Panela is not subjected to a centrifugal process like refined sugar that separates the molasses from the crystals. The sugarcane juice (Saccharum officinarum L.) is cooked on a low fire and dehydrated through an artisan process while retaining the essential constituents of sugarcane, including trace minerals, vitamins, amino acids, protein and antioxidants. Allowing Panela to retain all of the natural benefits of sugarcane such as calcium, chloride, potassium, phosphorus, sodium, magnesium, iron, manganese, copper, zinc, chromium, cobalt, Vitamins A, Beta Carotene, Thiamin, Riboflavin, Niacin, Pantothenic acid and Vitamin C. Because of the natural presence of the sweet molasses, panela has a sweet caramel-like flavor. It is a unique nutritional product full of flavours and aromas.
The low heat fires are fueled by the pressed and milled sugarcane (“bagazo”) making it a very sustainable process, not only lowering the thermal energy cost but also makes the production process CO2 neutral. A comparison of the CO2 emissions has shown that organic Panela emits 20% less CO2 than conventional refined centrifugal sugarcane production, and emits 40% less CO2 than organic sugar beet production in Europe. Panela production is also considered water neutral, given the use of rainwater in the harvest and production process. Sugarcane production for Panela is a lot more environmentally friendly compared to refined centrifugal sugar.
How to UsePanela can be used as a 1:1 replacement for almost any sugar. Use it in coffee, cocktails, baking, cooking and anywhere else you would normally use refined brown or white sugar.
The traditional conventional Panela in blocks has been used as a sweetener for generations in sugarcane producing countries all over the world. Traditionally Panela has been produced by small producers in developing countries in “trapiches” or artisanal sugarcane mills in a labour intensive open vat processing system that takes approximately 12 hours to produce blocked panela. Panela has been traditionally handmade for centuries by an artesian process, which dehydrates raw sugarcane juice over low heat until it’s thick syrup, then cooling the syrup into bricks.
Pulverized powder Panela was introduced in Latin America about 20 years ago for fast consumer use. Pulverized makes panela easier to use in coffee, baking and cooking, while still preserving all the same goodness and taste as the traditional bricks. Most panela is still artisanal made in trapiches today.
Keep dry and cool.
Ask in-store. See the bag.
100% organic cane juice.
No known allergens present
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