question: Why is brown sugar always "wet"?
comment: Brown sugar is just regular white sugar with molasses in it, molasses is just really refined cane sugar syrup, and when added together it makes the mixture damp, not necessarily “wet”. You want brown sugar to stay damp for different baking needs and that’s why they are always added in with the eggs and wet ingredients.
passages: Brown sugar comes either from the late stages of cane sugar refining, when sugar forms fine crystals with significant molasses content, or from coating white refined sugar with a cane molasses syrup (blackstrap molasses). Brown sugar's color and taste becomes stronger with increasing molasses content, as do its moisture-retaining properties. Brown sugars also tend to harden if exposed to the atmosphere, although proper handling can reverse this.
  
  Section::::Production.:Measurement.
  
  Section::::Production.:Measurement.:Dissolved sugar content.
   Brown sugar is often produced by adding sugarcane molasses to completely refined white sugar crystals to more carefully control the ratio of molasses to sugar crystals and to reduce manufacturing costs. Brown sugar prepared in this manner is often much coarser than its unrefined equivalent and its molasses may be easily separated from the crystals by simply washing to reveal the underlying white sugar crystals; in contrast, with unrefined brown sugar, washing will reveal underlying crystals which are off-white due to the inclusion of molasses.
   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 caster sugar which has crystals of approximately 0.35 mm.
  
  Section::::Production.
   Brown sugar
  
  Brown sugar is a sucrose sugar product with a distinctive brown color due to the presence of molasses. It is either an unrefined or partially refined soft sugar consisting of sugar crystals with some residual molasses content (natural brown sugar), or it is produced by the addition of molasses to refined white sugar (commercial brown sugar).
   Turbinado, demerara and so-called "raw" sugars are made from crystallized, partially evaporated sugar cane juice and spun in a centrifuge to remove almost all of the molasses. The sugar crystals are large and golden-coloured. This sugar can be sold as is or sent to the refinery to produce white sugar.
   The Codex Alimentarius requires brown sugar to contain at least 88% of sucrose plus invert sugar. Commercial brown sugar contains from 3.5% molasses (light brown sugar) to 6.5% molasses (dark brown sugar) based on total volume. Based on total weight, regular commercial brown sugar contains up to 10% molasses. The product is naturally moist from the hygroscopic 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 or other chemicals may be permitted in some areas or for industrial products.
   Muscovado, panela, piloncillo, chancaca, jaggery and other natural dark brown sugars have been minimally centrifuged or not at all. Typically these sugars are made in smaller factories or "cottage industries" in developing nations, where they are produced with traditional practices that do not make use of industrialized vacuum evaporators or centrifuges. They are commonly boiled in open pans upon wood-fired stoves until the sugar cane juice reaches approximately 30% of the former volume and sucrose crystallization begins. They are then poured into molds to solidify or onto cooling pans where they are beaten or worked vigorously to produce a granulated brown sugar. In some countries, such as Mauritius or the Philippines, a natural brown sugar called muscovado is produced by partially centrifuging the evaporated and crystallizing cane juice to create a sugar-crystal rich mush, which is allowed to drain under gravity to produce varying degrees of molasses content in the final product. This process approximates a slightly modernized practice introduced in the 19th century to generate a better quality of natural brown sugar. A similar Japanese version of uncentrifuged natural cane sugar is called "kokuto" ( "kokutō"). This is a regional specialty of Okinawa and is often sold in the form of large lumps. It is sometimes used to make shochu.
   Section::::Culinary considerations.
  
  Brown sugar adds flavor to desserts and baked goods. It can be substituted for maple sugar, and maple sugar can be substituted for it in recipes. Brown sugar caramelizes much more readily than refined sugar, and this effect can be used to make glazes and gravies brown while cooking.
   Brown sugar that has hardened can be made soft again by adding a new source of moisture for the molasses, or by heating and remelting the molasses. Storing brown sugar in a freezer will prevent moisture from escaping and molasses from crystallizing, allowing for a much longer shelf life.
  
  Section::::Nutritional value.
  
