The difference between table sugar and Belgian candi sugar lies in their source and production methods. Table sugar, also known as sucrose, is primarily derived from sugar cane, while Belgian candi sugar is made from sugar beets. This distinction may seem trivial, but it actually has a significant impact on the flavor and characteristics of the sugars.
1. Source:
– Sugar cane: The sugar we commonly find in stores is usually extracted from sugar cane, a tall perennial grass. Sugar cane is cultivated in tropical and subtropical regions, such as Brazil, India, and Mexico. The extraction process involves crushing the cane to extract its juice, which is then processed and refined to obtain the crystallized sucrose.
– Sugar beets: In contrast, Belgian candi sugar is derived from sugar beets, which are root vegetables grown in temperate climates like Europe and North America. The beets are harvested, washed, and sliced into thin strips. These strips are then heated in water to extract the sugar, which is further purified and crystallized.
2. Flavor and Color:
– Table sugar: The sucrose from sugar cane is typically white or off-white in color and has a neutral flavor. It is commonly used in everyday cooking, baking, and sweetening beverages.
– Belgian candi sugar: Depending on its processing, candi sugar can range in color from pale golden to dark brown. The caramelization process during production creates a richer, more complex flavor profile with hints of toffee, caramel, and even subtle fruity notes. This makes it a popular ingredient in Belgian beer brewing, where it contributes to the beer's color, flavor, and fermentation properties.
3. Brewing Application:
– Belgian beers: Belgian candi sugar is particularly renowned and widely used in the brewing of Belgian beers, such as Trappist ales, dubbels, and tripels. It is added to the brewing process to enhance the beer's alcohol content, body, and complexity. The different colors and flavors of candi sugar allow brewers to tailor their recipes and achieve desired characteristics in their beers.
– Other brewing applications: While Belgian candi sugar is closely associated with Belgian beer styles, it can also be used in other beer styles to add color, flavor, and fermentable sugars. It can be beneficial for increasing alcohol content without adding excessive sweetness.
The difference between table sugar and Belgian candi sugar lies in their source (sugar cane vs. sugar beets) and production methods. This distinction leads to variations in flavor, color, and brewing applications. Understanding these differences can help brewers and cooks choose the most suitable sugar for their specific needs and achieve the desired taste and characteristics in their creations.