Question 1: What are Taikoo sugar and Bar sugar? Bar sugar, a sugar from Japan that can be specially consumed by patients with diabetes, obesity, and metabolic syndrome, will be launched in China in May. This sugar has zero calories, but is three times as sweet as ordinary sucrose, and can be used for frying, stir-frying, cooking and frying.

Coffee drinkers all know "Swire Pure Sugar Cubes". "Taikoo Sugar" has a history of more than 100 years in Hong Kong. The corporate brand "Taikoo Sugar" is almost synonymous with sugar in Hong Kong. However, the brand extended by "Taikoo Sugar" is not limited to sugar and has begun to move towards home kitchens. Wait for other products.

Sugar Factory Street in North Point was named after the Swire Group established a sugar refinery there in 1884.

Yan Qihong, deputy general manager of Taikoo Sugar Co., Ltd., said that John Samuel Swire, the founder of Taikoo Sugar, conceived the idea of ??building a sugar refinery in 1878, and it was completed six years later. When it opened, it produced 700 tons of sugar per week. In the early years, Taikoo Sugar Refinery produced various grades of white sugar: coarse sand, fine sand, and smaller grains called "car sugar". Foreigners mostly used it to drink in black tea or coffee; "sugar powder" was used to make cake crusts. Or the sugar surface of cakes, Taikoo powdered sugar is very popular among cake merchants in North China because it allows the cake crust to be stored for half a month, which is better than the coarse sugar originally used.

Currently, Taikoo's sugar products have grown to more than 70 types, and its business also includes packaged sugar and sugar-related products. Swire provides restaurants, food companies and airlines with a range of sugar packets to choose from, and supplies raw materials to food manufacturers.

Taikoo Sugar’s current main markets include local, mainland and other export markets. Local customers mainly include retail, catering and industrial customers, which account for more than 70% of the local market share. In 1993, Taikoo Sugar entered the Chinese mainland market and set up offices in Shenzhen, Guangzhou, Shanghai and Beijing. So far, the domestic sales network has expanded to 27 sales points across the country, and it has become the market leader in the Pearl River Delta.

Yan Qihong said that Taikoo Sugar has been established in Hong Kong for more than 110 years, and its brand "Taikoo Sugar" has become deeply rooted in the hearts of the people following the company's development. When building a corporate brand, Taikoo Sugar, in addition to its long history, has always adhered to the principle of quality first. It pays attention to the source of raw materials, so each imported raw material is inspected and chemically analyzed in advance, and then different production forms are formulated. The environment and temperature of inventory and warehouses are strictly monitored, and the quality of plastic bags and cartons used to package products is also strictly controlled to comply with hygienic standards. In order to achieve high-quality product results, Taikoo Sugar produces various sugar products in an automated manner.

Taikoo Sugar began packaging and producing sugar cubes and bagged sugar in the 1950s. At that time, it used the Tai Chi diagram as its trademark. After 1970, it was changed to the current Chinese and English "Taikoo" characters. In 1994, it was The new Q mark packaging caters to the market.

Yan Qihong believes that due to the fierce competition in the modern market, when operating a brand, companies must update the brand image from time to time and diversify the product series to add value to the product. For example, "Taikoo Sugar" has always been regarded as a branded product, and its positioning in the market is a high-quality, high-end, and hygienic professional image. Therefore, the retail price of "Taikoo Sugar" is slightly higher than other brands of sugar products, but it is still affordable. Achieve the status of the sales champion in Hong Kong.

In recent years, Taikoo Sugar has emphasized the "pure sugar status and irreplaceable status" of its entire line of products in its advertising campaigns. At the same time, it has developed many sugar products that are popular among people who pay attention to food culture and the food industry. In 1998, it launched Healthy products such as sweet sugar cubes and granulated sugar series using sucrose as raw material.

In addition to sugar products, the "Taikoo" brand derived from "Taikoo Sugar" has begun to expand into other products in the home kitchen, such as Chinese tea and the "Taikoo De" jointly launched with the British Deli Tea Factory. "Lee black tea" is an example. We may be able to find more other non-sugar "Taigao" products on supermarket shelves in the future.

Question 2: What is the difference between Swire pure white sugar and powdered sugar? The sugar content of white sugar is relatively high, and its effect is different from that of powdered sugar.

During the baking process of white sugar factory biscuits, they will spread and collapse into one piece, but the powdered sugar will not.

Using white sugar to make biscuits is not as delicious as using powdered sugar.

Question 3: Is the sugar in Taikoo powdered sugar rock sugar or granulated sugar? What kind of starch, granulated sugar and rock sugar does it contain? The chemical composition is the same, the starch is corn starch. Content 10%

Question 4: What are the benefits of soaking Ningmeng and Swire sugar in water to nourish yin?

Question 5: What is the difference between Swire pure white sugar and powdered sugar? There is not much difference in the composition of powdered sugar and white sugar, but the physical shape is slightly different, so I thought that the taste of biscuits might be a little different as mentioned above.

Basically, white sugar is used instead. I have used powdered sugar when making cookies, but there is no big problem with using white sugar. Adding a small amount of salt can increase the sweetness. Generally, sugar cubes have a lot of sugar, so you can reduce the amount. I usually reduce it to 2/3 to 1/2

The English name of powdered sugar is Icing Sugar or confectioners sugar or powdered sugar or finely granulated sugar.

