How to separate a large piece of hard brown sugar

A large piece of hard brown sugar can be separated by tapping, heating, or grinding. The agglomeration of brown sugar is mainly related to factors such as humid storage environment and sugar crystallization. Reasonable treatment can avoid waste.

Knocking is the most commonly used method, which involves placing hard brown sugar cubes in a thick plastic bag or wrapping them with cloth, and lightly tapping them with a hammer until they shatter. Pay attention to even force and avoid splashing sugar cubes. If the brown sugar only hardens on the surface, it can be separated by tapping along the edge with the back of the knife. Brown sugar stored in humid environments is prone to clumping. It is recommended to pack and store it in a cool, dry place after sealing.

Heating is suitable for stubborn clumping. Put the brown sugar together with the packaging into the microwave and heat it at low heat for 10-15 seconds. The sugar cubes will soften easily after being heated. You can also heat the bottom of the container over water and use chopsticks to disperse the sugar when it becomes slightly soft. High temperature may cause brown sugar to coking, and the temperature should be controlled not to exceed 60 degrees. Brown sugar exposed to air for a long time will absorb moisture and clump together. When packaging, try to remove the air inside the bag as much as possible.

It is recommended to use the processed brown sugar as soon as possible, and the unused part should be stored in a sealed container. Brown sugar can be stored together with food desiccants in daily life, or a few apple slices can be added to maintain humidity balance. Brown sugar contains minerals such as iron and calcium, and consuming it in moderation is healthier. The recommended daily intake is within 25 grams. If mold or odor is found in brown sugar, it should be immediately stopped from consumption.