Muscovado
Author
FAO - AGSLanguage
EnglishDocument Type
Instructional ManualPublisher
FAOPages
4Commodities
sugar, brownYear
2007Document Url
http://www.fao.org/3/a-au153e.pdfThis is an amorphous crystal-type sugar obtained by supersaturation of the highly concentrated sugarcane syrup (90º Brix to 92º Brix) under local atmospheric pressure conditions.. The difference between the muscovado and the crystal white sugar is the fact the muscovado is not subjected to the syrup clarification process. (for instance, by using the sulfate and calcium hydroxide).