100% raw materials from sugar cane made in Taramajima, Okinawa
- [ Category ] Unrefined Sugar
- [ Brand ] Napines
- [ Sugar Type ] Koku-tou
Domestically produced sugar from the sugar cane produced in Taramajima, Okinawa
Traditional production method from the old days
The product is made using a traditional method by first removing impurities from the sugar cane extract condensed by boiling and finished in chilled induration.
The flavor and peculiar sweetness of brown sugar
There is a strong remnant of taste of a peculiar flavor of sugar cane that renders depth in taste.
Products for home use
- Okinawa Brown Sugar-Taramajima 200g
The roles of sugar
to enrich the taste
Sugar has a characteristic that dissolves well, captures and holds water
Water and sugar get along very well
That is the fundamental function of sugar
SUGAR PREVENTS BREAD FROM DRYING OUT
Pound cake that uses abundant sugar remains moist over time. This is because sugar acts to keep the moisture in the cake from drying.
In preparing mashed sweet potato, boiling the potato with sugar keeps the dampness and helps to smoothen the straining process.
While the retention property of sugar is a merit, the moisture retention is its shortcoming. Because sugar turns damp and sticky in moisture, the recommendation is to preserve it in a tightly packed container.
Maintains foamy feature!
Sugar is not just for tastiness, it adds fluffiness
Keeping the foamy feature! Everyone who has done baking of cookies will realize that sugar is indispensable in making fresh cream or in foaming meringue. Sugar is not just to add taste, but also has an important role.
The role is to keep the foam in place
By the moisture retention property of sugar, the water content in the form is captured by sugar and prevents the foam from shrinking.
The amount of sugar in the cake may be controlled to your taste, but the key to make a fluffy elastic spongy cake is to prepare a strong meringue.
Sugar has a preservative property
Sugar does not rot
Preparing sweet-bean jelly and jam requires a good amount of sugar for preservative purpose. Why is this? When food materials rot, a great amount of micro-organisms such as mold and bacteria multiply, causing the food to smell and change in color.
For micro-organisms to multiply, they require moisture. Sugar even absorbs the moisture needed by micro-organisms to grow and multiply. The reason why fruits and sweet-bean jelly soaked in sugar last longer is because they contain sugar in abundant volume.
Yes, the sugar has a preservative property. But don't sit on that.
Even though sugar has a preservative property, it does not mean that the food does not rot if it contains sugar. To take away the moisture needed by micro-organisms, there is a certain amount of sugar required to achieve the purpose. For example, "Liquid sweet-bean jelly" is not the same as the regular sweet-bean jelly, as it contains a great volume of water. That is why you need to consume it quickly after opening the package.