Our la Perruche sugar comes from sugar cane.
Sugar cane is harvested between July and December on Réunion.
White sugar is pure sugar that has been stripped of any other elements of the plant it came from, whether that was cane or beet. Brown sugar still contains mineral elements from the plant, which gives it its colour and taste.
The term « Cassonade » means granulated brown cane sugar. So there isn’t any difference between Cassonade brown sugar and granulated brown sugar.
Note: Cassonade brown sugar and soft brown sugar are related but not the same:
– Cassonade is extracted from sugar cane and is made using the first crystallisation of the cane sugar
– Soft brown sugar, called Cassonade in the North of France and in Belgium, is made from sugar beet and is obtained through cooking on the second or third cycle of crystallisation.
Yes, white cane sugar is sugar that has been refined to remove the mineral elements.
Our sugars do not come from genetically modified organisms and do not contain ingredients from genetically modified organisms and therefore, under current European regulations (Regulations 1829/2003/CE and 1830/2003/CE), no GMO labelling is required.
la Perruche sugar cubes are a speciality made using a unique la Perruche recipe. It uses 100% cane sugar, to which is added a tiny amount of caramelised cane sugar. This helps la Perruche cubes stick together properly.
There is minimal mineral content. There is 40 times as much in la Perruche Cassonade brown sugar as white sugar which doesn’t contain any at all
Yes, you can absolutely use it for baking and it will introduce a Bourbon vanilla and caramel flavour into your recipes.
The general rule is that DDMs are obligatory on any food packaging intended for end customers. However, certain categories of products have long been exempt from this obligation, especially all sugars in the solid state. This exemption was extended and confirmed by the European consumer information regulation (INCO) R 1169/2011 of 25 October, 2011.
Store the sugar in a cool, dry place, away from moisture. »
Sugar has 400 kcal per 100g, or 24 kcal in a size 4 sugar cube (6g).
Sweetness is the ability of a food to produce a sweet flavour.
The sweetness of sucrose is used as a benchmark, equating to 1. Certain products such as fructose or synthetic sweeteners are sweeter than sucrose e.g. a lower dose will provide the same sweet taste but not the same sensory profile. »
Sucrose is white table sugar most often obtained from beets or cane. The fructose sold commercially is often obtained from starch after enzymatic processing. Sucrose therefore contains fructose and glucose. Fructose is slightly sweeter. Sucrose, fructose, or glucose are the most common simple sugars found in fruit.
White sugar and brown sugar have the same nutritional value. It’s a question of taste.
No, there’s no difference.
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