The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Is "sucanat" the same thing as that raw sugar in a box?

JennsBread's picture

Is "sucanat" the same thing as that raw sugar in a box?

I looked up "sucanat" and found its a brand name (correct?)  (i googled it)

soooo.. my question is... is "suagar in the raw" in the brown box, the same thing???


(wal mart doesn't carry "sucanat" but it DOES have sugar in the raw, and I want to try whole wheat choc chip cookies!)






thomaschacon's picture
thomaschacon (not verified)

They're not the same thing, but you can use them interchangeably.

Here's a good article on the difference: (Did I really link to an eHow article? Yes, yes I did. You may admonish me forthwith).

  • Turbinado (a.k.a. Sugar in the Raw) = cane juice that's heated to its crystallization point.
  • Sucanat = cane juice that's dried/dehydrated.

Sucanat has more of the original molasses content.


From The Cook's Thesaurus

sucanat = unrefined natural sugar = granulated sugar cane juice = dehydrated sugar cane juice   Substitutes: granulated sugar (fewer nutrients) OR brown sugar OR turbinado sugar


Trivia. There are few things in the world that smell as awful as the production of turbinado. I'll take a vacation to a pig farm over one to a turbinado processing plant.

JennsBread's picture

any idea where to GET Sucanat? annndddd.. is it my imagination, or is it pretty pricey?

since I am very new at this - please forgive me.... in a cookie recipe that calls for Sucanat - is it possible to substiture raw honey, instead? and if so ... how does that change it what with the fact that honey is liquid (well, mines now NOT liquid) and Sucanat, well - ISN'T


Sorry for so many questions... I bake BREADs right now! and have exact recipes! but all the cookie / quick bread recipes that i have been able to hunt down using fresh milled from home wheat, also call for Sucanat!




thomaschacon's picture
thomaschacon (not verified)

You could try searching the internet for sources.

I'm sure someone sells it somewhere, likely for a price that's not worth it.

You can use honey, but I don't know in what quantity. You'll have to use trial and error.

mrfrost's picture

Not exactly. Not technically.

Sucanat is even less refined than that type/brand of raw sugar to which you refer. Never used sucanat before, but I would guess that measure for measure, sucanat is less sweet than "raw sugar" while maybe maintaining more of the flavor notes of molasses.