Glossary entry (derived from question below)
Portuguese term or phrase:
açúcar cristal
English translation:
granulated sugar
Added to glossary by
Claudio Mazotti
Apr 7, 2016 17:52
8 yrs ago
9 viewers *
Portuguese term
açúcar cristal
Portuguese to English
Other
Food & Drink
É um termo simples, mas o pouco que tive tempo de pesquisar mais me confundiu do que me esclareceu.
Sanding sugar? Coarse sugar? Crystal sugar? Outra alternativa?
Qual seria o mais próximo do nosso açúcar cristal?
Grato!
Sanding sugar? Coarse sugar? Crystal sugar? Outra alternativa?
Qual seria o mais próximo do nosso açúcar cristal?
Grato!
Proposed translations
(English)
4 +5 | granulated or white sugar | Claudio Mazotti |
4 | caster sugar | Nick Taylor |
5 -2 | Icing sugar or convectioner´s sugar | Kim Edwards-Buarque |
Change log
Apr 9, 2016 16:21: Claudio Mazotti Created KOG entry
Proposed translations
+5
13 mins
Selected
granulated or white sugar
www.mybakingaddiction.com/types-of-sugar/
White sugar has had all of the naturally present molasses refined out. It is the sugar that is most commonly used in baking. The fine crystals in granulated sugar ...
www.foodterms.com/encyclopedia/sugar/
Granulated or white sugar is highly refined cane or beet sugar. This free-flowing sweetener is the most common form both for table use and for cooking.
White sugar has had all of the naturally present molasses refined out. It is the sugar that is most commonly used in baking. The fine crystals in granulated sugar ...
www.foodterms.com/encyclopedia/sugar/
Granulated or white sugar is highly refined cane or beet sugar. This free-flowing sweetener is the most common form both for table use and for cooking.
Peer comment(s):
agree |
gninolps (X)
: Eu conhecia como "granulated sugar". Cheguei a postar aqui, mas o seu veio alguns segundos antes ;)
2 mins
|
tks a lot!
|
|
agree |
Vítor Cortes
14 mins
|
tks a lot!
|
|
agree |
T o b i a s
: 'granulated,' but 'white' will also do.
1 hr
|
tks a lot!
|
|
agree |
Jennifer Byers
4 hrs
|
tks a lot!
|
|
agree |
Mario Freitas
: Sem mistério
7 hrs
|
4 KudoZ points awarded for this answer.
Comment: "Agradeço a todos pelas sugestões e discussões!!
A conclusão a que cheguei depois de todas as informações é que "granulated sugar" tem uma variação grande no tamanho dos cristais, cobrindo tanto o "açúcar refinado" como o "açúcar cristal" (em termos de tamanho de cristais).
No entanto, fiquei com a impressão que o "granulated sugar" não é um equivalente exato, porque geralmente é branco, enquanto que o açúcar cristal está mais para transparente. Além disso, o "granulated sugar" é mais processado do que o "açúcar cristal".
Já o "coarse sugar", apesar de também ser transparente, em geral tem grãos maiores do que o "açúcar cristal", também não sendo um equivalente exato.
Ou seja: pelo que vi, não tem como traduzir o termo com precisão. "Granulated sugar" talvez seja a melhor aproximação.
Agradeço a todos!!
"
-2
6 mins
Icing sugar or convectioner´s sugar
I love cooking, it´s the powdery sugar to make icing.
Reference:
Peer comment(s):
disagree |
gninolps (X)
: Açúcar cristal não é o de confeiteiro
2 mins
|
Pois é, obrigada, agora vi minha confusão. Isso explica porque o meu bolo está um horror :)
|
|
disagree |
Bett
: Betty Crocker would disagree...
1 hr
|
neutral |
T o b i a s
: Although convectioner is amusing, the word is confectioner. http://tinyurl.com/convectioner
1 hr
|
neutral |
Mario Freitas
: Wrong type of sugar. The one of the question is two or three refinery stages before this one.
