Our unsulphured medium molasses is made from pure, mature sugar cane. Unsulphured means that the cane has been allowed to ripen naturally in the field. A 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 then crushed into a juice. The juice is then evaporated through a boiling process to promote sugar crystallization.
There are several different types of molasses depending on whether it is from the first boiling, second boiling or third boiling. The more the sugar syrup is boiled, the more darker and robust flavor it will have. Also known as light brown sugar syrup, medium molasses is made by blending different types of molasses to achieve the color, sweetness and richness associated with the flavor and aroma of light brown sugar. Medium molasses is lighter than blackstrap molasses but not as sweet as Barbados style molasses. When used in cooking and baking, it results in products that are less sweet but with a strong molasses flavor. It is commonly used to make rum.
Color: Dark brown syrup Refractometer Brix: Greater than or equal to 79 pH (1:1): 5.0 - 6.5 Invert Sugar: 15.0 - 30.0% (wet)
Stored in an AIB Superior Rated Facility
It is recommended to store medium molasses in a cool, dry, humidity controlled environment. The industry standard for shelf life if unopened is 24 months from date of manufacture and if opened 12 months 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.