In France we make the difference between "sucre roux" or "sucre complet" and "sucre intégral". Sucre roux can be either cane sugar or beet sugar which has been cooked twice. Sucre complet comes from sugar cane and has not been 100% purified and it still has some molasses. Sucre intégral comes from sugar cane and has not been at all purified and still contains all its molasses. I believe that the first 2 ones are called "brown sugar" in English. But how do you call the last one on order to mke the difference understandable : "integral cane sugar" or "whole cane sugar" or something else ? Tahnks for your help.