Undoubtedly, of all types of sugar, the most famousand white granulated sugar or granulated sugar is popular. After it - the classic refined lump sugar. It is these two types of sugar derived from sugar beet that are most widely used in home cooking. Brown sugar has not yet occupied a permanent residence in the kitchen shelves, and that it also exists in several forms, most of us have a very vague idea. Let's try to understand the kinship of this large sugar family. Granulated sugars
Types of SugarGranulated sugar is also known asgranulated sugar. And there are many types of granulated sugar. But most of them are used only in professional confectionery and culinary industries and are not sold in regular grocery stores. Types of granulated sugar differ primarily in the size of the crystals, as well as in the functional characteristics, or simply, the purposes for which they are used. The sugar that can be found in every family sugar bowl, experts simply call regular sugar. This is the same sugar, the use of which in cooking is implied by most cookbooks. It is truly ideal for preparing many dishes, and is widely used not only at home, but also in food enterprises. Fruit sugar is respected by professionals more than regular sugar, due to its finer and more uniform crystal structure. It is used in dry mixes for making desserts - gelatin, puddings, as well as in dry drinks, etc. The uniformity of fruit sugar crystals prevents smaller crystals from separating or settling to the bottom of the package, which is an important quality of good dry mixes. Baker's Special has even smaller and more uniform crystals than even fruit sugar. The name itself makes it clear that this sugar is produced specifically for professional confectionery purposes, and if you do not have any friends among confectioners and bakers, then you are unlikely to be able to get a kilo or two of this sugar for personal use. Baker's sugar is used to sweeten donuts, cookies, etc., and is also added to dough to obtain an almost ideal structure of baked goods.
Ultrafine sugar (Superfine, Ultrafine, or BarSugar) - the size of the crystals of this type of granulated sugar Sugar is the smallest of all types of granulated sugars. It is ideal for making meringues and fine-structured pies, for sweetening fruits, cold drinks, because it dissolves very easily at any temperature in any environment. In England you can find sugar for sale, very similar in structure to this type of sugar, it is known there as caster or castor. Confectionery or powdered sugar (Confectioners (or Powdered) Sugar) is essentially ground and then sifted granulated sugar. Powder contains about 3% of corn starch, which helps prevent baked goods from sticking together. Icing sugar, there are three varieties that differ in the degree of fineness of grinding. On the shelves of stores comes, as a rule, the best, thin variety. The remaining two types of powdered sugar are used in wide industrial baking. Sugar powder is a part of glazes, many confectionery products, it is used for whipping cream, etc. Coarse Sugar - the size of the crystals of this type of sugar is larger than the size of regular sugar crystals. Coarse sugar is mainly used to create sweets, confectionery and liqueurs. Coarse sugar has an important property - at high temperatures it does not break down into fructose and glucose. Sugar coating (Sanding Sugar) as well as coarse sugar is distinguished by the large size of its crystals. It is mainly used in the confectionery and baking industry as a final chord to make an attractive type of confectionery, sprinkled on top of the products. Large crystals reflect light and give the buns and pastries a beautiful, sparkling look. Brown sugars
Brown sugar varieties existquite a lot, and they differ in the amount of molasses they contain - the lighter the sugar, the less molasses it contains. Brown sugars are obtained from sugar cane by evaporation of the extracted syrup. Demerara is a very popular type of brown sugar in England. This is a light brown sugar with large golden crystals, has a rich aroma of molasses. Demerara is added to tea, coffee, as well as to pastries. Light brown soft sugar is fine crystalline sugar, which is well suited for any homemade pastry that requires extra flavor. It is recommended to use in fruit pies. Dark brown soft sugar (Dark brown soft sugar) - fine-crystalline sugar of dark brown color. It makes good ginger dough, which is used to make gingerbread houses, ginger biscuits, flapjacks (biscuits with oatmeal), as well as some types of chutney. Light muscovado sugar has a specific aroma and flavor or toffee. Due to its aroma, light muscovado is ideal for making sweets, toffee, caramel sauce, caramel ice cream, creams. Dark muscovado sugar is a very dark, almost black sugar with a wet consistency. It is well suited not only for baking, but also for making sauces, marinades. Popular in Mauritanian cuisine. Liquid sugars There are several types of liquid sugars. Liquid sucrose (Liquid sucrose) - in fact, liquid granulated sugar, is used in the same way as regular sugar. Amber liquid sucrose (darker-colored amber liquid sucrose) acts as a kind of substitute for certain types of brown sugar. Invert Sugar (Invert Sugar) - consists of equal parts of glucose and fructose, is commercially available only in liquid form, is widely used in industry for the manufacture of carbonated beverages, since invert sugar can only be used in products of liquid structure.
