Sugars or Sweeteners

We all know that sugar have a sweet taste. Personally i'm addicted with this taste, and i can't live without this taste. And now i'll share about this ingredients.. Talk about sugar there are many kinds of sugar with different texture and sweetness. Maybe we just familiar with granulated sugar that we always used in the kitchen, but there are many kinds of sugar with different functions, but generally sugars or sweetening agents are used for the following purposes in baking :
  • to add sweetness and flavor
  • to creat tenderness and fineness of texture by weakening the gluten structure.
  • to give crust color
  • to increase keeping qualities by retaining moisture
  • to act as creaming agents with fats


Types of sugars:

REGULAR REFINED SUGARS, OR SUCROSE

Refined sugars are classified by the size of grains

Granulated Sugar

  • Regular granulated, also called fine granulated or table sugar, is the most familiar and the most commonly used
  • Very fine and ultrafine sugars are finer than reular granulated. This is suitable to make cakes and cookies because they make a more uniform batter and can support higher quantities of fat
  • Sanding sugars are coarser and are used for coating doughnuts, cakes, and other products
Confectioners' or Powdered Sugars

Confectioners' sugars are ground to a fine powder and mixed with a small amount of starch to prevent caking. They are classified by coarseness or fineness.
  • 10x is the finest sugar. It give the smoothest texture in icings
  • 6x is the standard confectioners' sugar. It is used in icings, toppings, and cream fillings
  • Coarser types (4x and xx) are used for dusting.
MOLASSES AND BROWN SUGAR
Molasses
Molasses is concentrated sugar cane juice. There are 3 varities : light (first boil); dark (second boil); and blackstrap (third boil, darkest and thickest). Flavor and aroma intensifies as color deepens. It is suitable for pancakes, waflles, and french toast. In baked goods, pastry, savory dishes
Brown Sugar
CORN SYRUP

Liquefied sugar created by processing cornstarch. Three varieties : light (clarified to remove color); dark (color added, caramel flavor); and high fructose. Less sweet than granulated sugar; the darker syrup, the more intense the flavor. Corn syrup aids in retaining moisture and is used in some icing and candy making, suitable in baked goods, pastry, confections, spreads.

GLUCOSE SYRUP
While corn syrup is mixture of glucose with another sugars, pure glucose syrup is also available. It similiar with corn syrup but its colorless and nearby tasteless. If a recipe calls for glucose syrup and none is available, substitute light corn syrup.

HONEY

Honey is a natural sugar syrup produced by bees from flower nectar. Honey texture is thick, and the color is pale yellow to dark brown. Flavor intensifies as color deepens. Suitable in baked goods, pastry, savory dishes, baverages, spreads.

MALT SYRUP

Malt syrup is used primarily in yeast breads. It serves as food for the yeast and adds flavor and crust color to the breads.

Sugar can use as a scrub too

Source :
Professional Cooking (7th Edition) by Wayne Gisslen
The Professional Chef (9th Edition) by The Culinary Institute of America

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