Brown Sugar
<p ><b>Brown sugar</b> is a <a href="http://en.wikipedia.org/wiki/Sucrose" title="Sucrose" >sucrose</a> <a href="http://en.wikipedia.org/wiki/Sugar" title="Sugar" >sugar</a> product with a distinctive brown color due to the presence of <a href="http://en.wikipedia.org/wiki/Molasses" title="Molasses" >molasses</a>. It is either an unrefined or partially refined soft sugar consisting of sugar <a href="http://en.wikipedia.org/wiki/Crystal" title="Crystal" >crystals</a> with some residual molasses content, or it is produced by the addition of molasses to refined <a href="http://en.wikipedia.org/wiki/Sugar" title="Sugar" >white sugar</a> (so-called <a href="http://en.wikipedia.org/wiki/Molasses_Sugar" title="Molasses Sugar" >Molasses Sugar</a>).</p>
<p>
Brown sugar contains from 3.5% molasses (<b>light brown sugar</b>) to 6.5% molasses (<b>dark brown sugar</b>) based on total <a href="http://en.wikipedia.org/wiki/Volume" title="Volume" >volume</a>. Based on total <a href="http://en.wikipedia.org/wiki/Weight" title="Weight" >weight</a>, <b>regular brown sugar</b> contains up to 10% molasses.<sup id="cite_ref-figoni.fundamentals.baking.science_0-0" class="reference" ><a href="http://en.wikipedia.org/wiki/Brown_sugar#cite_note-figoni.fundamentals.baking.science-0" >[1]</a></sup> The product is naturally moist from the <a href="http://en.wikipedia.org/wiki/Hygroscopy" title="Hygroscopy" >hygroscopic</a> nature of the molasses and is often labelled as "soft." The product may undergo processing to give a product that flows better for industrial handling. The addition of dyes and/or other chemicals may be permitted in some areas or for industrial products.</p>
<p>
Particle size is variable but generally less than granulated white sugar. Products for industrial use (e.g., the industrial production of cakes) may be based on <a href="http://en.wikipedia.org/wiki/Caster_sugar" title="Caster sugar" class="mw-redirect" >caster sugar</a> which has crystals of approximately 0.35 mm.</p>