blondies are baking, bring the maple syrup to a simmer in a medium, heavy-bottomed saucepan over medium-high heat.
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Replacing Table Sugar with Maple Sugar by STEPHEN CHILDS
Cornell Maple Bulletin 205 (2007) Replacing Table Sugar with Maple Sugar by STEPHEN CHILDS Balancing Balancing ingredients Ingredients Replacing granulated cane or beet sugar in recipes with maple syrup should be a growing trend. Guidelines about sugar replacement are different in different sources. It is easy to understand this confusing situation when you realize there are actually two ingredients that need to be balanced. When replacing granulated sugar in a recipe with maple syrup you should consider both the sugar balance and the liquid balance of the recipe. Some recommendations say to add 1 ! cup of syrup to replace one cup of sugar, others say to replace one cup of sugar with " cup of maple syrup. One is trying to balance the liquid in the recipe, the other the sweetness. The most straightforward approach is to simply replace one cup of granulated cane sugar with one cup of granulated maple sugar. In this case you gain the extra ﬂavors from maple while the sweetness and the liquid stay in balance. I would especially suggest this where the recipe is depending on the qualities of milk or another liquid that you may be reducing to perform some important function in the recipe beyond what simply using water would accomplish. Liquid vs. Dry Liquid vs. Dry One cup of maple syrup at a fairly common density of 67º Brix provides 7.5 ounces (214 grams) of sugar and 3.7 ounces (105 grams) of water. One cup of cane sugar averages about 7.4 ounces (210 grams) of sugar. This is roughly the same amount sugar in a cup of maple syrup as in a cup of granulated sugar.
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Brown Sugars Brochure
Add flavour, colour and texture with our range of brown sugars Brown Sugars Our comprehensive range of golden, brown and Muscovado sugars are produced from homegrown beet and the finest quality cane Brown Sugars Applications • Use as a bakery ingredient to add flavour and colour to cakes, biscuits and pastries • Demerara sugar adds texture to toppings and bases • Ideal for use in the manufacture of confectionery products such as toffee, fudge and caramel • Used in dressings, sauces and marinades: adds a mild to full-bodied extra flavour The Brown Sugar range Production Benefits Product Properties Benefits (Product Code) Ideal for use in both large Soft Light Brown Based on caster sugar – a • A consistently bright, golden colour Sugar consistent particle size, scale, automated production 55658 – 25kg moist, free-flowing, light • Gives a fine crumb texture in processes and craft bakeries golden brown crystal, pre-production and excellent cake delicately flavoured with volume in the finished product • Easy to handle and dose molasses • Fine particle sizes ensure rapid dissolving for syrups, sauces, • Reproducible results caramels and toffees every time: Soft Dark Brown Based on caster sugar – a • Provides molasses and black - consistent particle size Sugar moist, free-flowing, treacle flavour without bitterness 55674 – 25kg consistent particle size, dark golden brown crystal • A dark rich uniform colour - uniform colour Demerara Sugar Dry, golden brown bold • A consistent bright golden colour - controlled moisture content 55688 – 25kg crystals * Enquire for availability Demerara Sugar: adds texture to toppings and bases Brown Cane Sugars Billington’s brown sugars are the finest collection of cane sugars in the world.
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Color and Ash – Is There a Relationship Between Them? Marianne Mckee
Color and Ash – Is there a relationship between them? Marianne McKee, Ronnie Triche and Charley Richard Sugar Processing Research Institute, Inc New Orleans, La 70124 Many questions surround color and ash and a possible relationship between these two components of sugar. Color and ash content of beet and cane sugars including beet, juice, and extract campaign beet sugars as well as raw and refined cane sugars were studied. The appropriate ICUMSA method of determination for color and ash was used for each type of sugar. For beet sugars, ash ranged from 0.003% to 0.015% while color ranged from 20 IU to 57 IU. For the refined cane sugars tested, color ranged from 18 IU to 58 IU while ash ranged from 0.007% to 0.011%. Raw cane sugars ranged from 800 IU to 3335 IU with ash values of 0.173% to 0.317%. These sugars were washed using a high brix white sugar solution to remove the syrup surface layer similar to the affination step in the cane refinery. The samples were dried and then tested for ash and color again after washing. Color and ash removed by washing is believed to be contained in the syrup surface layer surrounding the crystal. These components in the syrup layer are believed to be involved in reactions that promote color increase during storage of sugar. This presentation will show the differences in ash and color in the whole sugar sample as well as in the syrup layer for the various types of sugars studied. INTRODUCTION One of the goals of sugar production is to produce sugar that is low in color and ash whether from sugar beets or sugarcane.
