RAW SUGAR

Similar to the process for white sugar, raw sugar production begins with the extraction of juice from sugar cane or sugar beets. The extracted juice is clarified to remove some impurities, but the process is not as extensive as in the production of white sugar. This results in a syrup with a higher level of impurities. The concentrated syrup is then evaporated and crystallized, forming sugar crystals. Unlike white sugar, raw sugar crystals retain more of the natural color and molasses content from the original juice. As a result of these less extensive refining processes, raw sugar has a coarser texture, a higher molasses content, and a brownish color compared to white refined sugar. The molasses imparts a distinct flavor and a subtle caramel taste to raw sugar.