Peter Greweling, Culinary Institute of America

Sucrose

Appears in
top 1000Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner (2nd edition)
Chocolates and Confections

By Peter Greweling and Culinary Institute of America

Published 2013

  • About
Common sugar obtained from sugar cane or sugar beets. Sucrose is a disaccharide consisting of one molecule of fructose bonded to one molecule of dextrose.

© 2013 All rights reserved. Published by Wiley.