Wholesome Sweeteners Blackstrap Molasses (organic, unsulphured)

Black Molasses (Blackstrap, Organic, Fair Trade) - 472ml

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$15.59

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Wholesome Blackstrap Molasses (organic, unsulphured) - 472ml

Wholesome Sweeteners Fair Trade Certified Organic Molasses is a blackstrap molasses with a rich, full-bodied robust flavour that adds natural colour and opulent caramel molasses tones to recipes. It's loaded with vitamins, minerals and trace elements naturally present in the sugar cane plant and is a good source of iron, vitamin B6, potassium, calcium and magnesium. Blackstrap molasses is higher in antioxidants than both honey and maple syrup.

It is especially good in molasses biscuits, in other baked goods, breads, sauces, BBQ sauces and in marinades. It can be used as a one-for-one replacement for refined blackstrap molasses.

Ingredients: Fairtrade Organic Molasses

Origin: Product of Paraguay

Certification USDA Organic

Enjoy Me...

Baked goods using a lot of molasses tend to darken more quickly. Reduce the oven temperature by 25 degrees to compensate.

How Interesting...

There are several types of molasses, each distinguished by how many times the syrup has been boiled. After the first boil, light molasses is produced. It is light in color and mild or sweet in taste because only a small percentage of the sugar has been extracted. Dark molasses is created after the second boiling and is, naturally, darker in color, less sweet with a hint of bitterness, and has a thicker consistency. Dark molasses is the type commonly used in gingerbread. After the third boiling, molasses known as blackstrap is produced. It is very thick and dark and contains the most vitamins and minerals (and is known to have many health benefits), but also comes with a robust flavour.

Enjoy Me...
1.	Baked goods using a lot of molasses tend to darken more quickly. Reduce the oven temperature by 25 degrees to compensate.
How Interesting...
1.	There are several types of molasses, each distinguished by how many times the syrup has been boiled. After the first boil, light molasses is produced. It is light in color and mild or sweet in taste because only a small percentage of the sugar has been extracted. Dark molasses is created after the second boiling and is, naturally, darker in color, less sweet with a hint of bitterness, and has a thicker consistency. Dark molasses is the type commonly used in gingerbread. After the third boiling, molasses known as blackstrap is produced. It is very thick and dark and contains the most vitamins and minerals (and is known to have many health benefits), but also comes with a robust flavour.