White or brown, powdered, crystal sugar or sugar cubes-a food we use on a daily basis

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Sugar (Persian „sheker“, Turkish „ şeker“) or malt is a chip food we use on a daily basis. During the Crusade wars, sugar arrived to Europe from the Arabian peninsula.
Sugar is a carbon hydrate, which consists of 3 chemical elements: carbon, hydrogen and oxygen. The amount of carbon varies, while the presence of hydrogen in the sugar is twice as big as oxygen. Plants create sugar over carbon dioxide, which is taken from air and water. Sugar remains in the plant until the need for plant growth and the formation of seeds and fibers ceases.
Sugar is one of the most important food for man. There is natural and artificial sugar. Different matter gives different types of sugar. Lactose or milk sugar is produced from milk. It is used for the feeding of the baby and the patient. Fructose is a fruity sugar that comes from fruit. Glycosis is a sugar that is produced from vegetables, cereals and potatoes. Sugar sugar is made from sugar beet and cane. By touching the sugar cane, a thick, green acidity of acid taste is obtained. By removing impurities from this liquid (chemical processes), raw sugar is produced. The crude sugar is brown in color. The crystalline, white sugar is made by shredding, refining, mixing with various chemicals and then filtering the raw brown sugar. So, we get pure crystal sugar, powdered sugar or cubes. Sugar is sweet because it contains amino acids. Brown sugar is a type of ugar, mostly obtained from sugar cane. It has been used a lot in Europe for the last twenty years, especially for refreshing alcoholic beverages and cocktails. Most of the reeds are produced on plantations in Africa and, more recently, in The Republic of Northern Macedonia. Brown sugar differs from white to taste of melase (dense, sweet dark brown syrup containing about 50% sugar, but also nutrients), slightly nicer and contains more minerals. Manufacturers remove juice from sugar cane. Many of the cooks go through the filtration process. The crystals pass through the centrifuges to be more correct. Molasses disappear in this process because brown sugar has brown color. Sugar goes through extra processing to become white. Brown sugar is, in fact, inedible white sugar with the addition of molasses. Crude and brown sugar molasses give the product a slightly better taste. Sugar is darker, meaning it contains more molasses – light brown sugar contains 3.5% molasses, while dark contains 6.5%. Also, as sugar is darker in color, the taste and smell are more intense.

Two types of sugar are usually sold: light and dark brown sugar. Light brown sugar contains 3.5% molasses, dark contains 6.5%. Lighter sugar is softer.Darker sugar is with more intense taste and smell. Artificial sugar is produced in chemical laboratories.

The famous Greek philosopher Democritus has said that the taste of food depends on the kind of atom that it exits. This claim has remained until today. Sugar is a substance that dissolves, so we can feel its taste. If some substance does not dissolve, its atoms are not moving freely, then the taste of that substance does not feel (for example the taste of marble or glass). Nervous endings hear the taste of sweet, salty, sour and bitter. Language responds to sweet and salty, temperature, weight, pressure, food fineness, or roughness. The language is not as sensitive to all parts. The top of the tongue is sensitive to sweetness, and the last part of the tongue is bitterly sensitive. Both sides of the tongue are sensitive to sour and salty. Pure tastes do not exist.
Specialist of sweet taste, Saint Louis Sucre produces and sells beet and cane sugars for consumers, industries and the Food Service business in France, in Europe and in the world. With its three brands Saint Louis and Tutti Free, Saint Louis Sucre proposes sugars for every taste.
Saint Louis Sucre is member of the Südzucker Group, the first European sugar producer, and combines the capacities of a large group and the advantages of a human-sized company.
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Through a wide range of packagings, Saint Louis Sucre standard sugars meet the more and more demanding expectations of the european sugar users.


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