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Old 03-02-2008, 08:54 AM   #1
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BEET SUGAR vs. CANE SUGAR

Can you tell the difference? Does one bake better than the other? Can you taste the difference? Do you prefer one over the other? Why? Any other Pros and Cons of either....Or is there a difference?......Comments? Ideas?

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Old 03-02-2008, 09:10 AM   #2
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I can't tell the difference. They are both sucrose and if there is any residual left from either the beets or sugar cane I cannot taste it.
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Old 03-02-2008, 09:15 AM   #3
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Can you tell the difference? Does one bake better than the other? Can you taste the difference? Do you prefer one over the other? Why? Any other Pros and Cons of either....Or is there a difference?......Comments? Ideas?
I have no idea sorry this is not helpful.
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Old 03-02-2008, 09:36 AM   #4
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I can't tell the difference but I prefer Domino(Cane) cuz the texture is finer. It seems to dissolve and blend in better. Some of the brands out their (store brands I've tried) are rather coarse in texture.
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Old 03-02-2008, 09:40 AM   #5
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There is not supposed to be a difference because they are both sucrose. I have never knowingly had beet sugar to say if there is or isn't a taste difference.

I guess anytime you buy sugar and it is not labeled "Pure Cane Sugar" it's probably beet sugar.
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Old 03-02-2008, 09:53 AM   #6
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From my understanding, most sugar in the US is beet sugar. I could be wrong, but I thought I had read that somewhere. My other understanding is that the resulting sugar from cane or beet should be identical.
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Old 03-02-2008, 10:25 AM   #7
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Beet sugar has become the sugar of choice for producers primarily due to the fact that it is cheaper to refine. It requires one refinement process to produce beet sugar while cane sugar requires 2 different steps in 2 different types of plants. It is true that chemically, they are both 99.95% sucrose. There are a lot of researchers who claim that it is that wee 0.05% of trace minerals that make all the difference. Th SF Chronicle allegedly performed their own tests a while back and they came to the conclusion that baked good produced with cane sugar came out consistently better in both texture and in taste than those produced using beet sugar.
For myself, I always buy sugar labelled "Pure Cane Sugar" out of many years of habit. As I am not allowed to bake a whole lot (I am "flour-challenged") so that wouldn't matter to me and I suspect that the taste difference is probably not discernible to most people.
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Old 03-02-2008, 10:40 AM   #8
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For myself, I always buy sugar labelled "Pure Cane Sugar" out of many years of habit. As I am not allowed to bake a whole lot (I am "flour-challenged") so that wouldn't matter to me and I suspect that the taste difference is probably not discernible to most people.
I always have used Pure Cane Sugar too, mostly because I have not seen another besides the usual brown sugar, and powdered sugar.
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Old 03-02-2008, 11:53 AM   #9
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Quote:
Originally Posted by BubbaGourmet View Post
Beet sugar has become the sugar of choice for producers primarily due to the fact that it is cheaper to refine. It requires one refinement process to produce beet sugar while cane sugar requires 2 different steps in 2 different types of plants. It is true that chemically, they are both 99.95% sucrose. There are a lot of researchers who claim that it is that wee 0.05% of trace minerals that make all the difference. Th SF Chronicle allegedly performed their own tests a while back and they came to the conclusion that baked good produced with cane sugar came out consistently better in both texture and in taste than those produced using beet sugar.
For myself, I always buy sugar labelled "Pure Cane Sugar" out of many years of habit. As I am not allowed to bake a whole lot (I am "flour-challenged") so that wouldn't matter to me and I suspect that the taste difference is probably not discernible to most people.
A lady I know (DW) had been baking a particular cake for years. Always perfection in every respect. All of a sudden...not so. The cake was pretty good, or average. Texture was different...it seem not to rise as well. First thought...flour. Fresh flour gave the same result. Looking for other variables...Ah ha!! The sugar. Not Domino Pure cane Sugar. It was Wally World brand...(Beet?) Next time cake was baked with Domino Cane Sugar...Voila!! Back to Excellent....I'm thinking it does make a difference in somethings!
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Old 03-02-2008, 05:11 PM   #10
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I usually buy the Wally World brand. I've never noticed a difference between cane and beet sugar. IMHO, I've always attributed the bit that "cane sugar is better" to hype produced by the cane sugar marketing lobby.

However, if UB says he has experienced a difference in baked goods, and the only variable is the sugar, well, I'll take his word for it.
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