Cane sugar Muscovado dark

The dark Muscovado sugar with approximately a 10–15% high molasses content is a more intense variant of the cane sugars compared to the light brown Muscovado. (It somewhat holds the middle position between the light brown Muscovado and the even darker molasses cane sugar.) The dark cane sugar is deep brown and soft and rich in flavour, with a mild spicy hint of liquorice; it lends colour and a depth of taste to baked as well as cooked dishes, like fruit tarts or chocolate cakes, hearty sauces and chutneys.

Sugar is primarily refined from two plants. In temperate zones like central Europe, the sugar beet is used and in the tropics, sugar cane. The chemical composition of the sugar from sugar beets or sugar cane may be identical, but cane sugar is distinctly more aromatic. We offer cane sugar from Mauritius, a perfect location for the cultivation of cane sugar: the island offers an ideal combination of the appropriate climate, prime soil conditions and tropical sun.
The canes for Billington’s cane sugar are crushed within 24 hours of harvest; directly following the fresh juice is squeezed out. The extracted juice is directed through a series of cooking vats. At first a light green, the juice thickens and darkens in colour to a chestnut honey coloured mass, the molasse. The mass is stirred by hand until the heat and remaining water have dissipated and the molasses sugar crystallises. Untreated and unrefined cane sugar locks in the natural molasses of the sugar cane (rather than the molasse is refined out) and displays a crumbly, somewhat moist consistency. This sugar is more than just a sweetener. It's virtually a spice. It will be worth your while to experiment with it and find out how much the sweetness, flavour and consistency of sugar can differ.

Molasses cane sugar.

Molasses cane sugar.

Store in an airtight container.

Mauritius

Delimondo Handels GmbH & Co. KG
Am Schiffbeker Berg 4
22111 Hamburg
Germany