Hello, Dan and all others that answered,
By caramelized I meant just common white commercial sugar with a little
water added and heated until it becomes caramel, then ground after it became
solid.
Your description of the sugar making was very impressive. It made me vividly
remember my childhood, when I frequently spent time at a sugar cane
plantation and white sugar factory my maternal family had, managed by my
grandfather with the the help of several of my uncles. That was for me such
an unforgettable experience!. I helped the workers in many of the chores
related to the process: taking the cut cane that came in brought by a pair
of oxen yoked to a wooden cart (made at the carpentry at the sugar mill) and
putting it by hand on the transporter belt that took it into the mill, which
was moved by a one cylinder diesel motor that "exploded"when it was started
every morning at 4:00 am when activities began, unmolding the 1.5 kg whole
sugar cones, packing the white "refined" (almost 70 years ago!) sugar in
cotton 10 kg bags to be marketed, checking the density of the boiling sugar
syrup (the "tachero" or expert used his eyes and nose as his only precision
instruments!), the making of alcohol at the distilling tower, etc. The very
primitive, large cristal sugar was only passed through the centrifugue
twice, the second time washing it at the end of the centrifugating process ,
the molasses going to two different tanks, one or both of them pumped into
the distiller to make alcohol.
Oh, how I loved to do all that, which included riding the ox-carts, horse
riding, swimming in the river, and innumerable other activities that we all
brothers, sisters, cousins and friends had to chose from!!
With very, very few exceptions we at my family up to now still only use the
whole sugar cones or rectangular blocks (we do not own the old family farm
any more) whenever we use sugar. We mostly use honey produced in our hives
or from someone we know, without any heat treatment or filtering.
Thanks to all.
Carlos
From: "Dan Nave" <dan.n...@nilfisk-advance.com>
Reply-To: silver-list@eskimo.com
To: <silver-list@eskimo.com>
Subject: RE: CS>Caramelized sugar
Date: Mon, 13 Aug 2007 12:16:53 -0500
Hello Carlos,
It depends on what you mean by "Caramelized." If by this, you mean sugar
that has been "less refined" than white table sugar, the answer would yes.
Each step of processing takes out more minerals and qualities of the
original cane juice.
Dan
http://en.wikipedia.org/wiki/Molasses
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