SC - Sugar - the definitive word (?)

Sun Apr 2 22:10:09 PDT 2000

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Unto the Gathered Cooks Does Gwynydd send greetings:

I have received an envelope full of information on sugar from the =
Bundaberg sugar people in Queensland, Australia.  In amongst all the =
information on how the refining is done (and a few little sugar sachets) =
was a sheet which I here quote verbatim (any spelling mistakes come from =
it not me - I hope! - including the rather classic one under "icing =
sugar"  - one way to make sure those American adventures who get lost in =
our deserts have more to eat than just what a camera crew gives them?).

"What's in a name?

While most of us limit our intake to the traditional white variety, =
there are a multitude of sugar varieties each with different uses and =
properties.  The following types of sugar all pack the same kilojoules, =
and have the same nutritional status; unrefined sugar or even honey =
aren't "heathier" that the white stuff.
White sugar  Refined granulated crystals.
Lump Sugar As above, shaped into tiny bricks
caster sugar Very finely granulated white sugar.  Ideal for making =
meringues and other desserts.
Icing sugar Powdered white sugar, beloved of sugar artists as it can be =
moulded into a myriad dainty shapes, or sprinkled over deserts.
Invert sugar Sucrose (sugar's scientific name) broken down into its =
components of glucose and fructose.  Intensely sweet.
Raw sugar Unrefined crystals that are the basis for white sugar.
Coffee sugar Flavoured large brown crystals.
Brown sugar Refined sugar flavoured with molasses
Muscovado Unrefined sugar flavoured with molassess.  Basically just dark =
brown sugar.
Demerara sugar Raw sugar mixed with molasses.  Its crunchy golden =
crystals make great creme Brulee. [I am unable to reproduce the accent =
marks which are correctly placed on the sheet]
Palm sugar, Jaggery Brown sugar extracted from palm plants and pressed =
into blocks.  Popular in Asian cuisines.
Treacle, Golden Syrup, Molasses Liquid byproducts of the sugar-refining =
process.
MEGAN GRESSOR"

In some of the other information sheets and the like (of which I seem to =
have copious amounts!), there is information about golden syrup and =
molasses, but I choose not to burden the List with more information.

Gwynydd of Culloden - Ynys Fawr, Lochac, Kingdom of the West

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<DIV><FONT face=3DArial size=3D2>Unto the Gathered Cooks Does Gwynydd =
send=20
greetings:</FONT></DIV>
<DIV> </DIV>
<DIV><FONT face=3DArial size=3D2>I have received an envelope full of =
information on=20
sugar from the Bundaberg sugar people in Queensland, Australia.  In =
amongst=20
all the information on how the refining is done (and a few little sugar =
sachets)=20
was a sheet which I here quote verbatim (any spelling mistakes come from =
it not=20
me - I hope! - including the rather classic one under "icing =
sugar"  - one=20
way to make sure those American adventures who get lost in our deserts =
have more=20
to eat than just what a camera crew gives them?).<BR><BR><STRONG>"What's =
in a=20
name?</STRONG></FONT></DIV>
<DIV><BR><FONT face=3DArial size=3D2>While most of us limit our intake =
to the=20
traditional white variety, there are a multitude of sugar varieties each =
with=20
different uses and properties.  The following types of sugar all =
pack the=20
same kilojoules, and have the same nutritional status; unrefined sugar =
or even=20
honey aren't "heathier" that the white stuff.</FONT></DIV>
<DIV><FONT face=3DArial size=3D2><STRONG>White sugar</STRONG>  =
Refined=20
granulated crystals.</FONT></DIV>
<DIV><FONT face=3DArial size=3D2><STRONG>Lump Sugar </STRONG>As above, =
shaped into=20
tiny bricks</FONT></DIV>
<DIV><FONT face=3DArial size=3D2><STRONG>caster sugar </STRONG>Very =
finely=20
granulated white sugar.  Ideal for making meringues and other=20
desserts.</FONT></DIV>
<DIV><FONT face=3DArial size=3D2><STRONG>Icing sugar </STRONG>Powdered =
white sugar,=20
beloved of sugar artists as it can be moulded into a myriad dainty =
shapes, or=20
sprinkled over deserts.</FONT></DIV>
<DIV><FONT face=3DArial size=3D2><STRONG>Invert sugar </STRONG>Sucrose =
(sugar's=20
scientific name) broken down into its components of glucose and =
fructose. =20
Intensely sweet.</FONT></DIV>
<DIV><FONT face=3DArial size=3D2><STRONG>Raw =
sugar </STRONG>Unrefined crystals=20
that are the basis for white sugar.</FONT></DIV>
<DIV><FONT face=3DArial size=3D2><STRONG>Coffee sugar </STRONG>Flavoured =
large brown=20
crystals.</FONT></DIV>
<DIV><FONT face=3DArial size=3D2><STRONG>Brown sugar </STRONG>Refined =
sugar=20
flavoured with molasses</FONT></DIV>
<DIV><FONT face=3DArial size=3D2><STRONG>Muscovado</STRONG> Unrefined =
sugar=20
flavoured with molassess.  Basically just dark brown =
sugar.</FONT></DIV>
<DIV><FONT face=3DArial size=3D2><STRONG>Demerara sugar </STRONG>Raw =
sugar mixed=20
with molasses.  Its crunchy golden crystals make great creme =
Brulee. [I am=20
unable to reproduce the accent marks which are correctly placed on=20
the sheet]</FONT></DIV>
<DIV><FONT face=3DArial size=3D2><STRONG>Palm sugar, Jaggery Brown =
</STRONG>sugar=20
extracted from palm plants and pressed into blocks.  Popular in =
Asian=20
cuisines.</FONT></DIV>
<DIV><FONT face=3DArial size=3D2><STRONG>Treacle, Golden Syrup, Molasses =

</STRONG>Liquid byproducts of the sugar-refining process.</FONT></DIV>
<DIV><FONT face=3DArial size=3D2>MEGAN GRESSOR"</FONT></DIV>
<DIV> </DIV>
<DIV><FONT face=3DArial size=3D2>In some of the other information sheets =
and the=20
like (of which I seem to have copious amounts!), there is information =
about=20
golden syrup and molasses, but I choose not to burden the List with more =

information.</FONT></DIV>
<DIV> </DIV>
<DIV><FONT face=3DArial size=3D2>Gwynydd of Culloden - Ynys Fawr, =
Lochac, Kingdom of=20
the West</FONT></DIV></BODY></HTML>

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