Color at 420 nm / 500-1200 I.U
at 20° C lower than 99.5° Z (<99.5° Z)
Dense and viscous liquid obtained from the centrifugation of the final cooked mass and from which there is not possibility to economically recover more sucrose by the usual methods, in dilution is cloudy and brown. The final honey corresponds to a by-product of the sugar process and consists of Total Sugars as Reducers, insoluble solids and brix.
Sugar Production Process
Grinding Organic Sugar, Non Genetically Modified (No GMO) for extraction of juice containing sucrose followed by a primary heating, alkalizing and subsequent, a secondary heating to achieve clarification of juice using an organic flocculant, juice concentration under vacuum, crystallization of sucrose, Centrifugation (separation of crystals and molasses), drying and packing of the product for storage and shipping.