How can I choose the best processed sugar?
Processed sugar comes from two main agricultural crops in several stages of improving towards the purity of the chemical compound called sucrose. Choosing the best sugar package on your local market is first preference for one or the other crop, and secondly, the degree of improvement that you can prefer. In addition, fully refined sugar is processed into several different crystal sizes. Your selection which size is very important based on your intended use.
Most of the sugar sold in markets around the world is sucrose. It is a chemical compound called carbohydrate, which is a source of energy for almost all living things on Earth. More than 20% of agricultural production around the world is sugar cane-so high and fast growing grass. Sugar beet, underground tuber, is a secondary but significant source of world demand for sugar. The process of extraction and refining sucrose from these two plants is relatively similar.
Final refined sugar from sticks and beet is a slingshotticky indistinguishable. However, you could prefer processed sugar, which is marked as "clean cane sugar". Plants are pressed to push out most of their juice. After filtering and treatment for dirt, the juice is boiled to evaporate water and other undesirable liquids. When the thickened juice is cool, it naturally begins to crystallize into sugar.
Any non -resolutized syrup remaining in this mixture is separated by centrifugal. This syrup is called molasses and is your selection of processed sugar when a liquid sweetener is required, for example in some recipes for cakes. Separate crystals that usually have a dark boiled color are raw sugar. Still somewhat damp are often formed and sold as soft, crumbly bricks. Sugar -producing countries are also called Jaggers or Demerara, raw sugar easily accessible can be difficult to find elsewhere.
inThe production of raw sugar is subject to further processing to either extract more of its impurities or bleach its dark color. Mill White Sugar is also not widely available, it is raw sugar that was bleached white. In addition, auctional sugar called Blanco Directo, popular throughout South Asia, is also chemically treated to extract dirt. The organization entitled International Commission for Single Sugar Analysis Methods has set standards for measuring and sorting of sugar.
white refined sugar is the most widespread and purchased sugar in the world, 99.5% pure sucrose. Trace elements include calcium, iron and potassium. Brown sugar, made by mixing refined sugar with different amounts of molasses, is the second most popular sugar. You should choose brown sugar when its color is preferred, and when the ground taste of molasses is desirable.
The completed sugar is thoroughly dried, and then it passed Sieves to gradually separate the crystal granules according to the size. The greatest is the nameIt has cut sugar and often decorates on roasted biscuits. Other similarly coarse -grained sugars are not only spilled from heat. Most sugar crystals are about 0.02 inches (0.5 mm) and are commonly marked as "granulated sugar". This should be your choice if only one is to be made.
A little softer than the standard size is Baker's sugar, which is used almost exclusively for cakes. Near size and in the application is a superficial sugar, also called castor sugar. Their smaller grains dissolve faster in liquids and are therefore preferred to flavor drinks and fluffy meringues or foams. You can make them yourself by grinding regular granulated sugar in the electrical appliance.
powder sugar is industrially stored on dust consistency. Gradually smaller particles are: 10x sugar, confectionery and icing sugar. All of them dissolve quickly at the least exposure to heat or liquid. To prevent this from happening from the surrounding humidity in the air,The powder is usually mixed with a small amount of absorbent corn starch. These are your best options for processed sugar incorporated into viscous mixtures, such as cream tops that are not designed to melt or liquefy.