Our unsulphured blackstrap molasses is produced from pure, mature sugar cane. Unsulphured means that the cane has been allowed to ripen naturally in the field. Sulphured molasses, on the other hand, is made from young sugar cane that requires the addition of sulphur dioxide to keep it fresh. The cane is harvested and then crushed into a juice. The juice is then evaporated through a boiling process which promotes sugar crystallization.
There are several different varieties of molasses depending on whether it is from the first boiling, second boiling or third boiling. Blackstrap is from the third boiling which is when most of the sucrose from the original juice has been crystallized and removed. This makes blackstrap molasses be the darkest and thickest of all the different types as well as have the most robust, strong flavor (sometimes it is described as slightly bitter). Blackstrap molasses is known to contain a significant amount of micronutrients including calcium, magnesium, iron and manganese. It is also a good source of potassium.
Long sold as dietary supplement, it is also used in baking and cooking to make gingerbread, cookies, BBQ sauce and marinades.
Color: Dark brown syrup Spindle Brix (1:1): Greater than or equal to 79.0 pH (1:1): 5.0 - 6.5 Invert Sugar: 10.0 - 25.0%
Stored in an AIB Superior Rated Facility
We recommend to store the unsulphured blackstrap molasses in a cool, dry, humidity controlled environment. The industry standard for shelf life is 24 months from date of manufacture when stored under recommended conditions.
Note: The information listed above for color, Brix, etc. are averages only. For information on specific lots, please request via our sales department.