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    The document discusses different types of sweeteners: honey, a sweet liquid produced by bees from flower nectar with its flavor and color depending on the flowers; molasses, a thick brown syrup separated from raw sugar during sugar manufacturing; and panutsa, a pudding made from sprouted wheat and piloncillo eaten during Lent in New Mexico and southern Colorado, with the sprouted wheat flour also called panutsa.

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    The document discusses different types of sweeteners: honey, a sweet liquid produced by bees from flower nectar with its flavor and color depending on the flowers; molasses, a thick brown syrup separated from raw sugar during sugar manufacturing; and panutsa, a pudding made from sprouted wheat and piloncillo eaten during Lent in New Mexico and southern Colorado, with the sprouted wheat flour also called panutsa.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    5 views4 pages

    Brown Kraft Paper Old Theme Page Border

    Uploaded by

    ramenpann07
    The document discusses different types of sweeteners: honey, a sweet liquid produced by bees from flower nectar with its flavor and color depending on the flowers; molasses, a thick brown syrup separated from raw sugar during sugar manufacturing; and panutsa, a pudding made from sprouted wheat and piloncillo eaten during Lent in New Mexico and southern Colorado, with the sprouted wheat flour also called panutsa.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 4

    Sweeteners

    added to
    starch gel

    submitted by: Fralennen sabalones

    submitted to: Chariz Enad

    Add a little bit of body text


    Honey

    Honey, sweet, viscous liquid food, dark golden in colour,


    produced in the honey sacs of various bees from the
    nectar of flowers. Flavour and colour are determined by
    the flowers from which the nectar is gathered.
    Molasses

    the thick dark to light brown syrup that is


    separated from raw sugar in sugar manufacture.
    Panutsa

    Panocha is a pudding made from ground sprouted


    wheat and piloncillo in New Mexico and southern
    Colorado. It is traditionally eaten during Lent. The
    sprouted-wheat flour is called "panocha flour" or simply
    "panocha",

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