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Jean Étienne de Boré (27 December 1741 – 1 February 1820) was a Creole French planter, born in Kaskaskia, Illinois Country, who was known for producing the first granulated sugar in Louisiana. At the time, the area was under Spanish rule. His innovation made sugar cane profitable as a commodity crop and planters began to cultivate it in ...
The Great Sea: A Human History of the Mediterranean. London: Allen Lane. ISBN 978-0-7139-9934-1. Benitez-Rojo, Antonio (1996) [1992]. The Repeating Island. Durham: Duke University Press. ISBN 978-0-8223-1865-1. Bosma, Ulbe (2023). The World of Sugar: How the Sweet Stuff Transformed Our Politics, Health, and Environment over 2,000 Years ...
White sugar, also called table sugar, granulated sugar, or regular sugar, is a commonly used type of sugar, made either of beet sugar or cane sugar, which has undergone a refining process. It is nearly pure sucrose .
This is an accepted version of this page This is the latest accepted revision, reviewed on 14 January 2025. Sweet-tasting, water-soluble carbohydrates This article is about the class of sweet-flavored substances used as food. For common table sugar, see Sucrose. For other uses, see Sugar (disambiguation). Sugars (clockwise from top-left): white refined, unrefined, unprocessed cane, brown Sugar ...
After these successes, Norbert Rillieux managed to convince 13 Louisiana sugar factories to use his invention. By 1849, Merrick & Towne in Philadelphia were offering sugar makers a choice of three different multiple-effect evaporation systems. They were able to select machines capable of making 6000, 12000, or 18000 pounds of sugar per day.
A sugarloaf. A sugarloaf was the usual form in which refined sugar was produced and sold until the late 19th century, when granulated and cube sugars were introduced. A tall cone with a rounded top was the end product of a process in which dark molasses, a rich raw sugar that was imported from sugar-growing regions such as the Caribbean and Brazil, [1] was refined into white sugar.
If candy sugar was made, the drying room could contain about 150 pots of candy made from the raw sugar of four pans after about 6 hours of work. The drying room was then cleaned, shut off, and the fire in its stove was lit. [30] If sugar loaves or lump sugar was made, the sugar was brought to the filling room, see image: Filling molds in 1793.
The site happened to be around 1.5 miles (2.4 km) from the sugar refinery of his rival, Henry Tate. In the first year Lyle's refinery showed a loss of £30,000, with economies being made by asking staff to wait for their wages on occasion, but eventually the business came to dominate the United Kingdom market for golden syrup. [4]