Cane sugar appeared in Russia in the 18th century under Peter 1. In those days, it was considered a very expensive delicacy, and only those close to the tsar and nobles could allow it. Sugar was even considered a prescription drug. With the advent of tea, the need for not only white, but also cane sugar increased accordingly; they began to produce it on an industrial scale.
Today it is already impossible to imagine our life without a tasty and sweet treat. Cane sugar is in demand all over the world. It is a natural sweetener for all drinks and dishes. It is added to hot and carbonated drinks, compotes, dairy products, chocolate and even to salads. It is an indispensable component for ice cream, glaze, confectionery and bakery products. No sweet dessert can do without this ingredient.
Cane sugar is a natural food supplement that improves the taste and aroma of any dish. In Sweden, for example, this spice is added to pickled herring and liver pastes to add a piquant flavor. It can be used to make sweet and sour sauces and vegetable stews. It is also indispensable for the preservation of products: jam, jams, marmalade, and even meat delicacies.
Brown cane sugar is increasingly found in modern stores, but not everyone knows how it differs from white, and most importantly, what is more useful. It turns out that back in the 80s, scientists began to thoroughly engage in research on this product. And here is what they found out: cane sugar does not have a detrimental effect on the metabolic processes in the body, increases efficiency and has a beneficial effect on the teeth, without causing caries.
Brown sugar is an unrefined product, it does not undergo chemical processing unlike white, and therefore it is natural and environmentally friendly. An unusual brownish tint is given to it by molasses and molasses present in its composition.
Cane Sugar: Benefits
Undoubtedly, this unique spice is famous for its useful properties, all scientists and nutritionists tirelessly talk about it. Firstly, a brown delicacy contains far fewer calories as opposed to refined white. Secondly, it is rich in useful substances: potassium, zinc, phosphorus, calcium, magnesium, iron. In addition, its taste is superior to refined white sugar - it is more pleasant and sweeter.
Thanks to gentle processing in it all useful qualities are completely saved. The molasses contains minerals, minerals and vitamins of group B. In this regard, its biological value is several times higher than that of white. If in refined white only sweetness is felt, then brown cane sugar has a rich caramel bouquet of tastes and aromas depending on the manufacturer.
· Demerara is made on the island of Mauritius and South America. This is a fine sugar with a very delicate and spicy taste, ideal for fruit cakes, biscuit cakes and hot drinks (coffee, tea, cocoa).
· Muscavado Barbados is recommended for the preparation of toffee, sweets and flour products.
· Black Barbados with a wonderful caramel flavor. It differs from its counterparts in a rather dark color scheme; it is perfect for exotic dishes and assorted fruits.
· Hawaiian Turbinado - partially refined, but no less useful.
As you understand, cane sugar has many advantages over white refined sugar. But do not forget that it is also sugar and should not be abused. As you know, an excess of sweets negatively affects our state of health.