• 拉丁美洲黑糖
• 巴西黑糖
• 印度黑糖
• 日本沖繩黑糖
• 中國紅糖

• Panela(Latin America)
• Rapadura(Brazil)
• Jaggery (India)
• Kokuto(Japan)
• Red Sugar(China)

• 不結晶
  Non-crystallized
• 不進行糖蜜分離
  Non-Centrifugal

• 成塊状, 顆粒状或粉末状
  In chunk, granules or powder
• 有黏性
  Sticky
• 湿潤
  Moist
• 不能自由流動
  Not free flowing
• 濃郁焦糖和糖蜜風味
  Strong flavor of burnt sugar

這種非結晶糖(NCS)也稱為蒸發糖或全蔗糖, 不會放在離心機中做分離, 糖蜜也不會従晶體中分離出来。 相反, 會把破砕甘蔗莖的搾汁液進行過濾澄清, 並蒸發其液體, 直至糖自然形固。 冷卻至室溫後會形成固體塊, 通常會再将其切成砕片或磨成棕色顆粒。

Also called evaporated sugar or whole cane sugar, non-crystallized sugars (NCS) are not put in a centrifuge and the molasses is not separated out of the crystal. Instead, the juice from crushed sugar cane stalks is clarified and the liquid is evaporated until the sugar spontaneously crystallizes. Usually this forms a solid block after cooling to room temperature, it is usually be chipped off in chunks or ground into brown granules.

• 馬斯科瓦多(巴巴多斯)糖
• 黑糖

• Dark Muscovado(Barbados)
• Dark brown sugar

• 單次結晶
  Single crystallization
• 不完全分離
  Partial centrifugal

• 幼細晶體
  Fine crystals
• 有黏性
  Sticky
• 湿潤
  Moist
• 不能自由流動
  Not free flowing
• 濃郁焦糖和糖蜜風味
  Strong flavor of burnt sugar and molasses

Muscovado 是在原始状態下就結晶, 在不完全的分離過程下, 糖蜜只有小部分被除去或完全保留。

Dark brown sugar 是通過将糖蜜添加到白糖或原蔗糖中製成的。

Muscavado sugars are crystalized at origin and only partially centrifuged where the molasses is not removed or is only partially removed.

Dark brown sugar is made by adding molasses added to white sugar or raw sugar.

• 淡味馬斯科瓦多(巴巴多斯)糖

• Light Muscovado(Barbados)

• 單次結晶
  Single crystallization
• 不完全分離
  Partial centrifugal

• 幼細晶體
  Fine crystals
• 有少許黏性
  Quite sticky
• 少許湿潤
  Little moist
• 能有限度自由流動
  Not complete free flowing
• 中度焦糖和糖蜜風味
  Medium flavor of burnt sugar and molasses

• 徳麦拉拉糖
• 托比那多糖

• Demerara
• Turbinado

• 單次結晶
  Single crystallization
• 完全分離
  Complete centrifugal

• 粗晶體
  Coarse crystals
• 無黏性
  Non sticky
• 非常乾爽
  Very dry
• 自由流動
  Free flowing
• 輕微糖蜜風味
  Mild flavor of molasses

這是單結晶糖, 具有結構良好的粗晶體。 在離心機中, 表面糖蜜被蒸汽沖洗掉, 但每個晶體內部的糖蜜保持完整。 這就形成了乾爽, 自由流動的淺金色, 具有輕微糖蜜味的糖。

有時, 人們也會把Demerara和Turbinado糖歸類為“Brown sugar”。 但是, 與下述的"Brown sugar"不同, 它們更乾爽, 流動性更強並且具有更大的晶體。

These are single crystallization sugars with large, well-formed crystals. While in the centrifuge the surface molasses is washed off with steam but the molasses inside each crystal remains intact. This results in a dry, free-flowing, pale golden sugar with a mild molasses flavor.

Demerara and Turbinado sugar are sometimes classified into the category of “brown sugar.” However, unlike the brown sugar described below, these are dryer, more free-flowing and have larger crystals.

• 黃糖, 金砂糖, 黃砂糖, 赤砂糖
• 原蔗糖

• Brown sugar
• Golden sugar
• Raw sugar

• 單次結晶/二次結晶
  Single crystallization/Double crystallization
• 完全分離
  Complete centrifugal

• 幼細晶體
  Fine crystals
• 無黏性
  Non sticky
• 乾爽
  Dry
• 能自由流動
  Free flowing
• 輕微糖蜜風味
  Mild flavor of molasses

這是結晶糖和糖蜜的混合物, 但每間製造商在工藝上都略有不同。 這會導致晶體大小, 顔色和粘性的变化。

原蔗糖是指非煶煉單次結晶糖, 在生産過程保留了少量糖蜜。

They are a combination of crystalized sugar and molasses but every manufacturer makes it slightly differently. This causes variations in size, color and stickiness.

Raw sugar is unrefined which retain little molasses inside.

• 白砂糖

• White sugar

• 二次結晶
  Double crystallization
• 完全分離
  Complete centrifugal

• 幼細晶體
  Fine crystals
• 無黏性
  Non Sticky
• 非常乾爽
  Very dry
• 能自由流動
  Free flowing
• 全無糖蜜風味
  No flavor of molasses

它是由再次重熔化單結晶糖後製成的。 然後将其進一步精製, 以除去所有糖蜜和礦物質, 然後其再結晶體為純蔗糖。

由於白糖結晶兩次, 因此它是雙結晶糖。 然後, 将其变白, 烘乾並包裝。

It is made from re-melting single crystallization sugar. It is then refined further to remove all traces of molasses and minerals before being re-crystallized as pure sucrose.

Since white sugar is crystallized twice, it is a double crystallization sugar. After that, it is whitened, dried and packaged.