Powdered sugar is a white powder with very fine sugar particles. It also contains about 3~10% starch filler (usually corn starch) to prevent moisture and prevent the sugar particles from becoming tangled.

The powdered sugar can also be sieved directly through a mesh sieve and sieved directly on the pastry factory for surface decoration.

Put the white sugar into the mixer and stir, but instead of getting crushed sugar powder, you get powdered sugar! Real powdered sugar contains chestnut powder!

Refined soft white sugar is in the granules Small and easily soluble, it is similar to refined granulated sugar. The main difference between the two is that the crystal grains of soft white sugar are smaller, generally no more than 0.3 mm, and must be uniform; in addition, after separation, add 1.5 to 2.5% (according to The sugar inverted syrup or refined starch syrup (based on solid content) retains 0.8 to 1.6% moisture, and is transported and stirred in the spiral conveyor to make it evenly mixed; finally, the moisture and temperature are controlled to the specified levels through a soft white sugar dryer. Post bagging and sealing required. Since soft white sugar contains a certain amount of invert syrup (containing fructose), it tastes sweet and absorbs moisture, so it can maintain the softness and luster of the sugar. However, because soft white sugar has a higher moisture content (compared to granulated sugar), it is not suitable for long-term storage; in arid areas and seasons, soft white sugar is prone to dehydration and caking, which is not conducive to convenient consumption. Once the soft white sugar is dehydrated and agglomerated, it is not suitable to use mechanical methods to break it. At that time, the agglomerated soft white sugar can be placed under certain temperature and humidity conditions (for example, placed in a bowl, placed in a steamer, using the steam of hot water, without using an open flame for heating). It does not take too long, and the soft white sugar will be ready. It will absorb moisture and loosen on its own. Afterwards, if the sugar is placed in an airtight jar to prevent water loss, it can remain in a loose state.

Question 6: Is it better to add original coffee with Taikoo Pure Sugar cubes or what kind of sugar should be added? It tastes better! In fact, it is better to add fine granulated sugar to single-origin coffee because it is easy to control the amount of blending. However, sugar cubes will fall into pieces as soon as you put them in. Everyone likes different sweetness, and rock sugar is not easy to dissolve and is not suitable. If you want to enjoy a good cup of black coffee, there are 3 steps. First, take a sip of the coffee to taste the original special flavor, and then add the appropriate amount of sugar to your personal preference to make the coffee have a perfect blend of sourness and sweetness. Adding milk to coffee will dilute the sourness of the coffee itself. You can enjoy another sweet taste.

Question 7: Why do Taikoo sugar cubes come in so many different packages? The red ones are for white sugar, the blue and black ones (Taikoo Ganxiang cubes) are for brown sugar (brown sugar is produced by local methods, there is no It is refined through chemical methods, so it maintains the original flavor of cane sugar. It is a pure natural green food, but it is more expensive than white sugar.) The black packaging is sugar packets (also white sugar).

Question 8: Which one is better, Taikoo sugar cubes or ordinary rock sugar? Personally, I think Taikoo sugar cubes have a more authentic taste. I brought them with me when I went to Hong Kong last time. Taikoo brown sugar is also very good.

Question 9: What is the difference between Taikoo premium sugar cubes in tableware packaging and Taikoo pure sugar cubes? The red packaged sugar cubes are white sugar, and the blue-black packaged sugar cubes (Swire sweet sugar cubes) are brown sugar (brown sugar is It is produced by local methods and is not refined by chemical methods, so it maintains the original taste of cane sugar. It is a pure natural green food, but the price is more expensive than white sugar.) The black packaging is sugar packets (also white sugar).

Question 10: Can Taikoo sugar be sold without a commercial ingredient list? Guo Jianxiong, a high-level sugar expert from the National Quality Supervision and Inspection Center, said that the quality of this product can be used to identify the appearance, aroma, taste and touch of sugar. According to this method, good sugar products have the following characteristics:

1. Taste: white sugar, sugar dissolves in water, no sedimentation, suspended matter appears, taste the sweet solution, there is no smell.

2. Touch: There will be no sugar particles on your hands. It is loose, indicating that the moisture content is low, not easy to deteriorate, and easy to store when touched.

3. Look: the white sugar looks dry and loose, white, shiny, and there should be no obvious spots on the flat white paper. Use coarse grains, large grains, medium grains, fine points, grains, The grains are shiny and well-defined; the sugar is dry and loose, the grains are thick, uniform, well-defined, the color is white and shiny, monocrystalline silicon, polycrystalline silicon, and others are generally eaten directly.

4. Smell: White sugar, sugar once had a sweet aroma, no weird smell.

Guo Jianxiong also stated that the National Quality Supervision and Inspection Center entrusted Sugar Taikoo (Guangzhou) Co., Ltd. and Guangdong Qingnan Sugar and Paper Co., Ltd. to carry out quality inspection of refined sugar, "Pacific Sugar" and commodities in circulation" After inspection, it was confirmed that the sugar trading products of "Taikoo Sugar" and "Haoliang" are qualified products.