"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 your questions. more sugar knowledge please pay attention to bee card!

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.

Bees Brand has insisted on using traditional technology and natural materials to make sugar since 1956. Its heart has not changed in early 68. It has been favored and loved by people in Guangdong, Guangxi and Qiong and overseas Chinese for many years. It has been certified by Guangxi Time-honored Brand in 2015. Now it has maltose products such as classic maltose, golden maltose and whole wheat maltose, syrup products such as glucose syrup, baking syrup, moon cake syrup, sugar and other edible sugar products with stable quality, sweet and mellow is the result of the efforts and inheritance of generations of technicians. Choosing a bee card means choosing value for money. bee brand, chinese traditional sugar professional manufacturers, focus on chinese sugar for sixty-eight years!

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