After yesterday, all couples have come to their expense, today on February 15, officially all singles celebrate the so called “Singles Awareness Day” and often “S.A.D.” abbreviated. But it’s not “Sad” at all 😉 You can celebrate together, eat out, give each other presents or just enjoy your single existence.
However, if you are sad, simply add sugar to your coffee – because sugar makes happy … But which one is best for your sweet coffee?
Sweet Coffee: History of Sugar
- It can be traced to Polynesia, where the cane comes from until about 400 BC.
- It has been cultivated in India since the 5th century, and from there the crusaders brought the sugar to Europe in the 7th century, where until then only honey or natural sugar from cooked fruit was available for sweetening.
- The imported sugar was for a long time a luxury property, which was used as a cure.
- In the Middle Ages the rich of Europe used cane sugar to sweeten.
- In the 16th century, brought by the Portuguese to South America, large-scale cultivation began in Brazil.
- The sugar trade brought a huge wealth to the colonial powers for over 200 years.
- In the middle of the 18th century the sugar was discovered in Germany from the domestic sugar beet.
- The new independent sugar industry was cheaper and thus affordable to a large part of the population.
- Is the premise of sugar made from sugar cane.
- Depending on the processing one differentiates between raw cane sugar and whole cane sugar.
- The cane is extruded by rolling, filtered and boiled to syrup.
- After cooling, the mass is ground.
- Whole cane sugar therefore contains all the minerals of sugar cane juice, such as calcium, iron, magnesium and B vitamins.
- The taste is quite strong and reminiscent of molasses or caramel.
- Depending on the cultivation area and molasses content, the cane sugar can vary in color and taste.
- Here, sugar crystals are inoculated into the syrup.
- These still brown sugar crystals are washed once with water, centrifuged and dried.
- The resulting light raw cane sugar has less strong flavor than the whole cane sugar.
- Here sugar beet chips are boiled. The beet juice is purified and evaporated to syrup.
- Sugar crystals added ensure that the sugar crystallizes out in the concentrate.
- Afterwards, the unpleasant-looking molasses is separated by centrifuges, but also vitamins and minerals.
- It is not a refined white table sugar! This would be finally dissolved again with water vapor, the syrup again boiled, centrifuged and crystallized out.
- From Indonesia. Has a fine caramel flavor and is suitable due to the low glycemic index of 35 diabetics (white table sugar has 70)
- From the nectar of the inflorescences of the Indonesian Arenga palm
- Has a slightly malty to caramel taste.
- Small chopped birch and beech wood from Finland is mixed with water.
- The wood water is then purified and filtered until all the foreign substances have completely separated from the xylitol.
- Carcinogenic and anticariogenic effect and very suitable for diabetics.
- There are also xylitol from China. Here maize is used as the basic material.
- From the juice of the Canadian Sugar Maple tree.
- The xylem juice obtained by small drill holes in the tree is crystallized by very elaborate evaporation to syrup.
- It tastes of caramel and licorice.
- Rice syrup is gently dried until a finely powdered, easily soluble crystalline sweetness is obtained.
Caution: Not every brown sugar is made from high quality sugar cane, it can also be made from refined, dyed beet sugar.
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