Råsukkerkrystaller

Råsukkerkrystaller, also known as raw sugar crystals, refers to sugar that has undergone minimal processing compared to refined white sugar. This type of sugar retains more of its natural molasses content, which gives it a characteristic brown color and a slightly richer, more complex flavor. The crystals themselves are typically larger and less uniform than those of refined sugar.

The production of råsukkerkrystaller usually involves extracting juice from sugarcane or sugar beets, followed by evaporation to form sugar crystals. While some refining steps are still employed to remove impurities and separate the sugar from the molasses, these processes are less extensive than those used for producing white sugar. This results in a product that is closer to the original state of the sugar cane or beet.

Due to its retained molasses, råsukkerkrystaller contains trace amounts of minerals such as iron, calcium, and potassium, although in amounts too small to provide significant nutritional benefits. It is often used in baking and cooking where its distinct color and flavor can add depth to dishes, such as in cakes, cookies, and glazes. It can also be used as a topping for cereals or yogurt. The term can sometimes be used interchangeably with other types of unrefined or partially refined sugars like demerara or turbinado sugar, depending on regional terminology and specific processing methods.