Sugar is a common sweetener made from juice of processed sugar beets and sugar cane or the sap of sugar maple tree. Sucrose is naturally found within all vegetables and fruits but is largely found in sugar cane and sugar beets. Now by the process of photosynthesis, under which plants in the presence of sunlight, absorb water, carbon dioxide and energy from the sun, and thus occurs to create fructose and glucose. This combination of sugar, fructose, and glucose, occurs to create the chemical sucrose so it can be harvested to produce sugar. Sugars are basically carbohydrates that are full of nutrition and are immensely used by the baking industry to add sweetness, flavour, fermentable solids. They play a vital role in batters and dough that improves the overall quality and texture of the finished products. Sugars are widely found in nature, the main sources are; monosaccharides under which comes glucose that happens to be the building block of all disaccharides, fructose, which is found in fruits, honey, and maple tree, galactose, which are building block of lactose. The other main source happens to be disaccharides under which come lactose, milk sugar, maltose present in cereals, and sucrose found in sugar beets and sugarcane. For centuries honey had been used as the natural sweetener, sugar at the time happened to be a rare and expensive ingredient. Sugar cane migrated from New Guinea to Southwest Asia and developed a keen interest amongst the people who discovered it. In time immemorial the Persians invaded India and marvelled at this reed, which certainly gives honey without bees. Likewise in the reign of Alexander the Great, sugarcane reached the Middle East. and it only at the time when Columbus set his first voyage to America, sugarcane plantation developed in the West Indies, then in South America, particularly Brazil. Hence, in the 19th-century, due to the increase in the farming of sugarcane, the usage of sugar became mundane. Different types of sugar that are present in homes are powdered sugar, brown sugar, icing sugar, caster sugar, etc.
There should not be any moisture content in the sugar, it should not be coagulated.
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