The whole panela, piloncillo, raspadura, rapadura, tying sweet, panetela, tapa de dulce, chancaca (from Nahuatl chiancaca, 'integral sugar' from Quechua chamgay, 'triturar'), fresh water, empanizao, papelón or panocha in different latitudes of the Spanish language, is a food whose only ingredient is the juice of the sugar cane that is dried before going through the purification process that turns it into brown sugar (or mascabado). To produce panela, sugar cane juice is cooked at high temperatures to form a fairly dense molasses, then passed to prism-shaped molds where it is left to dry until it solidifies or curdles.
Packaging: 454 g
100% natural sweetener
Rich in vitamins B, A, C, D and E
Ideal for sweetening desserts and beverages