Tag: carob molasses standard
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What Causes Crystallization (Sugaring) in Carob Molasses?
21 October 2026
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Sugar crystals appearing at the bottom or on the edges of the jar are a common situation encountered by those who use carob molasses. This phenomenon, popularly called "sugaring", is often interpreted as the product being spoiled or sugar being added to the molasses. However, crystallization is a process that can occur in dense sugar solutions depending on physical rules.
Read MoreBrix and Quality Criteria in Carob Molasses
21 October 2026
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The quality of carob molasses cannot be understood only by looking at its color or consistency. Measurable parameters such as brix (water-soluble dry matter), HMF (hydroxymethylfurfural), total ash, pH and sugar profile provide important information about how the product is produced and how it is stored.
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