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MELANGE SUCRES [2 records]
Record 1 - internal organization data 2012-01-05
Record 1, English
Record 1, Subject field(s)
- Sugar Industry
Record 1, Main entry term, English
- blended syrup 1, record 1, English, blended%20syrup
Record 1, Abbreviations, English
Record 1, Synonyms, English
Record 1, Textual support, English
Record number: 1, Textual support number: 1 CONT
The kinds of sugar used to make frostings are granulated, brown, powdered (confectioner's), and blended syrup (corn and refiner's). Powdered sugar is preferable in uncooked frosting because it is fine grained and dissolves rapidly. Blended syrup prevents the formation of large crystals that cause graininess in cooked frostings. If too much syrup is used, it will keep cooked frostings from hardening. 1, record 1, English, - blended%20syrup
Record 1, French
Record 1, Domaine(s)
- Sucrerie (Industrie de l'alimentation)
Record 1, Main entry term, French
- mélange de sucres liquides
1, record 1, French, m%C3%A9lange%20de%20sucres%20liquides
proposal, masculine noun
Record 1, Abbreviations, French
Record 1, Synonyms, French
- mélange de sirops 1, record 1, French, m%C3%A9lange%20de%20sirops
proposal, masculine noun
Record 1, Textual support, French
Record number: 1, Textual support number: 1 OBS
Les sucres liquides. [...] sont obtenus par dissolution à chaud de sucre cristallisé dans de l'eau déminéralisée, suivie d'étapes de filtration et de décoloration permettant d'obtenir un sirop parfaitement pur et limpide. 2, record 1, French, - m%C3%A9lange%20de%20sucres%20liquides
Record 1, Spanish
Record 1, Textual support, Spanish
Record 2 - internal organization data 2007-01-09
Record 2, English
Record 2, Subject field(s)
- Sugar Industry
Record 2, Main entry term, English
- sugar blend 1, record 2, English, sugar%20blend
Record 2, Abbreviations, English
Record 2, Synonyms, English
Record 2, Textual support, English
Record number: 2, Textual support number: 1 CONT
Nectar is a complex sugar blend consisting primarily of sucrose, as well as levulose and dextrose. 1, record 2, English, - sugar%20blend
Record 2, French
Record 2, Domaine(s)
- Sucrerie (Industrie de l'alimentation)
Record 2, Main entry term, French
- mélange de sucres
1, record 2, French, m%C3%A9lange%20de%20sucres
masculine noun
Record 2, Abbreviations, French
Record 2, Synonyms, French
Record 2, Textual support, French
Record number: 2, Textual support number: 1 CONT
Un bonbon est en moyenne constitué à 95 % de sucres. Quelle que soient sa forme et sa couleur, une friandise est obtenue au départ par la cuisson d'un mélange de sucres : le saccharose et le glucose. Le saccharose est le sucre extrait de la cane à sucre ou de betterave. Le glucose est issu de l'amidon de céréale ou de la pomme de terre. En chauffant ces deux sortes de sucres avec de l'eau, on obtient un sirop qui sert à la fabrication des bonbons. 1, record 2, French, - m%C3%A9lange%20de%20sucres
Record 2, Spanish
Record 2, Textual support, Spanish
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