Brownulated® Brown Sugars are free-flowing sugars with natural brown sugar flavor. The products have good resistance to caking, facilitate automatic batching and provide color. Grades: Granulated, Powdered

INGREDIENTS:
Brown Sugar

TYPICAL ANALYSIS:
Typical Characteristics: Granulated Powdered
Sucrose 94.0 ± 2.0% 94.0 ± 2.0%
Invert (Wet Basis) 4.0% (Max) 4.0% (Max)
Ash (Wet Basis) 2.5% (Max) 2.5% (Max)
Moisture 1.0% (Max) 0.9% (Max)

PHYSICAL PROPERTIES:
Granulated Powdered
Color (ICUMSA @ 420 nm) 8,500 ± 2,000 9,500 ± 2,000
Bulk Density — Loose (lbs/cu ft) 40 (Approx) 39.5 (Approx)
Bulk Density — Packed (lbs/cu ft) 42 (Approx) 45.5 (Approx)
pH 7.0 ± 0.5 (Typical Value) 7.0 ± 0.5 (Typical Value)
  Granulation - USS16 6% on (Max) Essentially all thru
  Granulation - USS50 8% thru (Max) 14% on (Max)
  Granulation - USS100   65% thru (Max)

MICROBIOLOGICAL:
Yeasts
50/g (Max)
Molds
50/g (Max)
Mesophiles 500/g (Max)

FUNCTIONAL PROPERTIES:
• Convenient carrier for flavors
• Dispersing aid
• Rapid wet-out rate in cold water • Modify and extend other flavors
  • Enhances texture  

APPLICATIONS:
• Cookie Mixes
• Flavor Mixes
• Cake Mixes
• Brown Sugar Fondant
• Cream Centers • Icings • Spice Mixes • Baker Toppings

PACKAGING:
 50 lb/22.67 kg net weight multi-wall polyethylene lined bag.

STORAGE:
Brownulated® Brown Sugar is recommended to be stored at temperatures less than 80°F and relative humidities below 70%.

The information in this bulletin is true and accurate to the best of our knowledge. However, since the conditions of use are beyond our control, nothing contained herein should be construed as representation, guarantee or warranty, expressed or implied.