What is molasses and how is it used in cooking. What is molasses: composition, production, benefits Color of molasses

Irina Kamshilina

Cooking for someone is much more pleasant than cooking for yourself))

In everyday life, molasses is not considered a hydrolysis product. It is known in the form of a honey-flavored syrup that can sweeten any dish. The scope of its application goes far beyond the confectionery sphere. Molasses is known to professionals, amateur cooks and alcohol industry technologists.

What is molasses

If you know how to make juice, you can easily cope with the preparation of molasses (maltodextrin and dextrin maltose). Molasses is a syrup product that is obtained when starch is saccharified. The process is called acid hydrolysis with filtration and boiling of the syrup. In the Caucasus, the sugary product was given the name musales. It is famous among culinary experts for its honey-sweet taste. The benefit of molasses is the content of microelements and B vitamins. The harm is due to increased sugar levels, so people with diabetes should not consume it.

What kind of molasses is there?

Molasses - what is this additive? The by-product of sugar processing varies both in color and in the raw materials used in its production. There are two types of molasses known throughout the world: light and black. The first is made from starch, the second from beets and sugar. Types of starch for making light molasses:

potato;
corn;
wheat;
rye;
barley;
sorghum;
tapioca.

Starch syrup

Previously, employees of the Russian food industry produced the only type of starch syrup - caramel. Starch syrup is a type of light molasses. Today, starch syrup is divided into 4 types and they depend on the percentage of carbohydrates in it:

glucose;
maltose;
highly sugared;
low sugar.

Maltose molasses

If you saccharify raw materials containing starch (corn flour or barley malt) with enzymes, you get maltose syrup. It is used both in the production of bread and confectionery, as well as in the production of soft drinks and softening alcoholic drinks. Maltose molasses is valued for its characteristics: bright chocolate color, sweetness and slightly malty aroma.

Molasses

Molasses is a product of processing cane or beet sugar. Molasses gets its name from the Portuguese word “melaco” (honey). In terms of its properties, molasses is more like a food additive. It is like sugar, but with the largest amount of microelements. Homemade blackstrap molasses is used to make gingerbread cookies.

Caramel molasses

Sweet caramel molasses consists of glucose, maltose, maltotriose and other substances. Scope of application: food industry for regulating sugar crystallization processes. Often added to childhood candies and caramels - toffee.

Characteristics of caramel molasses:

viscosity;
harmonious combination with milk protein - you get excellent taste and color;
adding to treats with a high content of dry ingredients prolongs their taste for a long time;
regulates the crystallization of lactose in milk.

Corn syrup

Corn sweetener (100 grams) contains 316 kcal. Corn starch molasses is popularly added to jelly candies, marmalade, and fillings because of its ability to caramelize. Corn starch is inexpensive, which reduces the cost of preparing confectionery products.

Characteristics of corn syrup:

lowers the freezing point of the product;
makes the shelf life longer.

Beet molasses

A waste product from sugar production, black molasses, was produced using technology invented back in the 6th century in France. The scientist's name was Olivier de Serra. Recommendations for the proper use of sugar beets were found only in 1747. But the use of beet molasses began to gain momentum only in 1800. The sugar product is excellent for coloring sugar cubes and is used in cooking and alcohol production (Hong Thong whiskey).

Ingredients for making half a jar of beet molasses:

beets – 1 pc.;
water – ½ tbsp;
sugar – 6-7 tbsp. l.

Cooking steps:

Extract juice from beets using a juicer.
Place the saucepan with the juice on the stove and add sugar.
Cook over low heat until desired thickening.

If you look at the photo of beet molasses, then after cooking it should:

look like liquid syrup;
have a dark brown tint;
taste like burnt sugar.

White molasses

This sweetener acquired its name thanks to refined sugar, which serves as a raw material in its production. There are subtypes of white molasses that are made from corn, potato, and other starches. White is one of the two most famous types of sugary product. White molasses is best used for making all kinds of syrups.

