What is brown sugar?
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- Опубликовано: 3 июл 2024
- So when I was living in Germany, it was really hard to get ahold of brown sugar of the kind commonly available in the US. Brown sugar does exist there, but its closer to this turbanado style sugar than what is commonly referred to as brown sugar here. So what’s the difference? Well today that’s what I want to get into, what makes these sugars different, and how they are related.
So lets start with what the heck is sugar even. Well sugar is a general term for a bunch of different types of molecules that all serve the same kind of purpose, typically when saying sugar we are referring to sucrose or granulated sugar, but the term is actually extremely general and can also refer to other things such as fructose, lactose or a bevy of other things.
Sugar is a carbohydrate and is a great way to store energy. In some plants like sugar cane, or sugar beets, the amount of this stuff is pretty high, but maybe unsurprisingly it’s actually present to some degree in almost all plants. But I guess not strictly limited to that, apparently, sugar was found in a meteorite from 2019.
In sugar cane, date palm and sugar beets the sugar concentration is high enough to make it worthwhile for going through the complicated process of extracting it from the plant material. The process for how this sugar is extracted from the plant material will give us our answer on what exactly makes brown sugar brown. So let’s make some sugar
The process starts by getting the sugar-rich juice from the sugar cane or beets, this is typically done by milling, which crushes the cell walls and releases the juice. For the granulated sugar we are used to seeing, at this stage, the juice would be processed to remove the color by using carbon filtering along with some chemical processing. In brown sugar this step is not performed and so the final sugar crystals will have a brown tinge.
So the next step is to concentrate the sugar by boiling down the juice. This creates a solution that has a very high sugar concentration, high enough that the sugar will begin crystalization.
When doing this though, we not only increase the concentration of sugar, but also the other plant components that were present in the extracted plant juice.
Collectively, we can think of the component of plant juices as the molasses, where the sugar crystals are what we are after. Refining sugar is the process of isolating the sugar from the molasses. A purish version of sugar being what we typically associate with granulated sugar.
The sugar molecules will begin to crystalize around impurities or seed crystals introduced. The sugar crystals grow creating the little granulated grains we are used to seeing. However these crystals are still stuck in the syrup.
To filter out the sugar crystals from the sugar, a centrifuge is used, leaving mostly just the crystals. This process of centrifuging is performed on the syrup at least three times, extracting as much sugar as possible from the syrup. 
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most brown sugar you can buy nowadays isnt even "sugar with molasses left in" its sugar that has gone through the whole process to become white with molasses added back in consistent quantities to get a uniform product
wonder why they do it that way. Hm...
@@olive-yello to get a uniform product. Often the same process with cow milk.
yea thats right, and the raw sugar product (the lighter one with larger crystals) is actually sugar that has been refined less so naturally has some molasses left in it.
The process to ensure consistency and also costs. I just watched the process of using sugar beet. They add Lime mineral and something else to change it to a chalky paste. It’s then spun, dried then tada. Sugar.
I'm confused folks, so if I need unsulphated , pure sugar without chemicals involved what should I get? Because as I research I find that, almost all sugars are just branded to sell, losing the original concept of brown sugar
I wasn't expecting a video about colored sugars to be this fun
*sugars of color
Colored sugar? Brown sugar is the genuine sugar
@@value4life471 brown sugar is actually white sugar with molasses added to it. it is just as refined as regular white sugar.
@ it might be different in other countries but the place that supplies the entire of my country,
Raw Sugar is what is the less refined, and brown sugar is actually white sugar with molasses added back to it.
However none of it is any more or less healthy. the refining removes impurities but doesn't change the fact it is still sugar.
Great video as usual! The reason you had a hard time finding brown sugar in Germany (and Scandinavia) is because of tax on cane sugar, lobbied by the beet sugar companies. Most of what is called brown sugar here is actually beet sugar with small amounts cane molasses added. Beet molasses is not nearly as tasty as cane molasses.
I had the same problem here living in Korea. When I started out learning to bake, I would use that garbage turbinado brown sugar, and all my chocolate chip cookies were turning out weird. Finally realized what the problem was and just started shipping large bags of the brown sugar from the states over here. So annoying lol.
