[Sca-cooks] ground powder sugar
Phil Troy / G. Tacitus Adamantius
adamantius1 at verizon.net
Wed Jan 25 16:46:28 PST 2012
On 01/25/2012 06:56 PM, Deborah Hammons wrote:
> Something else to consider. Usually the blender o matic is a concoction of
> metal blades, not stones for grinding. Heating sugar changes the taste,
> whether or not there are any anti caking agents in the commercial stuff.
> Just as heating flour changes the taste, and properties. Has anyone tried
> a stone bur grinder to reduce beet sugar?
Is this heating-of-the-blades thing based on some quantifiable data, or
some assumptions? For example, steel blades are tempered to hold an edge
(assuming they are actual blades); stone has not. A blender's motor can
get warm, sure, but so can a stone mortar and pestle, just from
friction, and you're probably leaving your sugar in that warming mortar
for longer than one would an electric device...
Just wondering where the differential line really lies...
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