Ingredients for white (refined) sweetener:

refined sugar – 350 g;
water – 150 ml;
citric acid – 2 g;
baking soda – 1.5 g.

Cooking process:

Bring a pan of water to a boil and add refined sugar, let it dissolve.
When it boils again, add acid and cover with a lid.
Leave to simmer for 45 minutes and turn off.
When the mixture has cooled, add diluted soda.
Ready for use in a quarter of an hour, when the foam subsides.

Cane molasses

This molasses is formed during the production of cane sugar as a by-product. Whether its color will be dark brown or a little lighter depends on the quality of the raw material - reed. Mainly because of its properties, cane molasses is used in moonshine factories, and in cooking - in the preparation of fruit syrups (melon, watermelon, grape, etc.)

How cane molasses is made:

Peeled sugar cane is crushed and the juice is squeezed out, which is then sent for crystallization.
The result is sugar crystals and a liquid residue - light molasses. It also contains a huge amount of sugar.
Next, water is added and processed again.
Another crystallization occurs and the secondary residue becomes dark in color.

Characteristics of cane molasses:

viscous;
syrupy liquid;
peculiar smell;
bittersweet taste;
rich in fructose and glucose.

What is molasses in cooking?

The taste of a dish and its appearance depend on the ingredients added to it. Sweetener and sweetener are synonyms for molasses, which explain its use in cooking. In small doses it is added to change the color of the dish, and in large doses for taste preferences. The additive is used in various areas of cooking due to its advantages over sugar:

the carbohydrate composition of molasses is easily digestible;
lowers the freezing point of the product;
increases shelf life;
reduces production costs;
improves the solubility of sucrose;
protects products from crystallization.

List of uses of sugar by-product in the food industry:

confectionery sweets, cookies, marshmallows, gingerbreads;
jam, marmalade, caramel, marshmallow, jam, jelly;
many types of bread;
canned food;
bakery;
syrups for desserts;
ice cream;
brewing;
sports and dietary nutrition;
sauces.

How to make molasses

Having a sweet syrup like honey is very important in cooking. And if you were unable to purchase molasses, you can easily make it yourself. Why is she so popular? Not only does the additive radically change the taste, it also adds softness to sweets, prolonging freshness. After reading the recipe below, the question of how to prepare molasses at home will disappear by itself.

Ingredients for making white sugar substitute:

water – 150 ml;
sugar – 350 g;
citric acid – 2 g;
baking soda – 1.5 g.

Everything must be done strictly in accordance with the recipe:

You need to take a small saucepan and pour cold water. Put on fire and wait until it boils.
Then, stirring constantly, add sugar. Let it boil again.
Add the required amount of citric acid, reduce heat and cook covered for about 45 minutes.
The syrup is almost ready, you just need to let it cool a little.
Next, dilute baking soda in water and add to the syrup, mixing well.
If the mixture begins to foam, then you did everything right.
After 15 minutes, the foam should subside.
If the foam has not disappeared, you can remove it with a spoon. Molasses is stored in a cellar or refrigerator, in glass containers.

Where to buy molasses

It is better to purchase honey from familiar beekeepers, and sugar in regular supermarkets. You rarely find real molasses in these places. It is better to order it in online stores or find a highly specialized store. It is important that the storage area of the product is dry and cool. These conditions will protect the sweetness from mold and help preserve its beneficial properties.

Price of molasses

The cost in Russia and the regions depends on the type of product, weight and manufacturer. Shipping from more distant locations costs much more. It is best to purchase the product from large specialized companies than from private unverified individuals. It is also important to have a certificate of molasses quality in accordance with the type. For example: for starch, compliance with GOST R 52060-2003 is important.

