This is the “local” Sucre most commonly found in non-industrialized countries. It may be sold in the form of “sugar loaves,” as is the case in Ecuador or Bolivia, for example. People call it “Panela.” In Brazil, it is known as “Mascovado.” In Costa Rica, it is also called “Rapadura.” In these countries, its block form makes it easier to store. Their similarities include their paste-like textures, the absence of sucrose crystals, and a high moisture content (3% compared to 0.1% for crystallized sugars).
The mechanical properties of whole cane sugar make it difficult to process on an industrial scale because it does not flow freely. For this reason, it is most often used as is to sweeten yogurt or cakes.
This Sucre, made from sugarcane, is grown according to organic farming standards. It is unrefined. It has a dark color (over 2,800 ICUMSA). Among the large family of sucrose varieties, this is the most natural and the least processed!
It will add a unique color and flavor to all your foods.
It is also certified by FLO-CERT. The proceeds from the premium go to the AAOC cooperative to improve its members’ working conditions and standard of living.
Uses: Pastries, confectionery, Sucre de bouche
- Legal name: Sucre roux
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Labels:
- Conditioning: sac 25 kg
- Storage: A l'abri des variations de température et d'hygrométrie
- Download the technical sheet
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