Wholesale of sugar and chocolate and sugar confectionery
Sugar is a term for a class of edible crystalline carbohydrates, mainly sucrose, lactose, and fructose characterized by a sweet flavor. In food, sugar almost exclusively refers to sucrose, which primarily comes from sugar cane and sugar beet. Other sugars are used in industrial food preparation, but are usually known by more specific namesâ€â€glucose, fructose or fruit sugar, high fructose corn syrup, etc.
Currently, Brazil has the highest per capita production of sugar.
Sugar, because of its simpler chemical structure, was once assumed (without scientific research) to raise blood glucose levels more quickly than starch, but results from more than twenty studies demonstrate that sugar and starch cause blood glucose to rise at similar rates. This finding showed that controlling all carbohydrates is necessary for controlling blood glucose levels in diabetics, the idea behind carbohydrate counting. Many experts believe that eating too much sugar does not cause diabetes, although excessive calories from sugar can lead to obesity, which may increase the risk of diabetes. However, a 2010 meta-analysis of eleven studies involving 310,819 participants and 15,043 cases of type 2 diabetes found that "SSBs may increase the risk of metabolic syndrome and type 2 diabetes not only through obesity but also by increasing dietary glycemic load, leading to insulin resistance, β-cell dysfunction, and inflammation."
Sugars such as sucrose are known to contribute to tooth decay, and it is impossible to develop cavities in the absence of fermentable carbohydrates. The role of starches is disputed. Lower rates of tooth decay have been seen in hereditary fructose intolerance. originates from the Arabic word سكر sukkar, itself derived from Sanskrit शर्करा sharkara. It most probably came to England by way of Italian merchants. The contemporary Italian word is zucchero, whereas the Spanish and Portuguese words, azúcar and açúcar respectively, have kept a trace of the Arabic definite article. The Old French word is zuchre - contemporary French sucre. The earliest Greek word attested is σάκχαρη . A satisfactory pedigree explaining the spread of the word has yet to be done. Note that the English word jaggery (meaning "coarse brown Indian sugar") has similar ultimate etymological origins (presumably in Sanskrit).
Ant feeding on sugar crystals
Different culinary sugars have different densities due to differences in particle size and inclusion of moisture.
The Domino Sugar Company has established the following volume to weight conversions:
- Brown sugar 1 cup = 48 teaspoons ~ 195 g = 6.88 oz
- Granular sugar 1 cup = 48 teaspoons ~ 200 g = 7.06 oz
- Powdered sugar 1 cup = 48 teaspoons ~ 120 g = 4.23 oz
Bulk density
- Dextrose sugar 0.62 g/mL
- Granulated sugar 0.70 g/mL
- Powdered sugar 0.56 g/mL
- Beet sugar 0.80 g/mL
Grainier, raw sugar.
Chocolate (pronounced /ˈtʃɒklɨt/ (
listen) or /ˈtʃɒkəlɪt/) is a raw or processed food produced from the seed of the tropical Theobroma cacao tree. Cacao has been cultivated for at least three millennia in Mexico, Central and South America, with its earliest documented use around 1100 BC. The majority of the Mesoamerican people made chocolate beverages, including the Aztecs, who made it into a beverage known as xocolātl (/ʃo.ko.laːtɬ/), a Nahuatl word meaning "bitter water". The seeds of the cacao tree have an intense bitter taste, and must be fermented to develop the flavor.
After fermentation, the beans are dried, then cleaned, and then roasted, and the shell is removed to produce cacao nibs. The nibs are then ground to cocoa mass, pure chocolate in rough form. Because this cocoa mass usually is liquefied then molded with or without other ingredients, it is called chocolate liquor. The liquor also may be processed into two components: cocoa solids and cocoa butter. Unsweetened baking chocolate (bitter chocolate) contains primarily cocoa solids and cocoa butter in varying proportions. Much of the chocolate consumed today is in the form of sweet chocolate, combining cocoa solids, cocoa butter or other fat, and sugar. Milk chocolate is sweet chocolate that additionally contains milk powder or condensed milk. White chocolate contains cocoa butter, sugar, and milk but no cocoa solids.
Cocoa solids contain alkaloids such as theobromine and phenethylamine, which have physiological effects on the body. It has been linked to serotonin levels in the brain. Some research found that chocolate, eaten in moderation, can lower blood pressure. The presence of theobromine renders chocolate toxic to some animals, especially dogs and cats.
Chocolate has become one of the most popular food types and flavors in the world. Gifts of chocolate molded into different shapes have become traditional on certain holidays: chocolate bunnies and eggs are popular on Easter, chocolate coins on Hanukkah, Santa Claus and other holiday symbols on Christmas, and chocolate hearts or chocolate in heart-shaped boxes on Valentine’s Day. Chocolate is also used in cold and hot beverages, to produce chocolate milk and hot chocolate.
Around three quarters of the world’s cacao bean production takes place in West Africa.
Chocolate most commonly comes in dark, milk, and white varieties, with
cocoa solids contributing to the
brown coloration.
Chocolate is created from the cocoa bean. A cacao tree with fruit pods in various stages of ripening
From Wikipedia, the free encyclopedia :
Wholesale of sugar and chocolate and sugar confectionery
