. Something about sugar; its history, growth, manufacture and distribution . for berries and cereals served atthe breakfast meal. It is far more desirable than powderedsugar for most of the purposes for which the latter is commonlyused. It is believed by many that all powdered sugar is adulteratedwith chalk, starch, white corn meal or similar substances. Suchis not the case, and it is safe to assume that no mixing whateveris done by any refiner in America. Powdered sugar has a strongtendency to cake or become hard, and some manufacturerswho buy coarse granulated sugar from the refiners for gri
. Something about sugar; its history, growth, manufacture and distribution . for berries and cereals served atthe breakfast meal. It is far more desirable than powderedsugar for most of the purposes for which the latter is commonlyused. It is believed by many that all powdered sugar is adulteratedwith chalk, starch, white corn meal or similar substances. Suchis not the case, and it is safe to assume that no mixing whateveris done by any refiner in America. Powdered sugar has a strongtendency to cake or become hard, and some manufacturerswho buy coarse granulated sugar from the refiners for grind-ing purposes use starch to the extent of from two to three percent. Chalk is never used, nor are other non-edible or deleterioussubstances. Starch is not introduced for the purpose of makinga greater profit, but to prevent the powdered sugar from cak-ing. The adding of starch, in all probability, increases the costof making powdered sugar, as starch costs almost as much assugar, and the expense of handling it and feeding it into thegrinding machinery is quite an FILLIXG, WEIGHIXG AND SEWING 2-POUND, 5-POUND AND lO-POUND BAGS REFINING OF RAW SUGAR gl YELLOW SUGARS Yellow sugars, or softs as they are usually called, comprisefifteen grades, ranging in color from a creamy white to a darkbrown. These sugars are used chiefly by bakers in making gin-ger-bread, pies and cakes, although a small quantity finds itsway directly into households for ordinary domestic consump-tion. The characteristics of yellow sugars are that they have asmall grain and contain a sufficient amount of molasses tomake them moist to the touch, properties brought about by aradically different method of boiling from that applied to whitesugars. They also contain a certain amount of invert sugarwhich preserves the softness of grain and prevents subsequentcaking or hardening. To properly explain how yellow sugars are boiled, referencemust be made to the method of boiling white sugars, whichmay be briefly s
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Keywords: ., bookcentury1900, bookdecade1910, booksubjectsugar, bookyear1917
