How Is Hasslacher’s Panela Made?


Freshly harvested sugar cane is pressed in small Colombian family run farmsteads or ‘trapiches’ and the organic cane juice is squeezed out, cold filtered and then boiled down in a series of giant cauldrons over a fire using the dried sugarcane husks as fuel so it is a beautiful cyclical process. The water content is progressively evaporated, scooping the boiling juice from one pan to another until the liquid thickens and produces a thick caramel-like consistency whereupon it is poured into square molds to set with nothing added. The product becomes compact and solid and is considered by many as a ‘super food’. The complete process is hygienic, untouched by hands, and most importantly 100% chemical-free!