Many friends do not understand the difference between white granulated sugar, brown granulated sugar and brown sugar. They think that brown granulated sugar and white granulated sugar are bad. They are industrial processed products with many additives. brown sugar is cane sugar. In fact, it is a cognitive misunderstanding. The following bee brand introduces you to the difference between white granulated sugar, brown granulated sugar and brown sugar.

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.

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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