On food and cooking the science and lore of the kitchen ( PDFDrive ) 1272
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Powderedsugarscontainaround3%starchby
weighttoabsorbmoistureandpreventcaking,
andthereforehaveaslightlyflourytasteand
feelingonthetongue.
FormsofWhiteSugar:Namesand
Dimensions
The lengths listed below are the
approximate largest dimension of the
whole or powdered crystals. Our tongues
sense particles larger than about 0.02 mm
asgritty.
Large-grainsugars:1–2mm
Coarse
Sanding
Pearl
Standardgranulatedtablesugar:0.3–0.5
mm
Finegranulatedsugars:0.1–0.3mm
Fruit
Baker’sspecial
Caster
Superfine,ultrafine
Powderedsugars:0.01–0.1mm
Confectioner’s
Powdered
Fondant
Icing
Making cane sugar. The initial
processing of sugar cane into raw sugar is
carriedoutintropicalandsub-tropicalcanegrowing countries; most of the subsequent
refining of raw sugar into white sugar in
consuming countries. Beet sugar is made in
essentially the same way, except that most
sugar beets are grown in temperate
industrialized countries and processed there,
and beet molasses and syrups are not
palatable.
OPPOSITE:
Brown Sugars Brown sugars are sucrose
crystals that are coated with a layer of dark
syrup from one or another stage of sugar
