它是什么？
许多烘焙食品姜饼，归功于它们的大部分深层甜味。真正的糖蜜是甘蔗加工的副产品。将甘蔗汁煮沸，结晶，然后离心以将结晶的甘蔗糖与液体分开。剩下的液体是糖蜜。它可以按原样进行完善和处理，也可以多达两次，以产生不同等级的甜度和强度。存在三个基本等级，但生产者使用几个不同的术语来指代它们。
Light, mild, Barbados, or robust molasses仅煮一次。它具有较高的糖含量和温和的味道，可以直接用于食物作为糖浆。一些单木糖蜜的品牌甚至没有从中除去任何糖 - 它们只是简化为糖浆的精制甘蔗汁。这种类型的广泛分布品牌是奶奶的原始品牌。
Dark, full, or cooking molasseshas been boiled twice. It’s slightly bitter and less sweet than single-boil molasses. It’s typically used for baking and cooking.
Blackstrap molasseshas been boiled three or more times. It has the deepest, most intense flavor of the three. It is generally used for animal feed, although some people prize it for its nutritional value.
The preservative sulphur dioxide is often added to molasses. It alters the flavor somewhat, so use unsulphured molasses when you can.
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