TYPES OF SUGAR11/30/2021
Icing Sugar – Extra fine powdered sugar – contains small percentage of starch for anti caking
- Frosting and Icing – Sugar dissolves quickly and produces a smooth consistency making it ideal for frostings and icings.
- Baked Goods – Make cookies, meringues, fudge and other baked goods.
- Decor – Dust powdered sugar on cookies, cupcakes, cakes, etc.
- Sweetener/ Substitute – Use as a sweetener in coffee and tea, and can substitute for granulated sugar.
Fondant Sugar – Dry fondant sugar used in pan-coated confections. Contains small amount of invert sugar to keep icings moist and provide longer shelf life with no grittiness.
Fructose Sugar – Constituent of many fruits, berries, vegetables, honey
Isomalt Granules – Derived from beet sugar, is an alternative to regular sugar for pulling, blowing, casting, etc. Isomalt is very resistant to humidity and won’t crystalize.
Xylitol – Sugar alcohol that has the same sweetness as sucrose, its metabolism does not require insulin and it does not promote tooth decay. It is extracted from birch tree pulp. Commonly used in candies, chewing gum and natural toothpastes.
Mannitol – Can be used as a sweetener. It does not cause an increase in blood sugar, and is great for diabetic recipes.
Sorbitol Powder & Liquid – Both a naturally occurring sugar like compound found in some fruits, and a compound that is produced for use as a sweetener in diabetic foods. Sorbitol is 50% as sweet as sugar, inhibits crystallization and stabilizes moisture.
Maltitol – A corn derived sugar alcohol that is 90% as sweet as sugar. Used in many sugar free, low calorie and diabetic products. Will not brown or caramelize like sucrose.
Glucose Powder – Sugar derived from starch (corn, wheat, potato, tapioca, or rice) and sold in powder or syrup form. Used to increase sugar content, stabilize ice cream/sorbet, make syrup and jam, and increase shelf life of baked goods. Dextrose equivalent DE:42.
Fructose Powder – Made up of many fruits, berries, vegetables and honey. The sweetest of all naturally occurring sugars. The relative sweetness of fructose is 117 when compared to sucrose at 100.
Dextrose Powder – Also known as grape sugar, a naturally occurring form of glucose. Dextrose inhibits crystallization in ice creams and sorbets. Also provides flexibility to rolled fondant. 70% as sweet as sugar and very hygroscopic.
Invert Sugar – Used to prevent sugar crystallization. Imparts a smooth texture in ganache and ice creams, as well as prolongs shelf life. Also known as Trimoline.
Invertase Maxinvert – Invertase is an enzyme that is commonly used to make liquid centers and invert sugar in candy making. It is usually derived from yeast and is sold either as a clear liquid or as a powder that can be dissolved in water.
When added to sucrose (table sugar), invertase breaks down the sugar into a mixture of glucose and fructose, commonly called “invert sugar” or “inverted sugar syrup”. Invert sugar is frequently used in commercial baking and candy recipes because it keeps baked goods moist for longer periods of time.
When invertase is added to sugar candy recipes, like fondant candy fillings, it gradually liquefies the fondant. This is one way of producing the liquid center in candies like cherry cordials. The reaction takes a few days to occur, so you should plan on a waiting period when making liquid centers with invertase. The exact amount of invertase needed depends on many factors, including the strength and preparation of the invertase, the temperature of the environment, and the recipe itself. As a very general rule, you should add between 1/4 tsp – 1 tsp of invertase per pound of fondant.
Pearl Sugar – Large, white crystals for baking and decorating. Certified Kosher and Pareve.
Sanding Sugar – A finer grain than crystal sugar used for decoration.
Crystal Sugar – A course grain sugar used for decoration.
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