"brownulated" meaning in English

{
  "etymology_templates": [
    {
      "args": {
        "1": "en",
        "2": "brown",
        "3": "granulated",
        "nocap": "1"
      },
      "expansion": "blend of brown + granulated",
      "name": "blend"
    }
  ],
  "etymology_text": "Generalised trademark; possibly a blend of brown + granulated",
  "head_templates": [
    {
      "args": {
        "1": "-"
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      "expansion": "brownulated (not comparable)",
      "name": "en-adj"
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  ],
  "lang": "English",
  "lang_code": "en",
  "pos": "adj",
  "senses": [
    {
      "categories": [
        {
          "kind": "other",
          "name": "English blends",
          "parents": [],
          "source": "w"
        },
        {
          "kind": "other",
          "name": "English entries with incorrect language header",
          "parents": [],
          "source": "w"
        },
        {
          "kind": "other",
          "name": "Pages with 1 entry",
          "parents": [],
          "source": "w"
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        {
          "kind": "other",
          "name": "Pages with entries",
          "parents": [],
          "source": "w"
        },
        {
          "kind": "other",
          "langcode": "en",
          "name": "Baking",
          "orig": "en:Baking",
          "parents": [],
          "source": "w"
        }
      ],
      "examples": [
        {
          "bold_text_offsets": [
            [
              0,
              11
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          ],
          "ref": "1967 [1949], Antoinette Pope, Antoinette Pope School New Candy Cookbook, 3rd edition, New York: Macmillan, page 1:",
          "text": "Brownulated brown sugar does not require sifting.",
          "type": "quotation"
        },
        {
          "bold_text_offsets": [
            [
              79,
              90
            ]
          ],
          "ref": "2004, David A. Anderson, King Arthur Flour Company (Paperback), Arcadia Pub., page 105:",
          "text": "Leave the sponge in a warm place (85°F) overnight. Add to the sponge: the egg, brownulated sugar, vanilla extract, oil and moshed pumpkin. Beat until smooth.",
          "type": "quotation"
        },
        {
          "bold_text_offsets": [
            [
              49,
              60
            ]
          ],
          "ref": "2013, Howard Kirsch, Cookie Recipe Scrapbook (ebook), Trafford Publishing, page 245:",
          "text": "Top second cocoa layer with granulated sugar and brownulated sugar, compressing each slightly. Pour chips over sugar and seal jar.",
          "type": "quotation"
        }
      ],
      "glosses": [
        "Being a free-flowing form of brown sugar with significantly lower moisture content than traditional types."
      ],
      "id": "en-brownulated-en-adj-71UPrc~W",
      "links": [
        [
          "baking",
          "baking#Noun"
        ]
      ],
      "raw_glosses": [
        "(baking) Being a free-flowing form of brown sugar with significantly lower moisture content than traditional types."
      ],
      "tags": [
        "not-comparable"
      ],
      "topics": [
        "baking",
        "cooking",
        "food",
        "lifestyle"
      ]
    }
  ],
  "word": "brownulated"
}

{
  "etymology_templates": [
    {
      "args": {
        "1": "en",
        "2": "brown",
        "3": "granulated",
        "nocap": "1"
      },
      "expansion": "blend of brown + granulated",
      "name": "blend"
    }
  ],
  "etymology_text": "Generalised trademark; possibly a blend of brown + granulated",
  "head_templates": [
    {
      "args": {
        "1": "-"
      },
      "expansion": "brownulated (not comparable)",
      "name": "en-adj"
    }
  ],
  "lang": "English",
  "lang_code": "en",
  "pos": "adj",
  "senses": [
    {
      "categories": [
        "English adjectives",
        "English blends",
        "English entries with incorrect language header",
        "English lemmas",
        "English terms with quotations",
        "English uncomparable adjectives",
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        "Pages with entries",
        "en:Baking"
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          ],
          "ref": "1967 [1949], Antoinette Pope, Antoinette Pope School New Candy Cookbook, 3rd edition, New York: Macmillan, page 1:",
          "text": "Brownulated brown sugar does not require sifting.",
          "type": "quotation"
        },
        {
          "bold_text_offsets": [
            [
              79,
              90
            ]
          ],
          "ref": "2004, David A. Anderson, King Arthur Flour Company (Paperback), Arcadia Pub., page 105:",
          "text": "Leave the sponge in a warm place (85°F) overnight. Add to the sponge: the egg, brownulated sugar, vanilla extract, oil and moshed pumpkin. Beat until smooth.",
          "type": "quotation"
        },
        {
          "bold_text_offsets": [
            [
              49,
              60
            ]
          ],
          "ref": "2013, Howard Kirsch, Cookie Recipe Scrapbook (ebook), Trafford Publishing, page 245:",
          "text": "Top second cocoa layer with granulated sugar and brownulated sugar, compressing each slightly. Pour chips over sugar and seal jar.",
          "type": "quotation"
        }
      ],
      "glosses": [
        "Being a free-flowing form of brown sugar with significantly lower moisture content than traditional types."
      ],
      "links": [
        [
          "baking",
          "baking#Noun"
        ]
      ],
      "raw_glosses": [
        "(baking) Being a free-flowing form of brown sugar with significantly lower moisture content than traditional types."
      ],
      "tags": [
        "not-comparable"
      ],
      "topics": [
        "baking",
        "cooking",
        "food",
        "lifestyle"
      ]
    }
  ],
  "word": "brownulated"
}