1. The depth of color between brown sugar and brown sugar is caused by the time of boiling syrup. The boiling time of brown sugar is relatively long, and the sugar brick made of concentrated syrup presents a black appearance.

The different shapes and thicknesses of brown sugar and brown sugar are caused by different reprocessing methods, so there are often sugar bricks and powdered sugar cut into different sizes.

2. Brown sugar and brown sugar have higher sweetness. Brown sugar is rich in substances, besides sweetness, it also has a unique special flavor, which is suitable for simple cooking, so as not to make the taste too complicated and self-defeating. For example, it is used to make red bean soup, brown sugar cake, black tea and coffee, and its sweetness is mellow and unique. Brown sugar is in the middle of flavor and sweetness, and is most commonly used to make ordinary dishes.

3. Brown sugar is more nutritious than sucrose and is an organic food. Brown sugar is refined into brown by chemical processing, and there are almost no other nutrients except carbohydrates.

Extended data:

At present, the consumption of white sugar is unique all over the world, which is almost irreplaceable. However, in recent years, weight and healthy food are issues of great concern to advanced society, so hotels, cafes and high-end coffee shops in many countries.

Besides white sugar, it is an option to provide consumers with brown sugar as a concrete improvement of service quality. But it is only raw sucrose, so it looks light brown.

References:

Brown sugar water-Baidu encyclopedia