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PANELA / CHANCACA / RASPADURA / PILONCILLO
sugar cane
sugar cane
sugar cane
sugar cane
sugar cane
sugar cane
sugar cane
sugar cane
Panela organic sugar is the perfect unbleached, unrefined sweetener to use in place of refined sugars. Made on two sustainable Brazilian family farms, it is the only sugar where the sugar stream is not separated from the molasses - this helps it to retain most of its essential nutrients, vitamins and minerals. Its unique processing gives it a mild, caramel-like flavor which is superb for baking and sweetening food and drinks.

Panela is a pure, wholesome, traditional, unrefined, non-centrifugal whole sugar. It contains the natural goodness of minerals and vitamins inherently present in sugarcane juice and this crowns it as one of the most wholesome and healthy foods in the world. Its natural tropical flavor gives it an edge over any other product of the same kind!
Panela is an accepted product worldwide and is known by many names such as- Chancaca, Raspadura, Piloncillo, Panela, Panocha..

Panela has been discovered to have some unique medicinal properties--
--Whole sugar prevents tooth decay. --Constipation (in babies), which is veery frequent with white sugar, disappears.
--Natural high energy replacement.
--Prevents nutritious anemia.
--Whole sugar prevents rickets.
--Thrush or aphthae rarely returns. --Children are more alive and full of vvitality.

Manufacture of sugar from cane juice employs a potpourri of chemicals as sulphur dioxide, lime, phosphoric acid, bleaching agents & viscosity reducers. The mineral salts, considered as impurities are removed and only leave a little behind, counted in milligrams.
Chancaca - Panela, being a wholesome sugar, without doubt is rich in the vitally important mineral salts: 2.8 grams per 100 grams, that is to say 28 grams per kilogram, while only 300 milligrams per kilogram is found in refined sugar. Magnesium strengthens the nervous system. Potassium is vital to conserve the acid balance in the cells and combats acids and acetone. Iron, a composite of hemoglobin prevents anemia.

Interestingly, Panela has 5 times more minerals than brown sugar!
Besides, sugar processing is carried out in mild steel equipment, which often leads to a high dosage of nickel in the mother liquor. In ordinary sugar, the protective woolsen factor is lost unlike in Panela.

Manufacturing process:
Raw sugarcane juice is slowly simmered in copper pans and the water content is progressively evaporated. Clarification is done using natural vegetable clarificants. Scooping the boiling juice from one copper pan to another until the liquid starts to go hard carries out this process. The complete process is hygienic, untouched by hands, and most importantly 100% chemical-free!

NUTRITIONAL CONSTITUTION OF
THE GRANULATED PANELA
Sucrose
83.3 %
Glucose
5.81 %
Fructose
5.81 %
Calcium
79.18 mgr/100g
Magnesium
81.21 mgr/100g
Phosphorous
68.46 mgr/100g
Iron
11.98 mgr/100g
NUTRITIENTS - PANELA
CARBOHYDRATES
85 - 95 %
PROTEINS
0.30 - 0.60 %
MINERALS
0.25 – 0.50 %
WATERS
1 – 2 %
FATS
0 %
Energy (KJ o Kcal)
310 a 350 CAL
Shelf Life: 12 months
 
Panela Sugar Granulated
Granulated panela (ecological sugar) is the juice extracted from sugar cane, dehydrated and crystallized only through the evaporation process. This sugar is neither refined nor undergo with chemical processing (clarifiers, anti-caking agent, etc.)
Physicist Chemistries:
Dampness máx
2 %
Ash
1.46 - 1.53 %
pH
6.00 - 6.5 to 20 °C
Reducer Sugar
4-11 %
° Brix
96 ± 2
°Bx Solid sedimentables máx
1.5 %
Microbiological:
Total inventory of Aerobic in Plate
<250 UFC/g
Total Coliformes
<3 Fecal NMP/g
Fecal Coliforme
ABSENCE
Fungi
18 UFC/g
Yeasts
<10 UFC/g
 
Panela is a natural high energy food source that quickly replaces lost vigour.
 Panela has 5 times more minerals than brown sugar.
Panela has 50 times more minerals than refined sugar.
panela
panela
Panela
Panela
sugar
sugar
Panela Sugar Granulated
Panela Sugar Granulated

