Main ingredient while preparing tea, juices and any beverage. Some beverages are naturally sweet while some are made sweet by adding ‘Sugar’ to it. The process of sugar making is extracting the sweet juice from sugar beet or sugarcane plant. Let’s see the types of sugar.
The most commonly used sugar, found on every dining table also called White Sugar or Table Sugar. These are small crystal cube form of sugar. It is made from Sugarcane and also some people name it is Refined Sugar.
This sugar can be prepared at home, by mixing 1 cup of white sugar and 1 tablespoon of cornstarch and here you are, with 1 cup of powdered sugar. It is the form where the regular sugar or the refined sugar is crushed and smooth powder is made out of it. Cornstarch is added to it so that it is prevented from being cakey.
These are the finest kind of and are small in size just like the regular sugar and also known as, ‘Caster or Bar’ sugar. This type is used in the making of puddings and mousse, as it is fine crystal in appearance is considered smooth and though used in making desserts. This type lies in between regular and powdered one.
Yes, you are thinking right the sugar available in CCD and Mc Donald’s are the brown one. It is made by mixing white sugar with various amount of molasses or another option can be directly boiling brown sugar syrup. Also, variety as in light and dark colour are available in this type of sugar. They are highly used in baking items as it helps to keep the stuff chewy and moisture.
As sugar is not only used to make food taste sweet but sometimes it is also to decorate the puddings and other cakes. This type of sugar is not as small as the regular one and is also not easily dissolvable. Many a time it is used as garnishing over bakery items as cookies, biscuits.
This can be a good substitute for white sugar. Looking at its appearance it is similar to brown sugar. The aspect that differs the brown sugar from turbinado sugar is, former is prepared by heating brown sugar syrup or by mixing molasses with white sugar while later one is obtained from sugarcane and it is less processed. As the processing is not high the flavour of caramel in it is also minimal.
This type of sugar has a texture of sand and contains molasses as it is unrefined. The appearance is sandy, wet, moist, sticky, and has a dark brown colour. The sugar comes from Mauritius, off the coast of Africa.
Free-flowing brown sugar
The process is called co-crystallization by which free-flowing brown sugar is obtained. The process yields fine, and thus it remains no longer the most one. The secret of it, to be free and not getting into clumps is there is no moist in it. It is easy to sprinkle on oatmeal and cereals as toppings.
This type of sugar is finer than the white sugar and has a uniform small crystal size. Fruit sugar is used in dry mixes as in pudding powder. As the size is uniform it does not settle at the bottom forming a layer and thus it is an important quality in dry mixes.
Sugars are not only in the form of cubes but also available in liquid form as the cubes are dissolved in water before it is used. It is formed with a ratio of 1:1 of sugar and water. This type of sugar is often used in drinks.
Inversion is a process where sugar can be split into two as glucose and fructose and the outcome is called Invert Sugar. White sugar is less sweet than the invert sugar. Yes, one can prepare it at home as well gently boiled sugar in a mixture of water and lemon juice, the product received as is inverted sugar.
It is an awe to many of you knowing the varieties in such a basic thing like sugar, but the types are mentioned as they are utilized in different food recipes, some in decorating or garnishing while some in adding caramel flavour to the dish. Some are very fine in appearance while some are in liquid form too.