One can not disregard the affect of different types of sugars upon the quality characteristics. A free-flowing, large crystal sugar with a golden color and mild cane molasses flavor.
Brown sugar tends to clump because it contains more moisture than while granulated sugar.
Dark brown sugar has more color and a stronger molasses flavor than light brown sugar. Lighter types are generally used in baking and making butterscotch, condiments and glazes. Dark brown sugar has a rich flavor that is good for gingerbread, mincemeat, baked beans, plum pudding and other full flavored foods. Muscovado sugar, a British specialty brown sugar, is very dark brown and has a particularly strong molasses flavor. Popular in England, Demerara sugar is a light brown sugar with large golden crystals which are slightly sticky.