Brown sugar is a product made from sucrose sugar with a characteristic brown color due to the presence of molasses. It is unrefined or partially refined sweet sugar made from sugar crystals with some residual molasses (natural brown sugar), or made by adding molasses to refined white sugar (natural brown sugar). The Codex Alimentarius requires brown sugar to contain at least 88% sucrose and invert sugar. Commercial brown sugar contains 3.5% molasses (light brown sugar) to 6.5% molasses (dark brown sugar) by total volume. By total weight, commercial brown sugar contains up to 10% molasses. The product is naturally moist due to the hygroscopic nature of molasses and is often referred to as “soft”. The product can be treated to provide a smoother product for industrial handling. The addition of dyes or other chemicals may be permitted in some regions or for industrial products. The grain size is variable but generally smaller than granulated white sugar. Products for industrial use (for example industrial pastry) can be based on icing sugar, which has crystals of about 0.35 mm.