Why is raw sugar called turbinado? Well, let's dive into the fascinating process of sugar production to uncover the origins of this unique name.
Firstly, it's important to understand that raw sugar is essentially the initial stage in sugar refining. It is derived from sugarcane or sugar beets and undergoes minimal processing compared to the refined white sugar we typically use in our everyday lives. Raw sugar is coarser in texture, has a light golden color, and retains some of the natural molasses content, which gives it a distinct flavor.
The term “turbinado” originates from the Spanish word “turbina,” meaning turbine or whirlwind. This name perfectly encapsulates the process that raw sugar undergoes during its production. Let me take you through the steps involved.
1. Extraction: Sugarcane or sugar beets are crushed to extract the juice, which contains the natural sugars. This juice undergoes further processing to remove impurities and create a thick syrup called “massecuite.”
2. Boiling: The massecuite is then heated to evaporate the water content, resulting in sugar crystals suspended in a syrupy mixture. As the mixture boils, the sugar crystals start to form.
3. Crystallization: The boiling process causes the sugars to crystallize. These crystals are larger and coarser compared to the fine grains of refined sugar. The molasses that is still present adds a subtle caramel-like flavor to the sugar.
4. Centrifugation: To separate the sugar crystals from the syrup, the mixture is spun in a centrifuge, which acts like a turbine or whirlwind. The centrifugal force causes the excess moisture to be expelled, leaving behind the turbinado sugar.
So, why is raw sugar called turbinado? The name perfectly describes the process of spinning the sugar crystals in a centrifuge, resembling the action of a turbine or whirlwind. This centrifugation step is crucial in removing the excess moisture and separating the sugar crystals from the syrup.
Turbinado sugar, with its slightly golden color and coarse texture, is often preferred for its more natural and less processed characteristics. It adds a subtle molasses flavor and a pleasant crunch to various culinary applications, such as sprinkling on top of baked goods or stirring into coffee or tea.
The name “turbinado” for raw sugar is a fitting description of the centrifugation process involved in its production. This step, akin to a turbine spinning, separates the sugar crystals and removes excess moisture, resulting in the unique characteristics of turbinado sugar.