Ingredients: Cane sugar syrup
Directions to use: Drizzle on hot porridge, use in baking or dissolve in a glass of hot milk.
More about Molasses:
Molasses is made during the sugar making process. The sugar cane juice is boiled down until sugar crystalise and precipitate out. Molasses is the syrup which is left after the sugar crystal are removed. The sugar cane juice usually undergoes 3 cycles of boiling and crystalization to extract as much sugar as possible. With each successive cycle, the leftover molasses contains less sugar.
There are 3 main types of Molasses:
- Light Molasses: This is the syrup left over after the first boiling cycle of sugar cane juice. This molasses is the lightest in color, has the highest sugar content, and the least viscous texture.
- Dark Molasses: Dark molasses is the byproduct of the second boiling cycle of sugarcane. This molasses is darker and more viscous than light molasses and contains less sugar.
- Blackstrap Molasses: This is the final byproduct of the third boiling cycle in the sugar making process. This variety of molasses contains the least sugar and has the highest concentration of vitamins and minerals. Blackstrap molasses has a very dark color and is extremely viscous in texture. Because this type of molasses is highly concentrated, it has a deep, spicy flavor.
|TYPICAL NUTRITIONAL INFORMATION (as packed)|
|Single serving size =||25g (approx. 1 tablespoon)|
|Per 100g||Per single serving||% NRV* per serving|
|Glycaemic Carbohydrate (g)||50,0||13,0|
|of which total sugars (g)||37,0||9,3|
|Total fat (g)||0,0||0,0|
|of which Saturated fat (g)||0,0||0,0|
|Dietary fibre (g)||0,0||0,0|
|Total Sodium (mg)||96,0||24,0|
|* Nutrient Reference Values for individuals 4 years and older|