How to replace molasses

What to do if you don’t have molasses on hand? There is no need to refuse the dish, but it is important to know in advance what to replace this ingredient with. When replacing molasses with another product, you must add soda equal to the number of intended glasses. Perfect for these purposes:

regular sugar, dosage: 1 kg of molasses equals 0.75 kg of sugar;
muscovado (dark sugar) – for a glass of molasses you need ¾ cup of brown sugar;
invert syrup (water, sugar and citric acid);
maple, glucose syrup.

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Syrup is a product of fermented starch. Any type of starch, for example, potato or corn, can be used as the final raw material. Another name is also common among people, for example, artificial honey or syrup. Molasses can be considered a semi-finished product that is obtained in the production of sugar and starch. The result is a semi-liquid mass that has a consistency like young honey (see photo). The taste of the product is slightly sweeter compared to sugar.

Molasses is used in the confectionery industry to improve the taste and variety of color of the product. Molasses is also used in making ice cream, as it reduces the freezing limit. In addition to sweets, molasses is used in the production of beer, soft drinks, jam, etc.

According to GOST, certain types of molasses are distinguished, for example, caramel, maltose, malt, highly sugared, etc. It has achieved popularity due to the following properties:

retains moisture, which allows baked goods to not go stale for a long time;
acts as a preservative;
reduces the freezing limit of dairy drinks;
improves the taste and aroma of the product.

How to select and store?

When choosing molasses, if possible, be sure to try it; if the product has not been processed, its taste will be very sweet. If you just want to eat molasses like syrup, then choose the white version, but for baking, black molasses is better.

It is necessary to store molasses in a tightly closed container, away from sunlight in a cool place. The shelf life is no more than 2 years.

Beneficial features The benefits of molasses are due to the presence of vitamins and minerals. It is recommended to use it during pregnancy. The product helps improve well-being during menopause.

Molasses is recommended to be consumed during the treatment of ulcers. With regular consumption, the product has a positive effect on brain activity and improves the functioning of the nervous system, which in turn helps to cope with headaches, fatigue, insomnia and stress. Molasses is an excellent source of iron and calcium, minerals that are important for normal growth and development. It contains magnesium and potassium, which are necessary for the cardiovascular system.

Molasses is used in the manufacture of various sweets. It is included in some types of bread, as well as gingerbread and other baked goods. Molasses can act as a syrup for various desserts and can also be used to make sauces.

Secrets of making molasses at home

If you need to measure a certain amount of molasses when preparing a dish, spray the measuring cup with a special cooking spray or grease it with vegetable oil in advance. This way you can pour out every last drop of molasses. To get rid of the acidity of molasses, use baking soda.

Harm of molasses and contraindications

Molasses can be harmful if you have an individual intolerance to the product. If consumed in large quantities, diabetes and other serious diseases may occur. Given the high calorie content, the product can be harmful to the figure.

Molasses is a name known to any cook, because it is used in the preparation of many culinary dishes. This is the name of a sweet and thick syrup, which is obtained by saccharification of corn or potato starch or by boiling the juice of vegetables and berries. Molasses comes in different forms - starch, fruit, maltose, black, the latter is made from sugar beets. In the Caucasus, there is a separate type of molasses - musales.

The most common molasses is in the production of gingerbread and some types of bread, for example, Borodino, Minsk, Karelian. Because it increases the solubility of sucrose, it is often used to make jam, marmalade, and marmalade. Some types of this product are used to make ice cream and frozen desserts.

Molasses: composition

Molasses is a mixture of glucose, dextrins and oligosaccharides dissolved in water; its dry matter content reaches almost 80 percent. Pure molasses is almost colorless and transparent. It has the ability to increase the solubility of sucrose by delaying its crystallization, which is the main reason for its widespread use in cooking.

Beet molasses or molasses is a waste product from beet sugar production and contains sucrose - approximately 50 percent, as well as some impurities that make it unsuitable for use for food purposes. It is used as a raw material in yeast and alcohol factories to produce yeast and alcohol.

The sugars in molasses consist of equal parts fructose and glucose.

