USDA's Domestic Sugar Program and Reporting Glossary Terms
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Sweet Molasses Bread Recipe Source: Yield: 2-3 Loaves
Sweet Molasses Bread Recipe Source: www.melskitchencafe.com Yield: 2-3 loaves Ingredients: 2 ½ cups warm water (about 110°) 1 ½ Tbsp instant yeast 5 Tbsp molasses 2 Tbsp unsweetened, natural cocoa powder 3 Tbsp canola oil 5 Tbsp honey 2 tsp salt 3 Tbsp vital wheat gluten (optional, but it will make the bread lighter and softer) 4 cups white whole wheat flour 2-3 cups all-purpose flour (use bread flour if not using the wheat gluten) 1 Tbsp butter Steps: . In the bowl of an electric stand mixer fitted with a dough hook (or in a large bowl with a wooden spoon if making by hand), combine the water, yeast, molasses, cocoa, honey, salt, gluten (if using), and 2 cups of the whole wheat flour. Mix until combined. With the mixer running, slowly add 1 more cup of whole wheat flour. Start adding the remaining whole wheat flour then the white flour gradually until the dough pulls away from the sides of the bowl. Knead for 7-10 minutes (about 15 if kneading by hand). The dough should be soft and slightly tacky but shouldn’t leave much residue on your fingers if you grab a piece. Turn dough into a large, lightly oiled bowl, cover with greased plastic wrap or light towel. Let rise until doubled. Lightly punch down the dough and divide into three equal pieces. Form into tight oval loaves and place on lightly greased baking sheets (use two baking sheets to avoid crowding bread). Lightly cover with greased plastic wrap or a light towel. -
Sugarcane Burning
LouisianaLouisianaSUGARCANE BURNING Why is the sugarcane industry important to Louisiana? Of the domestic sugar industries, Louisiana has the oldest and most historic. Sugarcane arrived in Louisiana with the Jesuit priests in 1751 and, in 1795, Etienne deBore granulated sugar on a commercial scale at Audubon Park in New Orleans. The Louisi- ana sugarcane industry is in its third century of existence, having celebrated its 200th year of continuous sugar production in 1995. Sugarcane is produced on more than 450,000 acres of land in 25 of the 64 Louisiana parishes. In 1999, total production of 15,982,000 tons of sugarcane yielded 1,675,000 tons of sugar. Growers averaged 37 tons of sugarcane and 7,800 pounds of sugar per acre, both new state records. The value of this sugar to farmers, factories and landlords exceeded $740 million, al- though the direct economic value generated from the What are the benefits of burning crop exceeded $2 billion. Sugarcane ranks first in the sugarcane? state among plant commodities, which also include rice, soybeans, corn and cotton. Louisiana produces The benefits of burning sugarcane are: about 16 percent of the total sugar grown in the United States (includes both sugar from sugar beet and sugar- An overall lower cost of production that benefits cane). Approximately 32,000 people are employed in farmers and consumers the production of sugar in Louisiana on 690 farms and Allows more efficient harvesting of sugarcane in 18 factories. in the field Reduces the number of hauling units on the Why do farmers burn sugarcane in the highways delivering sugarcane to the factory first place? for processing, thus reducing wear and tear on public roads Decreases the volume of material to be processed Farmers burn sugarcane to reduce the amount of leafy by the factories extraneous material, including stalk tops, delivered Shortens the harvest season by as much as 10 with the cane to the factories for processing. -
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. -
Where Does Sugar Come From?
