Raw sugar is made from cane juice and is golden in colour. Nutritionally, it is virtually identical to white sugar – at 99 per cent sucrose, it has few minerals , yet not enough to give any great health advantage over white sugar.
In its appearance raw sugar differs from white sugar in that it comes in larger size crystals and has a slightly brown colour due to the small amount of molasses still present.
Raw sugar can be used in much the same way as white sugar but has a slightly different flavour due to it still containing a small quantity of molasses. This adds a slightly caramelised flavour to cooking.
Raw sugar can be used in baking cakes, biscuits and muffins, or as a sweetener in sauces, puddings, custards and other soft desserts.
Facts about Cane Sugar:
It is thought that cane sugar was first consumed by man in Polynesia, and shortly afterwards in India. It was then discovered by the Persians in 510BC when they invaded India and from there spread around the globe.
Organic raw sugar has a high glycemic load and no fat.
100% raw sugar
Country of Origin
Product of Australia
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