Turbinado sugar is a partially refined brown sugar made by evaporating sugarcane juice and spinning the result in a centrifuge to remove part of its molasses, leaving large, golden-colored crystals; unlike white sugar it is not stripped of molasses entirely, so it keeps some natural moisture and a light caramel flavor. It belongs to the same family of modern centrifuged brown sugars as demerara sugar, distinguished mainly by its coarser, larger crystal size. Overall, brown sugar of this kind is about 98 percent carbohydrate by weight, almost all of it sucrose, with negligible protein, fat or fiber.
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