Often when we come to the store, the waiter will ask you what milk tea you want, and then ask you how much sugar you need. Many people are often asked, and they have already answered all the sugar before they react. In fact, the sweetness of sugar can be divided into three parts, five parts, seven parts and whole sugar.
Compared with three-point sugar, five-point sugar and seven-point sugar, whole sugar has the highest sugar content and sweetness. However, the taste of all-sugar milk tea will be too sweet, thus masking the original taste of tea, so few people will order all-sugar.
Seven-point sugar is also a sweet taste that many people often choose. Basically, there are eight people out of ten, and they all order seven cents of sugar. Compared with three-point sugar and five-point sugar, the sweetness of seven-point sugar seems to be just right for the public, and it is not as sweet as whole sugar.
General classification of sugar
1. refined white sugar: characterized by high purity, low moisture and less impurities. The content of domestic granulated sugar is higher than 99.45%, and the moisture content is lower than 0. 12%. According to the standard, it is divided into three grades: excellent grade, first grade and second grade, all of which are suitable for making bread and cakes.
2. Crude sugar: it belongs to the unrefined raw sugar with low purity, many impurities, high moisture and light yellow color, such as domestic No.2 sugar, imported Brazilian sugar and Cuban sugar.
3. Soft white sugar: the crystal is fine and even, the color is white, the texture is soft and soft, the purity is lower than that of white sugar, the sugar content is about 98%, and the water content is lower than 2%. Because of its high cost, it is used in high-grade food.
4. Glucose powder and glucose syrup: glucose syrup is obtained from starch by enzyme catalysis or hydrolysis in the presence of acid, and then sprayed and dried to obtain powdered glucose, which generally contains 8% water.