This is the \u201clocal\u201d Sucre most commonly found in non-industrialized countries. It may be sold in the form of \u201csugar loaves,\u201d as is the case in Ecuador or Bolivia, for example. People call it \u201cPanela.\u201d In Brazil, it is known as \u201cMascovado.\u201d In Costa Rica, it is also called \u201cRapadura.\u201d In these countries, its block form makes it easy 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). <\/p>\n
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. <\/p>\n
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! <\/p>\n
It will add a unique color and flavor to all your foods.<\/p>\n
Applications<\/strong>: All food and beverage industries, Foodservice<\/p>\n","protected":false},"featured_media":0,"template":"","variete":[82],"class_list":["post-5252","delices","type-delices","status-publish","hentry","variete-specialty-sugars"],"acf":[],"yoast_head":"\n