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1.Canola oil, rapeseed oil. 2.Mineral water, spring water, mineral water. 3.Electric cooker, rice cooker, rice cooker. 4

No, white sugar is also divided into two types: white sugar and white sugar. White sugar is granular sugar made from sugarcane. Cotton sugar is a fine, granular table sugar made from sugar beet.

White sugar is relative to Hongtang, and white sugar, cotton and white sugar are usually called white sugar.

No, white sugar is younger than white sugar, and it is more soluble than white sugar, in fact, it is essentially the same, just like coarse salt and fine salt.

It should be that the white sugar that is commonly referred to is white sugar.

There are the following differences:

1.The white sugar is white in color, very fine in grain, looks like snow, soft and soft, and is easily damp. White sugar is best eaten directly, especially cold and cold, but it is not suitable for making high-end pastries.

The color of white sugar is white, the grains are like sand, and the grains are very clear. Like sand poured out, there is a rustling sound.

2. White sugar is made of white sugar with fine grains and added to invert sugar syrup. White sugar is made from sugarcane or sugar beets through the process of juice extraction, clarification, boiling, crystallization, honey separation, and drying.

3. White sugar is more suitable for boiling bread and pastries, etc., and the sugar is crispy, which is very suitable for making sugar on the outer layer of biscuits (granulated sugar as a baking raw material). White sugar is easy to color the product and more soluble in the dough. Generally, it is more suitable for cakes and fillings, of course, if the fire is too big, it is easier to blacken.

4. Generally speaking, the same brand of white sugar is slightly more expensive than white sugar, due to the production process, and it may also be due to the water content.

How to buy?

1. Yes, the color of white sugar and white sugar should be white and bright. If it is yellowish, tarnished, or mixed with yellow grains, it is a sign of reduced quality. In addition, the white sugar is dry and loose, the particles are uniform, and there is no crushing and agglomeration.

The white sugar crystals are relatively fine, neat, uniform and free of agglomerates.

2. It is touched, all white sugar should be dry, the grains are loose, and it is not sticky.

3. It smells, good quality white sugar has the normal smell of white sugar; Inferior white sugar has a slight molasses taste; Inferior white sugar has a sour taste, wine smell or other foreign odors.

4. Yes, the white sugar is dissolved in water without sediment, flocculent matter, layer floating, the taste is clear and sweet, and there is no peculiar smell; White sugar has a high concentration of sugar on the taste buds of the tongue, and the taste sensation is more sweet than white sugar.

Most people don't know the difference between white sugar and white sugar. These two sugars are extremely similar, both are almost composed of a single ingredient of sucrose, are pure carbohydrates, have lost the valuable trace elements in sugarcane, do not contain nutrients, only provide calories, and their sucrose content is generally above 95. As a sweet seasoning, one kilogram of white sugar or granulated sugar can produce about 3,900 kilocalories.

The difference is that the size of the crystals of white sugar and white sugar is different, and the crystalline particles of white sugar are small and contain more water; White sugar has large crystalline particles and less moisture.

There are four ways to buy white sugar: one is to see, the appearance of white sugar is dry and loose, white, shiny, flat on the white paper should not see obvious black spots, according to the particles are divided into coarse, large, medium and fine grains, the particles are uniform, the grains have flashes, and the contours are clear; The second is to smell, with the nose to smell a sweet fragrance, without any strange smell; The third is to taste, dissolved in water without precipitation and flocculents, suspended solids, taste the solution is sweet, without any miscellaneous taste and peculiar smell; Fourth, touching, there will be no sugar particles on the hand when touching with your hands, loose, indicating low moisture content, not easy to deteriorate, easy to preserve.

Correct storage and use of white sugar: white sugar should be stored in a dry and cool place, and it is best to put it into a sealed glass or plastic bottle after opening the bag or box, or seal the mouth of the plastic bag immediately after use to avoid moisture and direct sunlight, otherwise it is easy to turn yellow, and the sucrose will be transformed and even breed microorganisms. The shelf life of white sugar is generally 18 months, so pay attention to the purchase of recently produced products.

