![]() ![]() It is then allowed to cool to about 200˚F (93˚C), and stirred either in the cooking vessel or in an appropriately sized container until granulation is achieved. Maple Sugar – Granulated maple sugar (also known as stirred sugar or Indian sugar) is prepared by heating maple syrup until the temperature is 45˚ to 50˚F (25˚ to 28˚C) above the boiling point of water. Sugar Cubes – They are made from moist granulated sugar that is pressed into molds and then dried. Its main distinguishing characteristics are a paper-white color and fine crystals. It is the most common form of sugar and the type most frequently called for in recipes. This is the sugar most known to consumers, is the sugar found in every home’s sugar bowl, and most commonly used in home food preparation. Granulated Sugar – Also called table sugar or white sugar. The uniformity of crystal size prevents separation or settling of larger crystals to the bottom of the box, an important quality in dry mixes. Fruit sugar has a more uniform small crystal size than “regular” sugar. Its use is limited by price and the fact it does not dissolve when added to liquids.įruit Sugar – Fruit sugar is slightly finer than “regular” sugar and is used in dry mixes such as gelatin and pudding desserts, and powdered drinks. It is ground up from dehydrated dates, is high in fiber. These characteristics are important in making fondants, confections and liquors.ĭate Sugar – Date sugar is more a food than a sweetener. The large crystal size of coarse sugar makes it highly resistant to color change or inversion (natural breakdown to fructose and glucose) at cooking and baking temperatures. Coarse sugar is recovered when molasses-rich, sugar syrups high in sucrose are allowed to crystallize. As its name implies, the crystal size of coarse sugar is larger than that of “regular” sugar. The other two types of powdered sugar are used by industrial bakers.Ĭoarse Sugar – Also known as pearl or decorating sugar. The confectioners sugar available in supermarkets – 10X – is the finest of the three and is used in icings, confections and whipping cream. ![]() Powdered sugar is ground into three different degrees of fineness. It contains about 3% cornstarch to prevent caking. This sugar is granulated sugar ground to a smooth powder and then sifted. ![]() It is called “berry sugar” in British Columbia.Ĭonfectioners or Powdered Sugar – In Canada and Great Britain (England) it is called icing sugar and in France sucre glace. In the United States, superfine sugar or the new Baker’s sugar may be substituted. granulated sugar) which allows it to dissolve almost instantly. UK castor/caster sugar is very finely granulated sugar (finer than U.S. Bakers Special is used for sugaring doughnuts and crumb texture.Ĭastor/Caster Sugar – Spelled both “caster” and “castor.” The spelling castor sugar used to be the prevailing one, but caster sugar seems to be more usual now, perhaps because it is used by some sugar manufacturers on their packaging. As its name suggests, it was developed specially for the baking industry. Each crystal size provides unique functional characteristics that make the sugar appropriate for a specific food’s special need.īakers Special Sugar – The crystal size of Bakers Special is even finer than that of fruit sugar. The types of granulated sugars differ in crystal size. Some of these are used only by the food industry and professional bakers and are not available in the supermarket. There are many different types of granulated sugar. When making homemade breads, sugar feeds the yeast that provides the rise of the bread. Sugar is an integral part of the baking process. When it comes to baking, sugar is one of the most important ingredients used in recipes. Learn about the different type of sugar available. Sugar occurs in greatest quantities in sugar cane and sugar beets from which it is separated for commercial use. It is the major product of photosynthesis, the process by which plants transform the sugar energy into food. Sugar or sucrose, is a simple carbohydrate that occurs naturally in every fruit and vegetable in the plant kingdom. ![]()
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