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Molasses. A viscous syrup (q.v.), produced either as a primary product or obtained as a by-product of cane sugar (q.v.) production. It is available in various commercial grades that range in sugar content from 60 to 70%, in ash (q.v.) content from 1 to 2%, and in color from light-yellow to reddish-brown. It is favored as an ingredient for various bakery products because of its unique flavor.