Brown Sugars Brochure

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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. The sugar fully preserves the flavour of natural molasses, and offers a range of particle sizes with superior colour, intensity and depth of flavour. Applications • Puddings, cakes, toffees, cheesecakes, cereals, flapjacks, biscuits and ice-creams • Rich cakes and puddings, confectionery and sauces The Brown Cane Sugar range Product Properties Features and benefits (Product Code) Dry Demerara Sugar Dry, golden brown crystals, • Free-flowing, easy to handle and dose in SINCE 1858 51310 – 25kg particle size 0.8-1.2mm, automated processes with distinctive rich aroma Natural unrefined cane sugar and crunchy texture • Distinctive rich aroma and crunchy texture Moist Demerara Slightly moist and free- • Distinctive rich aroma and crunchy texture Sugar flowing golden brown 51004 – 25kg crystals, particle size • Dust free 0.8-1.2mm Light Brown Soft Fine grained pale brown Aromatic, with slight fudge/caramel notes Sugar sugar crystals 51202 – 25kg Dark Brown Soft Uniform, non free-flowing Strong fudge/toffee notes Sugar brown colour crystals with 51212 – 25kg high molasses content Golden Cane Sugars Our golden cane sugars lock in the cane’s natural molasses, to bring superior flavour, natural colour and subtle buttery notes to a variety of sweet and savoury products. The Golden Cane Sugar range Product Properties (Product Code) Golden Granulated Sugar Golden, sparkling colour 51104 – 25kg Golden Caster Sugar Dry and free-flowing small sugar crystals, 51322 – 25kg particle size 0.35-0.6mm Fine Golden Caster Sugar Dry and free-flowing small sugar crystals, particle size 0.35-0.5mm Brown Sugar: adds 51134 – 25kg flavour and natural colour Golden Icing Sugar Golden colour icing to a variety of products 51304 – 25kg Brown Sugars Muscovado and Molasses Sugar Muscovado Sugars impart a unique tropical flavour and are much sought-after for use in premium products. Molasses sugar, on the other hand, is the ultimate soft brown sugar – packed full of natural cane molasses and with the deepest colour and richest flavour of them all. Applications • Enhance the finest cakes, fudge and desserts – perfect for luxury fruit and chocolate cakes • Add extra depth to marinades, savoury sauces and chutneys Product Properties Features and benefits (Product Code) Light Muscovado Sugar Finely grained, with warm honey-coloured • Provides a creamy fudge flavour and natural colour 51022 – 25kg crystals • Dust free Dark Muscovado Sugar Dark brown, uniform, non free-flowing sugar • Rich toffee and treacle flavour and natural colour 51044 – 25kg crystals with high molasses content • Dust free Unrefined Molasses Sugar Very dark brown, non free-flowing sugar crystals • The deepest colour and flavour of all sugars, 51052 – 25kg with high molasses content almost caramelised • Dust free Muscovado Sugar: add extra depth to marinades Technical information and chutneys All brown sugars are non- GM and suitable for vegan, vegetarian and Kosher diets The products listed only represent a few of our extensive range of standard and organic products available. If you require more information, please contact us to discuss your needs. British Sugar plc, Sugar Way, Peterborough [email protected] PE2 9AY, United Kingdom Tel: +44 (0)1733 422555 www.britishsugar.com (05/15).
Recommended publications
  • 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.
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  • Caramelization of Sugar
    Caramelization of Sugar Sugar is caramelized when it is melted into a clear golden to dark brown syrup, reaching a temperature from 320 to 356 degrees F. It goes through many stages which are determined by the recipe being made. Using a pure copper sugar pan will allow total control of the sugar and avoid crystallization of sugar. At 338 degrees F, the sugar syrup begins to caramelize creating an intense flavor and rich color, from light and clear to dark brown. Depending upon when the cooking stops and it cools and hardens, caramel textures can range from soft to brittle. A soft caramel is a candy made with caramelized sugar, butter and milk. Crushed caramel is used as a topping for ice cream and other desserts. When it cracks easily and is the base for nut brittles. To start, add some water to dry sugar in a pure copper sugar pan, stirring, until it reaches the consistency of wet sand. An interfering agent, such as lemon juice will help prevent re-crystallization because of the acid in it. Instead of using lemon juice, you could add acidity with vinegar, cream of tartar or corn syrup. Always start with a very clean pan and utensils. Any dirt or debris can cause crystals to form around it. Heat the pure copper sugar pan over a medium flame. As the sugar melts, you can wash down the sides of a pan with a wet brush, which also prevents crystallization by removing any dried drops of syrup that might start crystals. As the caramel heats, it colors in amber shades from light to deep brown.
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  • Delicioussm GOLDEN BROWN SUGAR Product Information Sheet
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  • Maple Sugar Blondies
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  • 5Lb. Assortment
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  • Sugar: the Many Names Used in Processed Foods
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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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  • Beet Molasses Effective: 11/20/15 Revised: 11/20/15
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  • CARAMELS Colors
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  • A Review Regarding the Use of Molasses in Animal Nutrition
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