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Sugar (Types and Uses (Soft brown sugar (Bakery items,fudge), Honey (Cake…
Sugar
Types and Uses
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Granulated
Mincemeat filling,cakes,sauces,macaroons,jam,ice cream,soft drinks,chutney
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Icing Sugar
Royal icing,fondant icing
Treacle
Rich fruit cakes,spicy sauces
Demerara
Fruit crumble topping,rick fruit cake
Caster
Cakes,swiss roll,meringue,shortbread,fruit pie filling,syrup
Functional Properties
Preservation
High concentrations of sugar prevent the growth of microorganisms. Sugar is used extensively in jam and marmalade manufacture.
Bulking
Sugar may be used to increase a products size,volume or weight which can give body or mouthfeel to the product.
Aeration
During the creaming stage of cake making,air is incorporated into the mix. Caster sugar is most suitable due to its fine crystal structure and as it inhibits gluten development in flour,helping the cake achieve a light texture.
Gelling
Sugar plays an important role in jam making. The setting of jam depends to having pectin,acid and sugar in the correct proportions to form a gel.
Sweetness,flavor and texture
Sugar can be used to sweeten many products,e.g. drinks,cakes,confectionery,baked beans. Sugars can also contribute to the texture and mouthfeel of products,e.g. ice cream.
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Storage
sugar,honey and syrup should be stored in air tight containers to prevent moisture entering,or moisture loss and caking in the case of brown sugars.
