Frequently Asked Questions (FAQs)
Muscovado sugar is the generic name for all amorphous brown sugar powder, conventionally cooked from sugar cane juice by open pan evaporation.
Yes, simply switch to unrefined sugar and use the same amount of sugar as your recipe requires. Light Muscovado, Dark Muscovado and Molasse’s sugar are the best soft baking sugars in the world and offer wonderfully rich flavors with your sweet and savory dishes.
Our sugar is made from sugar cane grown in tropical climates.
Yes, we recommend using Muscovado Philippines sugar as a natural alternative to white refined sugar in your tea, coffee or sprinkled on your cereals.
Our muscovado sugar production is in the Philippines, found in Visayas, mainly in Negros.
No sulphur dioxide is used in the production of our muscovado sugar.
We have an organic muscovado sugar available in many varieties. All Muscovado Philippines organic muscovado sugars are certified by the USDA, EU, JAS. Organic production methods avoid the use of herbicides, pesticides and artificial fertilizers minimizing the damage to the environment.
The ideal storage conditions for our muscovado sugar are in an airtight container. In certain weather conditions, this natural sugar can harden. We would like to assure you that this is not a sign of deterioration and can be safely used.
You can soften your muscovado sugar easily by placing it in a bowl and blanket with a damp cloth for 24 hours, this will let the moisture return to your sugar.
Yes, our muscovado sugars are suitable for vegetarians and vegans.
Yes, all of our muscovado sugars are gluten free.
We do not use genetically modified sugars to produce our muscovado sugar.
Sugar is a natural preservative and, if stored in an airtight container can last 12 – 48 months.
You may find that your sugar hardens over a period of time, but this can be softened to continue use.