Black molasses molasses

Domestic food industry specialists often refer to such a product as molasses molasses or mélasse as feed products. However, in Canada, as well as in the USA, molasses are widely used in cooking. At its core, molasses black molasses are a byproduct or waste of production.

Composition of molasses

In its appearance, black molasses of molasses resembles a sticky syrup, which is distinguished by a brown color, and besides, a specific smell. As previously noted, molasses black molasses can be used as a syrup or sugar substitute during the manufacture of various cooking products. The composition of molasses contains water, as well as nitrogenous compounds, sugar, as well as ash. In our latitudes, molasses are most often used as a stabilizer in the production of pet food.

The chemical composition of molasses allows the use of molasses for the manufacture of granular products. Molasses black molasses occupy a special place not only in food production, as well as in scientific activity. The thing is that black molasses are used in biotechnology for anaerobic fermentation. As a result, various acids are obtained based on molasses, for example, milk, citric, acetic, as well as oil and others.

It is worth noting that molasses black molasses are often used in the production of alcoholic beverages, such as whiskey or rum. Alcohol is made from molasses, as well as cheap homemade moonshine, which is popularly called malasovka or "pathong" moonshine. Molasses black molasses are a byproduct or waste from the processing of sugar-containing plants, such as beets.

The chemical composition of black molasses depends primarily on the variety of basic raw materials that are used to obtain sugar. Researchers note that the chemical composition of molasses black molasses can contain various microorganisms, including pathogens or parasitizing. Given this fact, food molasses undergo an additional stage of disinfection or purification of microorganisms harmful to human health.

There is also such a concept as defective black molasses or molasses. Defective molasses are recognized in the presence of impurities in the product that have a negative impact on the product characteristics. Unlike quality molasses, defective black molasses are characterized by poor ability to ferment, which affects the amount of alcohol obtained during the processing of the product.

In our latitudes, black molasses can hardly be found on sale, so molasses are often made at home. In the West, molasses or black molasses is considered a common product that is used in the production of sweets and confectionery, as well as bread and bakery products.