Rafur

rafur refers to a type of rough, unrefined sugar. It is distinguished by its larger crystal size and the presence of molasses, which contributes to its characteristic brown color and distinct flavor. Unlike highly processed white sugar, rafur retains more of the natural minerals and trace elements from the sugarcane or sugar beet, giving it a slightly different nutritional profile.

The production of rafur typically involves less refining than that of granulated white sugar. After the initial extraction of juice from the sugar source, it is boiled to form crystals. Instead of undergoing extensive purification steps to remove all molasses, rafur is often partially de-molassed or not de-molassed at all. This process results in a sugar that is less dense and has a stickier texture.

Rafur is commonly used in baking and cooking, particularly in recipes where its unique flavor and color are desired. It can be found in various forms, sometimes referred to as unrefined sugar, raw sugar, or turbinado sugar, though subtle differences may exist between these terms depending on regional processing standards. Its use is often associated with traditional or artisanal food preparation methods.