3 days 23 hrs
|
11 mins
caster sugar
caster sugar
Peer comment(s):
agree |
Maria Teresa Borges de Almeida
20 mins
|
Thanks Teresa I am pretty sure it is caster rather simply granulated.
|
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neutral |
T o b i a s
: 'caster', apart from not being used in the US (relevance?), is a fancier (finer) grade, and, unlike 'cristal,' is (almost?) always bleached.
1 hr
|
ha ha Bolt/screw - I knew it :-)
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|
disagree |
Jennifer Byers
: Caster sugar is the finer sugar that we normally use in Brazil, so called because it flows freely out of a sugar caster (although who has one of those any more??)
4 hrs
|
Tomatoes Tomàtoes :-)
In my neck of the woods "dredger" was more popular than caster.
|
|
neutral |
Claudio Mazotti
: as far as I know, caster sugar is equivalent to our "açúcar refinado" here in Brazil
4 hrs
|
Discussion
You won't find coarse sugar for sale in Brazil. Only coarse salt (used for barbecue). It's possible to find sugar in larger bocks, the size of candies, but we know these are made with refined sugar, not a natural process.
BTW, none of the information above is based on scientific info. It's all out of my head.
https://www.beanilla.com/brown-rock-crystal-sugar
and
https://www.google.pt/search?q="crystal sugar"&tbm=isch&tbo=...
In spite of virtually all sugars consisting of crystals of some sort or other.
https://www.google.pt/search?q=magnified sugar crystal&biw=1...
These crystals take ages to disolve in coffee - quite a ritual really!
Your gut feeling was right!! That's a very tricky question...
That's a very interesting glossary, but many kinds of sugar aren't listed here (brown sugar, for example). Maybe the kinds of sugar aren't a priority there.
https://www.mkexportinternational.net/products/icumsa-45-sug...
Even so, I will keep that glossary for future reference. Thanks!
Invert sugar really looks like açúcar cristal, but the manufacturing process seems to be different (I read about it very quickly).
@Charles,
I agree with you - granulated sugar works well in many occasions (fortunately, in my situation it works well too).
I like your suggestion of using the name in Portuguese with an explanatory note, in cases where a distinction is necessary. That's good advice! Thanks.
https://www.mkexportinternational.net/products/icumsa-45-sug...
And this site is the bee's knees and they dont even mention granulated in the glossary.
http://www.sugartech.com/definitions/index.php
Why use it? Invert sugar has a lot of desirable properties in baked goods and other processed foods. The sugar crystals in invert sugar are smaller than sucrose, which results in a smoother texture of the final product. The smaller crystals also dissolve faster than sucrose crystals. Invert sugar retains moisture better and improves shelf life. As little as 10-15% of invert sugar mixed with sucrose markedly reduces crystallization in the final product, resulting in longer shelf life as well. All the reasons that manufacturers like HFCS apply to invert sugar.
And anyway, as a matter of fact açúcar cristal is undoubtedly granulated sugar in a literal sense. It's just that it's not quite like what most English speakers understand by the expression "granulated sugar", which is pure, paper-white, 100% sucrose. So if, for the sake of argument, outsiders bought açúcar cristal, expecting granulated sugar, they might think it looks a bit off-colour. But really we don't seem to have a product marketed in English-speaking countries that is exactly the same. And for most purposes, unless you're writing for the sugar industry, the difference, such as it is, probably doesn't matter.
This is just the C12H22O11 version of the BOLT/SCREW! :-)
- o "coarse sugar" tem cristais na faixa de 600-800 mícrons segundo uma referência, e 800-1200 mícrons segundo outra referência
- o açúcar cristal parece estar na faixa de 540 mícrons
- o granulated sugar varia demais: vai desde 250 a 1050 mícrons. Portanto, cobre também o açúcar cristal. Vai ser essa a saída então!
https://books.google.com.br/books?id=XPNgBwAAQBAJ&pg=PT1165&...
http://www.britishsugar.co.uk/files/productpdfs/screened_sug...
