TYPES OF WHITE SUGAR
Used mostly by food industries and bakers.
Differ in crystal size that varies according to the plate it will be used on.
|Bakers Special Sugar||Finer than fruit sugar.Developed for the baking industry.Used mostly in doughnuts and cookies.|
|Caster Sugar||Very finely granulated.Finer than the USA granulated sugar.Dissolves almost instantly.|
|Powdered Sugar||Granulated, ground to a smooth powder, and sifted.Prevented from caking.Available in supermarkets.Can be used in icings and whipping cream.|
|Coarse Sugar||Decorating sugar.Larger than regular sugar crystals.Recovered from crystallized sugar syrups.Used in making fondants, confections, and liquors.|
|Date Sugar||Does not dissolve on liquids.High-priced sugar.Mostly a food than a simple sweetener because of its nutritional content|
|Fruit sugar||Slightly finer than regular sugar.Used in gelatin, pudding desserts, powdered drinks.|
|Granulated Sugar||“Table sugar.”Used in home cooking.Paper –white color.Fine crystals|
|Sugar cubes||Result of moistly granulated sugar that are pressed and dried.|
|Raw Sugar||The results of the sugarcane’s refine process.Could be steam cleaned.|
|Superfine Sugar||The finest of all types of granulated white sugar.Used in delicately textured cakes, meringues, sweetening of fruits, ad iced drinks.|
TYPES OF BROWN SUGAR
Retains some of the surface molasses syrup.
Has a pleasurable flavor.
|Demerara Sugar||Light brown sugar.Large golden crystals.Slightly sticky.Used in tea, coffee, or hot cereals.|
|Barbados Sugar||British specialty.Very dark brown.Strong molasses flavor.|
|Free-flowing brown Sugar||Produced by a co-crystallization process.Less moist than regular sugar.It does not clump and is free-flowing.|
|Turbinado Sugar||Raw sugar, partially processed.Surface molasses have been washed off.Blond color and mild brown sugar flavor.|
Ideal for products whose recipes require sugar to be dissolved.
|Sucrose||White granulated sugar dissolved in water.|
|Invert Sugar||Result of splitting sucrose into its components (fructose and glucose).Sweeter than white sugar.Used by food manufacturers to retard crystallization and retain moisture.|
“Sugar, Types of Sugar, Different Types of Sugar.” What’s Cooking America, Mother’s Day, Mother’s Day Tea, Tea Recipes, Brunch Recipes, Fondant Icing, Fondant Frosting, Fondant Recipe. Web. 12 Mar. 2012. <http://whatscookingamerica.net/Information/SugarTypes.htm>.