The raw material of brown sugar is sugarcane, which contains about 95% sucrose. The ancient method is to chop and crush the harvested sugarcane, remove impurities such as soil, bacteria, and fiber from the squeezed juice, and then simmer over low heat for 5 to 6 hours, stirring constantly to allow the water to evaporate slowly and gradually increase the sugar concentration. The high-concentration syrup will solidify into solid blocks of coarse sugar after cooling, which is a brown sugar brick. This traditional method retains the original nutrition of sugarcane, and also gives brown sugar a special flavor similar to caramel.
Country of Origin: Malaysia
Product Storage & Expiry: Store in room temperature, dry environment & avoid direct sunlight.
