From: allen: AFAIK, sucrose syrup is sucrose syrup, and all the same regardless
of source, although that is an interesting question. There are various grades
of table sugar in different countries. Mexican table sugar, for example is tan
in colour.
I think it depends upon the degree of purity. White table sugar comes from the
very same source as what we here in the States call brown sugar (and there is
light and dark brown sugar). I think it depends upon the degree of processing
and purity, with the white table sugar beings more highly processed and
purified. The brown sugars have more "ash" content.
Mike in LA
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