Hi everyone,
I'm making invert #3 syrup using the Alworth method popularized by @Schlenkerla in his thread: Made Simple Invert Sugars. - Jeff Alworth's Method.
I'm experimenting with with supposed "raw" sugars and appreciate your input on which options might work.
I found a Turbinado that's half the price of Sugar in the Raw called British Class. It claims to be turbinado, but lists sugar and molasses as ingredients. Does this suggest that it's just regular brown sugar and not the less refined turbinado?
I also found some Chinese block sugar that lists cane sugar as the only ingredient. Any thoughts on this stuff?
And finally, I noticed this giant bag on the shelf that lists the only ingredient as sugar. It does appear to be less refined and I don't know why they'd bother adding molasses back in, but I'm curious about it.
Any input you may have based on experience is greatly appreciated!
Oh, and Happy New Year!
I'm making invert #3 syrup using the Alworth method popularized by @Schlenkerla in his thread: Made Simple Invert Sugars. - Jeff Alworth's Method.
I'm experimenting with with supposed "raw" sugars and appreciate your input on which options might work.
I found a Turbinado that's half the price of Sugar in the Raw called British Class. It claims to be turbinado, but lists sugar and molasses as ingredients. Does this suggest that it's just regular brown sugar and not the less refined turbinado?
I also found some Chinese block sugar that lists cane sugar as the only ingredient. Any thoughts on this stuff?
And finally, I noticed this giant bag on the shelf that lists the only ingredient as sugar. It does appear to be less refined and I don't know why they'd bother adding molasses back in, but I'm curious about it.
Any input you may have based on experience is greatly appreciated!
Oh, and Happy New Year!