I live in Denmark, and we have regular brown sugar here - so I doubt that they don’t have it in Germany
You are some what correct in your analysis. Actually cane sugar is processed and filtered to remove the sediment / impurities. As you said it is concentrated down until it reaches the crystallization saturation stage then crystallized. You are correct. But once these crystals form this sugar is then washed and rinsed several times until it is pure white sugar crystals. The initial washing produces your molasses product. The other rinse waters are collected and reused in the next batches to be processed. To make brown sugar various amounts are added back to the pure white sugar to make either light or dark brown sugar. Basically as you did towards the end of your video. Just wanted to note that all sugar produced is pure white until remixed with molasses. Sugar plants are amazingly efficient. They reuse almost 100% of their water and waste. The extracted canes are actually burnt to run boilers that power the plant and provide hot water for the processes.
we have in my country at least a less processed form of sugar which we call raw sugar which naturally has some molasses left in it because it is not as refined, of course it isn't really raw as it has undergone some refining. whereas all other sugars we have are white sugar that has molasses added back into it.
The reason the turbinado sugar cookie had a toffee like texture was because of the larger grain size.
In germany you easily find the real brown shugar in Bioläden (Organic stores)
Satisfied my curiosity as I poured brown sugar into my coffee
It's also useful to note that molasses is more commonly known in Europe as "treacle".
Ahhhhhhhhhhhhhhhh
Suga suga how you get so flyyyyy 🎶 🎶
Very educational, thank you 👍
I live in germany and i really want to bake a filipino rice cake that my grandma used to make. I need brown sugar but i only find this brown turbonado or brown sugar. So thaaank you so much for this video
Thanks -great video
Pretty much the reason why the white sugar increased amount of spread the cookie did while it was cooking is likely due to the viscosity. Molasses from experience adds depth of flavor as well as making a cookie chewier as well as less hard and rigid than a pure white sugar.
Fun video, but when you're making sugar the most efficient way to make it is to crush and press the cane to extract the juice of it, then you boil it. Just boiling the cane leaves too much sugar in the fibers. Loved the final product.
Thanks, sweetie.
Sugar, am I right.
I know I’m late to the party, but this was really cool. My friends and I have been talking about how white sugar is absurdly processed. By the way, the white sugar cookies spread more because of how white sugar melts, so your experiment was very correct and it wasn’t your cookie making skills. :) They looked great to me. Plain white sugar will just spread and caramelize, which is why the edges can spread too much and get really hard or not spread at all if you don’t have the right flour to sugar ratio. Brown sugar doesn’t spread the same way because of the molasses, and more molasses means more structure (basically), so they don’t spread out as much. Great video!
American brown sugar isn't raw brown sugar like turbano. It's processed white sugar that has small amounts of molasses added back in.
When where you living in Germany, or maybe where?
I always saw this non-turbinado sugar in shelves of larger stores, though indeed not in the smaller supermarkets.
Damn this opened my eyesssssss
Next video: making caramel from a meteorite
I’m curious about the cookie experiment. Have you tried to wait for the cookies to cool or wait a few days and see if that made a difference between them?
Brown sugar/molasses in cookie recipes is mostly just there for flavor and color (contrary to popular belief perhaps). Chewiness is primarily affected by dough wetness ie. how much flour and the type of fat you use
watch ruclips.net/video/7gnfOwb8lKU/видео.html. They said brown sugar more moisture absorbent than white sugar because of its chemical structure, so the dough will become more wet. do you think it make sense?
Can describe the taste of brown sugar to me?
@@semsemmoi9534 Brown sugar tastes like crystallized molasses, caramel or toffee-like flavor.
Wow. Thank you. So American brown sugar is more natural material than all the other sugars. No wonder the taste it imparts has more “harmonics” (closest things I can think of is music) to it. The other sugars have a sharp sweetness that I found ruins a lot of my foods. Thank you for this video.
Uh... you made chocolate chip cookies "sans the chocolate chips"?! So... you made cookies...
I just realized...most washed and brown sugar here in PH looks like turbinado sugar. It's very seldom we can have authentic brown sugar, and most of the time, we just opt for the muscovado sugar (which i think is not bad at all)
Unless the packaging specified cane sugar the granulated sugar was more than likely beet sugar.
