[Magdalen] Cane or Beet?

[Charles Wohlers]

As a chemist, I concur. Chemically, they're identical.

Whether or not jam sets has to do with how much pectin is present. Most 
fruit has some pectin in it (especially when not ripe), to which one 
typically adds more. So, if you have more not-so-ripe fruit present, you'll 
get stiffer jam that if not, even with the same amount of added pectin. Has 
happened to me.

Also, if the sugar is more finely ground, a given cup of sugar will weigh 
more (more finely ground = less air and more sugar mass). A greater mass of 
sugar will require more pectin to make the jam set.

Chad Wohlers
Woodbury, VT USA
chadwohl at satucket.com



-----Original Message----- 
From: James Handsfield
Sent: Tuesday, November 24, 2015 10:38 AM
To: Magdalen
Subject: Re: [Magdalen] Cane or Beet?

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.

-------------------------------------
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.