Sugar cane is native to India and southern China. Towards 510, it is introduced by the Persians on the shores of the eastern Mediterranean, then in the seventh century by the Arabs in Egypt, Rhodes, Cyprus, North Africa, ... When the sugar has been imported to England for the first time in 1264 He was considered a medicine and a food sweetener, only the rich could buy. Sugar cane was introduced in France in the eleventh century, brought back from the Crusades in Palestine and Syria. In the 16th century, the conquerors of America were established in the Caribbean, Mexico, Cuba and Brazil sugar cane, then the islands in the Indian Ocean and Indonesia. Description: Brown sugar cane granulated unrefined golden blond color and mild taste (sweeter than brown sugar). The sugar crystals are between 0.4 and 0.8mm. Ingredient (s): Sugar cane Blonde Recipes: The recipe ideas are available on the website www.markal.fr Use: The brown sugar cane can be used in desserts, teas, coffees, chocolates and pastries (making pancakes, cakes ... different). It can also be used in making jams or compotes.
Physical and nutritional (average 100g) • Humidity max. 0.1% • Protein 0.1 g • Fat 0 g • Total sugar 99.9 g • High ash <0.07% • Fiber 0.2 g • Sodium 0.5 mg • Energy value of 380-420 Kcal 1 654-1694 KJ
Traceability: Origin of raw material: Brazil or Argentina or Paraguay Origin of transformation: France (MARKAL)
