[Magdalen] Cane or Beet?

[James Handsfield]

Sucrose is sucrose is sucrose.  The coarseness has to do with the grinding process, not the source.  IOW, there is no difference between cane and beet sugar.

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Education is its own reward, both for the individual and for society.

Jim Handsfield
jhandsfield at att.net

> On Nov 24, 2015, at 9:53 AM, Cantor03--- via Magdalen <magdalen at herberthouse.org> wrote:
> 
> 
> I bought some store-brand granulated sugar recently.  I used it  on
> my hot Malto-meal (Upper Midwestern USA cereal) today where it was
> perfectly satisfactory.
> 
> However, looking at the packaging, I noted there was nowhere any
> mention of "cane" being the origin of the product.  I looked  carefully
> at the pictures on the package, and realized that I had purchased
> beet sugar.
> 
> The only difference I can see is that the beet sugar is a little more
> coarse.  I've read, though, that some who bake a lot do not like
> beet sugar even though it is identical chemically, and is supposed to
> be interchangeable with cane sugar.
> 
> The cooking shows I watch on PBS television never seem to broach the
> subject of cane vs. beet sugar.
> 
> Any opinions here?
> 
> 
> 
> David Strang.