Panela Sugar (44lbs.)

It is a solid form of sucrose derived from the boiling and evaporation of sugarcane juice.^[1][2] Panela is known by other names in Latin America, such as chancaca in Chile, Bolivia, and Peru, piloncillo in Mexico (where panela refers to a type of cheese, queso panela). Just like brown sugar, two varieties of piloncillo are available; one is lighter (blanco) and one darker (oscuro). Unrefined, it is commonly used in Mexico, where it has been around for at least 500 years. Made from crushed sugar cane, the juice is collected, boiled, and poured into molds, where it hardens into blocks. It is similar to jaggery, which is used in South Asia. Both are considered non-centrifugal cane sugars.^[1]