We introduce you to

CasaLuker
Panela

In the search for new special and unique ingredients to complement chocolate products, CasaLuker Food Ingredients decided to include in its portfolio a product that is traditional in the Colombian and Latin American markets.

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LUKER Panela

Panela is a non-refined raw sugar made from dehydrated cane juice with no added chemical substances and, in Colombia, is produced in what is known as 'trapiches'.

IN CONTRAST TO REFINED SUGAR, PANELA KEEPS ITS NATURAL FLAVOUR AND NUTRIENTS - VITAMINS AND MINERALS.

Nutritional

Properties

  • VITAMINS Panela is rich in A, B, C, D and E vitamins.
  • MINERALS It contains phosphorous, calcium, iron, magnesium and potassium among many more.
  • CARBOHYDRATES It contains sucrose, glucose, and fructosei.

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ITS BENEFITS & SOME OF ITS USES

ITS BENEFITS

  • Panela provides a lot of energy and essential nutrients such as vitamins and minerals, necessary for growth and metabolic processes.
  • Whereas sugar only contains sucrose, panela has sucrose, glucose, fructose, vitamins and minerals.
  • It provides a unique flavour to preparations.

PRESENTATION PACKAGING - 1 kg (10 bags per case)

SHELF LIFE - 1 year

SOME OF ITS USES

Panela can be used for manu recipes and preparations such as:

  • Chocolate making and confectionary.
  • To sweeten juices and hot drinks, such as tea, coffee, hot chocolate and herbal infusions.
  • As a refreshing drink when added to water and lemon.
  • To make fruit sauces and vegetable conserves.
  • For industrial use as a sweetener.

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Its Process

01

THE PRODUCER CUTS THE CANE BY HAND AND
TAKES IT TO THE TRAPICHE

 

02

THE SUGARCANE IS CRUSHED
TO EXTRACT THE JUICE

 

03

THEN, THE JUICE IS PUT TROUGH A FIRST
FILTER BEFORE THE HEATING PROCESS

04

IT IS THEN HEATED TO A
TEMPERATURE OF 90ªC

05

AND ALL RESIDUES AND
IMPURITIES ARE REMOVEDD

06

THE EVAPORATION PROCESS
BEGINS RESULTING IN
CONCENTRATED CANE JUICE

 

06

THE EVAPORATION PROCESS
BEGINS RESULTING IN
CONCENTRATED CANE JUICE

 

05

AND ALL RESIDUES AND
IMPURITIES ARE REMOVED

04

IT IS THEN HEATED TO A
TEMPERATURE OF 90ªC

07

ONCE THE JUICE HAS BEEN DEHYDRATED THE
HEATING PROCESS FINISHES AND THE LIQUID
REACHES ITS MAXIMUM CONCENTRATION LEVEL

 

08

THE PANELA IS HANDLY STIRED
UNTIL IT GETS PULVERIZED

 

09

THEN, PUT TROUGHT A SIEVE TO
ENSURE THAT ALL THE PARTICLES
HAVE A SIMILAR SIZ

10

AFTER THAT, IT IS MILLED TO MAKE
THE PARTICLES EVEN SMALLER

11

AFTER COOLING, IT IS
CHECKED FOR QUALITY

12

FINALLY, IT IS PACKED AND
SENT TO CASALUKER

 

12

FINALLY, IT IS PACKED AND
SENT TO CASALUKER

 

11

AFTER COOLING, IT IS
CHECKED FOR QUALITY

10

AFTER THAT, IT IS MILLED TO MAKE
THE PARTICLES EVEN SMALLER

13

TRANSPORT TO CASALUKER

 

14

AFTER ANOTHER QUALITY CONTROL CHECK,
IT IS REPACKED IN ITS FINAL PRESENTATION PACK

CHOCOLATE COUVERTURES

MADE WITH LUKER PANELA

We have four new chocolate couvertures made with Fino de Aroma cocoa together with a special ingredient, panela, used as a sweetener instead of refined sugar.

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