Where does sugar come from? This is Joe and Jana. They’re here to tell you all about the journey of the jellybean. Sugar, which is the main ingredient in jellybeans, is produced in more than 100 countries around the world. In Australia, sugar is made from a tall tropical grass called sugarcane. Joe grows sugarcane so he knows all about it. What is sugarcane? Where is sugarcane grown? Why is sugarcane important for Australia? Sugarcane is a tall tropical plant In Australia, sugarcane can be seen that is similar to bamboo. To growing along 2,100 kilometers Sugarcane is one of Australia’s most grow successfully, sugarcane of coastline between Mossman in important rural industries, worth needs strong sunlight, fertile far north Queensland and Grafton around $1.5 - $2.5 billion to the soil and lots of water. It needs in northern New South Wales. Australian economy. Approximately 70% of the world’s sugar is produced at least 1.5 m of rainfall each Sugarcane growers manage from sugarcane; the remaining year or access to irrigation. some unique and spectacular 30% is made from sugarbeet. vegetation, animal life and Sugar is made in the leaves of the waterways. Many cane growers Cane growing and sugar production sugarcane plant through a natural live close to rainforests and the has been around for over a process called photosynthesis. Great Barrier Reef. Because of their hundred years in Australia. The Photosynthesis occurs when a proximity, many cane growing sugarcane industry has helped plant, using energy from the sun, families spend their weekends build many coastal towns and transforms carbon dioxide (CO2) and outdoors swimming and fishing. -
Chaucer's Presspak.Pub
Our History established 1964 1970’s label 1979: LAWRENCE BARGETTO in the vineyard The CHAUCER’S dessert wine story begins on the banks of Soquel “Her mouth was sweet as Mead or Creek, California. In 1964, winery president, Lawrence Bargetto, saw honey say a hand of apples lying an opportunity to create a new style of dessert wine made from fresh, in the hay” locally-grown fruit in Santa Cruz County. —THE MILLERS TALE With an abundant supply of local plums, Lawrence decided to make “They fetched him first the sweetest wine from the Santa Rosa Plums growing on the winery property. wine. Then Mead in mazers they combine” Using the winemaking skills he learned from his father, he picked the —TALE OF SIR TOPAZ fresh plums into 40 lb. lug boxes and dumped them into the empty W open-top redwood fermentation tanks. Since it was summer, the fer- The above passages were taken from mentation tanks were empty and could be used for this new dessert Geoffrey Chaucer’s Canterbury Tales, wine experiment. a great literary achievement filled with rich images of Medieval life in Merry ole’ England. Immediately after the fermentation began, the cellars were filled with the delicate and sensuous aromas of the Santa Rosa Plum. Lawrence Throughout the rhyming tales one had not smelled this aroma in the cellars before and he was exhilarated finds Mead to be enjoyed by com- moner and royalty alike. with the possibilities. After finishing the fermentation, clarification, stabilization and sweet- ening, he bottled the wine in clear glass to highlight the alluring color of crimson. -
The Map of Maple
the map of maple intensity maple maple toasted baked apple toasted nuts University of VermontUniversity of © brioche roasted marshmallow golden sugar burnt sugar crème brûlée caramel coffee milky fresh butter melted butter condensed milk butterscotch confectionary light brown sugar dark brown sugar molasses toffee spice vanilla cinnamon nutmeg mixed spices fruity raisins prunes aroma and flavor and aroma orange grapefruit peach apricot mango raw nuts floral honey floral blend earthy grassy hay oats mushroom others praline dark chocolate bourbon soy sauce spiced meat leather mineral notes maple sweetness balance intensity taste smooth mineral thin syrupy thick mouthfeel tasting maple syrup The map of maple is a sensory tool, allowing you to explore all the wondrous possibilities of Vermont maple syrup. Here are some hints for tasting on your own. Smell the syrup before tasting. Try to identify any distinct aromas. Take a look at the list of aroma and flavor descriptors as a guide. Take a small sip of the syrup. Move the syrup in your mouth briefly, and feel the texture. See the mouthfeel section for suggestions. Then, evaluate the taste characteristics. See the taste section for suggestions. For all the sensory properties evaluated, always try to asses the quality, quantity and balance of the descriptors identified. Consider the flavor with another sip. See if the sensory “families” help you place the aroma and flavor of the syrup, allowing & you to identify and describe each particular maple syrup. If possible, taste and share your reactions with a friend. Sometimes tasting and talking with others can help your descriptions. why taste and tell? Maple syrup is an old-fashioned yet long-lived taste of Vermont. -
Beet Molasses Effective: 11/20/15 Revised: 11/20/15
SAFETY DATA SHEET Beet Molasses Effective: 11/20/15 Revised: 11/20/15 The information below is believed to be accurate and represents the best information currently available to us. However, we make no warranty of merchantability or any other warranty with respect to such information, and assume no liability resulting from its use. SECTION 1-PRODUCT IDENTIFICATION 1.1 Product Identifiers Product Name: Beet Molasses CAS No. NA 1.2 Relevant Uses Identified Uses: feed enhancer 1.3 Details of the supplier of the Safety Data Sheet Manufacture Identification: Southern Minnesota Beet Sugar Cooperative 83550 County Road 21 Renville, MN 56284 Telephone: 320-329-8305 Fax: 320-329-3311 1.4 Emergency Telephone Number: Emergency phone #: 320-329-8305 SECTION 2- HAZARDS IDENTIFICATION 2.1 Hazard Classifications Not a hazardous substance or mixture 2.2 Precautionary Statements Not a hazardous substance or mixture 2.3 Description of any hazards not Classified- none SECTION 3- COMPOSITION/INFORMATION ON INGREDIENTS 3.1 Substances Synonyms: Beet Molasses, Molasses Component: Sucrose, Betaine, Glucose, fructose, raffinose and water. Formula: NA Molecular Weight: NA CAS-NA Hazardous components Component Classification Concentration NA - Exposure Limits: PEL = NA LD50 = NA Website: http://www.smbsc.com Page 1 of 6 Component Component CAS Number Typical Composition Sucrose 0057-50-1 60-66 Betaine 107-43-7 2.5-3 Glucose 50-99-7 0.4-0.5 Fructose 57-48-7 0.4-0.5 Raffinose 17629-30-0 2.3-2.5 Water 7732-18-5 19-22 Melting Point: NA, liquid Bulk Density: 11.83-11.85 lb/gal. -
