Sugar sachets are very useful on a daily basis. However, few people really know how to open them properly.
Small sachets of powdered sugar are often very useful for garnishing natural yogurt or coffee. They are often made available in restaurants, but are also sold in supermarkets and can especially be transported anywhere. They are manufactured by major brands like Daddy or Saint-Louis. One of the promises of these very common products is that they allow you to have a more precise idea of the quantity poured, to the nearest gram: most display exactly 4, 5 or 6 grams of sugar per unit, i.e. ‘equivalent to a stone of sugar, but more precise.
By habit, the sugar packet is often opened at the top, by being torn, before being tilted towards the product to be sweetened. However, this would not necessarily be the best solution for serving yourself correctly. This sugar pod would have a much more suitable secret opening to prevent a few grains of sugar from remaining hidden at the bottom of the bag or from spilling part of the precious contents.
The bags are not designed to be torn from the top. And besides, their elongated shape is not at all chosen at random. The easy opening is just not clearly marked. The “official” opening technique is normally perfectly adapted to the shape of these sachets: to properly open a sachet of sugar, you must actually place it horizontally above the cup, the yogurt pot or any other another container then break it in two in the middle and then bring up the two sides, everything will pour easily, without anything falling next to it. Here’s how to do it. In the Mr. Tips videoit’s even simpler.
This technique is ideal when a full sachet is the dose of sugar that suits its consumer. Otherwise, it might be better to tear from the top. A “buchette”, as it is called by the Daddy brand, corresponds to 4/5 grams of sugar. However, according to the WHO, adults should not consume more than 30g of sugar per day and children 24 grams, the equivalent of six and five scoops respectively.
If this quantity is too large to use in one go, it would seem logical to ask how long the remainder can be kept. However, sugar is a non-perishable food. There is therefore no limit or risk. You simply need to keep it between 15 and 25 degrees and away from direct sunlight. Only certain special sugars, notably those used to make jellies, may have an expiration date, which will obviously be indicated.