Although "sugar" covers many meanings these days, those granulated particles that we simply call them sugar are the basis or at least a significant component of all sweets we know. Therefore, each time we taste a tiny cookie, a bar of chocolate or even a scoop of ice cream, we should be fully aware of that the sweet taste is given by pure sugar.
Food industry has fully exploited the manufacturing qualities of crystallized particles and launched different versions of rough sugar.
Granulated sugar
Granulated is the most popular type of sugar. We all buy granulated sugar as we use it regularly especially when we make coffee, tea or even when we bake cookies after our granny's recipe. Sweet granules are also perfect for industrial usage.
Brown sugar
Brown is also in fashion when it comes to sugar. The dark version of the sweetest thing in the world is widely preferred for the touch of distinction that we can add to all our homemade sweets. However, molasses makes the difference not only in color but also in taste and quality. Nutritionists state the fact that brown sugar does not put our life at risk as the refined light sugar can do.
Inverted sugar
This type of sugar is of much interest for active all professionals in candy industry. Inverted sugar is a mixture of glucose and fructose. It should be outlined the fact that inverted sugar can be produced artificially but we can also extract natural glucose from honey and fructose from fruits.
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