I performed this test once. Except I only did one recipe (instead of all 4), and then ate then all
Btw, have you tried palm sugar?
so i tried this at home and found that the cookies which were darker in colour once cooked were generally the ones with the darker sugar. interesting, i know
So what do I do if i need brown sugar (American style) but only have European brown sugar and no molasses ?
So if the surface molasses is washed off of demerara then is its taste coming from something else, or is it that it has a smaller internal quantity of molasses providing the flavor? If it's the latter, what's the difference between demerara and an equivalently molasses-y brown sugar?
Now I cant get "Brown Sugar" by the Rolling Stones out of my head...
Is it white sugar with molasses?
guess who got an ad for sugar before
I usually make coffee using light brown sugar. I accidentally got soft brown sugar. I use two teaspoons and that's far too sweet for me
"I suck at making cookies" Yet they looked pretty good. Much better than the ones my mom makes.
Hey guys thanks for tuning in to another video here on ForgottenCookies dot com. Today I'm here at Nestle Toll House and I'm going to be taking a look at some of the goods going up for the bake sale.
@@faceless2302 glad someone got my profile pic :)
It's odd, in Belgium we have all these kinds of sugars. Weird that they don't in Germany.
I think they do, I just didn't know where to look
RIP headphone users. Still an awesome vid though.
Here we get a small glimpse into the real science performed at the FlavorLab facility. FlavorLab scientists use their sciences all day and night to bring us a better world.
Hello!
Adam Ragusea was right
from the rolling stones to this.
Actually the sugar sold in the US is not really brown sugar. It is white sugar with added back molasses that will made it humid , "demerara " sugar is the closest to real raw brown sugar you can get, if you have the crunchy effect is because you didn't dilute enough, or you shouldn't use it in the first place each sugar has its own use specially when it comes to baking.
Flavor lab how often do you upload videos on your food and drink channel reply to this comment as soon as possible
It depends on how busy I am. I am currently working a lot these days, so it's once every ~two weeks. My goal is to do weekly videos again
Bless this brown sugar so that I can afford it and so that it is healthy for my body and my mind and strengthens my musculature.
I thought dark brown sugar and muscovado are the same😅
is brown sugar healthy?
its still sugar,
I don't like brown sugar in meat, maybe a little in Meatloaf
You made Rapadura, welcome to brazil
no please I don't want to go to Brazil
@@faceless2302 it's not like we want you here anyways :)
Here is a video from Codys lab on how to separate the crystals. He's doing it with crystalized honey in this video but it will also work with what you have produced as well.
ruclips.net/video/Jidk0O6uu-0/видео.html&ab_channel=Cody%27sBLab
NOOOO, YOU CANT BOIL THE SUGARCANEEEEEE
U said sugar so many times, I was on a verge of getting diabetes attack..
I just buy white sugar and add molasses.
bruh you guys are only finding out about brown sugar?
BROWN??! SUGAR?!?
BROWN SUGAR?!?!?!?!
BROWN SUGAR!!!!!!!!!!!!!!
It’s used to make chocolate chip cookies lol
Im here for tiktok confirmation 🤷🏾♂️
Confirmation of what?
@@FlavorLab i saw a tiktok saying you can make brown sugar with molasses and your video confirmed it👍🏾
Isn't brown sugar used for manufacturing narcotics?
Brown sugar is, sugar, but like, brown
ruclips.net/video/rmxI1hvsUEs/видео.html
Well sir, brown sugar is sugar that is in fact “BROWN”!!! 🥸
pepsi coca- cola ice-tea apple juice n chlt
It is sugar thats brown
Are you sure.
Some folks be racist about the color of their sugar.....smh
The way this guy boils the sugar cane in a tiny pot and half of the cane isn’t even submerged in the water makes me never want to watch another one of these videos again
Naw. Brown sugar is when a black women gives you some.
Brown sugar is sugar that is brown
lol
ruclips.net/video/rmxI1hvsUEs/видео.html
White sugar, just like white flour is unatural and it's made to remind you of salt. As salt is adictive, people relate every white powder with it. So if you can buy demerara or brown sugar you'll be doing yourself a favour (sorry for the bad english... Wait, I'm not on 9gag)
ruclips.net/video/rmxI1hvsUEs/видео.html
I performed this test once. Except I only did one recipe (instead of all 4), and then ate then all
Isn't brown sugar used for manufacturing narcotics?
Just one of the nickname for heroin