"Sugar" has always been an indispensable seasoning in the kitchen, but as we all know, we usually buy many kinds of sugar, such as white sugar, brown sugar, brown sugar, rock sugar and so on. What is the difference between these sugars? Which ones do we use when cooking? I hope this article will answer all your questions.

As we all know, the main component of white sugar is sucrose. You may guess that since it is sucrose, it must be extracted from sugar cane, right? You are only half right. Because in addition to sugarcane, sugar beets are also rich in sucrose, the two together, they have become the two most widely used sugar crops in the sugar industry.

To make white granulated sugar, first squeeze sugarcane or beet to obtain sugarcane juice or beet juice. In addition to sugar, these juices also contain various impurities. These impurities need to be removed to obtain relatively clear sugar water, which is convenient for the next operation. This step we call clean. At present, the most commonly used cleaning methods are lime and sulfite cleaning method. After cleaning, we have a relatively clear juice. The juice is heated and concentrated, and after evaporating some of the water, the juice becomes thicker and becomes syrup. Until here, there is no difference in the production steps of these three sugars, but the later steps are more critical.

If white sugar is produced, the syrup will be further evaporated in the boiled sugar tank until it enters a supersaturated state. At this time, the powdered sugar (seed) is sprinkled into the boiled sugar jar, and the crystals of white granulated sugar will grow naturally. When the crystallization reaches the predetermined size, it will go through a centrifuge to throw out the syrup without crystallization, leaving only the crystallization itself. This step is called honey. The uncrystallized syrup now had a new name: molasses. The color of molasses is relatively dark. In addition to sugar, it also contains a lot of pigments, proteins, minerals, etc., which are by-products of sugar production. The crystallization of white granulated sugar also needs to be washed, dried and other steps, and finally processed into the finished product of white granulated sugar.

In fact, there is still a lot of sugar in the molasses separated in the first step just now. It is too bad to throw it away directly. It can actually continue to crystallize, producing a second, third and even fourth wave of sugar. However, the later the production, the more molasses content in the crystal, so the color of granulated sugar will become darker and darker. This kind of sugar contains part of molasses, we call it brown sugar.

That brown sugar is how to return a responsibility? It is actually syrup directly boiled, completely without crystallization and honey operation, directly dried. Because it contains all the molasses, brown sugar has a darker color and a special flavor. Moreover, due to the relatively high water content, brown sugar is relatively easy to agglomerate, and the shelf life is relatively short. Black sugar is a special kind of brown sugar. It takes longer to boil than ordinary brown sugar, so the color will be darker.

Whether it is white sugar, brown sugar or brown sugar, the main ingredient is sucrose. In everyday cooking, they differ mainly in flavor and color. In some occasions, we need to use brown sugar to reflect the unique flavor and color, such as brown sugar steamed bread, brown sugar ginger tea and so on, at this time other sugar can not replace brown sugar. On occasions where only sugar is needed to provide sweetness, it is the home of white granulated sugar.

Although brown sugar and brown sugar have more molasses and contain more trace elements and protein, don't forget that their main component is sucrose. The extra sucrose added in cooking is free sugar, which can lead to obesity, diabetes, cardiovascular disease and other health problems if eaten in large quantities for a long time. WHO recommends that adults have a daily limit of 50g of free sugar, preferably below 25g. Therefore, even if it is brown sugar, you can't eat more blindly.

Compared with white granulated sugar, crystal sugar is actually a process of recrystallization. What is recrystallization? Simply put, the white granulated sugar is dissolved in water, reheated to evaporate, and then crystallized into large pieces of sugar. If relatively pure white granulated sugar is selected, the crystallization process is strictly controlled. When sucrose crystals grow to a certain size, honey will be separated in time, and the final production is single crystal crystal sugar. If you put it directly there regardless of it, wait for a week to let the crystal sugar grow fully. Finally, the whole large crystal is broken, which is polycrystalline rock sugar.

In the process of producing crystal sugar, a certain degree of cleaning operation is generally carried out. If it is not completely cleaned, or the original white granulated sugar contains impurities, the finally produced crystal sugar may take on color and become yellow crystal sugar. The main component of crystal sugar is exactly the same as white granulated sugar, which is sucrose. The only difference is their physical state. Once dissolved in water, there is no difference in flavor.

Since 1956, Bee Brand has insisted on using traditional technology and natural sugar cane to make sugar. At the beginning of 65, it has not changed its heart. For many years, it has been favored and loved by people in Guangdong, Guangxi and Qiong and overseas Chinese. In 2015, it was certified by Guangxi Time-honored Brand. Now it has traditional sugar products such as white sugar, yellow sugar, brown sugar and crystal sugar. It is the result of the efforts and inheritance of generations of technicians. Choose Bee Brand, is to choose value for money.

If you want to know more about bee brand traditional craft sugar, please contact online customer service for consultation or move to Tmall, jingdong, pinduoduo official stores to buy, or call0774-5824061;0774-2037181;0774-2037180.

bee brand, chinese traditional sugar professional manufacturers, focus on chinese sugar sixty-five years!
 

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