Turbinado Granulated Light-Colored Raw Sugar is a food-grade product made from sugar cane. It is a first crystallization sugar, which means that the cane is harvested, the juice extracted, any field impurities are removed, and then it is crystallized. It does not go through the further refining process that traditional white sugar goes through. Because it is less processed than traditional white sugar, it contains more molasses which results in a natural blond color, deliciously natural flavor, and retains more of the natural mineral nutritional value of the sugar cane.
Turbinado Granulated Light-Colored Raw Sugar is a food-grade product made from sugar cane. It is a first crystallization sugar, which means that the cane is harvested, the juice extracted, any field impurities are removed, and then it is crystallized. It does not go through the further refining process that traditional white sugar goes through. Because it is less processed than traditional white sugar, it contains more molasses which results in a natural blond color, deliciously natural flavor, and retains more of the natural mineral nutritional value of the sugar cane. Enjoy our bulk Turbinado raw sugar at wholesale pricing.
Turbinado Raw Sugar Certifications: Kosher Pareve; Certified Vegan; Non-GMO Project Verified
Turbinado Raw Sugar Country of Origin: Product of Colombia, Guatemala.
Turbinado Raw Sugar Packaging: Bag
Turbinado Raw Sugar 5LB Bag: Repackaged from the larger bag in our facility
Turbinado Raw Sugar Item Number: D-0114-50LB
Turbinado Raw Sugar Appearance Capacity: Dry crystalline unrefined sugar with a free-flowing capacity
Turbinado Raw Sugar Flavor and Odor: Sweet; very mild molasses flavor; no off-flavors or odors
Turbinado Raw Sugar Color: Light tan to a golden brown
Shelf life is typically 24 months when stored under normal conditions (60o 90oF, < 70% RH). The functionality of sugar will be affected by adverse storage conditions such as changing temperatures and humidity. Handling sugar will break up the crystal contact points and exposing the sugar to drier conditions will restore and extend its free-flowing characteristics.
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