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Sugar - Coggle Diagram
Sugar
Powdered Sugar
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It is used dry to provide a thin white coating for decoration on baked goods or it is mixed with other ingredients, such as milk, butter and flavoring, to create a frostings, icings, and glazes for cakes, cookies and pasteries.
Fruit Sugar
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Fruit sugar is sweeter than normal sugar so just use a little less, making it low calorie as well. Ideal for hot drinks, sprinkling on cereal or fruit and in baking.
Baker's Special Sugar
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it used for all sorts of baked goods and confectioneries including cakes, cookies, pastries, brownies, frostings and glazes. It's easy to use. C&H® Baker's Sugar measures exactly like regular granulated sugar. A cup is still a cup.
White Granulated Sugar
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Granulated sugar adds sweetness and moisture to baked goods and also gives them structure and helps them brown. It makes pastries tender and gives crunch to some cookies. Superfine sugar is an ultrafine granulated sugar that's called for when it's important for the sugar to dissolve quickly.
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Sanding Sugar
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Turbinado sugar is commonly used to top hot cereals, baked goods, and desserts since the large crystals hold up well to heat. It's also a popular hot beverage sweetener.
Superfine Sugar.
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it used in airy, delicate baked goods and desserts. You'll often see it in recipes for meringues, souffles, macarons, puddings, and mousses.
Brown Sugar
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Brown sugar is used extensively in baking. It adds more vibrant color to baked foods and also adds to their flavor. It is used for making marinades for the preparation of meat dishes. Brown sugar is also used in many barbecue sauce and chili recipes.
Turbinado Sugar
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Turbinado sugar is commonly used to top hot cereals, baked goods, and desserts since the large crystals hold up well to heat. It's also a popular hot beverage sweetener.
muscovado sugar
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Muscovado sugar is unrefined cane sugar that contains natural molasses. It has a rich brown color, moist texture, and toffee-like taste. It's commonly used to give confections like cookies, cakes, and candies a deeper flavor but can also be added to savory dishes.
Liquid sugar
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It is used to add sweetness and moistness to baked goods. Containing 17.2 percent water, this common ingredient is the nectar of plants gathered, modified, stored, and concentrated by honey bees. It's made up of levulose (fructose) and dextrose (glucose).
Invert Sugar
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Invert sugar's primary function is to sweeten foods and beverages, but it also comes with several functional benefits. It helps baked goods retain moisture and improves texture by preventing crystallization, which can occur when using regular table sugar.
