Grand Muscovado Milling Corp.
Address: BARANGAY MALALANGSI, PAMLONA, NEGROS ORIENTAL., Dumaguete Central Visayas, Philippines
Phone No: +63-917-3140683
Contact Person: Dr. Sylvano Mercader Alcantara (President)
Looking for a Healthy Sugar? Go for GRAND MUSCOVADO Variety, you can be assured of its purity. It is owned by an endocrinologist, an expert in body metabolism, thus QUALITY is not compromised.
Muscovado sugar also known as “Barbados sugar”, is a pure, wholesome, unrefined, coarse grain type of sugar, with high molasses content. This gives the sugar a dark and strongly flavored feature. It is also considered as the sugar nearest that of honey, because of its high nutritional value. The main process of producing this well renowned sugar is actually quite simple. First, gather natural cane sugar (main ingredient) and crush them within 24 hours. Then, cook them until it reaches its crystallization point.
This is considered a healthy sugar for it is made directly from heating sugar cane juice with no chemical added. Its nutritional value is comparable with that of honey. This muscovado sugar is available in fine granular to powder form.
They are now using all-stainless steel equipment and the working area is secured from any insects. Their muscovado sugar comes from freshly cut sugar canes in the fertile, volcanic island of Negros Oriental and is processed into the said sugar without any chemicals added, thus is considered a healthy sugar. I haven’t been here though.
My love for muscovado came from my love for the Muscovado Rocks which I love comparing with Almond Rocha without the almonds. But what is its purpose in my everyday life? It is an alternative to brown sugar … which I personally use. The difference?
Comparing the brown sugar with muscovado (of the same amount in a cup of coffee), the former is sweeter than the latter. Because of too much sweetness, brown sugar dampens the taste of coffee while muscovado lets you enjoy your cup without anything robbing the spotlight of pure coffee taste. There is a honey aftertaste with muscovado as well. There is the absence of impurities with muscovado as well those we often find at the bottom of our cups when using brown sugar.
Aside from coffee, I love it with yoghurt … just a little over your yoghurt to somehow neutralize the tartness which sometimes is too much for me.
Another simple way to enjoy it is with French baguettes with butter and a sprinkle of muscovado and heat in the oven for a few minutes. This will come out crunchy with just a slightest hint of sweetness.
And of course … these holiday staples – Puto Bumbong (purple colored dessert cooked in baboo tubes) and Bibingka (rice cake) – won’t be the same without muscovado. My favorite is Via Mare’s and Ferino’s.
My favorite palitaw (Makati Supermarket Coffee Shop in ATC) is at best with muscovado as well.
Here are some recipes using Muscovado of my favourite domestic diva, Martha Stewart:
MUSCOVADO SOY BISCUITS
· 1 1/2 cups organic soy flour, plus 1/2 cup for topping
· 2 teaspoons baking powder
· 1 teaspoon baking soda
· 1/2 teaspoon salt
· 1/2 cup chilled organic butter (1 stick), cut into pieces, plus 3 tablespoons, softened
· 1/2 to 3/4 cup organic apple juice
· 1 tablespoon ground cinnamon
· 1/2 cup packed light-brown muscovado sugar
· Honey Butter
1. Preheat oven to 400 degrees with rack in center. In a medium bowl, sift together 1 1/2 cups flour, baking powder, baking soda, and salt. Add 1/2 cup chilled butter; using a pastry blender or your hands, combine until mixture is crumbly. Stir in enough apple juice to form dough moist enough to drop from a spoon.
2. In a small bowl, stir together 1/2 cup flour, cinnamon, and sugar. Add remaining 3 tablespoons butter; mix until well combined.
3. Drop a heaping tablespoon of dough on a parchment-lined baking sheet; crumble 1/2 teaspoon of topping into center. Top with another heaping tablespoon of dough; sprinkle on 1/2 teaspoon of topping. Repeat with remaining ingredients, spacing 2 inches apart. Bake until lightly browned, about 10 minutes. Serve with honey butter.
Source: Martha Stewart Recipes
TARTINE WITH TARRAGON-FLAVORED SLOW-ROASTED CHERRY TOMATOES AND PROSCIUTTO
The pairing of salty prosciutto and sweet roasted tomatoes provides a delicious flavor combination in this tartine recipe from food blogger Beatrice Peltre’s “La Tartine Gourmande.”The Martha Stewart Show, May 2012
· 2 cloves garlic, minced
· 1 teaspoon finely chopped fresh tarragon
· 1 teaspoon light muscovado sugar
· 1 tablespoon balsamic vinegar
· 1/4 cup olive oil, plus more for drizzling
· 9 ounces ripe cherry tomatoes, stems intact
· Sea salt and freshly ground pepper
· 4 slices country bread, toasted
· 1/2 cup soft, fresh goat cheese
· 8 slices prosciutto
· Fleur de sel, for serving
1. Preheat oven to 325 degrees.
2. In a shallow baking dish, combine garlic, tarragon, muscovado sugar, vinegar, and oil. Add tomatoes and toss to combine; season with salt and pepper. Transfer to oven and bake until soft, 1 to 1 1/2 hours.
