Beruflich Dokumente
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SUMMARY
Outline
I. Introduction (Jodie)
SACCHARIDE (a simple sugar) -derived from Latin word "sweet
sand"
Sugar - a sucrose, carbohydrate found in every fruit and vegetables.
All green plants manufacture sugar through photosynthesis.
The process by which plants transform into their food and energy
supply.
Carbohydrates are often classified according to the number of
saccharides they contain.
A monosaccharide contains single carbohydrate
Dissacharide containing 2 carbohydrate units on hydrolysis
Polysaccharide gives many carbohydrates on hydrolysis
Fruit Sugar
Fruit sugar is slightly finer than regular sugar and is used in dry mixes such as gelatin and pudding
desserts, and powdered drinks. Fruit sugar has a more uniform small crystal size than regular sugar.
The crystal size of Bakers Special is even finer than that of fruit sugar. As its name suggests, it was
developed specially for the baking industry.
This sugars crystal size is the finest of all the types of granulated white sugar. It is ideal for delicately
textured cakes and meringues, as well as for sweetening fruits and iced-drinks since it dissolves easily.
This sugar is granulated sugar ground to a smooth powder and then sifted. It contains about 3% cornstarch
to prevent caking. Powdered sugar is ground into three different degrees of fineness.
Coarse sugar
As its name implies, the crystal size of coarse sugar is larger than that of regular sugar. Coarse sugar is
recovered when molasses-rich, sugar syrups high in sucrose are allowed to crystallize.
Sanding sugar
Another large crystal sugar, sanding sugar, is used mainly in the baking and confectionery industries as a
sprinkle on top of baked goods.
This sugar is raw sugar which has been partially processed, where only the surface
molasses has been washed off. It has a blond color and mild brown sugar flavor, and is
often used in tea and other beverages.
Evaporated Cane Juice is the common name for the food-grade cane based sweetener produced directly
from milled cane using a single-crystallization process.
Brown sugar tends to clump because it contains more moisture than white sugar.
Muscovado sugar, a British specialty brown sugar, is very dark brown and has a particularly strong
molasses flavor.
These sugars are specialty products produced by a co-crystallization process. The process yields fine,
powder-like brown sugar that is less moist than regular brown sugar.
Demerara sugar
Popular in England, Demerara sugar is a light brown sugar with large golden crystals, which are slightly
sticky from the adhering molasses.
Invert sugar
Sucrose can be split into its two component sugars (glucose and fructose). This process is called
inversion, and the product is called invert sugar. Commercial invert sugar is a liquid product that contains
equal amounts of glucose and fructose.
Molasses
Molasses is the dark, sweet, syrupy byproduct made during the extraction of sugars
from sugarcane and sugar beets. Molasses can vary in color, sweetness, and nutritional
content depending on the variety or how much sugar has been extracted.
Molasses Varieties
Light Molasses: This is the syrup left over after the first boiling cycle of sugarcane juice.
This molasses is the lightest in color, has the highest sugar content, and the least viscous
texture.
Dark Molasses: Dark molasses is the byproduct of the second boiling cycle of sugarcane.
This molasses is darker and more viscous than light molasses and contains less sugar. and
contains less sugar.
Black Strap Molasses: This is the final byproduct of the third boiling cycle in the sugar
making process. This variety of molasses contains the least sugar and has the highest
concentration of vitamins and minerals. Black strap molasses has a very dark color and is
extremely viscous in texture. Because this type of molasses is highly concentrated, it has a
deep, spicy flavor.
Sorghum Molasses: Although a similar process is used to make sorghum molasses, it is not
considered a true molasses because it is not made from sugarcane or sugar beets. Sorghum
is a grass cultivated for animal feed, ethanol, and alcoholic beverages, among other things.
Sugar can be extracted from sorghum in the same way as sugarcane and the resulting syrup
is simply referred to as sorghum molasses.
Shredding Filtration
Subjected to crusher with corrugated Vapors from one body can thus boil the
blades juice in the next onethe steam
Bagasse
introduced into the first cell does what Damp sugar crystals are dried.
is called multiple-effect evaporation.
Through heated air in a granulator.
The vapor from the last cell goes to a
Sorted by size through vibrating screens
condenser.
and placed into storage bins.
The syrup leaves the last body
continuously with about 65 percent Packed.
solids and 35 percent water. Affination
Crystallization Mingling of raw sugar with a warm,
heavy syrup, which removes the
Single-stage vacuum pan.
molasses coating from the sugar crystal.
Growth of the crystals continues until
pan is full. Purification
When reached the desired level, the Melt syrup is clarified either
dense mixture of syrup and sugar by phosphatation or by carbonation.
crystals, called massecuite, is Decolorization
discharged into large containers known
as crystallizers. Two methods:
Packaging