Today nearly all specialist brown sugars used in home-baking are unrefined sugars. By crafting the production process with time and care, ‘unrefined’ sugar locks in the natural colour and depth of the molasses flavour. Unlike ‘refined’ sugar which strips out the natural molasses flavour to produce white sugar, and is then coated with molasses to achieve colour and flavour on the outside of the granules.
‘Unrefined’ sugar is truly superior for baking as more of the molasses flavour is retained to give a product with a very distinct colour and flavour profile that takes baking to a different level. We highly recommend using unrefined sugars such as Billington's as they produce a flavour and texture that are incomparable.