Demerara Sugar

Demerara sugar is a brown sugar made by refining the liquid extracts of sugar cane. It’s production differs from that of standard brown sugar, though the two are sometimes confused.

Demerara Sugar

Demerara Sugar

While commercially sold brown sugar is made by adding molasses to refined table sugar, demerara sugar is never as fully refined as its brown sugar counterpart.

In order to make demerara sugar the juices extracted from sugar cane are heated to evaporate the water content, which leaves behind the crystalized brown sugar. As a result, demerara has a different flavour than that of brown sugar, and reacts differently when used as a bakery component.

Demerara gets its name from the Demerara colony in Guyana, where it was originally manufactured. Today most demerara sugar is made in Mauritius, though the name has stuck.

Why is Demerara Sugar Different?

Unlike traditional brown sugar, demerara isn’t a very moist sugar product; instead it offers larger crystals and a drier texture. However, it does have a rich, distinctive flavour that many people enjoy.

In fact, demerara is often marketed as a “natural” brown sugar and is commonly used to sweeten teas and coffee.

For those food manufacturers interested in marketing a more natural alternative to brown sugar, demerara can be substituted for traditional brown sugar in bakery goods, although the moisture content of the product will be reduced.

So, moisture and binding products may need to be increased if you’re considering demerara as a replacement for other another type of sugar.

Common Uses

Demerara is also popular as a form of decorating sugar, since its distinctive colouring and flavourful crunch lend themselves to the topping of scones and cookies.

Because of its exotic origins and its extraction from sugar cane (instead of sugar beets) demerara is a premium product priced accordingly.

However, its popularity in coffee houses and bakeries continues to grow despite its higher costs, situating demerara as a niche product with a very loyal consumer base.


Comments and Feedback

Be the First to Comment!

Notify of
Latest posts
Baby Bok Choy Slaw Apricot Custard Slice Shrimp DeJonghe Chicken Vesuvio Tomato Feta and Sweetcorn Salad Capsicum and Cucumber SaladCapsicum and Cucumber Salad Lemon Pepper Seasoning Blend Hard-boiled Eggs in Coconut Milk Grilled Sage Chicken with Pepperonata
Top 10 Recipes
Chicken Parmigiana KFC Pepper Mayo Clamato Juice Outback Steakhouses Steak Seasoning How to Make Basic Fritter Batter The-Aussie-Egg-And-Bacon-Pizza
Upcoming Events
Macadamia nuts Cheese Pizza Baklava Brazilian-Cheese-Bread Apple Dumpling
Food & Health
superfood Fish and Shellfish Poisoning Fish and Shellfish Poisoning Rockmelon Mercury in Fish
follow on Facebook
Follow Our Cook
Hi There - We notice that you have an ad-blocker
Plenty of visitors do. All we ask is that you please consider sharing us or commenting on the post as a nice gesture.
Thank you for visiting The Taste of Aussie
Your Information will never be shared with any third party.
Just before you go - please share us with your friends and followers.
Thank you for visiting
The Taste of Aussie