How do they get sugar cubes to stay in cube form and not crumble?

Question

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Answer 1

To make sugar stick together like that, they use sugar glue. Sugar glue is made of sugar and other natural ingredients, like sugar.

Answer 2

They Probably At An Agent To Make It Stay Together, And They They Probably Put Them In Small Cube Molds Where They Add, Thousands Of Pounds Of Pressure, The Pressure Pushes Them Together So Compact, The Sugar Stays In Form. Sort Of Like How They Makes Pills.

Answer 3

Only the best sugar cubes can hope to enter the special training program that leads to the development perfect sugar cubes. All applicants must meet high purity criteria (no pharmaceutical backgrounds), and must be willing to conform to strict cubist standards. High scores on the essay competition held every year by the National Blockhead Testing Service are essential.
Once a sugar cube has been accepted into an institute of higher form, it will spend the next 4 years learning how not to crumble under pressure. Happy graduates can look forward finding suitable positions at various sugar companies and confectioners.

Answer 4

Sugar sticks - right? So no doubt they are simply moisturised. Enough water is added so the sugar crystals stick to one another.

Source Answer: British Sugar

Dry granulated sugar passes along a special conveyor, water is sprayed onto the sugar and it is thoroughly mixed as it passes along the conveyor. The wet sugar contains about 1% water and is quite sticky at this stage.To make the cubes the moist sugar is pressed into rows of moulds which are arranged around the outside of a circular drum. As the drum rotates the wet cubes are pushed out onto a moving conveyor belt. This then moves along under a series of infra red drying lamps where the cubes are dried. This is all enclosed in a kind of tunnel often called the 'drying tunnel'.When the dry cubes emerge from the end of the drying tunnel they are picked up using matching rows of rubber suction cups, and placed into boxes and cartons. There is still a tiny amount of water left in the cubes so they are left for a few days to 'condition', to dry out thoroughly before final wrapping.

Answer 5

Dry granulated sugar passes along a special conveyor, water is sprayed onto the sugar and it is thoroughly mixed as it passes along the conveyor. The wet sugar contains about 1% water and is quite sticky at this stage.To make the cubes the moist sugar is pressed into rows of moulds which are arranged around the outside of a circular drum. As the drum rotates the wet cubes are pushed out onto a moving conveyor belt. This then moves along under a series of infra red drying lamps where the cubes are dried. This is all enclosed in a kind of tunnel often called the 'drying tunnel'.When the dry cubes emerge from the end of the drying tunnel they are picked up using matching rows of rubber suction cups, and placed into boxes and cartons. There is still a tiny amount of water left in the cubes so they are left for a few days to 'condition', to dry out thoroughly before final wrapping.

Answer 6

Funny you should ask that...rumor has it that the sugar particles are considering a revolt. You see...they prefer other shapes, especially pyramids, and spheres (with hexagon design..they are HUGE soccer fans). There are forced into cube shapes against their will because a box is easier to put on a shelf, and use "every inch" within it (so the negotiator for the Domino sugar comany insists). The sugar substitute union is all for a sugar strike...they would be happy to assume any form requested. They'll change anything to get into your body.

Answer 7

It is pretty easy if you think about it. They pour the sugar into large containers and then add water. After that they put the sugar into a drying machine and that makes it form into hard chunks. They then hire a facetier to chip the chunks into perfect squares. If they are lucky they might get one dozen cubes out of a chunk the size of a basketball. It is the art of the facetier that is essential to making it profitable. There is no waste as the left over sugar can reformed into big chunks again, and refaceted.

Answer 8

wow... you're really happy about the feature question thing! congrats!!

to answer your question, this minion says that sugar cubes are formed using extreme pressure. they're kinda pressed into a mold with tons of pressure and it fuses the sugar crystals together. It's the same way altoids are made! But on different machines I hope! :-)

Answer 9

Martha Stewart
has this recipe............

1 cup sugar
1 tablespoon warm water [in cup]
mix well
scoop into cube or shaped sugar molds[
I used the jello mold for tiny easter eggs
push them into the mold
carefully flip onto tray for them to dry over night...
also a good mold is from the chocolate candy box[ plastic
tray]
they will dry into hard solid good cubes or whatever shape you have them in
if you messup the first time try it again..
the sugar needs to be mixed well with the water...
it looks like sand....
do not add more water or it will be ruined...
and you will have to use it in tea..or coffee or whatever you want sugar in..

Answer 10

Now, I am going to "answer" this question WITH a question. To show how old I am, I will tell you a story. When I was a child we received some sort of vaccine in a sugar cube. (I am afraid I don't remember the vaccine, I think it was for polio.) The question, why was it the sugar cube did not dissolve when the vaccine was put in it??

Answer 11

Acutally, they grow on the sugar tree that way. They're picked in cube form the same way you pick an apple or an orange, except they're smaller. The ones that aren't perfectly cubed they crush into granular sugar only the perfet ones are sold as cubes. That's why it's usually fancy places have them, they're more expensive.