Brown Sugar Powder
Brown sugar is hygroscopic because of its molasses content, and caking is the usual complaint in dry blends.
Key Specifications
| Sucrose | ≥ 88 percent |
|---|---|
| Molasses | 3.5-6 percent |
| Moisture | ≤ 4 percent |
| Mesh | 30 / 60 / 100 |
| Colour | Light to dark brown |
| Packaging | 25 kg bag |
Free flow is the engineering problem
Brown sugar is hygroscopic because of its molasses content, and caking is the usual complaint in dry blends. Specification should include moisture and a free-flowing treatment where the application requires it.
Mesh choice by application
Coarse grades for decoration and topping, fine grades for dry mixes and seasoning blends where even dispersion matters.
Typical Applications
- Dry beverage mixes — Fine grade disperses evenly in instant powders.
- Seasoning and rubs — Coarse grade balances salt in dry rubs.
Frequently Asked Questions
Does it contain anti-caking agent?
Standard grade does not; a treated grade is available where free flow is critical.
How is it different from raw cane sugar?
Brown sugar retains molasses for colour and flavour; raw sugar is partly refined with less molasses.
Can it replace white sugar 1:1?
By weight roughly yes, but the molasses adds acidity and moisture, so adjust liquid and leavening.
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