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Indiana Sugars Dark Brown Sugar

Dark Brown Sugar is usually created with twice as much molasses as light, or about 6.5%. Due to the amount of molasses in dark brown sugar, recipes requiring a deep, complex flavor – typically complimenting cinnamon, ginger, or cloves – often call for dark sugar. Among the most common recipes with dark brown sugar are gingerbread or chocolate cake.

Ingredient Name: Brown Sugar

Functions: Nutritive Sweetener

End Uses: Bread, Cakes

Safety Data Sheet
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Knowde Enhanced TDS

Identification & Functionality

Ingredient Name

Brown Sugar

Food Ingredients Functions

Nutritive Sweetener

Ingredients
Sugar, Molasses
Technologies

Food Ingredients

Product Families

Food Ingredients — Taste & Flavor

Sweeteners & Syrups

Features & Benefits

Food Ingredients Features

Imparts Flavor

Product Background

Brown (soft) sugar is the commingling of fine grain white sugar and a film of molasses. The addition of molasses distinguishes brown sugar from other varieties, such as plain white sugar or powdered sugar. Highly prized dark brown sugar is often accompanied by rich and complex caramel, toffee, and butterscotch flavors.

Beet brown sugar is produced by coating white granulated sugar with cane molasses. Light – or golden – and dark brown sugar are the two major, commercially available types. Various intermediary grades are regularly available as well.

Applications & Uses

Markets

Food & Nutrition

Applications

Food & Nutrition — Food

Bakery,

Cereals & Snacks,

Other Food Applications

Food & Nutrition Applications

Bread,

Cakes

Packaging & Availability

Packaging Information

Dark Brown Sugar is available in 25 and 50 pound food service bags.