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BROWN CANESUGARS

BROWN CANESUGARSINTRODUCING BROWN CANE SUGARSAs the world’s largest cane sugar refiner we are able to offer an unparalleled range of brown sugars. Sugars like Soft Browns, Demerara and Muscovado are only available from Cane sugar, placing us in a unique position to meet any customer requirement.

From free flowing Golden Granulated Sugar all the way to soft and syrupy Dark Muscovado, we have a solution to meet every customer need.

Whether its biscuits or cakes, sauces or cereal bars, we have the solution!

PRODUCT RANGEProduct Name Colour Guide Crystal Size (MA) Texture

Golden Granulated Sugar 400 - 1,200 IU 0.55 – 0.75mm Dry, free flowing

Golden Caster Sugar 400 - 1,200 IU 0.35 – 0.50mm Dry, free flowing

Demerara Sugar 1,500 - 3,500 IU 0.90 – 1.20mm Dry, free flowing

Golden Soft Cane Sugar 2,500 - 3,250 IU 0.27 – 0.42mm Soft syrupy fine grained sugar

Light Brown Soft Sugar 4,500 - 6,250 IU 0.27 – 0.42mm Soft syrupy fine grained sugar

Light Muscovado Sugar 4,000 - 11,000 IU 0.23 – 0.33mm Soft syrupy fine grained sugar

Dark Brown Soft Sugar 19,000 - 29,000 IU 0.27 – 0.42mm Soft syrupy fine grained sugar

Dark Muscovado Sugar 24,000 - 27,000 IU 0.23 – 0.33mm Soft syrupy fine grained sugar

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ORGANICProduct Name Colour Guide Crystal Size (MA) Texture

Organic Golden Granulated Sugar 300 - 500 IU 0.7 – 1.1mm Dry, free flowing

Organic Demerara 2,000 - 2,500 IU 1.00 – 1.50mm Dry, free flowing

BROWN CANESUGARS

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Gingerbread

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Cereal (+bars)

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Toppings

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Cakes

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Confectionery

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Product

Golden Granulated Sugar

Golden Caster Sugar

Demerara Sugar

Golden Soft Cane Sugar

Light Brown Soft Sugar

Light Muscovado Sugar

Dark Brown Soft Sugar

Dark Muscovado Sugar

Biscuits

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All our brown sugars get their flavour and colour from cane molasses. The amount and intensity of the molasses creates the different flavour profiles, from the sweet, candy-floss flavour of Golden sugars to the deep liquorice-like flavours of Muscovado sugars.

The lighter brown sugars are particularly suitable for sponge cakes and biscuits where the toffee and caramel flavours compliment sweet products, boosting appeal and creating a point of difference.

Dark brown sugars are perfect for dark fruit cakes, gingerbread and sauces where the higher molasses content boosts spice flavours like cinnamon and ginger.

The natural colour of brown sugars softly darkens finished products whilst the naturally present reducing sugars boost Maillard browning.

BENEFITS OF BROWN CANE SUGARSTaste and Colour

Time 0 Days Control: Using White Sugar Test: Using Brown Sugar

Appearance Pale surface with golden brown edges Deep golden brown

Aroma Sweet chocolate Less sweet than control Caramel notes Chocolate

Taste/Texture Sweet Softer and chewier than control, more dense Soft and chewy Caramelised flavours present Not as sweet as control

Aftertaste Lingering sweetness Caramelised flavours

Pictures

Comparing cookies made with white or brown sugars

APPLICATION AREAS

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Due to their molasses content brown sugars are more hygroscopic (readily taking up and binding water) than white sugar. This helps to maintain the finished product texture, increasing acceptable product life and even reducing microbial growth.