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Low Fructose Diet
Low Fructose Diet What is Fructose? Fructose is a natural sugar found in fruit, fruit juices, honey, and agave syrup. It is also found in some vegetables and wheat products in another form called fructans (fructose sugars in a long chain). High fructose corn syrup (HFCS) is another form of fructose commonly used in processed foods. What is Fructose Intolerance? Fructose intolerance, also called dietary fructose intolerance or fructose malabsorption, happens when a person cannot properly absorb normal amounts of fructose (>25 grams per meal). What are common symptoms? Unabsorbed fructose that reaches the large intestine can be fermented (converted into gas) by bacteria causing symptoms like abdominal pain, gas, belching, and bloating. Unabsorbed fructose can also pull water back into the colon, increasing gut motility and causing diarrhea. Less common symptoms of fructose intolerance can include reflux, depression, fatigue, brain fog, headache, weight loss, and sugar cravings. How is Fructose Intolerance diagnosed? Anyone can develop fructose intolerance, but it is more common among individuals with irritable bowel syndrome (IBS) or other gastrointestinal disorders. A Hydrogen Breath Test is used to diagnosis fructose intolerance. An abnormal (positive) test indicates the need for a low fructose diet. What is a Low Fructose Diet? A low fructose diet reduces the amount of fructose consumed by limiting or avoiding foods with excess fructose (foods that contain more than half of their natural sugar as fructose), foods with high fructose (more than 3 grams), and foods that are a significant source of fructans (chains of fructose). How long does this diet need to be followed? A low fructose diet should be followed until symptoms improve, typically 2-6 weeks.
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Codex Standard for Sugars1 Codex Stan 212-1999 1
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A History of Sugar Marketing Through 1974
A HISTORY OF SUGAR MF.RKETING THROUGH 1974 14d :: ' t.,\; "''',.':- · ' ''t,: " '"' ,,.,· .........~.~, ~'"~ ,'~-''~~''', ' ' .. ~,~. ,..'... I;."', · , .;~.~'~, .'k'"" :O ,... ' :,'~.~..: I <' '". - . L~b~ I .. ' ', '.;., U..DEATEN FAGIUTUEECNMCS TTITC, N COEATVSSEVC AGR~~~~~ICUTRLEOOICRPR O 8 U. S. DEPARTMENT OF AGRICULTURE ECONOMICS. STATISTICS, AND COOPERATIVES SERVICE AGRICULTURAL ECONOMIC REPORT NO. 382 ABSTRACT The quota system of regulating the production, importation, and marketing of sugar in the United States through 1974 was an outgrowth of Government regulation of the sugar trade dating from colonial times. Similar systems have developed in most other countries, particu- larly those which import sugar. The U.S. Sugar Quota System benefited domestic sugar pro- ducers by providing stable prices at favorable levels. These prices also encouraged the produc- tion and use of substitute sweeteners, particularly high fructose and glucose sirup and crystalline dextrose in various industries. But sugar is still the most widely used sweetener in the United States, although its dominant position is being increasingly threatened. KEYWORDS: Sugar, quota, preference, tariff, refined, raw, sweeteners, corn sweeteners, world trade. PREFACE This report was written in 1975 by Roy A. Ballinger, formerly an agricultural economist in the Economic Research Service. It supersedes A History of Sugar Marketing, AER-197, also by Ballinger, issued in February 1971 and now out of print. On January 1, 1978, three USDA agencies-the Economic Research Service, the Statistical Reporting Service, and the Farmer Cooperative Service-merged into a new organization, the Economics, Statistics, and Cooperatives Service. Washington, D.C. 20250 March 1978 CONTENTS Page Summary ........................................ ii Introduction ........................................................... 1 Sugar Before the Discovery of America ....................................... 1 The Colonial Period in the Americas .......................................
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Sugar Beets Cultivation of Sugar Cane
NATURAL Sweet by Nature From the Field to the Table has been an important food ingredient for thousands of years. But, there is more to sugar’s story than you may think, including Math, Science, History and Geography. TABLE OF CONTENTS n One Sweet History n Where Does Sugar Come From? Map it Out n Sugar - Captured Sunshine n A Closer Look At Sugar n From the Field to the Table n It’s Sweet To The Environment n Sugar - More Than Just Sweet Taste! n A Sweet Part Of A Healthy Diet! www.sugar.org ONE Sweet HISTORY… n Spanish they call it “azucar.” “Sucre” is Sugar is one of the world’s the French word for it, while Germans say oldest documented I“zucker.” It’s called many things in many commodities, and at one places, but as long as it’s been around, and it’s time it was so valuable that been a while, Americans have always called it people locked it up in what “sugar.” was called a sugar safe. SUGAR’S OLD AND ILLUSTRIOUS TIMELINE: In the beginning, sugar Christopher Columbus 8000 B.C. cane was valued for 1493 is credited with the sweet syrup it produced. As people introducing sugar cane to migrated to different parts of the world, the New World, but that the good news spread, and eventually, was old news in places sugar cane plants were found in like Southeast Asia where Southeast Asia, India, and Polynesia. sugar had already been making life sweeter for A new form of sugar over 8,000 years.
