Piloncillo
By: Anonymous

About

The "piloncillo"  is a byproduct of the evaporation of the sugarcane juices, resulting in the crystallization of sucrose containing minerals and vitamins, fructose and glucose. To produce a ton of piloncillo, 10 tons of sugarcane are required

Information
Other names: Panela, Panocha, Piloncillo
Translations: Пилонцилло


Physical Description
conical shape or round and tall as a small cake. 
Colors: Brown


Tasting Notes
Flavors: SIMILAR to brown sugar cane.
Mouthfeel: Sugar like
Food complements: Bread, Chocolate, Etc.
Wine complements: Not with wine.
Beverage complements: As a sweetener for chocolate or "atole" drinks.
Substitutes: Brown sugar


Selecting and Buying
Choosing: n/a
Buying: In Latino's supermarkets
Procuring: it is a by product


Preparation and Use
In Mexico's traditional cuisne, and Industrial like soft drinks, hot drinks, pastries, canned fruits and vegetables, juices, sweetener, cakes, biscuits, cookies and desserts in general, jams, etc.

Cleaning: n/a


Conserving and Storing
n/a


Social/Political
n/a
History: since