BROWN SUGAR AND WHITE SUGAR

You write about the Differences Between  Brown Sugar  and  Sugar White  , it Arose from a question That sent me mail.  I Gave myself the task of informing Either to order I thought I Knew and I ended up learning all over again.

The  Brown Sugar  and  Sugar White  are the two types of sugar know That MOST Commonly, Although Both eating and from sugar cane, have remarkable Differences That Arise in the production process.

The  A  Zucar Moreno   R  egular  is made ​​from refined white sugar and molasses added That is reprocessed for a slightly brown sugar flavor and color.

As the sugar refining process subjects the molasses is removed and Loses moisture.  If the process Continues, the sugar is to whiten and continue refining to reduce the grain size RESULTING in  white sugar  or  refined  .  So it is harder to be Diluted and Contributes less sweet flavor preparations.

Caseramente is possible to produce brown sugar 1 tablespoon of molasses mixed with a cup of white sugar for a dark brown to a light brown and just add one teaspoon is enough.

It has-been revised so That confused me information, but going to the supermarket was all clear to me.  Being at the head shelving sugars I Could distinguish the types of sugar That are marketed and what is each.

As  a natural brown sugar  I found three types of sugar:  . unrefined Also called Raw Sugar

Muscovado-sugar or muscovado

It is Obtained from Pure cane extract.  It is Achieved by subjecting it to heat for the water to evaporate and dry milled once.  It presents high content of molasses, so STIs strong flavor and dark color.  Change the flavor and color of the food prepared .  It has a high moisture content, a condition That does REMAIN lumpy and difficult to measure.

In my words:. Seeing Seems sand grains are small and Easily cakes . There are dark brown (Dark Brown Sugar) and light brown (Light Brown Sugar)  . The darker is more Concentrated, tastes like molasses, caramel  Feature That May Vary the flavor of the end product.  As it Diluted Quickly and Its strong flavor, it is customary to add fewer than refined sugar.

The request of a client, an opportunity I prepared With the sugar cookie dough and did not like.  Contact with margarine and egg, sugar Diluted This completely changing the consistency of the dough and making it a little chicluda and sticky.  I HAD to add a little more flour to extend, cookies left me very dark and a bit soft.

In the process of making a cake, pie or cake, do not add to cremate with sugar.  This step in the development of a cake I consider it very Important to aerate the batter, gain volume and crumb softness. Qualities Such sacrifice by adding sugar and grain as wet as finite.  In Addition, STI high content of molasses alter the flavor and color of the baked cake