The raw material of brown sugar is sugarcane, which contains about 95% of sucrose. The ancient method is to cut and crush the harvested sugarcane, and then remove the impurities such as soil, bacteria, and fibers from the pressed juice, and then simmer it over low heat for 5-6 hours, stirring constantly to let the water evaporate slowly, so as to make the concentration of the sugar increase gradually, and the concentrated syrup will be solidified to become solid lumps of crude sugar after cooling, that is to say, brown sugar bricks, which maintains the original nutrients of the cane, and also makes brown sugar have a caramel-like flavor. This traditional practice maintains the original nutrients of the sugar cane and gives brown sugar a special flavor similar to caramel. The longer it is boiled during the production process, the darker the color of the brown sugar bricks become, giving the brown sugar different shades of reddish brown. The traditional powdered brown sugar is made by grinding the brown sugar bricks.

Brown sugar and the popular brown sugar are both made in the same way and have the same nutritional and dietary benefits, so they can be considered the same thing.

The shade of the color between the two is affected by the length of time the syrup is boiled, brown sugar is boiled for a longer period of time, the syrup is concentrated to make the sugar bricks show a nearly black appearance. As for the difference in thickness between the two, it is due to the different ways of reprocessing, so it is common to see sugar bricks cut into different sizes or ground into powdered sugar.

Whether it's brown sugar, yellow sugar, white sugar, or rock sugar, the initial refining process is the same, and the reason why they become different colors and shapes of sugar is because of the different degrees of refining and decoloration at the end. The higher the degree of refinement, the whiter the color and the higher the purity, but the sweetness does not increase because of the higher purity.

The sweeter of these sugars are brown sugar and yellow sugar. Brown sugar is rich in substances, in addition to sweetness, but also has a unique special flavor, suitable for use in simple cooking methods, so as not to make the flavor is too complex and clumsy, such as used to make red bean soup, brown sugar cake, black tea, coffee, sweet taste are mellow unique. The flavor and sweetness of yellow sugar is in the middle, so it is most commonly used in general dishes.

Icing sugar is made from white granulated sugar, which is re-dissolved, purified and re-crystallized.

(1) varieties: rock sugar is divided into single crystal rock sugar and polycrystalline rock sugar, the former is also known as granular rock sugar, the 60's by the Tianjin Xinhua Food Factory was first developed successfully, to open up the international market, becoming the first domestic export manufacturers. The latter, also known as box rock candy, is made of multiple crystals and polymerization of sucrose crystals, is China's traditional products. From the variety of rock candy is divided into white rock candy and yellow rock candy two kinds of exports to white rock candy, yellow rock candy export quantity is very small.

(2) use: crystal sugar quality is pure, not easy to deteriorate, in addition to candy for consumption, but also can be used for advanced food sweeteners, formulated medicine impregnated with alcohol and tonic medicine, etc..