John Myers
Now it’s getting sweet! Are you looking for the right sugar? It is difficult to get an overview of whole cane sugar, cane sugar, and cane sugar. Here we explain the sweet differences and give you tips on which sugar is best for what!
Refined Sugar
If you buy white table sugar, it is refined sugar. The sugar crystals removed from the sugar cane are washed, cleaned with activated carbon, and then centrifuged until the white sugar remains. In Europe, this white sugar is mostly obtained from sugar beets. Its molecular structure is identical to refined sugar from sugar cane.
Whole cane sugar
Whole cane sugar is also known as Muscovado or Mascobado and is the unrefined sugar obtained directly from sugar cane. During production, sugar cane is first pressed and filtered. Then it is boiled down to syrup and finally ground. This form of processing preserves small amounts of vitamins and minerals. However, these are so small that they do not provide any appreciable health benefits.
Whole cane sugar has an unmistakable taste of malt or licorice. The color is brownish to caramel, depending on the type of sugar cane it can also be slightly greyish. The structure of whole cane sugar is rather coarse-grained. You can find it in well-stocked supermarkets or in fair trade.
Application: As a sweetener for somewhat tart/dark pastries or bread, for drinks such as tea or coffee, muesli, or spicy sauces. You can also use it to refine Indian or South American dishes, for example.
Note: This whole cane sugar is not suitable for fine desserts or biscuits – the crystals only dissolve slowly.
Raw cane sugar
Raw cane sugar is also obtained from sugar cane. This is pressed out, thickened, and crystallized. The sugar crystals are then washed, centrifuged off, and dried. In contrast to whole cane sugar, it is refined once and is therefore light golden in color. The sugar crystals are finer than in whole cane sugar, which also makes this variety easier to dissolve.
Application: You can use raw cane sugar just like table sugar. It is also often used in superfood cuisine, as it provides a gentle sweetness with a hint of caramel. So if you are planning the next chia bowl, give this sugar a try!
Cane sugar
Cane sugar is multiplied by refined sugar from sugar cane, is white to light brown, and free of vitamins or minerals. It is refined until there are no more molasses. Cane sugar tastes classically sweet and is ideal for all types of use. White cane sugar gets its color from being refined several times.
Application: With cane sugar, you can add sweetness to pastries, desserts, dark sauces, and stewed dishes. It is also wonderful for caramelizing onions or carrots, for example.
Beet sugar
If you buy a normal pack of sugar in Europe, it contains refined beet sugar. After pressing and refining, sugar beets produce a white, fine-grained sugar that is chemically identical to cane sugar. You can use it for all types of sugar unless you prefer the characteristic caramel note of raw cane sugar.
Some beet sugar is also sold as “brown sugar” – this is usually a bit coarser, but not healthier or more natural! The brown coloring is caused by color additives. Unrefined beet sugar is inedible and is therefore only used for industrial purposes.
Other types of sugar
In addition to raw cane sugar, beet sugar, and the variations, there are now also coconut blossom sugar, birch sugar, and numerous sugar substitutes. Pleasure is not always harmless – and the consistency of the sugar can play a major role, especially with fine pastries. Try the variety of sugars as you please – but if possible always have a supply of beet sugar and raw cane sugar ready.