3. Spread each slice of toasted bread with goat cheese; top each with 2 slices prosciutto and tomatoes. Drizzle with oil and sprinkle with fleur de sel. Serve.
PUMPKIN PECAN-PRALINE PIE
This recipe for pumpkin pecan-praline pie is courtesy of Chef Paul Bergeron. The Martha Stewart Show, November Fall 2007
Yield Makes One 9-Inch Pie
· All-purpose flour, for work surface
· Flaky Pie Dough
· 4 large eggs
· 1/2 cup granulated sugar
· 1/4 cup Muscovado light or dark-brown sugar
· 1/2 teaspoon salt
· 1 teaspoon ground cinnamon
· 1 teaspoon ground ginger
· 1/4 teaspoon ground nutmeg
· 1/8 teaspoon ground cloves
· 1 pound Pumpkin Puree
· 1 cup heavy cream
1. On a lightly floured work surface, roll out half of the dough to 1/8-inch thick. Using a 1-inch tear-shaped cookie cutter, cut out 50 tear-shaped pieces of dough. Starting with the pointed end, roll each piece of dough three-quarters of the way toward the fat end of the tear, forming a curl. Transfer curls to a baking sheet; refrigerate 30 minutes.
2. Preheat oven to 375 degrees. On a lightly floured work surface, roll out remaining dough into an 11-inch round. With a dry pastry brush, brush off any excess flour; fit dough into a 9-inch glass pie plate, pressing it into the edges. Trim to a 1-inch overhang all around. Fold under overhang so it extends slightly beyond the edge of the pie plate.
3. Prick bottom of dough all over with a fork. Line with parchment paper, leaving at least a 1-inch overhang. Top with a 9-inch metal pie tin. Bake for 10 minutes. Transfer to a wire rack. Remove parchment paper and weights; let cool.
4. Beat 1 egg in a small bowl. Brush the edge of the pie crust with egg. Starting with 1 dough curl, place the flat bottom on the egg-washed rim, with the curl perpendicular to the edge of the pie plate. Working in the same direction, continue placing curls next to one another until the rim of the pie shell is completely covered with curls. Transfer pie shell to refrigerator; let chill 1 hour. Brush curls with remaining beaten egg.
5. In a large bowl, mix together both sugars, salt, cinnamon, ginger, nutmeg, and cloves. Add pumpkin puree and stir well to combine. Whisk in remaining 3 eggs and cream.
6. Pour pumpkin mixture into prepared pie shell. Transfer to a 375 degree oven and bake until filling is just set, about 40 minutes. Let pie cool completely on a wire rack. Sprinkle pie with praline topping just before serving.
SLAB BACON IN HOT-PEPPER-AND-BROWN-LOAF-SUGAR ADOBO
This delicious recipe is courtesy of Maricel Presilla of Cucharamama restaurant.The Martha Stewart Show, February Winter 2008
Table accents is one of my passions and few months from now, one of my preferred holidays is going to shout and say, Trick or Treat!!! Muscovado will come in handy with these creepy ideas:
1. Use as the soil instead of cacao for the ghoulish cemetery for cakes. Just sprinkle the chocolate cake with this and voila! Your ordinary cake will turn out to be a “real” treat.
2. Sprinkle your macabre chocolate cupcakes with muscovado and hear squeaks of delight from the kids.
3. A Ghastly Castle will look extra horrid with muscovado “soil”.
4. Instead of sand, a better alternative for your flower or candy centerpiece for the soil effect is to use muscovado.
* The one used in the photos aren’t muscovado but you can get the same or better effect.
Muscovado because of its high nutritional value is a better alternative. Not everything that is sweet is bad. Compared to regular white sugar, muscovado sugar retains all the cane sugar nutrients. High in minerals: potassium, calcium and iron, it has more health benefits compared to regular white sugar, which has zero nutrients, as the refining process to produce white sugar has practically eliminated all traces of nutrients from it. Muscovado sugar maintains the same vitamins and minerals as the juice it is made from. A 100g portion of muscovado sugar contains 3.9 mg of phosphorus, 85 mg of calcium, 23 mg of magnesium, 100 mg of potassium and 1.3 mg of iron. This is the only sugar that is comparable to honey. Unlike conventional sugar, it is free from any harmful chemicals like phosphoric acid, formic acid, sulfur dioxide, preservatives or any flocculants, surfactants, bleaching agents and viscosity modifiers which makes it good for the health and health conscious individuals.
It also comes in very nice packaging of non-woven pouch for every 500 gms and a nice local banig bag for a pack of 1000gms. It could be a healthy gift alternative for the holidays, party favours or promotional items for exhibits.
But with the Industrial Revolution and introduction of various industrial techniques for purifying sugar, we have a situation in which what we are consuming is not good nutritionally or ecologically. – Marvin Harris