What is the beet?

Beet sugar is a form of sugar that is extracted from cultivar beta vulgaris , common beets. Approximately 30% of the total sugar offer in the world comes from beet. Most markets have beet sugar, although it may not always be explicitly labeled, and if you have white sugar in cabinets, there is a great chance that it has been made of beets. Since beet sugar works somewhat differently than sugar, it may be important to check the sugar package to determine its source, especially when baking. However, their potential as a source of sucrose was not realized until around 1500 and took several years to reliably develop a variety of sugar variety. At the beginning of the 18th century, beet processing plants began to open in Europe and slowly spread to the United States.

One of the primary advantages of using beet for sugar is that beets can be grown in a slight climate and are very durable. Sugar cane requires tropical environment and tropical soil is often on bonus because many people like a visitVA tropuses on holiday. The fact that sugar beet can be grown in colder areas and poor quality on the ground, making them an attractive alternative to the wand because they are cheaper to grow. Beet sugar is also much easier to produce, which requires very basic processing in only one device, not two steps as needed for a stick.

To earn beets, it is washed, crushed and passes through a diffuser that forces hot water around the beet to extract sugar. The resulting juice is combined with liquids pushed out of beet pulp and then cleaned before evaporation to condense into a thick syrup. The syrup is then a crystal -cooked curtain for the production of beet sugar, which is chemically almost the same as sugar. Although two sugars are virtually the same, small changes between them can have a big difference.

If the sugar manufacturer wants to produce brown sugar, molasses must be added from cane sugar after processing. For bakers it turned out to be a problem because molasses may not fully penetrateinto sugar granules, leading to an uneven distribution of taste. Brown sugar from beet also tends to function differently when it is baked, sometimes brings somewhat disappointed end products; For this reason, some bakers prefer to use pure cane sugar.