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6.1.4: Functions of Sugar

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    As mentioned, sugar is the third most used ingredient in the bakeshop. Sugar has several functions in baking. The most recognized purpose is, of course, to sweeten food, but there are many other reasons sugar is used in cooking and baking:

    Just as there are many functions of sugar in the bakeshop, there are different uses for the various types of sugar as well:

    • Fine granulated sugar is most used by bakers. It generally dissolves easily in mixes and is pure enough for sugar crafters to boil for “pulled” sugar decorations.
    • Coarse granulated sugar may be used for a topping on sugar cookies, puff pastry, and Danish pastries as it doesn’t liquefy or caramelize so readily. In some European countries, an extra coarse sugar (called hail — a literal translation) is used for this purpose.
    • Icing or powdered sugar is used in icings and fillings and in sifted form as a top decoration on many baked goods.
    • Brown or yellow sugars are used where their unique flavor is important, or in bakeries where an old-fashioned or rustic image is projected. Brown sugar can usually be substituted for white sugar without technical problems in sugar/batter mixes such as cakes and muffins, and in bread dough.

    The link bellow provides a full overview of all functions of sugar:

    ***Calories: There is 4 kcal/gram of sugar/carbohydrate. 


    This page titled 6.1.4: Functions of Sugar is shared under a CC BY 4.0 license and was authored, remixed, and/or curated by BC Cook Articulation Committee (BC Campus) .

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