Candi sugar
Candi sugar is a Belgian sugar product commonly used in brewing beer. It is particularly associated with stronger Belgian style ales such as dubbel and tripel.[1] Chemically, it is an unrefined sugar beet derived sugar which has been subjected to Maillard reaction and caramelization. A common misconception is to consider this is the same as invert sugar, while actual candi sugar is subjected to multiple complex chemical reactions during the Maillard process.[2]
Also used as a priming sugar, to aid in bottle-conditioning, and carbonation, with the same benefits as listed above.
See also
- Adjuncts
- Inverted sugar syrup
- Rock candy
References
- v
- t
- e
Sugar as food commodity
List of sugars and sugar products
- Monosaccharide
- Disaccharide
- Added sugar
- Reducing sugar
- Sugar beet
- Sugarcane
- Agave syrup
- Birch
- Coconut
- Date
- Honeydew
- Maple
- Palm
- Malt
Syrups | |
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Solid forms | |
Other forms |
Production | |
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By region (current) | |
By region (historical) |
- 1811 German Coast uprising
- Amelioration Act 1798
- Blackbirding
- Colonial molasses trade
- Demerara rebellion of 1823
- Holing cane
- Leith Sugar House
- Molasses Act
- Reciprocity Treaty of 1875
- Slavery in the British and French Caribbean
- Sugar Act
- Sugar Duties Acts 1846
- Sugar Intervention
- Taiwan Sugar Railways
- Triangular trade
- Category
- Production