Sugar - Natural brown Cane and Coconut Blossom Sugar

 

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Cane Sugar - Natural brown & Coconut Blossom Sugar

Raw cane sugar - Saccharum officinarum

Cane Sugar - Natural brown

Cane Sugar Natural brown buy here online in packs for Retail, Pastry Shops, Ice Cream Parlors, artisan workshops in bags of 1 kg - 5 kg - 10 kg - 25 kg.

The raw cane sugar is purified, concentrated, and crystallized without any alteration or chemical transformation.

Coconut palm Sugar, Indonesia

Orlandosidee
80461
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Coconut palm Sugar, sweetener for Asian sweet and savory dishes.
    Delivery time:3-5 working days
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Cane Sugar

Orlandosidee
284
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Cane Sugar -  Europe's Spice Merchant
    Delivery time:3-5 days after payments received
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Cinnamon Cane Sugar

Orlandosidee
80603
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Cinnamon Cane Sugar

Cinnamon Cane Sugar is a charming brown sugar mix. It is a delicate combination of exquisite caramel taste with warm and woody cinnamon flavor ideal to use for tea, coffee, or hot chocolate.

    Delivery time:3-5 days after payments received
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Coconut Cane Sugar

Orlandosidee
80604
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Coconut Cane Sugar Shop here online your Spices - Orlandosidee® Exquisite Spices
    Delivery time:3-5 days after payments received
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Cardamom Cane Sugar

Orlandosidee
80606
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Cardamom Cane Sugar 

Cardamom Cane Sugar has a delicate caramel flavor paired with the oriental fragrance of Cardamom.

    Delivery time:3-5 days after payments received
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Bourbon Vanilla Cane Sugar

Orlandosidee
80602
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Vanilla Cane Sugar - Buy Online Flavored Sugar with real Vanilla

Vanilla cane sugar naturally flavored with real vanilla powder has a refined caramel flavor. All deliciously blended with a warm, spicy, and inimitable taste of real natural Bourbon Vanilla. It is suitable for all hot drinks but especially for tea. Excellent with a cappuccino or with milk. It is particularly recommended for the production of baked goods and in desserts, but also for cocktails and ideal for panna cotta, zabaione with fruit pulp, and all fruit desserts.

    Delivery time:3-5 days after payments received

Sugar cane and the different qualities

Sugar from the Latin Saccharum officinarum L. is commonly known as sugar cane. In the modern European variant, it is made with beetroot and white. The Saccharum officinarum is a tropical plant, native to the Indo-Malay regions, and belongs to the Poaceae family (Graminacee). The sugar cane plant incredibly exceeds 26cm in diameter. It can be directly consumed as a food, extracting its juice through a squeeze not very common in Europe, or the production of the standard sweetener in the world. The raw cane sugar that we all know.

Raw cane sugar -Saccharum officinarum - and blends with natural ingredients.

Our raw cane sugar selection consists of sugar cane with various natural ingredients such as vanilla, coconut, cardamom, and cinnamon finely tuned.

Origin and History of the Sugar Cane

Sugar cane is a plant native to New Guinea. It was first introduced in Europe by the Arabs, first in Spain, around 700 AD. And subsequently in Sicily from 900 AD. Through the Spanish Conquistadores, it spread to all the western Indies after the discovery of the Americas by Christopher Columbus.

Sugar cane cultivation was very profitable before the beginning of the 19th century. From this moment on, the prices have fallen since the sugar has been industrially extracted. Today in Europe, the production is exclusively made from beets.

Botanical characteristics

The Saccharum officinarum is a perennial tropical plant with a bushy habit, which reaches on average 4-5 meters in height, with some species, exceed 6 meters. The plant has a hard and angular rhizome, from which numerous woody stems spaced out by knots sprout. More than stems, in sugar cane, we speak of typically hollow culms, comparable to those of bamboo. Each plant consists of a central stem branched into numerous culms.

The stalk has a diameter ranging from 3 to 5 centimeters, capable of reaching - and exceeding - even 10 kilos in weight. Its color, which varies according to the species and variety, can be yellow, purple, green, or reddish. The stems are covered with very long and green leaves, lanceolate, and embedded on knots with a sheath that wraps the stem. The flowers very similar to those of oats and wheat are gathered in inflorescences called panicles. Corn on the cob that can reach quite substantial dimensions (90 cm). Sugar is obtained from a syrupy fluid present inside the stem.

Production and collection of sugar cane

The reproduction of the plant generally takes place by cuttings, taken from the top of the stems. Almost simultaneously with the harvest, they are planted in holes about a meter and a half away from each other to facilitate weeding. The transplant must take place in mid-spring and requires an abundant quantity of water so that, in the following months, a large amount of sugar can accumulate inside the sap.

It is necessary to point out that, at the time of harvesting for the subsequent extraction of the sugar, the stalk must not be torn, but cut at the bottom with a clean blow with a cutting tool, thus leaving the root unharmed. With this technique, the stem can grow again and develop for the following year, immediately ready for a new harvest. Sugar cane takes 12 months to reach complete maturation. There are certainly no exceptions: in some areas, the plant takes 24 months to fully mature while in the other six months.

Small productions in Sicily

The preferred climate for sugar cane is hot and humid. It is mainly grown in warm tropical countries, where there is also a considerable abundance of rain. The temperature must not be lower than 20 °. As for the soil, it must be clayey-siliceous. In Italy, only some areas of Sicily are favorable to the modest cultivation of this plant.

The primary sugar cane producers are located in Central and South America, as well as in Asia.

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