Reed sugar - a fashionable product

Sugar sand of light brown color firmly established on the shelves of our stores. Many consider it a very useful product, others simply a ploy by marketers. What is the difference between cane sugar and plain white sugar?

Brown sugar is unrefined cane sugar. In refined form cane sugar is the same white as beet. The main disadvantage of refined products is the presence of impurities in them, which remain after purification of the crude with phosphoric and formic acid, sulfur dioxide and bleaching agents. Beet sugar without refining is not produced, because it has an unpleasant aftertaste and smell. Reed sugar in unrefined form only wins, gaining caramel aftertaste. Reed sugar is not a new-fangled product, its history counts many millennia. He came to Europe from ancient India. In our country, sugar appeared in the XI-XII centuries, and in 1719 the first sugar factory was launched. It was a very expensive treat, available only to a few rich people. Only after 100 years began to produce cheaper beet sugar.

Many believe that cane sugar is less caloric than beetroot. However, they have almost the same calorie content. But brown sugar contains many useful substances: potassium, calcium, sodium, iron, magnesium and phosphorus. These minerals are found in treacle, which gives the caramel color and aroma to the sugar. Adding cane sugar can be added to tea or coffee in less quantity, because it tastes more saturated.

Quite often reed sugar is forged by staining the usual refined sugar in brown color. Do not dissolve sugar in water to determine its authenticity. The treacle is contained in the upper layers of sugar crystals and dissolves faster, so even natural cane sugar stains the water brown.

Determine the authenticity of sugar can be by caramel taste and smell, which is difficult to forge. Also it is worth paying attention to the country of origin. The best sugar is made in Cuba, the island of Mauritius and in Latin America.

Sugar from cane is used not only with drinks, but also widely used in cooking. Caramel desserts, puddings, pies are prepared using such a sugar. It gives friability with the liver and a special flavor to the pies.

There are several varieties of unrefined cane sugar. All of them differ in their taste qualities.

Demerara is a fine sugar with a delicate taste. It is best for coffee, fruit pies and meat in sugar glaze.

Muscovado is Barbados sugar. It is used for baking carpets, making sweets and toffee.

Turbinado is Hawaiian sugar, it is not completely refined.

Black Barbados - very fragrant and darkest. It is used for making exotic dishes and fruit cakes.

Reed sugar is a product that people eat for many centuries. It not only pleases with its taste and aroma, but also enriches the human body with useful substances.