Molasses: benefits and harms

From a medical point of view, the benefit of molasses lies in the content of some important microelements, for example, phosphorus, calcium, potassium, magnesium, sodium and iron. All of them are necessary in order to replenish the body's energy reserves. Molasses also contains B vitamins.

Its main harm, proven by experts, is individual intolerance to the product and its components. It is not recommended to abuse it by people with high blood sugar levels. By the way, those who are allergic to natural honey can replace it with molasses, because their appearance and taste are almost identical.

Molasses at home: recipes

Molasses is a sweet liquid syrup that is often used in confectionery making. Its main difference from sugar is that it does not crystallize, so treats with it remain soft and fresh longer. In addition, baked goods containing molasses have a special taste.

You can’t buy the product everywhere, so it would be easier to prepare it at home.

Compound:

Syrup

Molasses is a fast carbohydrate, a product of enzymatic or incomplete acid hydrolysis of potato or corn starch.

Molasses or maltodextrin consists of maltose (2 glucose molecules), maltotriose (3 glucose molecules) and dextrin, which is several glucose molecules. The substance is made by breaking down plant starch with the help of enzymes that divide the long chain of glucose into fragments consisting of dextrins.

It is a cream or pure white powder, highly soluble in water, with a sweetish taste. Technically, molasses is not a sugar, which allows manufacturers to include the substance in their products and label them as “sugar-free.” However, the glycemic index of molasses is very high, reaching, depending on the method of its production, 136, which indicates the absence of advantages of this product over other carbohydrates. In fact, maltodextrin has similar properties - high calorie content, rapid absorption, increased insulin secretion - as confectionery products.

There are white (starch) and black (beet sugar) molasses.

Application of molasses

Molasses is approved for use in the food industry, being considered an absolutely safe component for human health. It is used in the production of a wide range of products: confectionery, canned fruit and berries, beer, soft drinks, sauces, ice cream, some types of bread (Tartu, Riga, Minsk, Oryol, Borodino), sports nutrition.

The ability of molasses to delay crystallization and increase the solubility of sucrose determines its widespread use in the canning industry.

In ice cream production, maltodextrin lowers the freezing point, increasing the hardness of the product.

The use of molasses in small quantities determines the color of the product, in large quantities - the viscosity and taste of dough products.

When adding molasses to the product:

Increases the degree of viscosity of the mass;
Suspends the processes of natural color change of the product;
Acts as a leavening agent or forming agent;
Increases the energy value of the product;

Molasses (dextrin maltose, maltodextrin) is a product of incomplete acid (dilute acids) or enzymatic hydrolysis of starch. Typically, potato and corn (maize) starch are used. It is used in the confectionery and canning industries, as well as for the production of dressings.

A semi-finished product in the production of sugar and starch at sugar and starch-molasses factories, a semi-liquid mass, similar in consistency to young liquid honey. It is much sweeter than regular sugar.

Chemical composition of molasses: dextrin - from 0% to 70%, glucose - from 0% to 50%, maltose - from 19% to 85%.

Molasses contains 78-82% dry matter. Molasses solids consist of products of varying degrees of starch hydrolysis: dextrins, maltose, glucose. Estimated dry matter content - 78%. Molasses contains some minerals. Ash content may vary depending on the variety. Molasses also contains some nitrogenous substances and substances including phosphorus, which come into the molasses from starch. Nitrogenous substances in molasses cause it to darken when heated.

There are white molasses (starch) and black molasses (beet sugar).

Molasses is used in the making of gingerbread and some types of bread. When added in small quantities, it determines the color, and in large quantities, the taste and viscosity of dough products. Certain types of molasses are used in the production of ice cream and frozen desserts to lower the freezing point of the product.

In the canning industry - for preparing preserves and jams in order to give the syrup greater viscosity, as well as to improve taste; in bakery - for the production of certain types of bread, including “Orlovsky”.

In everyday life, various sugar-containing syrups can be called molasses.

