三溫糖也是日本特有的砂糖，
是將純蔗糖結晶後殘留的糖液，
再以三次加熱及結晶處理，
其名「三溫」便是從自於此；
製作過程加熱的焦糖化，
所以三溫糖的色澤為淺茶褐色,
製作甜點时会带出独特的焦香能添加層次感
口感湿润而口味也更为有深度 ！
在日本很常会用作料理調配醃料和醬汁等.
而三溫糖的特性可增加蛋糕體保濕性，
使糕點吃起來口感較為濕潤.
製 造 所：三井製糖株式会社
製 造 地：🇯🇵日本
Sanoutou Sanwensu
(さんおんとう)
Sanwensu is also a special granulated sugar in Japan.
It is the residual sugar solution after crystallizing pure sucrose,
The name "San Wen" comes from heating and crystallization treating it 3 times.
The color of light brown comes from caramelization heating during the production process.
When making desserts, it will bring out a unique burnt aroma and make the texture moist and
tastier.
In Japan, it is often used as a marinade and sauce for cooking.
The properties of Sanwensu can increase the moisture retention of the cake and pastry.
Manufacturing place: Mitsui Sugar Co., Ltd.
Manufacturing place: ����Japan.