At 05:40 PM Monday 12/12/2005, Mauro Diotallevi wrote:
>From http://www.candhsugarcompany.com/Consumer/cane_vs_beet.html at the C&H website: "Cane sugar contains trace minerals that are different from those in beet sugar, and it's these minerals that many experts say make cane sugar preferable to use. As professional bakers have long noticed, cane sugar has a low melting-point, absorbs fewer extraneous and undesirable odors, blends easily and is less likely to foam up. And that can be very important when you're caramelizing a syrup, making a delicate glaze, baking a delicious meringue, or simmering your family's favorite jam recipe.... The San Francisco Chronicle conducted a blind taste test, testing cane sugar vs. beet and consistently found the foods made with cane sugar were preferable." Those trace minerals and other "impurities" can amount to as much as 0.2% of the contents of a bag of sugar, IIRC.
Is that more or less than the FDA-allowed maximum percentage of animal hairs, insect parts, and rodent droppings?
-- Ronn! :) Someone asked me to change my .sig quote, so I did. _______________________________________________ http://www.mccmedia.com/mailman/listinfo/brin-l
