Is it better to use the kitchen to flavor the white sugar cotton or sand

The kitchen is used to season the sugar, and the white sugar is good.

Generally speaking, white sugar mainly includes white sugar and white sugar. Many friends don't know which kind of sugar to buy, mainly because the prices of these two are not the same, what is the difference between them?

Particle size: The color of the white sugar is white, the grain is very fine, it looks like snow, it is soft and soft, and it is easy to get wet. White sugar is best eaten directly, especially cold, but it is not suitable for making high-end pastries.

The color of white sugar is white, the grains are like sand, and the grains are very clear. Like sand poured out, there is a rustling sound.

Production process: Cotton white sugar is made into white sugar with fine grains and added to invert sugar syrup.

White sugar is made from sugarcane or sugar beets through the process of juice extraction, clarification, boiling, crystallization, honey separation, and drying.

For baking: white sugar is more suitable for boiling bread and pastries, etc., and the sugar is crispy, which is very suitable for making sugar on the outer layer of biscuits (granulated sugar, which is the raw material for baking).

White sugar is easy to color the product and more soluble in the dough. It is generally more suitable for fillings, of course, if the fire is too big, it is also easier to blacken the references.

The white sugar is good, and the white sugar is sprinkled on the outer layer of the snack.