The brown sugar refers to the sugar made from sugar cane with honey, which is produced by beating the juice and concentrating the sugar cane with honey. According to the crystalline particles, brown sugar is divided into pieces of sugar, brown sugar powder, bowl sugar, etc. Because it has not undergone refinement in aspect ratio, it basically contains all the ingredients in sugarcane juice. Apart from the effect of sugar, the nutrient elements are much higher than white sugar. ListenBee CardIntroducing traditional brown sugar.

As early as about 202 years of the public year, there will be scattered historical data. The sugarcane juice was exposed to the sun and turned into a thick semi-solid state. It was the first way to make brown sugar and could be regarded as the prototype of brown sugar.

In about 618 of the public year, Li Shimin sent a special envoy (to Indonesia) to take the sugar boiling method, and then improved the sugar boiling technology according to the Indonesian method. The sugar at this stage shows small pieces, which are dark purple. This is described in the Compendium of Materia Medica: "Solidified as a stone and broken as sand", "This purple white sugar is also", which is everyone's small pieces of traditional brown sugar.

 

 

Mr. Qian Zhongshu thinks that the actual origin of brown sugar in China "originated from a certain period between the Southern and Northern Dynasties of the Three Kingdoms and the Tang Dynasty, at least before the Later Wei Dynasty." It has not been widely taken in the early stage, and is basically used as a medicinal value. The use method is described in the Chinese Pharmacopoeia such as "Qianjin Yaowang" and "Diet Therapy Materia Medica. Since Li Shimin sent envoys to Indonesia to learn how to improve the technology of soft white sugar and how to boil it with fire has been popularized, the total area of sugarcane planting in China has slowly expanded, brown sugar has slowly entered ordinary people, and it has also been linked from medicinal value to taking.

There are many benefits of brown sugar, and I won't go into details here. Today, Xiao Ba taught everyone to identify the authenticity of brown sugar in the sales market. There have been some stores in the sales market who have confused the definition and let brown sugar take the name of "brown sugar. When everyone goes to buy brown sugar, they must be on their guard and choose really good brown sugar!

brown sugar is also glycogen, which is not harmful to the human body, but its nutritional content is completely inferior to that of brown sugar. in the practical sense of rigorous scientific research,brown sugar is not brown sugar, there is a very big difference between the two.

 

 

Difference between brown sugar and brown sugar

1, the first from the processing technology:

Traditional brown sugar maintains the original nutritional content of sugarcane through traditional practices. The mellow sweet aura is mixed with refreshing sugarcane fragrance, and there is definitely no choking or other smell. There is a significant sandy texture within the sugar.

Red granulated sugar is sugar cane or cabbage. After being beaten into juice, it is faded into white sugar with ammonium sulfate and sulfur powder. The unfaded sugar residue is red granulated sugar. It is put into a template, refrigerated, or immediately crushed and sold.

2. Color:

The color of brown sugar is black and red with small white spots. The color of brown sugar is purplish red, dark brown without small black spots.

3. Shape:

The brown granulated sugar is cut into powder or crystal, and the brown sugar is in small pieces. The brown sugar melts very slowly in the water, and after melting, Milky White white foam will appear.

4. Taste:

Red sugar cane has a strong aroma, no choking nose or other flavors, and high sugar content; brown sugar is cane molasses. In addition, you can pay attention to the "ingredient list" on the outer packaging box ". Choose the brown sugar you want!

The traditional practice maintains the original nutrients of sugarcane, which is conducive to human digestion and absorption. Traditional brown sugar and brown sugar (brown sugar) contrast, the advantages and disadvantages are very obvious.

 

 

China's Eastern Sweet Western countries have thick, mellow and sweet chocolate, and the country of China also has its own Chinese Eastern Sweet, which is brown sugar.

Guangxi's climate nourishes this kind of sugarcane, this kind of fresh sugarcane, coupled with hand-made, that kind of brown sugar is really "warm and supplement, warm and pass, warm and scattered". This traditional brown sugar craft has also been included in the list of non-heritage cultural property maintenance.

 

 

The sugar squeezing steps are carefully cleaned with cold water, and the juice is prepared in advance... The squeezed sugarcane juice is poured into a big iron pot according to a series of excessive consideration. After the whole process of soaking in the open area, driving water, excessive consideration, scooping ladle and sanding, the 8-hour firewood "slowly boiled" until the sugarcane juice is thin to thick......

8 hours of wok wood slow boil, stir, remove white foam, sand... This whole process of the degree of maturity and time control is very important, early one minute late one minute thick syrup there are a lot of bubbles, so as to sugar after a part of the sugar left in the sugar, resulting in air holes.

After 8 hours of cooking, the syrup has already reached its best condition and is introduced into the die shell. After refrigeration and forming, it is everyone's "Chinese Oriental Chocolate".

The boiled syrup is about to solidify, and the mold shell is quickly introduced. This is a job that must be done with a clear eye and a quick hand. It is just right. The hot syrup is poured into the mold shell to be cooled, and the air is full of sweet happiness.

 

 

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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