Medical reference / Food / P

Syrup

Molasses is a semi-liquid mass similar in consistency to honey, but has a sweeter taste than sugar. Molasses is obtained from the production of starch and sugar. The process of producing molasses is called hydrolysis. Often, syrups containing a large amount of sugar are called molasses.

There are several types of molasses, the most common being white, dark and black molasses. White molasses is obtained from the sugaring of starch, dark molasses is obtained from brown sugar, and black molasses is a waste product from beet sugar production mixed with sucrose and some other impurities. Black molasses is often called beet molasses.

Properties of molasses

Molasses has a fairly diverse chemical composition, it contains: iron, calcium, manganese, magnesium, selenium, potassium, B vitamins, oligosaccharides, glucose, maltose, carbohydrates, phosphorus, sodium and a small amount of healthy fats. Molasses is sweeter than sugar and healthier because it contains a moderate glycemic index.

One hundred grams of food contains about three hundred and sixteen kilocalories, and two or three spoons contain only thirty-five kilocalories, which allows you to safely consume molasses in small quantities while following a diet. One glass of molasses contains three hundred and ten grams of product.

The benefits of molasses

Molasses has a beneficial effect on the body. First of all, it is recommended for anemia and for normal bone growth. Using this product you can prevent the occurrence of osteoporosis and other problems with bones and joints. To increase energy and improve immunity, it is recommended to dissolve molasses in boiling water and drink the resulting water when cooled. Moreover, the amount of molasses per glass is only two teaspoons. The resulting mixture must be drunk through a straw, otherwise it can harm tooth enamel.

It is recommended that pregnant women take molasses one spoon per day. This will allow expectant mothers to bear a healthy and properly developed baby. The effect of molasses on hair is good; if you regularly consume molasses, your hair will become strong, shiny and healthy. In addition, molasses can treat ulcers, develop mammary glands, normalize the entire nervous system and improve brain activity. In order for molasses to bring only benefits, when choosing it, you should exclude products containing sulfur.

Application of molasses

Molasses is added in the production of gingerbread and some types of bread. This product is also used during the production of ice cream. Molasses contains maltodextrin, which increases the hardness of the product by lowering the freezing point. Once in the product, molasses increases the viscosity of the mass, allowing the formation of a homogeneous structure. Molasses is added to baked goods as a leavening agent. Molasses is indispensable when making marmalade or jam.

Molasses is also added when preparing halva, many types of sweets and caramel. Molasses is also widely used in the production of soft drinks. In this case, it is used as a sugar substitute. Molasses is also added in the production of ketchups, some sauces and many canned fruits. Molasses is also used in dietetics. A small amount of this product can work wonders. Including molasses in your diet makes it enjoyable, healthy, and most importantly tasty. Molasses can be responsible for satiety, so the number of servings of main dishes eaten is sharply reduced, which is extremely important when fighting unnecessary weight.

Diabetics will also like molasses, because it can replace sugar and honey when there is a desire to eat something sweet. If molasses is very difficult to buy in the store, you can always make it at home. Beet molasses is not eaten, but special yeast is made from it, used in the preparation of alcoholic beverages and many types of beer.

The harm of molasses

This product is contraindicated if you have an individual intolerance to the components contained in molasses. A tendency to allergies is another sign that this product is prohibited for you. People with high blood sugar levels should be especially careful with molasses, because if you slightly exceed the prescribed norm, the sugar level will immediately increase, resulting in a deterioration in your overall health. Harm from molasses can occur when you overeat it and use it too often. You should not give molasses to small children, otherwise the child may experience irritation and allergic reactions.

Syrup

From a scientific point of view, maltrodextrin, dextrin maltose or simply molasses is the result of incomplete acid or enzymatic saccharification, that is, the hydrolysis of starch (mainly corn and potato). In everyday life, everything is much simpler and almost any sugar-containing syrups are often called molasses. Molasses very much resembles liquid honey, practically without color, both in taste and consistency, for which it is popularly called artificial honey.

