Talk:Molasses

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Understanding Molasses.. Ferd Kinneth

Understanding Molasses

Do you know the difference between types of molasses? We often hear the term "blackstrap molasses," but what does that mean?

The quality of molasses depends on the maturity of the sugar cane, the amount of sugar extracted, and the method of extraction. There are three major types of molasses: unsulphured, sulphured and blackstrap.

Unsulphured molasses is the finest quality. It is made from the juice of sun-ripened cane and the juice is clarified and concentrated.

Sulphured molasses is made from green sugar cane that has not matured long enough and treated with sulphur fumes during the sugar extracting process. Molasses from the first boiling is the finest grade because only a small amount of sugar has been removed. The second boil molasses takes on a darker color, is less sweet and has a more pronounced flavor.

Blackstrap molasses is from the third boil and only has a commercial value in the manufacture of cattle feed and other industrial uses.

30 January 2006‎ 210.1.91.129 (talk)‎ . . (4,925 bytes) (+1,861)‎ . . (Understanding Molasses.. Ferd Kinneth)

—Preceding unsigned comment added by 210.1.91.129 (talk • contribs)

Reference 11 does not support given facts.

Reference (11) should support the claim that blackstrap mollases provides up to 20% of the required amounts of B6 and various minerals. That reference has no data for those values. — Preceding unsigned comment added by Hollis f (talk • contribs) 17:55, 29 October 2015 (UTC)[reply]

That link:

nutritiondata.self.com/facts/sweets/5574/1
obsolete item - formerly called Molasses, blackstrap

is now empty. But there seems general agreement that various forms of molasses are high in B6.-71.174.180.38 (talk) 13:01, 2 September 2016 (UTC)[reply]

Unsulphured molasses

Is most retail molasses Unsulphured, or otherwise? How can one be sure what one is buying? Will Sulfur dioxide usually be on the label somewhere? Or does the absence of the term Unsulphured imply the presence of Sulfur? Also, the article does not currently address the term/claim "Organic"; is there a connection between Organic molasses and absence of Sulfur?-71.174.180.38 (talk) 13:15, 2 September 2016 (UTC)[reply]

Nutrition mineral content varies widely

A nutrition info-box would usually be a good thing, but in this Molasses article it has a big risk of being very misleading. The products sold in the US called "molasses" vary greatly, from straight sugar cane syrup with no sugar removed (Grandma’s Original Molasses) to highly concentrated blackstrap types, remaining after repeated processing steps to remove sugar (Brer Rabbit Blackstrap Molasses). As a result, the magnesium content varies immensely, from 2% RDA per Tablespoon for Grandma’s to a claimed over ten times that, 25% RDA per Tablespoon for Brer Rabbit! This is a big challenge for creating a good article, that gives readers accurate information about this wide range of products.-71.174.180.38 (talk) 15:07, 5 September 2016 (UTC)[reply]

History of Molasses production and trade

Molasses is important in the history of the New World. Please add information to the article about the early production methods, the nature of the product traded, how it was transported, how it was used (rum production?) etc.-71.174.180.38 (talk) 15:13, 5 September 2016 (UTC)[reply]