Brown sugar is a product obtained in the production of white sugar. But it has a specific color and aroma due to the presence of molasses in its composition. According to the classifications, there are two types of brown sugar - dark and light.

Unrefined cane or beet sugar is commonly considered brown, and some include brown sugar derived from refined molasses-enriched sugar.

But it does not have as many nutrients as unrefined brown sugar. The unrefined or so-called raw brown sugar is obtained during the first crystallization of the cane.

The most popular varieties have trademark names such as demerara, turbinado and muscovado. Demerara is a light brown sugar with large golden crystals, easily glued due to molasses. It is not then refined.

Turnibado is a partially processed brown sugar, from which the minimum amounts of molasses are removed during processing. It has a rich golden brown color and is made of freshly chopped sugar cane from which the juice is separated. The rest of the water evaporates from it and crystallization is achieved. Finally, the crystals are ground in a centrifuge. This is the most common type of sugar on the market.

Muscovado is the darkest brown sugar, with a specific taste due to the cane syrup, which is not separated from it during processing. It looks sticky, and is obtained by dehydrating cane juice without further processing.