White sugar is best boiled in the solution before it can be eaten, when the white sugar is directly subjected to high temperature, it is easy to caramel, and the caramel after caramelization is not edible.

Rock sugar is a kind of sugar, it is a crystallized reproduction of granulated sugar, the smell is sweet, the qi is moisturized, the heat is cleared, the color has white yellow, reddish, dark red and other colors, the crystals are like ice, so it is called rock sugar. Rock sugar is the best quality, pure, less impurities, and sweet in taste for transparent ones, followed by translucent. Rock sugar with a yellow color and poor quality.

All yellowing and darkening are mostly caused by improper storage and moisture.

White granulated sugar particles are finer than granulated sugar.

White granulated sugar and white sugar are called white sugar, and the sucrose content is generally above 95%. White granulated sugar particles are uniform and neat, the sugar is hard, loose and dry, and there are no impurities, which is the variety with the most sucrose and the highest purity in the sugar, and it is also a kind of sugar that is easier to store.

White sugar is mainly divided into two categories, namely white sugar and white sugar. White sugar is more commonly eaten abroad, and white sugar is mainly eaten in countries or regions in China's food culture circle. The standards and classifications of white sugar vary from country to country.

Our Guoxin Lingjia divides white sugar into four grades according to the different degrees of refining and smoothness, which are refined white sugar, high-grade white sugar, first-class white sugar, and second-class white sugar. There are three grades of white sugar, namely refined white sugar, high-grade white sugar, and first-grade white sugar.

In terms of efficacy, proper consumption of white sugar helps to improve the body's absorption of calcium; But too much can hinder calcium absorption. Rock sugar nourishes yin and nourishes yin, moistens the lungs and relieves cough, and has a good auxiliary effect on dry cough, dry cough without phlegm, and phlegm with blood.

People often eat white sugar, brown sugar and rock sugar, these three kinds of sugar are actually sucrose The sugar production method is not complicated, press the juice out of sugarcane or sugar beet, filter out impurities, and then add an appropriate amount of lime water to the filtrate to neutralize the acid contained in it (because sucrose is easy to hydrolyze into glucose and fructose under acidic conditions), and then filter, remove the precipitation, pass the filtrate into carbon dioxide, so that the lime water precipitates into calcium carbonate, and then repeat the filtration, and the resulting filtrate is the aqueous solution of sucrose Put the sucrose water in the vacuum to evaporate under reduced pressure. Concentrate and cool, there will be reddish-brown slightly viscous crystals precipitated, which is brown sugar If you want to make white sugar, you must dissolve the brown sugar in water, add an appropriate amount of bone charcoal or activated carbon, adsorb the colored substances in the brown sugar water, and then filter, heat, concentrate, and cool the filtrate, a white crystal - white sugar appears White sugar is much purer than brown sugar, but it still contains some water, and then heat the white sugar to the appropriate temperature to remove the water, and you will get a colorless and transparent large crystal - rock sugar It can be seen that rock sugar has the highest purity and sweetest, and it is a matter of course,** Also the most expensive

What is the difference between rock sugar and white sugar? Do you know.

White granulated sugar is a type of white sugar. Its particles are crystalline, uniform, white in color, and pure in sweetness. Commonly used in cooking.

The other type of white sugar is white sugar, which is in powder form and suitable for cooking, and its sweetness is similar to that of white sugar.

Yes, white granulated sugar is what we commonly call white sugar, which are small particles of sucrose crystals.

White sugar includes white sugar and white sugar, that is to say, white sugar is a type of white sugar. So there's no difference. And the first floor of the don't fool people somewhere.。。

According to the different purity, white sugar is divided into refined white sugar, high-grade white sugar, first-class white sugar, second-class white sugar, according to the production process is divided into sulfide white sugar and carbonized white sugar, the main sales on the market are sulfide first-class white sugar; According to the different purity, cotton white sugar is divided into refined white sugar and high-grade white sugar, and the main thing sold in the market is high-grade white sugar.

