Sugar Knowledge Quiz

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What is the primary difference in appearance between powdered sugar and granulated sugar?

Powdered sugar has a thin powdery consistency (correct)

Powdered sugar has shiny crystals

Granulated sugar has a matte appearance

Granulated sugar has a bluish tint

What is the acceptable moisture content for granulated sugar?

0.20%

0.15% (correct)

0.25%

0.10%

What is the crystal size range for refined granulated sugar?

0.3-3.0 mm

0.5-1.5 mm

0.2-2.5 mm (correct)

0.1-1.0 mm

What is the minimum required sucrose content in powdered sugar?

99.9% Signup and view all the answers

What is the purpose of the presence of pollen impurities in flower honey?

To enrich honey with vitamins, proteins, and ash elements Signup and view all the answers

What is the maximum allowable moisture content for powdered sugar?

0.26% Signup and view all the answers

What is the significance of the percentage of flower pollen in establishing the botanical type of honey?

It confirms the botanical origin of honey Signup and view all the answers

How is the color of honey determined organoleptically?

Using the Pfund comparator or on a photoelectric calorimeter Signup and view all the answers

What does an organoleptic study aim to identify and assess in honey?

The quality of honey Signup and view all the answers

What does the average sample of honey represent?

The part of honey that characterizes the amount of the entire batch of product Signup and view all the answers

Sugar Knowledge Quiz

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Questions and Answers

What is the primary difference in appearance between powdered sugar and granulated sugar?

What is the acceptable moisture content for granulated sugar?

What is the crystal size range for refined granulated sugar?

What is the minimum required sucrose content in powdered sugar?

What is the purpose of the presence of pollen impurities in flower honey?

What is the maximum allowable moisture content for powdered sugar?

What is the significance of the percentage of flower pollen in establishing the botanical type of honey?

How is the color of honey determined organoleptically?

What does an organoleptic study aim to identify and assess in honey?

What does the average sample of honey represent?

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