  One hundred grams of brown sugar contains 377 Calories (nutrition table), as opposed to 387 Calories in white sugar (link to nutrition table). However, brown sugar packs more densely than white sugar due to the smaller crystal size and may have more calories when measured by volume.
   In following a modern recipe that specifies "brown sugar", one usually may assume that the intended meaning is light brown sugar, but which one prefers is largely a matter of taste. Even in recipes such as cakes, where the moisture content might be critical, the amount of water involved is too small to matter. More importantly, adding dark brown sugar or molasses will impart a stronger flavor, with more of a suggestion of caramel.
   Natural brown sugar, raw sugar or whole cane sugar are sugars that retain a small to large amount of the molasses from the mother liquor (the partially evaporated sugar cane juice). Based upon weight, brown cane sugar when fully refined yields up to 70% white sugar, the degree depending on how much molasses remained in the sugar crystals, which in turn is dependent upon whether the brown sugar was centrifuged or not. As there is more molasses in natural brown sugar, it contains minor nutritional value and mineral content. Some natural brown sugars have particular names and characteristics, and are sold as turbinado, demerara or raw sugar if they have been centrifuged to a large degree. Brown sugars that have been only mildly centrifuged or unrefined (non-centrifuged) retain a much higher degree of molasses and are called various names across the globe according to their country of origin: e.g. panela, rapadura, jaggery, muscovado, piloncillo, etc.
   Section::::History.:Flour milling.
  
  Historically, brown meal was what remained after about 90% of the coarse, outer bran and 74% of pure endosperm or fine flour was removed from the whole grain. Using slightly different extraction numbers, brown meal, representing 20% of the whole grain, was itself composed of about 15% fine bran and 85% white flour. In 1848 it was asserted grain millers knew only of bran and endosperm, but by 1912 it was more widely known that brown meal included the germ.
  
  Section::::History.:Colour.
   Mill white, also called plantation white, crystal sugar or superior sugar is produced from raw sugar. It is exposed to sulfur dioxide during the production to reduce the concentration of color compounds and helps prevent further color development during the crystallization process. Although common to sugarcane-growing areas, this product does not store or ship well. After a few weeks, its impurities tend to promote discoloration and clumping; therefore this type of sugar is generally limited to local consumption.
  
  Section::::Production.:Types.:Culinary sugars.:Blanco directo.
   The most common kinds of sugar packets that can be found are white sugar, brown sugar or demerara sugar and sweeteners. In many countries, the packets are color coded; white sugar in white packets, demerara sugar in brown packets, sweeteners come in blue, pink, yellow or green packets.
  
  Section::::Acquisition of sugar packets.
   Fully inverted sugar's low water content improves the shelf lives of products that contain it. The shelf life of partly inverted sugar is about six months and varies by storage and climatic conditions. 
  
  Crystallized invert sugar solutions can be restored to their liquid state by gently heating.
  
  Section::::In other foods and products.
  
  BULLET::::- Honey which is mostly a mixture of glucose and fructose, being similar to invert syrup therefore, can remain a liquid for long periods of time.
   Brown rice syrup is the sweetener found in some drinks, such as rice milk.
  
  Brown rice syrup is produced on a commercial scale by several companies in the United States, Europe, and Asia.
  
  Section::::Glycemic index.
  
  Brown rice syrup (BRS) has a glycemic index (GI) of 98 which is higher than table sugar (65) and about the same as glucose (100), the sugar used as the baseline to measure other foods against.
  
  Section::::Impurities.
   These processing steps will produce a brown or raw sugar. Mill white sugar also known as plantation white sugar can be produced by introducing some form of colour removal process (often sulphitation) between the juice clarification and the juice evaporation stages mentioned above. The raw sugar produced is often refined to produce white sugar. This sugar refining can be done either at a completely separate factory or at a back-end refinery which is attached to the raw sugar factory.
  
  Section::::Processing.:Juice extraction.
  
  There are two processes for extracting juice from cane:
  
  BULLET::::- Milling, and
  
  BULLET::::- Diffusion.
  
  Section::::Processing.:Juice extraction.:Milling.
   The free glucose and fructose present in golden syrups are more water-soluble than the original sucrose. As a result, golden syrups are less likely to crystallize than a pure sucrose syrup. The free fructose content gives the syrup a taste sweeter than that of an equivalent solution of white sugar; when substituting golden syrup for white sugar, about 25% less golden syrup is needed for the same level of sweetness.
   Brown sugar (disambiguation)
  
  Brown sugar is unrefined or partially refined soft sugar.
  
