When you think of sugar, the first thing that you are likely to think of is the white table sugar you add to a cup of coffee. However, there are many different kinds of this sweet additive, although many are only used within the commercial baking and confection industry. Here are eight types of sugar and a little information on their uses.
1. White Table Sugar Also referred to as 'regular sugar', this is the type of sugar that is most commonly used in the U.S. and Western Europe. White sugar comes in a fine powder form (extra fine white sugar is finer than other forms) and is used to sweeten food and beverages as well as in a great many baking recipes.
2. Fruit Sugar (Fructose) Fruit sugar is finer than white sugar, and its crystals are of a uniform size. It is perfect for sweetening beverages since it is more difficult to mix the larger crystals of other sugar varieties into a liquid. This type of sugar is used in almost all ready-made sweet powdered drinks, pudding powders or gelatins.
3. Special Baker's Sugar Used by bakers to dust unto the tops of desserts such as sugar donuts or cookies, special baker's sugar is finely ground into a powdery consistency. Look for this sugar variety in larger grocery stores.
4. Super, Ultrafine or Bar Sugar This type of sugar goes by several names (including 'castor sugar') and is the best sugar to use for baking fine-grained cakes and delicate desserts such as meringue. Ultrafine sugar is used to sweeten fruit desserts too.
5. Coarse Sugar Used to bake fondants, liquors and confections, coarse sugar has larger crystals than the fine sugars described above because it is made by crystallizing sugar syrups. A less-refined sugar, it has a high molasses content and a rich flavor.
6. Sanding Sugar Sanding sugar also has large crystals and is frequently used in the baking and confection industry. This type of crystal reflects light well to give the finished product a sparkly appearance.
7. Brown Sugar There are several types of brown sugar; light brown sugar, dark brown sugar, Turbinado brown sugar, Demerara brown sugar ...). Brown sugar is almost always made from sugar cane and has a higher molasses content than other sugars. Used in the baking of certain desserts as well as to sweeten herbal teas.
8. Confectioners Sugar Also called "powdered sugar," this baking sugar is used in icings, whipped cream, and confections. Regular sugar is ground and sifted until powdery and mixed with 3% corn starch. The corn starch keeps the confectioners sugar from clumping and caking. There are three different degrees of confectioners sugar, based on the fineness. The one available to the average consumer is the finest, with the other two used in the commercial baking and confection industry.
While most people only use two or three of the above sugars in their regular cooking and baking, you might want to experiment with some of the others. The flavors are a little different, as are the textures. You may find that one of the less common types will suit your baking and cooking needs better than that teaspoon of your regular table sugar!
1. White Table Sugar Also referred to as 'regular sugar', this is the type of sugar that is most commonly used in the U.S. and Western Europe. White sugar comes in a fine powder form (extra fine white sugar is finer than other forms) and is used to sweeten food and beverages as well as in a great many baking recipes.
2. Fruit Sugar (Fructose) Fruit sugar is finer than white sugar, and its crystals are of a uniform size. It is perfect for sweetening beverages since it is more difficult to mix the larger crystals of other sugar varieties into a liquid. This type of sugar is used in almost all ready-made sweet powdered drinks, pudding powders or gelatins.
3. Special Baker's Sugar Used by bakers to dust unto the tops of desserts such as sugar donuts or cookies, special baker's sugar is finely ground into a powdery consistency. Look for this sugar variety in larger grocery stores.
4. Super, Ultrafine or Bar Sugar This type of sugar goes by several names (including 'castor sugar') and is the best sugar to use for baking fine-grained cakes and delicate desserts such as meringue. Ultrafine sugar is used to sweeten fruit desserts too.
5. Coarse Sugar Used to bake fondants, liquors and confections, coarse sugar has larger crystals than the fine sugars described above because it is made by crystallizing sugar syrups. A less-refined sugar, it has a high molasses content and a rich flavor.
6. Sanding Sugar Sanding sugar also has large crystals and is frequently used in the baking and confection industry. This type of crystal reflects light well to give the finished product a sparkly appearance.
7. Brown Sugar There are several types of brown sugar; light brown sugar, dark brown sugar, Turbinado brown sugar, Demerara brown sugar ...). Brown sugar is almost always made from sugar cane and has a higher molasses content than other sugars. Used in the baking of certain desserts as well as to sweeten herbal teas.
8. Confectioners Sugar Also called "powdered sugar," this baking sugar is used in icings, whipped cream, and confections. Regular sugar is ground and sifted until powdery and mixed with 3% corn starch. The corn starch keeps the confectioners sugar from clumping and caking. There are three different degrees of confectioners sugar, based on the fineness. The one available to the average consumer is the finest, with the other two used in the commercial baking and confection industry.
While most people only use two or three of the above sugars in their regular cooking and baking, you might want to experiment with some of the others. The flavors are a little different, as are the textures. You may find that one of the less common types will suit your baking and cooking needs better than that teaspoon of your regular table sugar!
About the Author:
Expert contributing creator Anya really likes giving her useful inventive tips on home baking. Not to mention her crucial hidden-secret will be her location for obtaining cupcake decorations and cupcakes for Christmas.
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