Sugar is one of the most important ingredients in most desserts. It is of great importance for yeast baked goods, and is sometimes added to savory dishes to add additional flavor nuances. The most common type of sugar is refined, refined sugar from cane or beetroot, but there are other types of this product that differ in texture, aroma, color and even flavor shades.
White sugar
White sugar is the most abundant sugar in the world. It is he who is most often used in cooking. It not only imparts sweetness, but also provides a number of chemical reactions that are important in food preparation. White sugar is crystallized sucrose obtained from either sugar beet or cane. Granular white sugar is distinguished by crystal size, some types of such sugar are used only in industrial production, others are suitable for preparing homemade dishes.
The largest sugar is pearl or garnish sugar. As the name implies, it is used to decorate various products. The large size of the crystals makes this sugar resistant to heat. Pearl sugar is also added to dishes to give them additional texture.
Granulated sugar familiar to many is called table sugar. It is a versatile product, easy to measure and highly soluble in a variety of beverages and liquid foods.
Powdered sugar - white table sugar, ground into a fine powder. It dissolves more easily not only in liquids, but also in other mixtures. It is used to make meringues, mousses, various creams, syrups and glazes. A type of powdered sugar is confectionery sugar. It is also a fine sugar, but cornstarch or calcium phosphate is added to it to prevent clumping.
Brown sugar
Brown sugar is most often obtained from molasses-colored crystalline sugar. Depending on its concentration, it turns out to be darker or lighter, more or less aromatic and sticky or crumbly.
Turbinado sugar is brown raw sugar. It is not tinted with molasses, this is not necessary, because there is molasses in its composition, it is not "washed out" initially. This sugar turns out to be slightly less nutritious. Another type of raw sugar is demerara sugar. It is lighter than turbinado, but just as aromatic and intense in flavor. It is put into coffee, cakes, muffins, fruit salads. They are sprinkled with porridge.
Muscavado sugar or Barbados sugar - has a rich brown color and a strong, concentrated taste and aroma. Its crystals are large and sticky. It is often used to make gingerbread cookies, sweets, and put in dough for buns and pretzels.
Golden sugar is the lightest of all brown sugars and has the least molasses. It has a more delicate flavor and is often used in whipped cream, sauces, and hot dishes.
