Guest guest Posted April 4, 2004 Report Share Posted April 4, 2004 HI all I am wondering why blackstrap molasses is good for us and used in PP etc? This article from the web says blackstrap has a bitter taste !! The one I get doesn't, but this website makes blackstrap sound like something very undersirable. I am looking as well for sweetener to use in my bread machine as I try never to use sugar and the recipe booklet says you can sub honey, brown sugar or molasses, and as I don't use honey I am looking into molasses. http://www.grandmasmolasses.com/what_is.html The purest molasses is pure cane juice. If a manufacturer wants sugar, the cane juice will be processed. The result is a raw sugar and low purity molasses. But Grandma's Original Molasses (Gold Label) is the original, high purity, unprocessed cane juice without any sugar extraction. In manufacturing raw sugar, after the cane has been harvested and mashed, the raw juices are boiled to extract sugar. To produce table sugar, the manufacturer will further process raw sugar into refined sugar. The remaining syrup - after the sugar has been crystallized - is called first molasses. Grandma's Robust Molasses (Green Label) is a blend of first molasses. First molasses, a thick brown syrup, is then thinned with water and re-boiled so that more raw sugar can be extracted. The leftover syrup from the second boiling is second molasses, and so on. The more boiling you have, the less sweet molasses becomes until you get down to three or more boilings. By this time, molasses has almost no sweetness and is called blackstrap, which has a really bitter, unpleasant taste, and is used primarily for cattle feed and industrial purposes. Thanks a lot Persian Quote Link to comment Share on other sites More sharing options...
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