White sugar:
Common white sugar has Bai Sha sugar (according to grain degree of finish cent is fine saccharic and thick saccharic) , soft white sugar, candy pink (call candy frost again, powdery candy) .

Candy of 1. Bai Sha
It is general what we see is saccharic, according to grain degree of finish cent is fine saccharic and thick saccharic 2 kinds.

A. Thick saccharic
The white sugar that the bulk on the market sells is thick commonly saccharic (grain is thick low-cost) .
Boil

B. Fine saccharic
This is the most commonly used candy, if you see fine saccharic / fine white sugar / young saccharic / young white sugar, not interrogative, it is a thing.
If you see white sugar in the recipe, saccharic, candy, below fine saccharic without the fault: )
Already grain can increase attrition to accelerate dismiss speed, even Yi Rong remains not easily, house home is necessary ah (laugh)

Attention:
The Bai Sha candy of remote antiquity 400g and 800g is thick saccharic (but storefront introduces and did not say to be clear about) .
If want to buy bake to use fine saccharic, buy 454g please (1 pound) or 908g (2 pounds) .

(this is fine saccharic)

(this is thick saccharic)

2. soft white sugar (call continous candy again)
A lot of people can think soft white sugar is mixed fine saccharic it is same kind thing, it is a bit finer only, actually otherwise, soft white sugar is experienced from quality of a material, more can wet soft, because it is not complete,this is be machined by sucrose and become, added however 2.5% of the left and right sides change syrup.
Those who change syrup is sweet degree taller than sucrose, so two kinds of candy of equal weight, soft white sugar will be a bit sweeter than Bai Sha candy (have a bit only, negligible not plan) .
Because it is very exquisite also, in be used daily, it is to be able to be mixed actually fine saccharic wait for a quantity to replace.

3. candy pink (call candy frost again, powdery candy)
Just as its name implies, it is the pink of saccharic wear.
Use at candy frost biscuit normally (modulation candy frost) , cake biscuit surface is decorated.

The thing of academic sex does not say more, nod a little small stick person. A. Candy pink is to be able to be replaced fine saccharic with will dismiss albumen / of butter, the impact is not big. B. If make candy frost cookie, buy the candy frost that normal manufacturer produces without fail please, be about otherwise sift out, stem otherwise the meeting that spend the mouth very the heart fills in. C. Same one spoon candy, candy pink is added can do not have saccharic sweet, basically have 2 reasons.
It is density, the bulk after agitate is hit into pink expands, have a try say, two kinds of candy of equal weight, saccharic look a bit less?
2 it is accretion, agglomerate to avoid be affected with damp be affected with damp, the meeting in a lot of candy pink adds corn starch, reduced on certain level so sweet degree.
Starch of the corn in moistureproof candy pink adds especially much, do not take moistureproof candy pink to become so sweet taste agent, issued one caboodle to still do not have flavour.

Common with respect to these 3 kinds of white sugar, go up from grain thick saccharic ＞ is fine pink of candy of ＞ of saccharic ＞ soft white sugar.
Below major case, fine pink of saccharic, soft white sugar, candy can be replaced each other, gross is changeless.

Black candy, brown sugar, what ghost is brown granulated sugar?

Say white, say for colored.
Pretty much person is right black candy, brown sugar, the distinction of brown granulated sugar is drizzly do not clear, say their distinction to color mouthfeel from the craft that make today.

Make clear a viewpoint above all: Black candy of ≠ of brown sugar of ≠ of brown granulated sugar.

We look above all from the craft that make.
We should know how brown sugar and black candy are made above all.
Sugar cane extracts juice, filter, infusion evaporates, get brown sugar.
The time of infusion grew, darken, it is black candy.
So, brown sugar and black candy, actually distinction depends on the time length of infusion causing color to differ, they did not pass decolour extract, nutrient value reservation is more complete, also have the local color with distinctive sugar cane.
Actually if become cure, had better be to use brown sugar, of brown sugar infusion just good, aroma is fragrant. Black candy can have bit of anxious pain, the aroma of sugar cane is not as full-bodied as brown sugar also.
No matter you see what write in the recipe,be brown sugar, black candy, black Sugar, brown Sugar, can use brown sugar.
(allegedly authentic the someone that does candy boils candy black be failure, why because China passes the past,Japanese black candy becames famous is when seaborne suck tide to blacken, seeing this explanation is to laugh really smoke · of past · · )

Say brown granulated sugar next.
Although grow so that hold out with brown sugar to resemble, but both differs completely, brown sugar is without treatment first refine sugar, it is better that gust and nutrition are saved, and the by-product that brown granulated sugar is industrial refine sugar -- the odd-come-short when white sugar decolour.
So, if use brown granulated sugar to replace brown sugar, the gust of the desert can be done not have completely.

Say a word outside the problem, although this goods does not have flavour, but be unable to bear petty gain ah · · ·
We are very so much sugarhouse home can take it to add pigment and essence to pretend to be " Gu Fanggong candy " or " black candy "
When carrying brown sugar so, remember seeing a recipe express.
These are pass away the sham as the genuine, mouthfeel relies on later period completely, basically do not have what nutrition besides carbohydrate.

If can find the brown sugar that relies on chart to sell the home best of course, if do not have, quality of remote antiquity brown sugar is good still, want to notice namely, it is this one.

Before using, had better pass sieve, have agglomerate.