Molasses
Molasses is a by-product of the sugar industry. Its composition varies depending on the sugar raw materials and processing conditions. It mainly contains a large amount of fermentable sugar (mainly sucrose), so it is a good fermentation raw material. It can be used as a substrate or base material for fermentation products such as yeast, monosodium glutamate, and organic acids. It can be used as a raw material for certain foods and animal feed.
Molasses is a thick syrup that people use as a sweetener. It is a byproduct of the sugar-making process, and it comes from crushed sugar cane or sugar beets. First, manufacturers crush sugar cane or sugar beets to extract the juice.
Molasses is rich in vitamins and minerals, including vitamin B6, iron, calcium, magnesium, and potassium. There are different types of molasses, including first molasses (highest sugar content), second molasses (slightly bitter), and blackstrap molasses (the darkest and most robust in flavor). Molasses was historically popular in the Americas before the 20th century as a sweetener. It is still commonly used in traditional cuisine, such as in Madeira Island's traditional dishes.
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200L per drum,1000L per IBC drum
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