Quite simply, it is composed of sucrose, an organic compound that man has been refining for several centuries and that only until a couple of centuries ago was a highly sought after and very expensive product, so much so that it could only be found on the tables of nobles and rich.
The sweetening power of granulated cane or beet sugar is almost the same and only the most refined palates can distinguish a coffee sweetened with white and cane sugar.
To a lesser extent, granulated sugar is produced from maple, palm and coconut, exclusively in those places on the planet where other options are not technically viable.
In more or less fine grains, white, light brown or dark brown (depending on the origin). The word granulated refers to semolina, or the process by which grains are obtained from the block of raw or refined sugar which make the use of this product much easier, especially in the context of its dosage.
Granulated sugar can have different origins (beet sugar, cane sugar, grape sugar, coconut sugar, etc.) and can be divided into both raw and refined sugar.
Geographical origin
Beet sugar is mostly produced in the European area, for example Germany, France, Italy, Holland Etc.
Cane sugar is mostly produced in Central and South America, Africa, India, for example some origins can be Belize, Mauritius etc.
The granulated cane or beetroot sugar can have different granulometries, different types of use and there are many fields in which it can be used as it is a unique and versatile component. It is used for example in the agricultural field, leather processing, in the zootechnical field, etc. It is obviously used in the food sector, both in industries and in confectionery, as well as in other areas of the same sector.
