HOMEBREW Digest #5490 Fri 23 January 2009

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  sugar (Jeff Adelsberger)
  Sugar ("Spencer W. Thomas")

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---------------------------------------------------------------------- Date: Fri, 23 Jan 2009 09:54:44 -0500 From: Jeff Adelsberger <jeffade at mac.com> Subject: sugar I'm pretty sure all sugar brands are just about the same product (at least in MD port served area). I've heard an a tale where the sugar freighter comes in and all the bags are filled with the same stuff, Domino, store brand, acme x. This may no longer be true or exaggerated. I was going to comment on this before, American brown sugar is white sugar with molasses added back in (which is a byproduct of the refining of sugar), not a sugar precursor or un/less-refined sugar. On Jan 22, 2009, at 11:16 PM, Request Address Only - No Articles wrote: > Well, this is why I like HBD better than BA. BA's homebrew forum was > fairly insistent on "table sugar = sucrose". A quick look at Domino's > site shows that it's got adjuncts in it for all it's products EXCEPT > for "100% pure cane sugar". Since I buy cheapo ACME brand, lord only > knows whats in there. It's entirely possible that there's something > else lurking, intentionally or not. I doubt it's bacteria (I boiled > the sugar water for 10 minutes - I did NOT want to cook it) but I do > think it's entirely possible some cane material or whatever was mixed > in. Jeff Adelsberger jeffade at mac.com Return to table of contents
Date: Fri, 23 Jan 2009 10:24:58 -0500 From: "Spencer W. Thomas" <hbd at spencerwthomas.com> Subject: Sugar All "table sugar" in the US is sucrose. Period, end of discussion. But... Depending on whether it was made from sugar cane or beets, it will have very small amounts of impurities the cane or beets. The easiest way to demonstrate this to yourself is to buy a bag of cane sugar (almost always clearly labeled as such) and a bag of beet sugar and sniff both of them. To me, there is a distinct difference in the aromas. I have read reports that cane sugar and beet sugar can act differently in baking and confectionery cooking. There's a good writeup of this in the SF Chronicle: http://snipurl.com/alj43, snipped from http://www.sfgate.com/cgi-bin/article.cgi? file=/chronicle/archive/1999/03/31/FD91867.DTL =Spencer in Ann Arbor Return to table of contents
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