What is the No.2 sugar in the recipes of Taiwan Province Province?

No.2 sugar (second sand) is the sugar produced after the first crystallization of sucrose, which has caramel color (light brown) and fragrance. No.2 sugar (fine sand sugar)-thinner than ordinary sugar, more suitable for making western cake. When mixed with batter, it is easier to dissolve evenly, absorb oil better, have good emulsification, and produce more uniform pore structure and better volume. Sugar content: over 99.6%.

No.65438 +0 sugar (Tesha) is a re-dissolved sugar (generally bleached with some chemicals), with high purity and no peculiar smell. 65438 +0 sugar (Tesha)-contains a small amount of caramel. If the baked food needs special flavor and has no color influence, it can be used instead of white sugar. Sugar content: above 90%.

Extended data

The origin of sugar

Tang Bencao said that "sugar goes out of Yizhou and out of the Western Regions". According to Ji Xianlin's textual research, the word sugar first appeared in the literature of Han Dynasty. Sugar, also known as "the secret of western pole stone" or "the secret of western country stone", comes from ancient India.

"sucrose" (English: sugar, sucrose; German Zuk; ; Russian сахар) and China's ancient "Simi Poetry" and "Simi Poetry in the West" all contain the root "sacca", which comes from Sanskrit? Arkarā. It shows that sucrose originated in ancient India and spread to China and other parts of the world through the Silk Road.

Sanskrit? Arkarā means "stone". Indian "stone" sugar was introduced to China in Han Dynasty. The words "sugar", "western sugar" and "western sugar" in the documents of the Han Dynasty refer to the "stone" sugar imported from the western regions. Among them, "West Country" and "West Pole" are Sanskrit? Arkarā dual, and "sugar" is Sanskrit? Free translation arkarā.

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