Different kinds of sugar and their uses.

There are many different kinds of granulated sugar. Some of these are used only by the food industry and professional bakers and are not available in the supermarkets. The types of granulated sugars differ in crystal size. Each crystal size provides unique functional characteristics that make the sugar appropriate for a specific food's special need.


BAKER'S SPECIAL SUGAR
The crystal size of baker's sugar is even finer than that of fruit sugar. As it's name suggests, it was developed specially for the baking industry. Baker's Special is used for sugaring doughnuts and cookies, as well as in some commercial cake recipes to create a fine crumb texture.

CASTOR/CASTER SUGAR
UK (England)castor sugar is a very finely granulated sugar (finer than U.S. grnaulated sugar) which allows it to dissolve almost instantly. In the United States, superfine sugar or the new Baker's Sugar may be substituted. It is called 'Berry Sugar' in British Columbia.

CONFECTIONERS OR POWDERED SUGAR
In Britain it is called 'icing sugar' and in France sucre glace. This sugar is granulated sugar ground to a smooth powder and then sifted. It usually contains about 3% cornstarch to prevent caking. Powdered sugar is ground into three different degrees of fineness. The confectioner's sugar available in supermarkets -10x- is the finest of the three and is used in icings, confections and whipping cream. The other two types are used by industrial bakers.

COARSE SUGAR
Also known as pearl or decorating sugar. As its name implies, the crystal size of coarse sugar is larger than that of 'regular' sugar. Coarse sugar is recovered when molasses-rich, sugar syrups high in sucrose are allowed to crystalize. The large crystal size of coarse sugar makes it highly resistant to color change or inversion (natural breakdown to fructose and glucose) at cooking and baking temperatures. These characteristics are important in making fondants and confections.

DATE SUGAR
Date sugar is more a food than a sweetener. It is ground up from dehydrated dates, is high in fiber. Its use is limited by price and the fact it does not dissolve when added to liquids.

FRUIT SUGAR
Fruit sugar is slightly finer than 'regular'sugar and is used in dry mixes such as gelatin and pudding desserts, and powdered drinks. Fruit sugar has a more uniform small crystal size than 'regular' sugar. The uniformity of crystal size prevents separation or settling of larger crystals to the bottom of the box, an important quality in dry mixes.

GRANULATED SUGAR
Also called table sugar or white sugar. This is the sugar most known to customers, is the the sugar found in every home's sugar bowl, and most commonly used in home food preparation. It is the most common form of sugar an the type most frequently called for in recipes. Its main distinguishing characteristics are a paper-white color and fine crystals.

SUGAR CUBES
They are made from moist granulated sugar that is pressed into molds and then dried.

SANDING SUGAR
Also known as coarse sugar. A large crystal sugar that is used mainly in the baking and confectionery industries as a sprinkle on top of baked goods. The large crystals reflect light and give the product a sparkling appearance.

BROWN SUGAR-(light and dark)
Brown sugar retains some of the surface molasses syrup, which imparts a characteristic pleasurable flavor. Dark brown sugar has a deeper color and stronger molasses flavor than light brown sugar. Lighter types are generally used in baking and making butterscotch, condiments and glazes. The rich, full flavor of dark brown sugar makes it good for gingerbread, mincemeat, baked beans, and other full flavored foods.

MUSCOVADO OR BARBADOS SUGAR
Muscovado sugar, a British specialty brown sugar, is very dark brown and has particularly strong molasses flavor. The crystals are slightly coarser and stickier in texture than 'regular' brown sugar.

FREE-FLOWING BROWN SUGARS
These sugars are specialty products produced by a co-crystallization process. The process yields fine, powder-like brown sugar that is less moist that 'regular' brown sugar. Since it is less moist, it does not clump and is free-flowing like white sugar.

TURBINADO SUGAR
This sugar is raw sugar which has been partially processed, where only the surface molasses has been washed off. It has a blond color and mild brown sugar flavor, and if often used in tea and other beverages.

LIQUID SUGAR
There several types of liquid sugar. Liquid sugar (sucrose) is white granulated sugar that has been dissolved in water before used. Liquid sugar is ideal for products whose recipes first require sugar to be dissolved. Amber liquid sugar is darker in color and can be used in foods where brown color is desired.

INVERT SUGAR
Sucrose can be split into two components sugars (glucose and fructose). This process is called inversion, and the product is called invert sugar. Commercial invert sugar is a liquid product that contains equal amounts of glucose and fructose. Because fructose is sweeter than either glucose or sucrose, invert sugar is sweeter than white sugar. Commercial liquid invert sugars are prepared as different mixtures of sucrose and invert sugar. For example total invert sugar is half glucose and half fructose, while 50% invert sugar (half of the sucrose had been inverted) is one-half sucrose, one quarter glucose and one-quarter fructose. Invert sugar is used mainly by food manufactureers to retard the crystalization of sugar and to retain moisture in the packaged food. Which particular invert sugar is used is determined by which function-retarding crystalization or retaining moisture- is required.

Home cooks make invert sugar whenever a recipe calls for a sugar to be boiled in a mixture of water and lemon juice.

Courtesy of whats cooking in America