White sugar is white sugar.

White granulated sugar is white sugar that resembles grains of sand.

Don't overcomplicate it.

1. The process is different.

Cotton white sugar is made by adding invert sugar syrup after the particles are fine.

White sugar is made from sugarcane or sugar beets through multiple processes such as juice extraction, clarification, and boiling.

2. Different uses.

White sugar is more suitable for boiling bread and pastries, and crispy sugar is suitable for making sugar on the outer layer of biscuits, the kind of granular sugar on biscuits.

Sugar is easy to color and dissolves easily in dough, making it ideal for fluffy cakes and fillings.

3. The size is different.

Cotton white sugar is white in color, fine and fine, easy to get damp, cotton white sugar is the most suitable for direct consumption, cold drink and cold consumption is also better, but suitable for making high-grade pastries.

The color of white sugar is white, the particles are like sand, and the particles are clearly distinguished.

Cotton sugar and white sugar are both a kind of sucrose, both are made from sugar beet or sugar cane, the difference is only a slight difference in processing technology, which leads to a slight difference in the purity of the two.

White granulated sugar is more pure, up to more than 99%, white sugar is lower, about 96%, and also contains a small amount of reducing sugars. And due toWhite sugar particles are finer than white sugar, resulting in faster melting and stronger hygroscopicity。Let's think about it, do you have the impression that white sugar is always sticky?

And if the white sugar jar is not tightly sealed, it is very easy to clump inside? This is caused by the absorption of water by white sugar.

Easy to absorb water also has benefits, that isSugar spreads faster in liquid foods。When we mix cold dishes, drink porridge, and dip rice cakes in our daily life, it is more appropriate to use white sugar, which is not easy to produce graininess. It is precisely because of the small size of the white sugar that it tastes sweeter than the white sugar.

WhileWhite sugarThe water content is low, and the properties are more stableEasy to store。In the food industry (such as beverages, instant coffee), white sugar is used more. When baking pastries, it is also easier to whip with white sugar.

In daily life, if you need to use it urgently, it is not impossible to replace each other. As for whether to buy white sugar or white sugar, it still depends on your specific use.

The answer to the "vain" recommended by the administrator is not entirely correct, and it may be that the administrator is not too professional about edible sugar.

First: Sugar is a condiment processed from sugar cane or sugar beet, and its main ingredient is sucrose. (It should be described as:.)

White sugar and white sugar are a condiment processed from sugar cane or sugar beet, and its main ingredient is sucrose. Because the main component of polycrystalline rock sugar is polyhydrated glucose, red sugar contains more glucose, fructose, molasses and other components in addition to sucrose).

Clause. 2. White sugar is the best quality of sugar. (This is also not quite true, because white sugar is divided into four grades, and the quality of its secondary white sugar is not better than that of cotton white sugar).

Clause. 3. Regarding the question of sweetness, generally speaking, the taste of white sugar is sweeter than that of white sugar, mainly because the crystals are relatively small and contain a small amount of molasses.

Clause. Fourth, the classification of white sugar is also incorrect. According to the finished product, cotton white sugar is divided into two grades: refined white sugar and first-class white sugar; According to the production process, it can be divided into one-step method (directly produced from sugarcane or sugar beet) and two-step method (produced from white sugar or raw sugar, which is mainly produced by two-step method in China); According to the bleaching process, it is divided into two types: vulcanization method (more than 98% of domestic such methods) and carbonization method.

Clause. 5. The difference between white sugar and white sugar is not only the size of the crystal, but also the production process, the composition of the product, the water content, and the molasses content (reducing sugar) are different. For specific differences, please refer to the description of "Hushengtang".

Clause. 6. The description of the main sugar producing areas is incorrect. 60% of China's sugar production is in Guangxi Province, followed by (Taiwan), Guangdong, Yunnan, Hainan and other regions, and the current sugar production in Northeast China is less than 1% of the total output, and it has long been not one of the main producing areas.

Elsewhere it's basically correct.