The depth of the color between brown sugar and brown sugar is due to the difference in the length of time the syrup is cooked. The cooking time of brown sugar is relatively long, and sugar bricks made from concentrated syrups have a nearly black appearance. As for the difference in shape and thickness between the two, it is due to the difference in the way of reprocessing. Therefore, it is common to cut sugar bricks of different sizes and pulverized powdered sugar.
Whether it is brown sugar, brown sugar, brown sugar, white sugar or rock sugar, the initial refining method is the same. The reason why it becomes a different color and type of sugar is that the final refining and decoloring are different. The higher the degree of refinement, the more white the color and the higher the purity, but the sweetness does not increase as the purity increases.
Brown sugar retains more nutrients in sugar cane, and is more easily digested and absorbed by the body. It can quickly rejuvenate and is called “Oriental Chocolateâ€. In addition, it also contains malic acid, riboflavin, carotene, niacin, and trace elements such as manganese, zinc, and chromium, which are indispensable for human growth and development. In addition to providing thermal energy, brown sugar also contains trace elements such as calcium, potassium, iron, and magnesium, as well as folic acid and other minerals, which not only have high nutritional value, but also help the body's acid-base balance.
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