Crop Profile for Sugarcane in Florida
Crop Profile for Sugarcane in Florida Prepared: May 2008 Production Facts • In 2006, Florida ranked 1st nationally in value of sugar produced (approximately $425 million) from sugarcane, which accounted for 50 percent of the total U.S. value of sugar from sugarcane. This equates to over 20 percent of total sugar (from sugar beet + sugarcane) produced in the U.S. annually (1,2). • The southeast and Hawaii are the only areas in the U.S. where sugarcane is commercially planted. Approximately 400,000 acres of sugarcane are harvested in Florida annually, producing approximately 1.5 million tons of sugar (1,2). • Sugarcane is Florida’s most valuable field crop, worth more than the combined value of the Florida-grown corn, soybean, tobacco, and peanut crops. The crop ranks third in Florida’s agricultural economy, behind the greenhouse/nursery and citrus industries (2). • All Florida sugarcane travels to one of the five mills that operate in southern Florida. The corporate growers comprise about two-thirds of the cane, while cooperative mills comprise the remainder. The raw sugar travels by road, rail, or ship to refineries or it is marketed in its raw state (2). Production Regions Sugarcane is adapted to all portions of Florida. However, the commercial sugarcane industry is located in south Florida around the southern tip of Lake Okeechobee. The vast majority (70 percent of the acreage and 75 percent of the tonnage) of sugarcane is produced in Palm Beach County. The remainder is grown in the adjacent counties of Hendry, Glades, and Martin (2). While most sugarcane is grown on muck soils, approximately 20 percent is grown on sandy mineral soils (3). -
A Review Regarding the Use of Molasses in Animal Nutrition
animals Review A Review Regarding the Use of Molasses in Animal Nutrition Attilio Luigi Mordenti 1,* , Elisa Giaretta 2 , Luca Campidonico 1, Paola Parazza 1 and Andrea Formigoni 1 1 Dipartimento di Scienze Mediche Veterinarie (DIMEVET), Alma Mater Studiorum—Università di Bologna, Via Tolara di sopra 50, 40064 Ozzano Emilia, Italy; [email protected] (L.C.); [email protected] (P.P.); [email protected] (A.F.) 2 Dipartimento di Biomedicina Comparata ed Alimentazione (BCA), Università di Padova, Via dell’Università 6, 35020 Legnaro, Italy; [email protected] * Correspondence: [email protected]; Tel.: +39-05-1209-7381; Fax: +39-05-1209-7373 Simple Summary: The aim of the authors is to make a summary of the possible applications of molasses in animal nutrition, how to improve hays and silage qualities for beef and dairy cattle; to enhance industrial byproducts values by liquid feed in swine production; and to improve with feed blocks the extensive livestock production efficiency (cows, buffaloes, sheep, goats and pigs). Focus is both on characteristics feed based on molasses and on ruminal fermentation: the techniques of production, conservation and administration to animals have been widely described as being capable of positively influencing animal performance, milk and meat quality, as well as animal welfare. Abstract: In the past fifty years, agriculture, and particularly livestock production, has become more resource-intensive, with negative implications regarding world environmental status. Currently, the circular economy 3R principles (to reduce, reuse and recycle materials) can offer many opportunities for the agri-food industry to become more resource-efficient. The closed-loop agri-food supply chain has the great potential of reducing environmental and economic costs, which result from food waste disposal. -
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. -
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. -
Natural Sweeteners Brochure
interior right foldover Raw honey often has a crystallized appearance levels, but it also has 40% fewer calories than and is solid at room temperature during colder sugar. Also, rather than causing tooth decay like months. Use raw honey in smoothies, beverages, sugar it may prevent cavities. Substitute xylitol at salad dressings and other recipes that don't a 1:1 ratio for sugar. require heating. Maple Syrup (Aisle 1 & Bulk) Maple syrup is made from tapping the sap of About City Market, Onion River Co-op maple trees and boiling it down in an evaporator City Market, Onion River Co-op is a consumer to reduce the water content. As the sugaring cooperative, with over 11,000 Members, selling season progresses, the sap darkens, producing wholesome food and other products while Natural progressively darker and stronger grades of syrup. building a vibrant, empowered community and Because maple syrup is concentrated sap, it is a healthier world, all in a sustainable manner. Sweeteners rich in the minerals that travel up from a tree’s Located in downtown Burlington, Vermont, roots. Use 2/3 to 3/4 cup maple syrup for 1 cup City Market provides a large selection of local, of white sugar and lower the oven temperature organic and conventional foods, and thousands by 25°F. (Maple sugar, which is evaporated of local and Vermont-made products. maple syrup, can be substituted 1:1). Maple syrup makes cookies and granolas crisper. You Visit City Market, Onion River Co-op online may notice crisper, darker edges on your cookies at www.CityMarket.coop or call 802-861-9700.