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Diffrent sugars (Brown sugars (Demerara Sugar (Demerara sugar is a light…

- - - - Brown sugars are made by mixing white sugar with different amounts of molasses.
      - Light brown sugar is often used in sauces and most baked goods.
      - Dark brown sugar has a deeper colour and has a stronger molasses flavour than light brown sugar the rich flavour makes it great for gingerbread, baked beans, barbecuing and other foods.
      - Brown sugars clump because they contain more moisture than white sugars making baking stay moist and chewy
  - - - Also known as granulated brown sugar, this powder-like brown sugar is less moist than regular brown sugar.
      - Since it is less moist, it does not clump and is free flowing, like free flowing sugar.
      - Like other brown sugars, It is made by mixing white sugar with molasses but also goes throw a special heating and drying process to produce non-sticky brown crystals.
      - it is not a good alternative in baking
- - - - normally includes 3% cornstarch
      - It is often used in icings and whipping cream.
      - copacted togher then sifted
      - You can make it by blending 1 cup of white sugar and 1 tablespoon of cornstarch to get 1 cup of powdered sugar.
    - - Fruit sugar has smaller sugar in it in crystal size than regular sugar.
      - It is used in dry mixes like gelatin and desserts or powdered drinks.
      - The size of the crystals prevents sticking to the box that's why its important in dry mixes
    - - The size of the crystals in this sugar is finner then the fruit sugar crystals
      - You probably guessed but it was made for the baking industry.
      - This sugar is used for sugaring donuts, cookies and used in some cake recipes for a crumbly texture
    - - his sugar has the smallest crystal out of white sugars.
      - It is generally used in making delicate or smooth desserts, such as mousse or puddings.
      - Because the crystals are so fine, they dissolve easily in cold drinks for example.
    - - Coarse sugar has a larger crystal size than regular sugar.
      - It results from the crystallisation of molasses which is a syrup high in sucrose
      - The large crystal size makes it highly resistant to colour change and cooking and baking temperatures important characteristics for use in making fondants.
    - - It is used mainly in baking as a sprinkle on top of baked goods
      - Sanding sugar can have large or fine crystals both give the product a sparkling appearance.
      - It is normally made in fun colours