| sugar |
Refined cane or beet sugar; 100 percent sucrose.
출처: www.everydiet.org/articles/sugars.htm
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| sugar |
Krystal is the coarsest grain and is generally used for decorating cookies, cakes and pasries. It is often served with coffee and tea in restaurants. Krupice is granulated sugar and appropriate for baking. Moucka is similar to confectioners sugar. Icings made using moucka tend to have a grainy texture. It can be mixed with warm liquid such as water or lemon juice to make a glaze. Cukr kostky are sugar cubes and are seen in 0.5 kg boxes. ...
출처: www.expats.cz/prague/article/czech-food-drink/shop...
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| sugar |
Sugar serves as a preserving agent, contributes flavor and aids in gelling. Cane and beet sugars are the usual sources of sugar for jelly or jam. Corn syrup and honey may be used to replace part of the sugar in recipes, but too much will mask the fruit flavor and alter the gel structure. Use tested recipes for replacing sugar with honey and corn syrup. Do not try to reduce the amount of sugar in traditional recipes. Too little sugar pre-vents gelling and may allow yeast and mold growth.
출처: www.fromgardentokitchen.com/article_jellydefinitio...
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| sugar |
The natural grape sugar that is either unfermented at the end of the fermentation process or added back into the wine, as with a dosage added to a sparkling wine.
출처: www.cookschampagne.com/BubbleBasics/ChampagneGloss...
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| sugar |
Sugar exists in all fruits and is converted into alcohol to make wine. Brix is a term used to describe the level of sugar in the grapes. The higher the sugar level, the higher the potential alcohol of the finished wine. When combined with pH and Acidity, optimum harvest time can be determined. Residual Sugar, or RS, is the percentage of sugar left in the finished wine. Generally people can begin to perceive sweetness at about 0.7%. ...
출처: www.calwine.com/glossary.php
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