Because the raw material of brown sugar is sugarcane, which contains about 95% sucrose, the ancient practice is to chop and crush the harvested sugarcane to remove impurities such as soil, bacteria and fiber. Boil the squeezed juice with low fire for 5-6 hours, constantly stirring, let the water evaporate slowly, and make the sugar concentration gradually increase.

Then the high-concentration syrup will solidify into a solid block of coarse sugar after cooling, that is, brown sugar bricks. This traditional practice keeps the original nutrition of sugarcane, and at the same time makes brown sugar have a special flavor similar to caramel.

Usually, the longer the cooking time in the production process, the darker the color of brown sugar bricks, and the brown sugar presents reddish brown with different shades. Common traditional brown sugar powder is made by grinding brown sugar bricks.

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