In culinary and household terms, sugar is called sucrose – an ordinary food sweetener that is obtained by processing sugar cane or sugar beet.
The white color of sugar is achieved during refining, but at the same time its individual crystals remain colorless. Many varieties of sugar contain different amounts of vegetable juice – molasses, which gives the crystals different shades of white color.
Sugar is an indispensable ingredient in many drinks, dishes, confectionery and bakery products. It is a familiar additive to coffee, cocoa and tea; confectionery creams, ice cream, icing and sweets cannot do without it. As a good preservative, white sugar is used in cooking jam, making jelly and other products from fruits and berries. Today, white sugar can be found almost everywhere, even where it is not expected to be found. For example, it may end up in low-fat diet yogurt or sausages, as well as in the manufacture of canned meat.
White sugar on sale is in the form of granulated sugar and refined sugar in pieces. Granulated sugar is packed in bags of different capacity, usually from one to fifty kilograms. Dense polyethylene bags are used, inside of which a film is additionally stretched to protect the contents from moisture and the spillage of crystals. Refined products are packed in cardboard boxes. The high hygroscopicity of white sugar causes certain requirements for its storage. The room where the product is located must be dry, protected from temperature fluctuations. Storing it at high humidity will lead to the formation of lumps. Sugar has the ability to absorb foreign odors, so you should not keep it near products with strong flavors.
White sugar is very high in calories – almost 400 kcal per one hundred grams of the product, and its composition consists entirely of carbohydrates. Therefore, when dieting, it is recommended to limit the use of this product in its pure form (for sweetening coffee or tea) and in the form of various sugar-containing drinks, cakes, cookies, etc.
Halva! Probably one of the most popular sweets in the East! Both children and adults love him. Delicious, fragrant treat! Translated from Arabic, halva means “a delicacy of nuts”. Despite the fact that this is a real dessert, it is also a real storehouse of useful elements for the body. Halva is a source of unique nutritional properties, its composition includes sodium, calcium, iron, magnesium, phosphorus, zinc and food acids, as well as vitamins B1 and F1. Today I will tell you my version of the preparation of this dessert.
Halva, cooked with your own hands, is more tender, fragrant and delicious, besides it is very useful for our body. Homemade halva is wonderful because when cooking it, you can fantasize by adding different ingredients and pouring into different forms. Today we will prepare halva by twisting it with a roll from a layer of peanut halva and halva from sunflower seeds. An interesting combination of colors and flavor combinations.
All, of course, is the famous Oriental dessert-halva. There are many types of it: sunflower, peanut, sesame, etc.with or without. I tried different things, but there was always vegetable oil in the composition. Flipping through old recipe books for slow cookers! I came across a recipe for halva with butter. So I decided to cook. I share the recipe!
An unusual, beautiful and unpretentious salad is suitable for lunch and for a holiday! For pepper lovers. At any time of the year, this salad will cheer you up.
I made these cakes in special forms, but you can make them in the form of cupcakes. The combination of halva, chocolate, cherry and cottage cheese is perfect. Especially now the season of cherry blossoms.
A delicate, fragrant and unusual pie with a pronounced taste of cherry and halva. Dedicated to all sweet tooths! The cake is wonderful and has long been a favorite in our family.
