sugar and what makes each kind different. helpful hints, the why's, and info.
* Sugar (sucrose) is a carbohydrate that occurs naturally in every fruit and vegetable. Sugar occurs in greatest quantities in sugar cane and sugar beets. * There are many different types of granulated sugar. Most of these are used only by food processors and professional bakers and are not available in the supermarket. The types of granulated sugars differ in crystal size. Each crystal size provides unique functional characteristics that make the sugar appropriate for a special need. * A teaspoon of sugar has 15 calories and 4 grams of carbo- hydrates. * Refined sugar contains purified sugar -- pure sucrose. It contains no preservatives or additives of any kind. * "Regular" Sugar, Extra Fine or Fine Sugar: "Regular" sugar, as you and I call it, is the sugar found in every home's sugar bowl and the one called for in most cookbook recipes. The food processing industry describes "regular" sugar as extra fine or fine sugar. It is the sugar most used by food processors because of its fine crystals that are ideal for bulk handling and are not susceptible to caking. * Fruit Sugar: Fruit sugar is slightly finer than "regular" sugar and is used in dry mixes such as gelatin desserts, pudding mixes and drink mixes. Fruit sugar has a more uniform crystal size than "regular" sugar. The uniformity of crystal size prevents separation or settling of smaller crystals to the bottom of the box, an important quality in dry mixes and drink mixes. * Superfine, Ultrafine, or Bar Sugar: This sugar's crystal size is the finest of all the types of granulated sugar. It is ideal for extra fine textured cakes and meringues, as well as for sweetening fruits and iced-drinks since it dissolves easily. In England, a sugar very similar to superfine sugar is known as caster or castor, named after the type of shaker in which it is often packaged. * Confectioners (or Powdered) Sugar: This sugar is granulated sugar ground to a smooth powder and then sifted. It contains about 3% cornstarch to prevent caking. Confectioners sugar is available in three grades ground to different degrees of fineness. The confectioners sugar available in supermarkets is the finest of the three and is used in icings, confections and whipping cream. The other two types of powdered sugar are used by industrial bakers. Because of the cornstarch you can't use it instead of regular sugar. * Brown Sugar (light and dark): Brown sugar consists of sugar crystals coated in a molasses syrup with natural flavor and color. Many sugar refiners produce borwn sugar by boiling a special molasses syrup until brown sugar crystals form. A centrifuge spins the crystals dry. Some of the syrup remains giving the sugar its brown color and molasses flavor. Other manufacturers produce brown sugar by blending a special molasses syrup with white sugar crystals. Dark brown sugar has more color and a stronger molasses flavor than light brown sugar. Dark brown sugar has a rich flavor that is good for gingerbread, mincemeat, baked beans, plum pudding and other full flavored foods. Lighter types are generally used in baking and making butterscotch, condiments and glazes. * Free Flowing Brown Sugars: These "pouring" sugars are fine, powder-like brown sugars that are less moist than "regular" brown sugar. Since it is less moist it does not lump and is free-flowing like granulated white sugar. * Turbinado Sugar: This sugar is a raw sugar which has been partially processed, removing some of the surface molasses. It is a blond color with a mild brown sugar flavor and is often used in tea. * Demerara Sugar: Demerara sugar is a light brown sugar with large golden crystals which are slightly sticky. It is often used in tea, coffee or on top of hot cereals A friend is someone who knows the song in your heart, and can sing it back to you when you have forgotten the words. ------------------------ Yahoo! Groups Sponsor --------------------~--> Help save the life of a child. Support St. Jude Children's Research Hospital's 'Thanks & Giving.' http://us.click.yahoo.com/mGEjbB/5WnJAA/E2hLAA/QXMplB/TM --------------------------------------------------------------------~-> Yahoo! Groups Links <*> To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ <*> To unsubscribe from this group, send an email to: [EMAIL PROTECTED] <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
