In most cases it is an off-white grayish color but It can be a pure white.
Yes, you use the same amount of raw sugar as white sugar.
As weird as it sounds, white sugar is the product of bleached raw sugar (granulated brown sugar).
White sugar premium is a futures market term refering to the difference between the price of White sugar (As sold on the London exchange) and Raw sugar (unrefined sugar sold on the New York exchange). It can also refer to a refining cost to refine raw sugar.
white cane sugar, brown sugar, raw sugar, molasses is a sugar
castor sugar is white sugar that has been ground fine, but not as fine as confectioners sugar. It can be made by putting white sugar in a food processor for a few pulses
No, raw sugar and brown sugar are not the same. Raw sugar is minimally processed and has a light brown color, while brown sugar is refined white sugar with molasses added back in, giving it a darker color and slightly different flavor.
apples have the most sugar
i think its because caster sugar has smaller particles!!:)
Yes, in common English language usage, "white sugar" is the same thing as "plain sugar." Sugar that is not bleached and highly refined is labeled as "raw sugar" or Turbinado sugar.
Raw sugar is less processed than white sugar, but it has so little nutitive value that ii cannot actually be considered to be good for us.
The white sugar premium is typically calculated as the difference between the market price of white sugar and the price of raw sugar, often expressed in U.S. dollars per metric ton. This premium reflects the additional processing costs and market demand for refined sugar. The formula can be represented as: White Sugar Premium = Price of White Sugar - Price of Raw Sugar. Factors such as supply chain dynamics and global market conditions can influence this premium.
Here's my overview: There's raw sugar, and then there's white/plantation sugar, and then there is double refined sugar. The basic raw material is either beet or sugar cane. Raw Sugar is what is left after processing the sugar cane to remove the molasses. This involves crushing the cane (milling extraction) through millers and fibrizers, and adding lime to remove color and impurities (I think), heated, clarified and evaporated to get the raw sugar. The raw sugar is similar to light brown sugar (in color) but it's texture is grainier. Raw sugar is converted to white sugar by bleaching the sugar of color impurities by exposure to sulfur di oxide (I think this is called Sulfitation). The white sugar is converted to refined/double refined sugar by repeating the process all over again, by heating/melting the white sugar and clarifying and evaporating without exposure to sulfur. Click on the "Process Tour" link on this URL: http://www.dhampur.com/desc.asp?id=5&sid=14# Chandra