Many gingerbread recipes say that gingerbread cookies are baked with molasses - it gives them a unique, special taste and aroma.

So what is molasses, can you make it at home?..

Molasses is not made from sugar. This is a different product. Although sometimes various sugar-containing syrups are also called molasses.

Syrup (dextrine maltose, maltodextrin) is a product of incomplete acid (dilute acids) or enzymatic hydrolysis of starch. The most commonly used starches are potato and corn (maize) starch. It is used in the confectionery and canning industries, as well as for the production of dressings.

Chemical composition of molasses:

dextrin - from 0% to 70%
glucose - from 0% to 50%
maltose - from 19% to 85%

Molasses is used in the making of gingerbread and some types of bread. When added in small quantities it determines the color, in large quantities it determines the taste and viscosity of dough products. This is why molasses is so important in gingerbread. Certain types of molasses are used in the production of ice cream and frozen desserts to lower the freezing point of the product.

You can prepare molasses in different ways

1) You can use oil of vitriol and turn any of the starches into sugar, and not necessarily potato, you can use wheat or any other.
2) Molasses is also obtained by boiling the juice of berries, vegetables - any fruits that contain a lot of sugary substances. Suitable for this (in addition to apples and pears): currants, gooseberries, cloudberries and other berries.

In both cases, it initially turns out molasses, that is, thick juice-syrup, and only then some people extract sugar from molasses. You can use, for example, apples or pears, and pear molasses is valued higher than apple molasses.

According to the first method, molasses is most often obtained from potato starch, because it is cheaper than others and is pure, giving molasses without any aftertaste. But the same method is used to prepare molasses from other types of starch.

There is another type of molasses, which is made from grapes in the Caucasus - called musales.

Molasses is prepared from starch by saccharification (hydrolysis). It has a thick, viscous consistency and is colorless or pale yellow. Molasses is not widely used in cooking. She's being used mainly in the confectionery industry and added to syrups with a high sugar content to protect them from sugaring.

Molasses is added when making lipstick, jelly, etc.; it can be replaced with invert syrup or glucose; Instead of 1 kg of molasses, take 1.1 kg of invert syrup.

Fruit molasses

This is how fruit molasses is prepared.

Ripe fruits or berries are crushed in a large container as finely as possible. The resulting mass is placed in a bag and placed under a press or otherwise squeezed out all the juice. I don’t know if you can use a juicer here?..

It is necessary to add freshly slaked lime dissolved in water to the juice in such an amount that all the acid disappears from the juice. It is better to do this in the evening and leave the juice and lime until the morning. In the morning, carefully drain the clear juice from the sediment, which should not have any traces of acid. This stage, to be honest, is a little scary - how much and how to add lime is still unclear?

The juice is filtered through cheesecloth, poured into a boiling container and boiled for 3-6 hours over low heat, constantly skimming off the foam. During boiling, the juice is filtered another 2-3 times through bone char to clear it of turbidity. To do this, the boiling has to be interrupted for a short time.

If you boil the juice 2-3 times (so that out of 3 bottles of juice there are 1-1.5 bottles left), you will get a liquid syrup that can be used for making berry jams.

If you boil the juice 4-5 times, you get thick brown molasses, which can replace sugar and is well preserved in barrels.

Starch syrup

Making molasses without acid requires more attention. But you can do without acid and chalk, and get very good molasses, even if it is poorly purified. This molasses is prepared using barley malt. Best of all - in a Russian oven; Without an oven, it’s difficult to maintain the temperature.

Pour water into a large cauldron or pot, heated enough to handle by hand, and add crushed malt. After this, we place the pot on the edge of the stove or at the very mouth of the Russian stove, on a pole, so that the liquid heats up to 50-60 degrees. Pour in the starch mixed in warm water, stir well and leave the pot on the hot stove for 7-8 hours. You need to monitor with a thermometer lowered into the liquid so that it does not heat up above 60 degrees.

