100% Natural Cane Sugar 38 x 8 g (Wangkanai)

100% Natural Cane Sugar 38 x 8 g (Wangkanai)

Product Name: Сахар тростниковый карамелизированный, Saccharum officinarum L., 100% Natural Cane Crystal Caramel Sugar, Karamellisierter Rohrzucker, Sucre de canne caramélisé, Azúcar de caña caramelizado, น้ำตาลคาราเมล ตราวังนาย

Synonyms: caramelized sugar, brown sugar, crystal sugar, sugar sachets.

Used Parts: cane juice, crystallized cane sugar.

Nutritional Value of the Product: carbohydrates, sucrose, glucose, fructose, potassium, calcium, magnesium, iron.

Main Beneficial Properties of the Product: source of quick energy, supports metabolism, improves food flavor, replenishes minerals, antioxidant action (moderate).

Beneficial for Diseases: hypoglycemia, high physical exertion, exhaustion, mild anemia (in complex therapy), mineral deficiency.

Contraindicated in Diseases: diabetes mellitus, obesity, metabolic syndrome, tooth decay, gout, chronic renal failure.

Culinary Use: sweetener for tea and coffee, preparation of desserts, baking, caramelization of fruits, addition to porridges and yogurts.

Forms and Processed Products: crystals, sachets, syrup, molasses, treacle.

Geography of Use and Dietary Traditions

Caramelized cane sugar is a traditional product for Southeast Asian, Latin American, Caribbean, and African countries, where cane has historically been the primary source of sweetness long before the advent of beet sugar. In Thailand, where Wangkanai sugar is produced, it is used not only in households but also in gastronomy: added to national drinks, spicy sauces, sweets, and desserts. In Europe, caramelized cane sugar became widespread in the 18th century as an expensive imported product and a status symbol, used in confectionery and beverages. Today, it is popular as a natural alternative to refined white sugar, valued for its light caramel flavor and mineral richness. In an ethnographic context, caramel sugar often features in rituals and traditions related to hospitality, offerings, and festive dishes.

Toxicity and Food Safety

The product is safe with moderate consumption, contains no artificial additives, preservatives, or dyes. Possible individual intolerance and risk of excessive sugar consumption in metabolic disorders.

Ingredients: 100% cane sugar.

Packaging: 38 sachets of 8 g. each, total net weight 304 g.

Manufacturer: Wangkanai Sugar Co., Ltd., Thailand.

Recipes with Natural Cane Sugar

Recipe 1. Caramel Crème Brûlée

• Ingredients: 33% cream — 500 ml, milk — 100 ml, egg yolks — 6 pcs., Caramelized Cane Sugar — 120 g, vanilla pod — 1 pc., salt — 1 pinch.
• Preparation method: In a saucepan, heat cream and milk together with the split vanilla pod to 85 °C, without boiling. In a separate bowl, whisk egg yolks with 60 g of sugar until the mixture lightens. Slowly pour the hot milk-cream mixture into the egg mixture in a thin stream, stirring constantly.Pour the mixture into ceramic ramekins. Bake in a water bath at 150 °C for about 40 minutes, until the custard sets. Cool, then refrigerate for at least 4 hours. Before serving, evenly sprinkle the surface with the remaining sugar (60 g) and caramelize with a kitchen torch until a crisp crust forms.
• Nutritional value per serving (per 1 serving, 150 g): 310 kcal, protein — 6 g, fat — 24 g, carbohydrates — 20 g.
• Culinary features: Crème brûlée is a classic 17th-century French dessert, popular in France and Spain. It is distinguished by its characteristic caramel crust, traditionally made using cane sugar.

Recipe 2. Thai Milk Tea (Cha Yen)

• Ingredients: Black Thai tea — 10 g, water — 200 ml, condensed milk — 40 ml, condensed cream — 30 ml, Wangkanai Caramelized Cane Sugar — 15 g, ice — 150 g.
• Preparation method: Pour boiling water (95 °C) over the tea, steep for 5 minutes, strain. Add sugar and stir thoroughly until completely dissolved. Fill a tall glass with ice. Pour the hot sweetened tea over the ice, then carefully pour condensed milk and cream on top to create beautiful layers. Stir before drinking.
• Nutritional value per serving (per 1 serving, 300 ml): 210 kcal, protein — 5 g, fat — 7 g, carbohydrates — 32 g.
• Culinary features: Thai milk tea is one of the most popular beverages in Thailand, served both on the streets and in cafes. It is distinguished by its rich color, spicy taste, and sweetness due to the use of cane sugar and condensed milk.