Só pra fechar a história, o problema é que essa faixa de tamanho do "granulated sugar" abrange tanto o "açúcar refinado" quanto o "açúcar cristal". Em outras palavras, é bem difícil fazer a distinção entre "açúcar refinado" e "açúcar cristal" em inglês. Como eu não preciso fazer essa distinção no meu texto, pois só aparece o açúcar cristal, para mim está de bom tamanho!
Apenas para constar dos autos: O Gabriel havia sugerido "granulated sugar" também, um minuto depois do Cláudio, e removeu sua sugestão para não ficar igual à do Cláudio. Pela quantidade de "agrees", acho que você deveria considerar a opinião da maioria.
Abraçations.
Granulated or white sugar = highly refined cane or beet sugar.
www.foodterms.com/encyclopedia/sugar/
Açúcar cristal = Açúcar em forma cristalina produzido diretamente em usina, sem refino
So, granulated sugar cannot be the same as açúcar cristal. Açúcar cristal isn't refined.
And looking at this
https://illustratedbites.wordpress.com/2015/01/26/hey-sweeti...
I really think that coarse sugar is the closest equivalent to açúcar cristal.
If I am wrong, please let me know!
Thank you all once again.
Comparing this
https://illustratedbites.wordpress.com/2015/01/26/hey-sweeti...
and this
https://www.google.com.br/search?q=açúcar cristal&num=30&esp...
I think Charles is right... granulated sugar seems to have gone one step further in processing, compared to açúcar cristal. It seems to me that "coarse sugar" is the equivalent to "açúcar cristal". I think "granulated" is equivalent to "refinado" (= "refinado granulado").
I may be wrong, of course.
Charles, don't you want to post your suggestion for evaluation by our colleagues?
http://www.ebah.com.br/content/ABAAAAQ0oAE/alcool-acucar-uni...
The descriptions and pictures of açúcar cristal I find show that (a) it's less white and refined that white/granulated sugar (refinado granulado or branco) though more than turbinado/demerara, and (b) it has large, transparent grains.
"c) Açúcar cristal: Açúcar em forma cristalina produzido diretamente em usina, sem refino. Muito utilizado na indústria alimentícia na confecção de bebidas, massas, biscoitos e confeitos." (from above page)
"Açúcar cristal: com cristais grandes e transparentes, difíceis de serem dissolvidos em água. Depois do cozimento passa apenas por um refinamento leve, que retira 90% dos sais minerais."
https://pt.wikipedia.org/wiki/Açúcar
"Decorating or coarse sugar (also called sugar crystals or crystal sugar) has granules about four times larger than those of regular granulated sugar. It's used for decorating baked goods and can be found in cake-decorating supply shops and gourmet markets."
http://www.foodterms.com/encyclopedia/sugar/index.html
http://recipes.wikia.com/wiki/Decorator's_sugar
I believe it could be interesting to think about the processing stages: "açúcar cristal" is the next one in the processing sequence after brown sugar (açúcar mascavo) and turbinado sugar (açúcar demerara). This picture is very interesting:
https://www.google.com.br/search?q=açúcar cristal&num=30&esp...
I haven't checked the meaning of VHP and VVHP in the picture of the link above.
Açúcar cristal is not brown or light brown, but it is not so white yet. It is sort of transparent, I think.
The grains of açúcar cristal aren't so fine as icing sugar, for example (it is relatively coarse, compared to icing sugar).
Rock sugar is very coarse. It is used in tea. See photo at: http://www.amazon.com/Teavana-30292-016-Perfectea-Rock-Sugar...
For the rest, see: http://www.mybakingaddiction.com/types-of-sugar/
One can make 'doce de abobora" but then one would have to find "queijo de minas" to go wiht it...
https://www.silverspoon.co.uk/products/baking-and-cooking/pr...
NEVERTHELESS I am going out tomorrow to buy some "açúcar cristal" if I can find any and draw my own conclusions! Then I will decide what to do with it.....make a cake, decorate a cake, sprinkle it on doughnuts, makes some jam, put it in coffee, put it in tea, OH MY! The list is almost endless. Hmmmmm!