What is dark brown sugar?
dark brown sugar is sugar that contains at least six and a half percent of molasses. It has a distinctive dark brown color and rich molasses and also has very high humidity. When cooking, dark brown sugar is used in recipes where a deeper taste of sugar is required and some people also enjoy taste in tea, coffee and other drinks. Many markets sell dark brown sugar, along with its closely related cousin, light brown sugar, which contains three and a half percent of molasses. In the first case, the refinery adds molasses to processed white sugar until the correct percentage is achieved. Sugar can also change stabilizers to make it easier to pour and reduce clustering. The technique of adding molasses can also be used at home chefs who need brown sugar, adding one and a half tablespoons (22 milliliters) molasses for every cup (190 grams) of white sugar.
The other refineries produce dark brown sugar simply by minimally improving sugar so that all molasses are not eliminated. Natural brown sugarThe first pressing and produces a dark brown crumbling with a high molasses, while at least refined forms can be rinsed so that they are encouraged to crystallize, making work easier.
When working with brown sugar, it is important to be aware of the higher moisture content. Replacing brown and white sugar in the recipe may have undesirable consequences, as the change in the moisture content can throw the recipe. Recipes that require brown sugar can show dry if white sugar is used, while white sugar recipes can turn too damp if brown sugar is used. It is also important to store dark brown sugar in a cool dry place in an airtight container to keep it from getting into a solid mass.
Some recipes to a mixture of brown and white sugar and temperate the intense taste of brown sugar with more neutral white sugar. People who like more intense taste of brown sugarRu, dark brown sugar can be used in these recipes, while light brown sugar can be used for a milder effect. Dark brown sugar will also cause pastry to darken, because people who have experimented with different types of sugar may have seen.