[Sca-cooks] Sca-cooks Digest, Vol 16, Issue 4

Suey lordhunt at gmail.com
Thu Aug 2 15:56:51 PDT 2007

I wrote:

> processing from the most raw to the finest (sugar):
>     1. azucar rojo: I think that is sugar cane juice, milled cane or 
> unrefined cane juice resulting from crushing canes. It is the result 
> after mashing the stalks within 24 hours of harvesting.
>    2. sulaymani, the result after the second boiling. Could that be 
> jaggery or turbinado sugar?
>     3. fanid is the third boiling which I translate as 'alfenique' in 
> Spanish and in English as sugar paste mixed with almond oil but she says 
> sugar bars which I think would be sugar loaves or cones.
>     4. refined sugar. Simple - granulated white, no?
Point 3 is incorrectly stated. I should say that sugar resulting from 
the third boiling is that which was used for sugar paste a candy called 
alfenique or sponge sugar as I call it.

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