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Granulated Sugar
Granulated Sugar is sugar that comes in pure, fine white grains.
In the Western world, from about the 1800s on, Granulated Sugar is meant by the word "sugar", unless otherwise specified.
It can come from either sugar cane or sugar beet.
To make Granulated Sugar, juices are extracted from the plant being used, either sugarcane or beetroot. The juices are then processed and filtered to extract the sucrose in them. The sucrose extracted from either is then refined to be 99.9% pure sucrose, so in every chemical, taste, etc way, the sucrose ends up being identical, regardless of the source.
The sucrose is then crystallized and dried into granules.
Granulated Sugar is used at the table, and in cooking and in preserves.
Granulated Sugar is the same grade of sugar as is used for Caster Sugar, except Caster Sugar is ground to be finer.
The first commercially-viable method of granulating sugar was developed in New Orleans by Jean-Étienne de Boré.
Also called:  Sucre semoule (French) Azúcar granulada (Spanish)
See Also
Jean-Étienne de Boré
Other entries for Sugar
Aspartame, Brown Sugar, Chinese Sugar, Date Sugar, Dextrose, Erythritol, Frosting, Fructose, Gelling Sugar, Granulated Sugar, Icing Sugar, Invert Sugar, Lavender Sugar, Malt Sugar, Raw Sugar, Rosemary Sugar, Sanding Sugar, Snow White Sugar, Sparkling Sugar
Other entries for Sweeteners
Amasake, Honey, Sorbitol, Stevia, Syrups, Xylitol
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