Molasses - Cane Molasses

Cane Molasses

Sulfured molasses is made from young sugarcane. Sulfur dioxide, which acts as a preservative, is added during the sugar extraction process. Unsulphured molasses is made from mature sugarcane, which does not require such treatment. The three grades of molasses are: mild or barbados, also known as first molasses; dark, or second molasses; and blackstrap. These grades may be sulphured or unsulphured.

To make molasses, the cane of a sugar plant is harvested and stripped of its leaves. Its juice is extracted usually by crushing or mashing, but also by cutting. The juice is boiled to concentrate it, which promotes the crystallisation of the sugar. The result of this first boiling and of the sugar crystals is first molasses, which has the highest sugar content because comparatively little sugar has been extracted from the source. Second molasses is created from a second boiling and sugar extraction, and has a slight bitter tinge to its taste.

The third boiling of the sugar syrup yields blackstrap molasses, known for its robust flavour. The term is an Americanism dating from around 1920. The majority of sucrose from the original juice has been crystallised and removed. The food energy content of blackstrap molasses is still mostly from the small remaining sugar content. However, unlike refined sugars, it contains trace amounts of vitamins and significant amounts of several minerals. Blackstrap molasses is a source of calcium, magnesium, potassium, and iron; one tablespoon provides up to 20% of the daily value of each of those nutrients. Blackstrap has long been sold as a health supplement. It is also used in the manufacture of ethyl alcohol for industry and as an ingredient in cattle feed.