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This document discusses the background of pastry making and the use of sugar in dessert preparation. It explains that honey was originally used as a sweetener and how cane sugar replaced its use starting in the Middle Ages. It also describes the historical evolution of sugarcane and beet cultivation, and how various low-calorie sweeteners are currently used in pastry making. Finally, it classifies different types of desserts and discusses options for.

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ScribdTranslations

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EN