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.
Pastries with halva are very tasty. This aroma and taste can not be confused with anything! Try to bake this wonderful cake and you will fall in love with it from the first bite!!
Today I want to offer you a very tasty and quick to prepare halva. I have been cooking it according to this recipe for many years. Sunflower seeds and nuts (walnuts, hazelnuts, peanuts) are equally good.
We offer to cook such a delicious and fragrant marmalade. Of course, it tastes different from its store-bought counterpart! The taste and benefits of the home version are out of competition!!!
If you do not have the opportunity, desire and strength to bake a three-storey pie, but you want delicious tea or guests go to a tea party, then bake a very light pie!
My pie is made with sour milk! It turns out soft, with a curd flavor. And marshmallows will add a fun touch to this everyday recipe! Cook very easily and naturally to please your loved ones! Try this!
I love agar with all my heart-agar, which creates incredible transformations with almost any sweet and unsweetened liquid. Currant marmalade is one of my favorites. It goes especially well with hazelnuts and sesame seeds.
You can pour one cake, but I like more serving portions! Idea: instead of marmalade, take pre-soaked dried fruits or candied fruits, but everything tastes better with marmalade))) you can give the task to the guests (especially children) to guess which dessert! And its advantage is that you can make it in advance and store it under a lid in the refrigerator.
This dessert is sure to appeal to children. It looks very original. Well eaten (I really wanted to photograph the incision, I went away for 10 minutes, and my whole composition is ruined). This dish will pleasantly diversify your menu and delight children.
