Granulated Sugar. Granulated sugar fre¬
quently is called cane sugar, since, for many
years, sugar cane was its important source.
Sugar identical in chemical composition with
cane sugar now is separated from the sugar
beet; and the two may be used interchange¬
ably. Maple sugar is a less purified form of
sucrose prepared from the sap of the sugar
maple. When sucrose sirups are boiled, the
sucrose is broken down into its simple sugar
components, levulose and dextrose. Then it
is said to be inverted. This mixture is called
invert sugar. The change is hastened by the
addition of an acid.
The high degree of purity of granulated
sugar is due to the readiness with which it
crystallizes. In the separation of sugar from
either cane or beets the process is essentially
the same. The sugar is removed from the
pulp or fiber by solution in warm water and
extraction under pressure. The extracted
juice is clarified and concentrated and the
sugar allowed to crystallize. The crystals are
separated from the mother liquid by a centri¬
fuge, washed, sifted, and dried. Repeated
crystallization or chemical precipitation may
be necessary to separate the sucrose com¬
pletely.
The thick sirup left after the sucrose crys¬
tals have been removed from the concen¬
trated cane juice is known as molasses. It
contains any soluble mineral constituents of
the sap not removed during clarification, and
the invert sugar formed in concentrating the
juice. Invert sugar does not crystallize
[29]
readily. Molasses also contains small amounts
of sucrose prevented from crystallizing by the
presence of other sugars, and some caramel
and other products formed by the breaking
down of the sugars.
The composition of the mother liquid left
after the removal of the sucrose from the
beet sirup is such as to render it unpalatable.
Any sugar remaining after the first crystalli¬
zation is usually precipitated directly by
chemical means rather than by repeated
crystallization.
On the market, sugars are given com¬
mercial designations that indicate the degree
of refining, the size of the crystals, and the
form in which they are sold.
Brown Sugar. Brown sugar and maple
sugar, while largely sucrose, are not fully re¬
fined. The mother liquor left in gives them a
characteristic flavor and color. This flavor is
responsible for the demand for maple sugar.
Brown sugars are classified as light, medium,
and dark brown according to the degree of
refining and the resulting color.
The size of the sucrose crystals can be con¬
trolled by appropriate regulation of the crys¬
tallization. By management of this step the
manufacturer is able to obtain uniform crys¬
tals of the size desired. The major portion of
sucrose is sold as "granulated sugar,” which
has distinct crystals.
Powdered Sugar. Powdered sugar is a pul¬
verized granulated sugar. It is available as
"standard powdered” and as finer products,
designated as "confectioner’s sugars.” The
degree of fineness of these is indicated by the
number of X’s following the name. XXXX
or XXXXXX sugars are on the consumer
market, and even finer grades are available to
industrial consumers. These fine sugars are
used in the preparation of uncooked con¬
fections and icings for cakes and breads.
Lump Sugar. Cube and domino sugars
are formed by pressing the hot crystals as
they come from the centrifuge into molds
Page 25
Presented as published in 1935. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Granulated Sugar. Granulated sugar fre¬ quently is called cane sugar, since, for many years, sugar cane was its important source. Sugar identical in chemical composition with cane sugar now is separated from the sugar beet; and the two may be used interchange¬ ably. Maple sugar is a less purified form of sucrose prepared from the sap of the sugar maple. When sucrose sirups are boiled, the sucrose is broken down into its simple sugar components, levulose and dextrose. Then it is said to be inverted. This mixture is called invert sugar. The change is hastened by the addition of an acid.
The high degree of purity of granulated sugar is due to the readiness with which it crystallizes. In the separation of sugar from either cane or beets the process is essentially the same. The sugar is removed from the pulp or fiber by solution in warm water and extraction under pressure. The extracted juice is clarified and concentrated and the sugar allowed to crystallize. The crystals are separated from the mother liquid by a centri¬ fuge, washed, sifted, and dried. Repeated crystallization or chemical precipitation may be necessary to separate the sucrose com¬ pletely.
The thick sirup left after the sucrose crys¬ tals have been removed from the concen¬ trated cane juice is known as molasses. It contains any soluble mineral constituents of the sap not removed during clarification, and the invert sugar formed in concentrating the juice. Invert sugar does not crystallize
[29]
readily. Molasses also contains small amounts of sucrose prevented from crystallizing by the presence of other sugars, and some caramel and other products formed by the breaking down of the sugars.
The composition of the mother liquid left after the removal of the sucrose from the beet sirup is such as to render it unpalatable. Any sugar remaining after the first crystalli¬ zation is usually precipitated directly by chemical means rather than by repeated crystallization.
On the market, sugars are given com¬ mercial designations that indicate the degree of refining, the size of the crystals, and the form in which they are sold.
Brown Sugar. Brown sugar and maple sugar, while largely sucrose, are not fully re¬ fined. The mother liquor left in gives them a characteristic flavor and color. This flavor is responsible for the demand for maple sugar. Brown sugars are classified as light, medium, and dark brown according to the degree of refining and the resulting color.
The size of the sucrose crystals can be con¬ trolled by appropriate regulation of the crys¬ tallization. By management of this step the manufacturer is able to obtain uniform crys¬ tals of the size desired. The major portion of sucrose is sold as "granulated sugar,” which has distinct crystals.
Powdered Sugar. Powdered sugar is a pul¬ verized granulated sugar. It is available as "standard powdered” and as finer products, designated as "confectioner’s sugars.” The degree of fineness of these is indicated by the number of X’s following the name. XXXX or XXXXXX sugars are on the consumer market, and even finer grades are available to industrial consumers. These fine sugars are used in the preparation of uncooked con¬ fections and icings for cakes and breads.
Lump Sugar. Cube and domino sugars are formed by pressing the hot crystals as they come from the centrifuge into molds