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1 INTRODUCING As the world s largest cane sugar refiner we are able to offer an unparalleled range of brown sugars. Sugars like Soft Browns, Demerara and Muscovado are only available from Cane sugar, placing us in a unique position to meet any customer requirement. From free flowing Golden Granulated Sugar all the way to soft and syrupy Dark Muscovado, we have a solution to meet every customer need. Whether its biscuits or cakes, sauces or cereal bars, we have the solution! PRODUCT RANGE Product Name Colour Guide Crystal Size (MA) Texture Golden Granulated Sugar 400-1,200 IU 0.55 0.75mm Dry, free flowing Golden Caster Sugar 400-1,200 IU 0.35 0.50mm Dry, free flowing Demerara Sugar 1,500-3,500 IU 0.90 1.20mm Dry, free flowing Golden Soft Cane Sugar 2,500-3,250 IU 0.27 0.42mm Soft syrupy fine grained sugar Light Brown Soft Sugar 4,500-6,250 IU 0.27 0.42mm Soft syrupy fine grained sugar Light Muscovado Sugar 4,000-11,000 IU 0.23 0.33mm Soft syrupy fine grained sugar Dark Brown Soft Sugar 19,000-29,000 IU 0.27 0.42mm Soft syrupy fine grained sugar Dark Muscovado Sugar 24,000-27,000 IU 0.23 0.33mm Soft syrupy fine grained sugar ORGANIC Product Name Colour Guide Crystal Size (MA) Texture Organic Golden Granulated Sugar 300-500 IU 0.7 1.1mm Dry, free flowing Organic Demerara 2,000-2,500 IU 1.00 1.50mm Dry, free flowing
2 APPLICATION AREAS Product Golden Granulated Sugar Golden Caster Sugar Demerara Sugar Sticks/Sachets Biscuits Cakes Toppings Cereal (+bars) Gingerbread Sauces Confectionery Golden Soft Cane Sugar Light Brown Soft Sugar Light Muscovado Sugar Dark Brown Soft Sugar Dark Muscovado Sugar BENEFITS OF Taste and Colour All our brown sugars get their flavour and colour from cane molasses. The amount and intensity of the molasses creates the different flavour profiles, from the sweet, candy-floss flavour of Golden sugars to the deep liquorice-like flavours of Muscovado sugars. The lighter brown sugars are particularly suitable for sponge cakes and biscuits where the toffee and caramel flavours compliment sweet products, boosting appeal and creating a point of difference. Dark brown sugars are perfect for dark fruit cakes, gingerbread and sauces where the higher molasses content boosts spice flavours like cinnamon and ginger. The natural colour of brown sugars softly darkens finished products whilst the naturally present reducing sugars boost Maillard browning. Comparing cookies made with white or brown sugars Time 0 Days Control: Using White Sugar Test: Using Brown Sugar Appearance Pale surface with golden brown edges Deep golden brown Aroma Sweet chocolate Less sweet than control Caramel notes Chocolate Taste/Texture Sweet Softer and chewier than control, more dense Soft and chewy Caramelised flavours present Not as sweet as control Aftertaste Lingering sweetness Caramelised flavours Pictures
3 Extends Product Shelf Life Due to their molasses content brown sugars are more hygroscopic (readily taking up and binding water) than white sugar. This helps to maintain the finished product texture, increasing acceptable product life and even reducing microbial growth. Comparing Speculoos biscuits made with white or brown sugars Time 29 Days Control: White Sugar and Caramel Colour Test: Using Brown Sugar Appearance No change No change Mouthfeel Soft, chewy, stale, claggy and difficult to chew Open, layered, crunchy texture, slightly drying Flavour Very little flavour, little sweetness, delayed salt note Lots of flavour, sweet cinnamon Aroma Little cinnamon aroma Sweet cinnamon Aftertaste Plastic Caramelised sugar Acceptability Unacceptable (became unacceptable at 26 days) Acceptable Pictures Improve consumer appeal Our brown sugars are all clean label ingredients, solely made from Raw Cane sugar sourced from around the world. Many finished products benefit from the positive labelling of Muscovado Sugar or Demerara Sugar. Furthermore, the dark colours from our brown sugars can allow the removal of colouring ingredients - such as E150 - which may otherwise be required. Free flowing flavour ASR Group is the world s largest cane sugar refiner. This scale and experience allows us to source the best brown sugars possible at very competitive prices. If your process dictates a dry, free flowing sugar is required then we are able to help. Whether it s for further packing into sticks and sachets or as a sparkling decoration sugar we are able to provide a suitable product for your operation.
4 GLOSSARY Brix: The measurement of total solids in a sugar liquor or syrup using a Brix Hydrometer. For solutions containing only sugar and water, Brix = %sugar. Hygroscopic: A substance with the ability to attract and hold water molecules from the surrounding environment. Invert sugar: A mixture of approximately equal parts of glucose and fructose resulting from the hydrolysis of sucrose, or inversion. Unlike sucrose, glucose and fructose are reducing sugars meaning they contribute to the Maillard reaction in baked goods. As well as giving increased water binding, invert sugar inhibits crystallisation allowing for increased shelf life in some applications. FURTHER READING Making better cookies using Qwik-Flo Brown Sugar application sheet Inverts and Treacle Syrups product sheet Fondants and Icing Sugars product sheet Brewing Sugars & Syrups product sheet IU: (Sometimes referred to as ICUMSA units) The unit of measure for colour in sugar products, based upon the absorption of light at 420nm. ICUMSA: International Commission for Uniform Methods of Sugar Analysis. Glucose Fructose Syrup: (Also known as Isoglucose or High Fructose Corn Syrup HFCS in the USA). It is a syrup commonly made from maize or wheat where the starch is extracted from the grain and hydrolysed into varying percentages of glucose and fructose. Not all of the starch is hydrolysed meaning many larger saccharides, like starches, are also present in the syrup making it less sweet than sucrose or invert sugar syrups. Maillard Reaction: A form of non-enzymatic browning, different from caramelisation. It is a chemical reaction between amino acids and reducing sugars (such as fructose and glucose) giving browned foods their desirable flavour. Molasses: Thick, dark sugar-bearing product from the final stages of cane refining. Molasses products are often referred to as treacles in the UK. Sucrose: Commonly referred to as sugar, it is the disaccharide of glucose and fructose. Water Activity: (or AW) is defined as the ratio of the vapour pressure of water in a material to the vapour pressure of pure water at the same temperature. Pure distilled water has a Water Activity of exactly one. In food science, higher AW substances tend to support more microorganisms; bacteria usually requires at least 0.91, and fungi, a minimum of 0.7.
5 For further information on Brown Cane Sugars, refer to our in-depth application sheets, or contact the Speciality Sales team at the address below. ASR Group s comprehensive range of Brown Cane Sugars means we can cater for specific needs and requests. If you have a particular enquiry our Product Development team would be happy to help. EUROPE Tate & Lyle Sugars Thames Refinery Factory Road Silvertown London E16 2EW +44 20 7476 4455 emea.ingredients@asr-group.com NORTH AMERICA Domino Specialty Ingredients One North Clematis Street, Suite 200 West Palm Beach, Florida 33401 800-446-9763 International calls: 561-366-5150