Brown sugar, obtained through the crushing of sugar cane and subsequent evaporation of its juice by heating, until crystallization. The main difference with other more industrial sugars, including brown sugar, is that it does not go through the refining process, which is why it retains all the nutritional properties of sugar cane such as minerals, trace elements and vitamins, and is considered as integral. It has a dark colour due to the molasses and a sticky consistency.
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