Does it act the same way as brown sugar in recipes? Will it dissolve in Dutch's beans like brown sugar does? Does it impart a different flavor when used in larger amounts. I'm making a large amount of Dutch's beans using 2 #10 cans which means about 4 cups of brown sugar. I have a large bag of turbinado that I'd like to start using up but I don't want any surprises from using it instead of brown in a quantity of beans that large.