  Brown Sugar may also refer to:
  
  Section::::Arts, entertainment, and media.
  
  Section::::Arts, entertainment, and media.:Films.
  
  BULLET::::- "Brown Sugar" (1922 film), a 1922 British silent film directed by Fred Paul
  
  BULLET::::- "Brown Sugar" (1931 film), a 1931 British romantic drama starring Constance Carpenter
  
  BULLET::::- "Brown Sugar" (2002 film), a 2002 American romantic drama starring Taye Diggs
  
  Section::::Arts, entertainment, and media.:Music.
  
  Section::::Arts, entertainment, and media.:Music.:Artists.
  
  BULLET::::- Clydie King (1943–2019), also known as Brown Sugar, American singer, member of the vocal group The Raelettes
   BULLET::::- Beet sugar – made from sugar beets, contains a high concentration of sucrose
  
  BULLET::::- Birch syrup – around 42-54% fructose, 45% glucose, plus a small amount of sucrose
  
  BULLET::::- Brown sugar – Consists of a minimum 88% sucrose and invert sugar. Commercial brown sugar contains from 4.5% molasses (light brown sugar) to 6.5% molasses (dark brown sugar) based on total volume. Based on total weight, regular commercial brown sugar contains up to 10% molasses.
  
  BULLET::::- Buttered syrup
  
  BULLET::::- Cane sugar (cane juice, cane juice crystals), contains a high concentration of sucrose.
   Brown and white granulated sugar are 97% to nearly 100% carbohydrates, respectively, with less than 2% water, and no dietary fiber, protein or fat (table). Brown sugar contains a moderate amount of iron (15% of the Reference Daily Intake in a 100 gram amount, see table), but a typical serving of 4 grams (one teaspoon), would provide 15 calories and a negligible amount of iron or any other nutrient. Because brown sugar contains 5–10% molasses reintroduced during processing, its value to some consumers is a richer flavor than white sugar.
  
  Section::::Health effects.
  
  Section::::Health effects.:Sugar industry funding and health information.
   Brown Sugar (The Rolling Stones song)
  
  "Brown Sugar" is a song by the Rolling Stones. It is the opening track and lead single from their album "Sticky Fingers" (1971). "Rolling Stone" magazine ranked it number 495 on its list of the 500 Greatest Songs of All Time and at number five on their list of the 100 Greatest Guitar Songs of All Time.
  
  Section::::Inspiration and recording.
   The molasses usually used for food is obtained from sugar cane, because the flavor is generally preferred over beet sugar molasses, although in some areas, especially in Belgium and the Netherlands, sugar beet molasses is used. The white sugar used can be from either beet or cane, as the chemical composition, nutritional value, color, and taste of fully refined white sugar is for practical purposes the same, no matter from what plant it originates. Even with less-than-perfect refining, the small differences in color, odor, and taste of the white sugar will be masked by the molasses.
  
  Section::::History.
   For domestic purposes one can create the exact equivalent of brown sugar by mixing white sugar with molasses. Suitable proportions are about one tablespoon of molasses to each cup of sugar (one-sixteenth of the total volume). Molasses comprises 10% of brown sugar's total weight, which is about one ninth of the white sugar weight. Due to varying qualities and colors of molasses products, for lighter or darker sugar, reduce or increase its proportion according to taste.
   Use of concentrated Steepwater: This extract is protein rich and can be used as nutrient media for fermentation to produce enzymes or antibodies. It is also used in animal feed.
  
  Section::::Process steps.:Germ recovery.
  
presuppositions: Brown sugar is always "wet". Brown sugar is always wet.
corrections: Brown sugar is not "wet" but damp because molasses is added to white sugar to make brown sugar. Brown sugar is damp, not wet.
raw_presuppositions: Brown sugar is always "wet". Brown sugar is always wet.
raw_corrections: Brown sugar is not "wet" but damp because molasses is added to white sugar to make brown sugar. Brown sugar is damp, not wet.