The Billington's Difference
Find out what makes Billington's sugar different than all the rest.
Billington’s sugars undergo minimal processing: The sugar cane is cut and gathered from the fields and transported to the local sugar mill. It is then shredded and crushed to press out the juice. Finally, the cane juice is clarified and crystallised to produce a superb range of golden, light brown and dark brown natural sugars.
Not all brown sugars are the same: Many are only brown on the outside; underneath they are really refined white sugar which has been coated to add colour and some flavour.
Billington’s sugars are different: They are unrefined, so the sugars are very simply produced with the aim of locking in rather than refining out the natural molasses of the sugar cane. It is this difference that gives unrefined sugar its superior flavour and natural colour.
Billington’s believes that adding more value locally, in the country of origin – and not in a refinery elsewhere – can make a real difference to cane growers, sugar producers and their communities.
For more information visit www.billingtons.co.nz.
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.