Extends Product Shelf Life

Time 29 Days Control: White Sugar and Caramel Colour Test: Using Brown Sugar

Appearance No change No change

Mouthfeel Soft, chewy, stale, claggy and difficult to chew Open, layered, crunchy texture, slightly drying

Flavour Very little flavour, little sweetness, delayed salt note Lots of flavour, sweet cinnamon

Aroma Little cinnamon aroma Sweet cinnamon

Aftertaste Plastic Caramelised sugar

Acceptability Unacceptable (became unacceptable at 26 days) Acceptable

Pictures

Comparing Speculoos biscuits made with white or brown sugars

Improve consumer appealOur brown sugars are all clean label ingredients, solely made from Raw Cane sugar sourced from around the world. Many finished products benefit from the positive labelling of “Muscovado Sugar” or “Demerara Sugar”.

Furthermore, the dark colours from our brown sugars can allow the removal of colouring ingredients - such as E150 - which may otherwise be required.

Free flowing flavourASR Group is the world’s largest cane sugar refiner. This scale and experience allows us to source the best brown sugars possible at very competitive prices.

If your process dictates a dry, free flowing sugar is required then we are able to help. Whether it’s for further packing into sticks and sachets or as a sparkling decoration sugar we are able to provide a suitable product for your operation.

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GLOSSARYBrix: The measurement of total solids in a sugar liquor or syrup using a Brix Hydrometer. For solutions containing only sugar and water, Brix = %sugar.

Hygroscopic: A substance with the ability to attract and hold water molecules from the surrounding environment.

Invert sugar: A mixture of approximately equal parts of glucose and fructose resulting from the hydrolysis of sucrose, or inversion. Unlike sucrose, glucose and fructose are reducing sugars meaning they contribute to the Maillard reaction in baked goods. As well as giving increased water binding, invert sugar inhibits crystallisation allowing for increased shelf life in some applications.

IU: (Sometimes referred to as ICUMSA units) The unit of measure for colour in sugar products, based upon the absorption of light at 420nm.

ICUMSA: International Commission for Uniform Methods of Sugar Analysis.

Glucose–Fructose Syrup: (Also known as Isoglucose or High Fructose Corn Syrup – HFCS in the USA). It is a syrup commonly made from maize or wheat where the starch is extracted from the grain and ‘hydrolysed’ into varying percentages of glucose and fructose. Not all of the starch is hydrolysed meaning many larger saccharides, like starches, are also present in the syrup making it less sweet than sucrose or invert sugar syrups.

Maillard Reaction: A form of non-enzymatic browning, different from caramelisation. It is a chemical reaction between amino acids and reducing sugars (such as fructose and glucose) giving browned foods their desirable flavour.

Molasses: Thick, dark sugar-bearing product from the final stages of cane refining. Molasses products are often referred to as treacles in the UK.

Sucrose: Commonly referred to as ‘sugar,’ it is the disaccharide of glucose and fructose.

Water Activity: (or AW) is defined as the ratio of the vapour pressure of water in a material to the vapour pressure of pure water at the same temperature. Pure distilled water has a Water Activity of exactly one. In food science, higher AW substances tend to support more microorganisms; bacteria usually requires at least 0.91, and fungi, a minimum of 0.7.

FURTHER READING• Making better cookies using Qwik-Flo®

Brown Sugar application sheet

• Inverts and Treacle Syrups product sheet

• Fondants and Icing Sugars product sheet

• Brewing Sugars & Syrups product sheet

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EUROPETate & Lyle SugarsThames RefineryFactory RoadSilvertownLondonE16 2EW

✆ +44 20 7476 4455✉ emea.ingredients@asr-group.com

NORTH AMERICADomino Specialty IngredientsOne North Clematis Street, Suite 200West Palm Beach, Florida 33401

✆ 800-446-9763✆ International calls: 561-366-5150

For further information on Brown Cane Sugars, refer to our in-depth application sheets, or contact the Speciality Sales team at the address below.

ASR Group’s comprehensive range of Brown Cane Sugars means we can cater for specific needs and requests. If you have a particular enquiry our Product Development team would be happy to help.