all that sugar
DESCRIPTION
All that sugar. Types of Sugar. White sugar Brown sugar Powdered sugar Corn syrup Molasses fructose. Two basic types of sugar. Natural sugar- occurs naturally in foods. Example- glucose (part of blood in part of your body), fructose (found in ripe fruits), honey - PowerPoint PPT PresentationTRANSCRIPT
![Page 1: All that sugar](https://reader035.vdocument.in/reader035/viewer/2022081513/5681624c550346895dd295ef/html5/thumbnails/1.jpg)
All that sugar
![Page 2: All that sugar](https://reader035.vdocument.in/reader035/viewer/2022081513/5681624c550346895dd295ef/html5/thumbnails/2.jpg)
Types of Sugar
White sugarBrown sugarPowdered sugarCorn syrupMolassesfructose
![Page 3: All that sugar](https://reader035.vdocument.in/reader035/viewer/2022081513/5681624c550346895dd295ef/html5/thumbnails/3.jpg)
Two basic types of sugar
Natural sugar- occurs naturally in foods. Example- glucose (part of blood in part of your body), fructose (found in ripe fruits), honey
Refined sugar- most common names are table sugar and sucrose
![Page 4: All that sugar](https://reader035.vdocument.in/reader035/viewer/2022081513/5681624c550346895dd295ef/html5/thumbnails/4.jpg)
MOLECULE OF CHEMICALS ARRANGED IN AN EVEN SHAPE (CRYSTAL)
Table sugar
![Page 5: All that sugar](https://reader035.vdocument.in/reader035/viewer/2022081513/5681624c550346895dd295ef/html5/thumbnails/5.jpg)
CRYSTALIZED FROM THE JUICE OF THE SUGARCANE PLANT OR THE SUGAR BEET.
Table Sugar
![Page 6: All that sugar](https://reader035.vdocument.in/reader035/viewer/2022081513/5681624c550346895dd295ef/html5/thumbnails/6.jpg)
TABLE SUGAR THAT HAS BEEN GROUND TO MAKE IT FINE AND POWDERY.
Powder Sugar
![Page 7: All that sugar](https://reader035.vdocument.in/reader035/viewer/2022081513/5681624c550346895dd295ef/html5/thumbnails/7.jpg)
THICK BROWN SYRUP LEFT OVER AFTER MAKING SUGAR FROM THE SUGAR CANE
Molasses
![Page 8: All that sugar](https://reader035.vdocument.in/reader035/viewer/2022081513/5681624c550346895dd295ef/html5/thumbnails/8.jpg)
MIXTURE OF WHITE SUGAR AND MOLASSES
Brown Sugar
![Page 9: All that sugar](https://reader035.vdocument.in/reader035/viewer/2022081513/5681624c550346895dd295ef/html5/thumbnails/9.jpg)
THICK, SWEET, AND MADE FROM CORNSTARCH
Corn Syrup
![Page 10: All that sugar](https://reader035.vdocument.in/reader035/viewer/2022081513/5681624c550346895dd295ef/html5/thumbnails/10.jpg)
MADE FROM DISSOLVING SUGAR IN A LIQUID
Crystalline Candies
![Page 11: All that sugar](https://reader035.vdocument.in/reader035/viewer/2022081513/5681624c550346895dd295ef/html5/thumbnails/11.jpg)
What is the boiling point of a sugar solution?
![Page 12: All that sugar](https://reader035.vdocument.in/reader035/viewer/2022081513/5681624c550346895dd295ef/html5/thumbnails/12.jpg)
HOW IS THIS DIFFERENT THAN BOILING POINT OF WATER?
The boiling point of a sugar solution is 234-240 degrees
farenheit
![Page 13: All that sugar](https://reader035.vdocument.in/reader035/viewer/2022081513/5681624c550346895dd295ef/html5/thumbnails/13.jpg)
Boiling point increases according to the degree of concentration of
the item you are boiling
![Page 14: All that sugar](https://reader035.vdocument.in/reader035/viewer/2022081513/5681624c550346895dd295ef/html5/thumbnails/14.jpg)
AMOUNT OF COMPOUND (SUGAR) DISSOLVED IN A SPECIFIC AMOUNT OF
LIQUIDLESS WATER GREATER CONCENTRATION
Concentration
![Page 15: All that sugar](https://reader035.vdocument.in/reader035/viewer/2022081513/5681624c550346895dd295ef/html5/thumbnails/15.jpg)
Interfering Agents used to slow down crystal formation
Corn syrupButterCream of tartar
![Page 16: All that sugar](https://reader035.vdocument.in/reader035/viewer/2022081513/5681624c550346895dd295ef/html5/thumbnails/16.jpg)
TEMPERATURE OF SUGAR SOLUTION WHEN STIRRED AND THE AMOUNT IT IS
STIRRED
What else affects crystal formation?
![Page 17: All that sugar](https://reader035.vdocument.in/reader035/viewer/2022081513/5681624c550346895dd295ef/html5/thumbnails/17.jpg)
Hints when making candy
After the solution is removed from heat don’t stir it until it cools to 104-108 degrees Farenheit
You must continue to stir until Crystalization is complete
![Page 18: All that sugar](https://reader035.vdocument.in/reader035/viewer/2022081513/5681624c550346895dd295ef/html5/thumbnails/18.jpg)
What is the perfect looking candy?
Mixture is dull in colorMixture is formSmoothGlassy look