Rørsukker udvundet af økologisk dyrkede sukkerrør.
Sukkerrørene presses og saften herfra inddampes, udkrystaliseres og renses.
Det gyldne rørsukker kan anvendes på samme måde som andet sukker, dog har den en lidt kraftig smag.
Hvis sukkeret bliver hårdt, pak da posen ind i et fugtigt håndklæde og det bliver blødt igen.
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pH is a measure of the concentration of free hydrogen ions (H+) in a liquid.
The pH scale runs from 0 to 14.
pH of pure water is 7.
Liquids having a higher concentration of H+ compared to pure water is an acid and has a pH below 7.
Liquids having a lower concentration of H+ compared to pure water is a base and has a pH higher than 7.
The pH may be of importance to what can or will happen to a liquid.
The pH of a liquid can be changed by adding various chemical substances which then adds or binds H+.
The pH may also change with bacterial activity in a liquid with a content of sugar, like milk or water/tea with added sugar. Here, the bacteria convert the sugar and form lactic acid which increases the concentration of H+. Thus, the pH will drop during bacterial activity.
By measuring the pH during production of, for example, cheese, yogurt, kefir and kombucha you may optimize the result.
| Content | 1 | kg | | | | Shipment weight | 1010 | g |
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