What is the sugar of cane?

Cane sugar is sucrose that has been extracted from sugar cane, tropical plant that produces naturally high concentrations of this sweet substance. People use sugar cane for hundreds of years and cane sugar was the main element of global trade at one point. Most of the markets today carry sugar in various forms, from minimally processed brutal sugar to sugar cubes; Cane sugar usually tends to be more expensive in sucrose, but many people prefer it because they believe it has an excellent taste.

Sugar cane is actually a type of grass. The grass consists of fibrous stems with high connections that are rich in sugar; Already 3,000 BCE, people in India crushed the stems to gain juice and then evaporate the juice to form sugar crystals. Throughout Southeast Asia and the Middle East, sugar has been used for centuries to Europe, where honey was the only sweetener available. Shortly before 1000 NL, sugar cane was cultivated in Spain and Spanish brought with it sugar cane DAbout her Caribbean colonies, where she became Linkpin in the so -called "triangular trade" of slaves, sugar and rum

To form cane sugar, sugar cane harvested and the roots remain intact to create new sticks in the following year. Worse, the presses that basically percept to the juice get out, and then the juice evaporates in the process of cleaning before it is cooked and then crystallized. This final product is known as raw sugar and is very dense and sticky with intense taste. Sugar producers usually store raw sugar until they know what sugar it should be refined.

In the refining process, it is sticky, rich molasses separated from raw sugar. The result may be dark brown sugar, light brown sugar or white sugar depending on how the heavenly refined it. After clarification, sugar can be packed and sold while molasses are packed separately for sale in the municipalityfeast and as an additive to feed for livestock. Many sugar plants use the fiber remaining from the crushing process in the first phase as a fuel to operate their equipment.

Cane sugar is about 70% of the world's sugar production, with the remaining sugar being the remaining beet. Many sugar manufacturers claim that there is no difference between cane and beet sugar, but in fact it is not. While both are almost chemically identical, there are small differences between cane sugar and beets that can cause unexpected results when cooking. Brown Beet sugar is particularly notorious for unreliable performance, while white sugar is almost indistinguishable from white cane sugar.