Light Cane Muscovado Sugar

Light cane muscovado sugar is primarily used in baking, with its most popular applications being cakes and puddings, much like its darker counterpart. In these applications, it is used to develop a subtle flavour and golden colour as well as to add volume, whereas dark cane muscovado sugar builds a rich flavour and dark colour.

Due to its fine grain texture, light cane muscovado sugar dissolves easily and is suited to use in liquid products. This quality complements the sugar’s natural toffee characteristics, making it an ideal ingredient in the production of caramel and toffee sauces. This lighter form of muscovado sugar is used to add texture and depth to a range of other sauces and preserves, too.

Testament to its versatility, light cane muscovado sugar can also be used to add a light and slightly caramelised flavour to salad dressings, meat glazes and ice creams.

Storage temperature
10 – 20 degrees centigrade in dry conditions and away from direct sunlight.

Shelf life
In excess of 18 months if left unopened.

Packaging and storage options
Light cane muscovado sugar is stored in 25kg paper sacks, which are then stacked five by eight into 1000kg pallets for safe storage and transportation. It is also stored and distributed in 1000kg flexible intermediate bulk containers (FIBCs).

Light cane muscovado sugar is a partially refined sugar that can only be produced from sugarcane.

Once the sugarcane has been harvested and transported to sugar mills for processing, the stalks are washed, sliced, shredded and crushed. These processes extract raw juice from the cane, which is then is heated and purified for up to two hours. After which, the juice is boiled under vacuum in evaporators to evaporate the natural water. Once complete, this process leaves a sweet and thick amber juice.

Next, the thick and sweet amber juice must be seeded with sugar crystals to encourage the solution to grow into a super-saturated massecuite syrup. This part of the method sees the colour, smell and flavour of molasses form, which gives muscovado sugar its unique attributes.

The massecuite syrup is then spun in centrifugal machines to partially separate the crystals from the liquid. The third and fourth spins produce the two forms of muscovado sugar. Each spin lasts two minutes and the more spins the sugar has the weaker the colour will be.

As a result of this partial refining process, a moderate proportion of molasses is retained in the raw sugar. The result is then dried, cooled and bagged. It then undergoes quality control tests before it is ready for shipping.

Once it arrives at Ragus’ production facility, the raw sugar is then expertly blended with sugarcane molasses, which gives muscovado sugar its sticky texture and unique flavour. The finished sugar then undergoes further quality processes such as metal detection to remove any impurities. When these checks have been completed, light cane muscovado sugar can be packaged and distributed to customers, ready for use in their end products.