At first the mash will be cloudy and thick, but after half an hour it will become as clear as water. After 7-8 hours of quiet heating, taste the liquid. At first, the taste of the liquid will be slightly sweet and nauseating, then the sweetness will appear more and more. By the end, the taste of the liquid will become pleasantly sweet and only slightly reminiscent of the taste of malt.

After this, filter the liquid through a canvas, mix with bone charcoal (1 spool of coal per 1 pound of starch or 4 1/3 grams of coal per 410 grams of starch) to destroy the taste of malt, stir, pour into the kettle and boil over high heat until the liquid thickened a little.

Pour the thickened liquid into a bucket and let it settle from the coal. Then drain from the sediment, pour into the boiler and boil to the desired thickness.

To process 10 pounds of starch you need one and a half buckets of water and 1 pound of green or white malt (or one and a half pounds of spring malt). In this case, from 10 pounds of starch you will get 15 pounds of thick and sweet molasses.

February 14, 2013 Molasses (maltodextrin, dextrin maltose) is a product of enzymatic or incomplete acid hydrolysis of starch. Typically, corn or potato starch is used. In everyday life, molasses is often called various sugar-containing syrups. People call it artificial honey, because... both in appearance and taste they have a lot in common.

Roughly speaking, it is a semi-finished product obtained during the production of sugar and starch. The result is a semi-liquid mass, similar in consistency to young honey, but much sweeter than sugar. Molasses is used in canning and confectionery production, as well as in the production of dressings.

Chemical composition of molasses: dextrin - from 0% to 70%, glucose - from 0% to 50%, maltose - from 19% to 85%. Molasses contains 78-82% dry matter. The calorie content of molasses is 316 kcal per 100 grams of viscous mass.

Since molasses is not technically a sugar, manufacturers include it in many sports products while still being able to label it "sugar-free." This carbohydrate causes a sharp rise in blood glucose, comparable to taking regular sugar, and is not inferior to it in terms of harmfulness and ability to be stored in fat.

Use in cooking

In cooking, molasses is used in the manufacture of certain types of bread and gingerbread. When added in small quantities, this wonderful additive determines the color, and in large quantities, the viscosity and taste of pastry products. The beneficial properties of molasses are used in the manufacture of frozen ice cream and desserts, as it can lower the freezing point of the product. In the canning industry - for the preparation of preserves and jams in order to give the syrup greater viscosity, as well as to improve taste.

Due to the fact that molasses has hygroscopic and anti-crystallization properties, it is widely used for the manufacture of many types of sweets, halva, caramel, jam, gingerbread, liqueurs, as well as some types of bakery products.

However, despite the fact that it is a very sweet product, the benefits of molasses are simply irreplaceable in the production of various types of beer, as it ensures deep fermentation of the product, increasing its taste stability and extending the shelf life of the drink.

The food industry can no longer imagine a production process without the use of this additive. The areas where molasses is an important ingredient are difficult to cover completely. This includes the production of ketchups and soft drinks, canning of fruits and berries, and many others.

The benefits of molasses

The benefits of molasses are expressed in the content of some important macroelements, such as phosphorus, potassium, calcium, sodium and magnesium, as well as iron. All these substances are simply necessary to replenish the body's energy reserves.

The harm of molasses

The harm of molasses is practically unknown to consumers, except in cases where individual intolerance to the original product is discovered. People with high blood sugar levels should not abuse this product, since molasses is practically the same sweet substance.

Syrup is a product of fermented starch. Any type of starch, for example, potato or corn, can be used as the final raw material. Another name is also common among people, for example, artificial honey or syrup. Molasses can be considered a semi-finished product that is obtained in the production of sugar and starch. The result is a semi-liquid mass that has a consistency like young honey (see photo). The taste of the product is slightly sweeter compared to sugar.

