Extraction Process
Turbinado Sugar: Turbinado sugar is produced from the first pressing of sugar cane juice. The juice is boiled to evaporate the water, leaving behind large sugar crystals coated in molasses. The crystals are then spun in a centrifuge or turbine, hence the name “Turbinado,” to remove some of the molasses. This results in light brown sugar with a mild caramel flavor and slightly moist texture​ (Spice Gourmand)​​ (AmĂ©ricas Restaurant)​.
Demerara Sugar:
Demerara sugar, on the other hand, undergoes a different process. The sugar cane juice is extracted and then boiled to create a thick syrup. This syrup is spun in a centrifuge to separate the sugar crystals from the molasses. Demerara sugar has larger, golden-brown crystals with a distinctive toffee-caramel flavor and a coarser texture compared to Turbinado sugar​ (Spice Gourmand)​​ (Américas Restaurant)​.
Comparison
- Molasses Content: Turbinado sugar retains slightly more molasses than Demerara sugar, giving it a stronger molasses flavor and a darker color.
- Crystal Size: Demerara sugar has larger crystals, providing a distinct crunch, whereas Turbinado sugar has smaller, more uniform crystals.
- Flavor and Aroma: Turbinado sugar offers a mild caramel flavor, while Demerara sugar has a deeper butterscotch-like aroma with toffee undertones.
- Texture: Demerara sugar is coarser and stickier compared to the slightly moist texture of Turbinado sugar.
Both sugars can be used interchangeably in many recipes, especially as toppings for baked goods or as sweeteners for beverages. However, the choice between them might come down to personal preference based on their unique flavors and textures.
By understanding the differences in their extraction processes and characteristics, you can better decide which sugar suits your culinary needs.
For more detailed information on the differences between Turbinado and Demerara sugar, you can visit the following sources:
Please also see my previous post “Turbinado Sugar and Demerara Sugar: A Comparative Overview“. Both Demerara and Turbinado are Turbinados, but not all Turmbinados are Demeraras.
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Footnotes 👇
- Understanding Demerara Sugar
Originally hailing from the Demerara region on the northern coast of South America, which transitioned from a Dutch colony to part of British Guiana before gaining independence in 1966, Demerara sugar had until a very recent court decision referred to a specific type of sugar rather than its geographic origin, but that is now no longer the case. This sugar is produced by pressing sugarcane and steaming the juice from the first pressing to create a thick cane syrup. As the syrup dehydrates, it forms large, golden-brown sugar crystals. Unrefined, Demerara sugar retains a rich, creamy flavor with a hint of molasses.[↩] - There is a third rough crystal partially or unrefined sugar called “Muscovado”. Muscavado sugar is not mentioned in these articles because it does not use a centrifuge for drying, as do Turbinado and Demerara. David Wondrich explains it thus through his research, on page 699 of The Oxford Companion to Spirits and Cocktails: “Some types of unrefined or partially refined brown sugars include muscovado, turbinado, and demerara. Muscovado is made by drying sugar crystals in low heat, sometimes outside in the sun.
Turbinado and demerara are both dried in a centrifuge. (The centrifuge resembles a turbine, giving origin to the name turbinado.)”[↩]