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Effects of Dark Brown Sugar Replacing Sucrose and Calcium
Article Effects of Dark Brown Sugar Replacing Sucrose and Calcium Carbonate, Chitosan, and Chitooligosaccharide Addition on Acrylamide and 5- Hydroxymethylfurfural Mitigation in Brown Sugar Cookies Yung-Shin Shyu 1, Hsin-I Hsiao 2, Jui-Yu Fang 2 and Wen-Chieh Sung 2,3,* 1 Department of Baking Technology and Management, National Kaohsiung University of Hospitality and Tourism, No.1, Songhe Rd., Xiaogang Dist., Kaohsiung City 81271, Taiwan; [email protected] 2 Department of Food Science, National Taiwan Ocean University, Keelung 20224, Taiwan; [email protected] (H.-I.H.); [email protected] (J.-Y.F.) 3 Center of Excellence for the Oceans, National Taiwan Ocean University, Keelung 20224, Taiwan * Correspondence: [email protected]; Tel.: +11-8862-24622192 (ext. 5129) Received: 29 April 2019; Accepted: 5 June 2019; Published: 10 June 2019 Abstract: The objective of this study was to evaluate effects of dark brown sugar on acrylamide and 5-hydroxymethylfurfural (HMF) levels in brown sugar cookies. Dark brown sugar was used as a raw material instead of sucrose, and chitosan, chitooligosaccharides, or calcium carbonate were added to investigate their effect on acrylamide and HMF mitigation. The results demonstrated that the higher the content of acrylamide in the dark brown sugar, the higher the amount of acrylamide produced in baked brown sugar cookies. The addition of dark brown sugar significantly increased the diameter and decreased the thickness of cookies, which induced more acrylamide formation. Therefore, the sucrose control cookies were harder and thicker than dark brown sugar cookies. The addition of 1% chitosan, chitooligosaccharide, or calcium carbonate did not reduce the acrylamide formation of the brown sugar cookies.
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Fast Facts About 1 What Is High-Fructose Corn Syrup?
.Fast Facts about . High-Fructose Corn Syrup . Whether the menu calls for glazed ham, hot oatmeal or blueberry pancakes, the home cook has a repertoire of sweeteners to choose from. Sugar, brown sugar, honey, molasses, and corn syrup all have a place on the pantry shelf depending on the recipe and what roles the sweetener needs to play. The food manufacturer has a similar catalog of sweeteners on hand, with some additions – high-fructose corn syrups or HFCS for short. These sweeteners came of age during the Functions of HFCS 1970s when the food industry began to look for alternatives to traditional cane sugar and in Foods beet sugar that would provide similar sweetness, taste, and quality, but at a more economical cost. Today, HFCS syrups and sugar are the most common sweeteners found • Provides sweetness intensity equivalent in a wide variety of products on supermarket shelves. to sugar. • Enhances many fruit, citrus and spice very similar to the roles flavors in beverages, bakery fillings, and 1 What is High-Fructose Corn Syrup? that sugar plays in food dairy products. preparation. As a liquid, Corn processors make high-fructose corn • Preserves and protects food by reducing syrup from corn starch. The first step in pro - HFCS offers the addi - water activity in products such as jams cessing is to make syrup from corn starch, tional advantages of which is nearly 100 percent glucose. blending easily with and jellies. other ingredients and • Preserves texture of canned fruits and All the forms of HFCS are mixtures of two easy pouring and mixing reduces freezer burn in frozen fruits.
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Rock Candy: What’S the Best Sugar? Susan Stewart-Craig and Jennifer Gremer DCC 330 May 16, 2013
Rock Candy: What’s the Best Sugar? Susan Stewart-Craig and Jennifer Gremer DCC 330 May 16, 2013 1 Abstract We wanted to explore the process of making Rock Candy, specifically the type of sugar used. We wanted experiment with different sugars to see if the type of sugar made a difference in the size of the crystals in the rock candy. When we made our sugar and water solution, we substituted the type of sugar used. Then the solution was allowed to crystallize in a jar. The rock candy was photographed and measured using the ImageJ computer program. Our hypothesis was that the type of sugar used would make a difference in the size of the sugar crystals. More specifically we hypothesized organic cane sugar would work best compared to brown sugar and white sugar. We thought organic sugar would form the largest crystals because it is a direct source of sugar and the purist. However, our experiment proved our hypothesis incorrect. The white sugar formed the largest crystals. Organic sugar made very tiny crystals and brown sugar never crystallized. Introduction Sugar is a carbohydrate composed of hydrogen, hydrogen, and oxygen molecules. The two main types of sugars are monosaccharides and disaccharides. Sugar comes from two plant sources: sugar cane and sugar beets. Organic cane sugar is harvested and milled on the same day from certified organic sugar cane. White sugar is cane sugar that has been furthered processed. Brown sugar is white sugar combined with molasses. The purpose of the experiment was to determine if the type of sugar used in making rock candy affected the size of the sugar crystals.
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