Hi opus, I don\'t think the sugar is a variable here. Sugar -- both whether from cane or beet -- is the same chemical product of a very high degree of purity. I guess that what comes in a yeast packet is likely to be much more variable.
Hum? I\'d disagree with that a little bit. Yes it\'s entirely possible that the basic chemical analysis would show that the sucrose element of sugar is the same - equally, it might just taste the same.
Because the very nature of the types of plant that sugar can be derived from, there\'s almost definitely a completely different chemical signature of both types.
After all, cane is a grass like plant, beet is a root crop. We humans would normally be more able to cope with the fibre in a root crop than a grass type plant and I\'m thinking that it\'s probably not the sucrose that might make a difference, but the other elements in the products.
It\'s been said, in a number of articles, that sugar from cane gives a "cleaner" product - now if that\'s correct, then how much "cleaner" it might be would need an entire lab to demonstrate.
It just happens that I usually get my sugar from Lidls, their brand happens to be a cane sugar (different name but the same as Tate&Lyle, or Whitworths). I\'ve also used British Sugars "Silver Spoon" which is a beet sugar and not been able to notice any obvious difference......
Though, why is it that the waste from sugar cane processing becomes Rum, while waste from beet processing becomes animal feed.......... apparently......... There might be another reason, but I don\'t know what it is......Statistics: Posted by Phantom — Tue Jul 06, 2010 1:23 pm
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