According to GOST, certain types of molasses are distinguished, for example, caramel, maltose, malt, highly sugared, etc. It has achieved popularity due to the following properties:

increases sugar solubility;
retains moisture, which allows baked goods to not go stale for a long time;
acts as a preservative;
reduces the freezing limit of dairy drinks;
improves the taste and aroma of the product.

How to select and store?

It is necessary to store molasses in a tightly closed container, away from sunlight in a cool place. The shelf life is no more than 2 years.

The benefits of molasses are due to the presence of vitamins and minerals. The benefits of molasses are due to the presence of vitamins and minerals. It is recommended to use it during pregnancy. The product helps improve well-being during menopause.

Molasses is recommended to be consumed during the treatment of ulcers. With regular consumption, the product has a positive effect on brain activity and improves the functioning of the nervous system, which in turn helps to cope with headaches, fatigue, insomnia and stress. Molasses is an excellent source of iron and calcium, minerals that are important for normal growth and development. It contains magnesium and potassium, which are necessary for the cardiovascular system.

Secrets of making molasses at home

The question of making molasses with your own hands at home very often worries housewives who have begun to prepare some kind of dessert, because molasses is often used in recipes for making sweets, but you can’t find it in the store. However, creating such a product yourself will not be difficult. You can find the most common recipes for making molasses at home in the table below.

Type of molasses	Recipe Ingredients	Preparation
Watermelon	watermelons – 5-6 pcs.	Making watermelon molasses at home is not a labor-intensive task, but quite time-consuming. So, watermelons need to be washed and then divided into halves. Using a spoon, remove the pulp from each half and place it in a copper bowl. Then the pulp must be crushed with a puree masher, after which it must be passed through 2-3 layers of gauze. Next, the watermelon juice is brought to a boil over high heat; it should boil for no more than two minutes. At the end of the announced time, the fire is turned off, and the future molasses is left to cool for 10 minutes. Then it is again passed through cheesecloth and boiled over low heat until the desired thickness. The watermelon molasses needs to be stirred periodically to prevent it from burning. The specified number of watermelons yields only one half-liter jar.
White sugar (refined) molasses	refined sugar – 350 grams; water – 150 ml; citric acid – 2 grams; baking soda – 1.5 grams	The specified amount of water must be boiled on the stove, and then refined sugar should be dissolved in it. After the future molasses boils, add citric acid to it. Then cover the container with molasses and keep on low heat for 45 minutes. Afterwards, turn off the heat and cool the sweet syrup a little, and then add one and a half grams of baking soda, diluted in a small amount of warm water. After this manipulation, the sweet sugar molasses will begin to foam, and it will be ready a quarter of an hour after the end of foaming.
From grapes	grapes – 1 kg	Grape molasses at home is prepared according to the same principle as watermelon molasses. So, the washed grapes are squeezed through a juicer and then placed in a saucepan. Boil this molasses in a water bath until one third of its volume remains of the mass.
	apples – 4 kg	Apple molasses, like any other fruit molasses, is prepared using the same pattern. The fruits are squeezed through a juicer, and then the resulting juice is boiled over low heat until the required thickness.
Fruity	any sweet juicy fruit	Making this type of molasses with your own hands is similar to making apple molasses.
Black molasses molasses or cane honey molasses	cane sugar – 3 tbsp; natural bee honey – 3 tbsp; water – 1 tbsp.	Pour the specified amount of cane sugar with water and place on the stove. Keep the cane molasses on the stove until the sugar is completely dissolved in it, then let the sweet liquid simmer for another 5-6 minutes. Leave the molasses to cool, and when it is warm, dissolve the honey in it. Once cooled, the black cane molasses will be ready for further use.

And finally, a few secrets in working with molasses:

If you need to measure a certain amount of molasses when preparing a dish, spray the measuring cup with a special cooking spray or grease it with vegetable oil in advance. This way you can pour out every last drop of molasses.

To get rid of the acidity of molasses, use baking soda.