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A single stalk of sugarcane contains 30 tsp. of sugar, 6 tsp. of molasses, 1 qt. of water and 6 oz. of plant fiber also known as “bagasse.”

The best part is that all these ingredients can be put to good use, either in the final product itself or, in the case of the extracted water and bagasse, as reclaimed resources to be used during the sugar-making process.

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The molasses we eat comes only from sugarcane

Only sugarcane molasses is used to make brown sugar whether it comes from sugarcane or beets. This is because the molasses from beets has different flavors and consistencies.

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The flavor compounds in molasses are referred to as “ash,” though they bear no resemblance to the ash from a fire.

Instead, much like a fine wine, these trace amounts of minerals come from the soil composition of the area in which the sugarcane was farmed and help to make the taste profile of molasses from one region distinct from that in another. 

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During refining, “invert” sugar is formed.

This thick, sticky syrup is created when sucrose breaks down into glucose and fructose, and is responsible for the hygroscopic nature of sugar itself. 

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domino sugar

Larger crystals are drier, while smaller ones help retain moisture.

This might seem counter-intuitive, but a larger number of smaller crystals actually has more surface area that can trap moisture than a smaller number of larger crystals, even if the amount (say, 1 cup) is the same.