SUGAR …… A SWEET WORLD
Here are some sugars that can sweeten your coffee:
RAW SUGAR It has a more or less dark color and is a semi-refined product that it is obtained from both cane and beet. It has a caramel color and it is rich in vitamins and minerals.
WHOLEMEAL SUGAR Obtained from cane processing, it has an aftertaste of licorice and is brown in color. It is rIch in vitamins and minerals.
WHITE SUGAR It is the one we know best. It is sweet and is low in vitamins and mineral salts, which are lost with refining.
GRAINED SUGAR The color is white and is obtained from both the cane and the beet root. It is very refined and dissolves immediately.
MUSCOVADO It is extracted from sugar cane in the Philippines and Mauritius. It is also known as “molasses sugar.” It has a very dark color, with a sandy consistency and a licorice aftertaste.
PANELA Produced in South America, it is processed similarly to muscovado and the juice derived from the squeezing of the canes is cast into molds and allowed to dry.
JAGGERY Of Indian origin, it is obtained from sugar cane and coconut and date palms. The processing is similar to panela and this sugar is also poured into molds to dry.
PALM SUGAR It is produced in Indonesia and Thailand and is obtained from palm tree sugar.
MELASSA (MOLASSES) It is a by-product of beet and sugar cane processing.
The one that comes from sugar cane has a good taste, while the one that comes from beet root has a bad taste.
CANDIED SUGAR. It is a sugar formed in large crystals that can be beet root or cane. In liquid form, is used to make beer. In crystals, it is used to sweeten tea or filter coffee.
In addition to these sugars, bee honey can also be used. There are many types of bee honey, corresponding to the flowers from which it is obtained.
Try it and …
GOOD EMOTION !!!!
