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Discussion Starter · #1 ·
So every now & again I bake, it's fun.

I am trying to figure out the difference between brown sugar vs. using succanat or something similar. How much of a difference will it really make??
 

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Discussion Starter · #3 ·
Are you kidding? Is that all it is?

So the organic non-animal kind of brown sugar substitute is turbinado?

Can I try mixing molasses & succanat? Hmmmm....
 

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To me, sucanat is not near as sweet as turbinado sugar. So, in baking I would either use 1/2 & 1/2 or either all turbinado.

If you don't mind, I will quote from a book that I've been reading called "Breaking the Food Seduction" by Neal Barnhard, M.D.

He goes into detail about the differences of sugar & how they compare to white sugar.

"Sucanet is the trade name for a specific brand of unbleached sugarcane juice that is dehydrated and then milled into granules much like white sugar, but with a deep amber color similar to brown sugar and moderate molasses taste. Sucanat is about 88% sucrose, or simple sugar, as compared to table sugar, which is 99% sucrose. As an all-purpose sweetener for baking, cooking, and in hot or cold drinks, use it measure for measure as a replacement for white table sugar."

"Turbinado is granulated sugarcane that has been steam-cleaned, rather than bleached, and filtered through activated carbon. Turbindao sugar's coarse crystals retain up to 15% of the natural molasses, umparting a ligh caramel colro and a gentle molasses flavor. It contains about the same amount of sucrose as refined white table sugar."

So, I guess maybe that's where I saw the taste difference in the two.
By what he says, turbinado sugar *is* sweeter than sucanat.

HTH,

Michelle
 
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