Initially sugar was not present and honey and milk had to be used to create the more indulgent products in the times of Ancient Egypt, Ancient China, Ancient Greece and Ancient Rome. In the Americas Maple Syrup with honey was used in those early days.
When in Asia is was discovered that sugar cane could be transformed into something that was more easily available it was still exclusive in Europe: via Egypt and Syria it was sold as a drug and sold via pharmacies. It was therefore only in the Middle Ages that the first true applications of sugar (from cane) developed in the patisserie and viennoiserie type of products.
As in the 1800 Napoleon Bonaparte was wagging war across Europe both Honey as well as Sugar became scarce and scientists were set to work to create sugar from other plant sources that cane. The first alternative came from grapes; which was actually a monosaccharide we would call dextrose or glucose nowadays. Mr. Delessert created a few years later ‘true’ sugar from sugar beet; allowing him to be immortalised by being the name giver of “Dessert” course on many menucards.
CakeReformulation
With the reduction of sugar in cake you need to know. That sugar in most cakes sugar is somewhere between 23-30% of the total formulation. What is a l...
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Cookies & BiscuitsReformulation
For calorie reduction in biscuits you first need to know about the basics. Regular biscuits are containing approximately per 100, gram 460 Kcal. Where...
Reformulation
If we take sugar in the broader sense of meaning sugar can come from different plant based materials and some animal based products. What they all hav...
The size of the sucrose crystals is important factor to work around that may cause differences in the texture and variation in the dimensions of the p...
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