Soft Brown Light Sugar is of light golden colour and has a more delicate flavour and density due to having less molasses. It adds sweetness without overpowering other ingredients, and that’s why it’s the best choice for baking.

Soft brown light sugar is a partially processed sugar that retains more of the molasses naturally present. Soft brown light sugar is expertly blended with syrup and treacle blend, produces soft brown light sugar, which has an amber colour and mellow taste.

The lighter blend of syrup and treacle produces soft brown light sugar, which has an amber colour and mellow taste. A soft moist sugar with quick-dissolving crystals of a warm honey colour with a soft buttery taste imparting a creamy fudgy flavour.

Soft brown light sugar is still largely used as a bakery ingredient to add depth to cakes, biscuits and pastries. As well as providing flavour, its high molasses content adds moisture to cakes which makes it ideal for baking, and partly explains why this sugar has such a long history in the baking industry.

In baking, it is used to achieve a fine texture and volume. As well as this, soft brown light sugar adds flavour and colour to biscuits and cakes, such as cookies. It is a popular sugar for making fruit cakes and puddings where a rich, full flavour is required.

In addition, it adds a mellow aroma and sweetness to other flavours, alongside thesubtle amber colour.

The invert sugar in soft brown light sugar helps controls crystallisation, resulting in a smoother texture and additional moisture.

Soft brown light sugar has a mellow aroma and sweet flavour. As it contains natural molasses itcontains trace amounts of nutrients and mineral including: Calcium, Potassium, Iron and Magnesium.