Production process of the panela
First, the sugar cane is hauled to the module with trucks or mules.
Milling: the juice of the sugar cane is extracted, obtaining the “raw juice” which will be used as a raw material for the production of Granulated Panela. The bagasse, or sugar cane husks, is dried to be used as a source of energy for the oven.
Filtering and clarification: The raw juice passes through a cold filtration using filter-clarifiers, which eliminate large particles (bagacilla) and remnants of the sugar cane.
Juice storage: The clarified and filtered juice is collected in a recipient of stainless steel from which the juice will begin the process.
Cleaning and clarification: When the juice reaches 40 to 60 °C (104 to 140 °F), a pH regulator is added which adjusts the pH of the juice from 5.2 to 6.8; this process permits the creation of thin layers called cachaza that are removed with instruments called descachazadores.
Juice evaporation: Once cleaned and clarified, the juice passes to a evaporation recipient where the temperature reaches 98 – 99 °C (208 to 210 °F). Also during this stage the thin and white cachaza are eliminated. The juice is concentrated as the water evaporates.
Juice concentration: The juice is passed through concentration recipients where they become thick and molasses-like. Once the juices are concentrated enough, the thickened juice reaches a precise “point” of concentration to obtain the ecological sugar, this point is from 124 to 130 °C (255 to 266 °F).
Crystallization: When the thickened juice reaches the point, it passes to a stainless steel recipient where the crystallization of the sugar occurs, thanks to continuous mixing with large wooden spatulas.
Cooling: Once crystallized, the sugar is cooled for half an hour to avoid compaction.
Sifting: The ecological sugar passes trough a stainless steel sieve with holes of 2 millimeters, the grains large than this will be reprocessed (added into the evaporation recipient).
Homogenization: Once sifted, the various batches of sugar are blended in a stainless steal recipient with a capacity of 2000 kilos, in order to obtain a uniform color and texture
Packaging/Weighing: The panela is packaged first in polyethylene bags and then in a polypropylene bag, weighed, and sent to the homogenization and packaging plant located in Piura.

TECHNICAL SPECIFICATIONS

Name of product Panela Sugar Granulated
Granulated panela (ecological sugar) is the juice extracted from sugar cane, dehydrated and crystallized only through the evaporation process. This sugar is neither refined nor undergo with chemical processing (clarifiers, anti-caking agent, etc.)

Method of Conservation To Temperature environment, once opened the packing(package) one preserve good covered in a fresh, dry and clean place.
Interior packing Packaging with polyetyelene x 50 Kg.
Packaging with polyetylene x 25 Kg.
Packing Bilaminated x 500 gram.
Exterior Packing Packaging with Polypropylene .
Cartoon boxes x 20 units of 500 gramm.
Handbarrows with plastic wrapper
Conditions of Storage Enviromental temperatura
Distribution method The load must be kept protected from the powder, dampness and sun light.
The load that embarks must be transported up to the port in a closed trailer.
Date of Maturity Sealed up to 36 months Once opened the packing material consume within 15 days.
Instructions in the label Remain covered in fresh, dry and clean place
Form of Consumption Direct: as sweetener of cold or warm drinks.
Indirect: as ingredient in the food elaboration.
Consumers Customers in general
Market Foreigner - Direct Consumption - Supermarkets Native - Direct and Indirect Consumption - Supermarkets and Shops of Organic products

Physicist Chemistries:
Dampness máx
2 %
Ash
1.46 - 1.53 %
pH
6.00 - 6.5 to 20 °C
Reducer Sugar
4-11 %
° Brix
96 ± 2
°Bx Solid sedimentables máx
1.5 %
Microbiological:
Total inventory of Aerobic in Plate
<250 UFC/g
Total Coliformes
<3 Fecal NMP/g
Fecal Coliforme
ABSENCE
Fungi
18 UFC/g
Yeasts
<10 UFC/g
Panela is a natural high energy food source that quickly replaces lost vigour.
Panela has 5 times more minerals than brown sugar.
Panela has 50 times more minerals than refined sugar.
The nutritional qualities alone are quite exceptional and can be compared with honey
Nutrients
Panela
Refined Sugar
Honey
Calories
312
384
312
Water
12.3
0.5
19.3
Protein
0.5
0
0.6
Fat
0.1
0
0.2
Carbohydrates
86
99.3
79.8
 
Refined Sugar
sugar content
86.40%
invert suger
3.20%
Water
2.26%
Soot
2.89%
PH
6.50
casa
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address sales, email, juanpcastedo@yahoo.com
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cacao

Cacao Powder, Butter, Liquor
Cocoa is the dried and partially fermented fatty seed of the cacao tree from which chocolate is made. "Cocoa" can often also refer to cocoa powder, the dry powder made by grinding cocoa seeds and removing the cocoa butter from the dark, bitter cocoa solids.

saponin

Saponins
Agriculture : Wetting agent, nematicide, insect repellant, increased crop production.
Cosmetics : Foaming & cleaning agent.
Feed : Ammonia reduction, protection against pathogens.
Food & Beverages : Foaming agent, emulsifier, low cholesterol foods.