Publisher's Synopsis
Juice from sugar beets or sugarcane is boiled until the sugars crystallize and precipitate in the course of the sugar-making process. Molasses is the syrup that stays after crystallization. In order to extract as an awful lot sugar as possible, sugar cane juice commonly goes thru three cycles of boiling and crystallization. The ultimate molasses incorporates much less sugar with every cycle. Molasses is the dark, sweet, syrupy byproduct produced in the course of the extraction of sugars from sugarcane and sugar beets. It can range in color, sweetness, and dietary price relying on the range or extent of sugar that has been extracted.
Blackstrap Molasses is the thickest and most obscure kind of molasses.
This book also talks about the Health Benefits, Nutritional facts of Molasses and lots more.
