Reed vs. refined sugar

The refining process is what distinguishes cane sugar from refined sugar. Both types of sugar are extracted from sugar cane juice, which is then filtered, evaporated, and rotated in a centrifuge. All this leads to the formation of sugar crystals. In the case of the production of cane sugar, the process ends here. However, to obtain refined sugar, additional processing is carried out: all non-sugar ingredients are removed, and the sugar crystals are turned into small granules. Both types of sugar have their own unique properties, differing in taste, appearance and use. Cane sugar Also known as raw sugar or turbinado. Cane sugar consists of fairly large sugar crystals with a slight golden brownish tint. It is sweet, the taste is vaguely reminiscent of molasses. The large crystals of cane sugar make it a little less trivial to use than refined sugar. Cane sugar is great for adding to: Refined sugar Also known as granulated, white or table sugar. This type of sugar has a pronounced white color, is represented by many varieties, finely and medium granulated are most often used in baking. Refined sugar is very sweet and dissolves quickly on the tongue. When heated, it emits an aroma reminiscent of toffee. Currently, refined white sugar finds more use in cooking:

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