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Jul 9, 2024 · The purification process can produce different crystal sizes, as well as liquid sugars. These characteristics allow sugar to perform a variety of functions in food products, in addition to providing a sweet taste. The following table lists different types of sugars and sugar-based products.
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Mar 21, 2023 · The grocery store baking aisle is stocked with tremendous variety — so what’s the difference? Can you substitute one sweetener for another? And if so, how? We’ve got the answers — read on. What is sugar? Granulated white sugar — what we mainly use in baking — is derived from either sugar beets or sugarcane.
- Danilo Alfaro
- White Granulated Sugar. White granulated sugar is the most common form of sugar and it's what most home bakers will use the vast majority of the time. Made interchangeably from beets or cane (the manufacturer's label may or may not specify), this is the go-to sugar for everything from baking and desserts to sauce-making, salad dressing, brines, and marinades—to say nothing of cocktails and other beverages.
- Powdered or Confectioner's Sugar. At the most finely-ground end of the spectrum we have powdered sugar, or confectioners sugar, which is granulated white sugar that has been ground to a very fine powder.
- Brown Sugars. Brown sugar is a less-refined version of ordinary cane sugar, which means it contains a certain amount of molasses as well as caramel, giving it a damp consistency.
- Raw Granulated Sugars. Raw granulated sugars, sometimes called turbinado or demerara sugar, are brown crystalline sugars that are dry, rather than wet. They are typically used for sweetening coffee or tea, rather than in baking, although they can be used in decorating baked goods, where it will contribute both sweetness and a pleasantly crunchy texture.
- Brown Sugar
- Granulated Sugar
- Cane Sugar
- Superfine Sugar
- Confectioners’ Sugar
- Demerara
- Sanding Sugar
- Pearl Sugar
Brown sugar is granulated sugar blended with some molasses. It has the texture of soft moist sand, and a caramel flavor that lends complexity to cakes, pies, and crostatas. The difference between light and dark brown sugar is how much molasses is included in the recipe. Ultimately, they are pretty interchangeable in recipes, with the note that dish...
This pure white sugar has a light pourable sandy texture and is standard in many baking recipes. It has gone through a series of processes to refine and bleach it, so it will not change the color of baked goods, such as meringues or angel food cakes. The refining processes make it resistant to clumping.
A more minimally processed version of granulated sugar, this pale beige sugar can be used interchangeably in baking. It will make pale or white dishes slightly colored, so it is not ideal when a pure white result is desired, but is ideal in drinksor other preparations. It can be used interchangeably with granulated in recipes.
Sometimes called bar sugar or caster sugar, especially in British recipes, this is a version of granulated sugar that has been processed into smaller crystals, about halfway between standard granulated sugar and confectioner’s sugar. It is great for cocktails or other dishes like Pavlova, that require fast dissolving, but is not a substitute for co...
This sugar, also sometimes called powdered or icing sugar, has been processed into a fine powder. It is ideal for use in frostings, to dust French toast, cookies, or chocolate desserts, or in dishes that require fast and smooth dissolving, like whipped cream or glazes.
This coarse sugar, also known as raw or turbinado sugar has large brown crystals and a pourable texture. This is a great finishing sugar with caramel flavor and good crunch, making it ideal for topping pie crusts, cookies, breadsor muffins, or for garnishing fresh fruit. It should not be used as a replacement for granulated sugar in baking, as the ...
These sugars can be white or brightly colored and have a sparkle to them. They are designed to retain their integrity during baking, so they can be used decoratively, most often on cookies. They should not be used in baking except as garnish, as they will not dissolve into recipes like regular sugar.
These pure white chunks of sugar come in different levels of coarseness, and like sanding sugar, are designed to stay white and crunchy and not dissolve during baking. They are a great garnishing sugar for baked goods, and are also used in dishes like Liege-style waffles, where they create pockets of sugar within the dough.
- Tina Chadha
- Granulated. This is what most people would think of as "regular" sugar. Granulated sugar is the refined white type your neighbor would ask to borrow a cup of.
- Superfine Sugar. Also known as castor sugar (particularly in the U.K.) , this sugar variety is also refined and white, but it's made up of smaller crystals than granulated sugar and these dissolve quickly, even in icy beverages.
- Confectioners' Sugar. Confectioners' sugar is granulated sugar that's been ground to a talc-like consistency; to avoid clumping, many store-bought versions also add cornstarch to their confectioners' sugar.
- Brown. Actually refined sugar with molasses added back to it, brown sugar adds richness and depth to baked sweets. It comes in light and dark varieties, but they're interchangeable in most recipes—it just depends how much molasses flavor you want.
Mar 10, 2024 · Learn the differences between cane sugar and granulated sugar and when to use each type of sugar, according to experts. These two types of sugar are often confused but are actually quite different.
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Jan 23, 2024 · Granulated sugar is a very specific type of sugar product. Learn what it is, and how it differs from other types of sugar in the so you can ensure your baked goods and recipes come out perfectly.
