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SUGAR
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Description:
The scientific name for sugar is sucrose. The two most common sources of sugar are sugarcane in the tropical regions and sugar beet in the temperate zones of the world. Though the term 'sugar' denotes the class of soluble simple carbohydrates to which sucrose belongs, other forms of sugar include glucose (or dextrose), glucose syrup (partially hydrolysed starch), fructose which is the sugar of fruit and honey, galactose and lactose (milk sugar).
How to select:
Sugar is available in different textures, such as super-fine, confectioner's or powdered sugar, decorating or coarse, and brown sugar. Other forms of sugar include maple sugar, sorghum, fructose, glucose, lactose, and maltose
Use:
Sugar is used most often as a sweetener, but it can be useful for other purposes including to make dough tender and to add stability to mixtures, such as meringue. When a recipe specifies sugar, it is best to use the granulated white sugar..
How to store:
Store dry sweeteners (white sugar, raw sugar, brown sugar and confectioner’s sugar) in a dry place at room temperature. Store corn syrup and molasses in tightly sealed containers at room temperature or in the refrigerator.
1) Grain sugar \ Granulated sugar :
Produced directly from crystallization of the syrup, it forms fairly coarse crystals. It is the most common variety for general use.
2) Castor Sugar \ Superfine sugar:
This can be made from crushed and sieved granulated sugar. It is used for making desserts, pastries, cakes, ices and sweet dishes as well as for sweetening dairy products, drinks, pancakes etc.
3) Icing sugar \ Confectioner's sugar :
It is granulated sugar milled very finely to a powder mixed with 3% starch in France, calcium phosphate in Britain and cornflour (cornstarch) in the United States to prevent it from caking. It is used for dusting, decorating or icing cakes and buns and is included in many kinds of confectionery.
4) Liquid sugar \ Sugar syrup :
It is a sugar solution, normally prepared by dissolving white granulated sugar in water.
5) Powdered sugar :
It is made by grinding grain sugar into a fine powder.
6) Brown sugar :
It is unrefined (or raw) cane sugar containing 85-99.5% sucrose with certain impurities.
7) Sugar cubes \ Lump sugar :
It is obtained by moulding moistened granulated sugar while hot and then drying it in order to fuse the crystals together (agglomerated sugar). It is widely used for sweetening all hot drinks.
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