molasses

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molasses,

sugar byproduct, the brownish liquid residue left after heat crystallization of sucrose (commercial sugar) in the process of refining. Molasses contains chiefly the uncrystallizable sugars as well as some remnant sucrose. Centrifuges are used to drain the molasses off from the sucrose crystals. Molasses is often reprocessed to retrieve more of this remnant sucrose. The better grades, such as New Orleans drip molasses and Barbados molasses—unreprocessed and therefore lighter in color and containing more sucrose—are used in cooking and confectionery and in the production of rum. The lowest grade, called blackstrap, is mainly used in mixed cattle feed and in the manufacture of industrial alcohol. Sugarcanesugarcane,
tall tropical perennials (species of Saccharum, chiefly S. officinarum) of the family Poaceae (grass family), probably cultivated in their native Asia from prehistoric times.
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 is the major source of molasses; other sugar plants, e.g., the sugar beet, yield inferior types. The name molasses is sometimes applied to syrups obtained from sorghum and the sugar maple. In Great Britain, molasses is called treacle.

molasses

[mə′las·əs]
(food engineering)
A brown viscid syrup prepared from raw sugar during sugar manufacturing processes.
References in periodicals archive ?
People use sorghum molasses for cooking and baking,'' says Grimes.
Syrup pan (or evaporator) used in cooking sorghum molasses or maple syrup.
FOR THE VINAIGRETTE: 1/4 cup freshly squeezed Clementine juice 7 teaspoon Dijon mustard 1 tablespoon sorghum molasses 3/4 cup extra virgin olive oil Salt and pepper, to taste In a mixing bowl, combine the first three ingredients.
first she assembled the ingredients: 6-8 cups of sifted self-rising flour in a large bowl 1/2 cup butter or oil 2 eggs 1/2 cup buttermilk or other milk 1 cup sorghum molasses 1 cup brown sugar 1 tsp.