In part one of this multi-part blog series, we went over some of the basics when it comes to sugar in the baking process. Vital for everything from taste to texture, moistness and even stability in products, sugar is one of the single most important ingredients in numerous baking projects.
At Street Sweets, our wide selection of dessert café items, which you can order online at your convenience, certainly includes plenty of sugar. In our next couple entries in the series, we’ll shift our focus from the basics of sugar to some of the many sugar types that are often found in baked goods – why is a given kind of sugar used for a given product? Which kinds of sugar make most sense for your next baking project? Let’s answer all these questions and more.
One of the most popular types of sugar found in a huge variety of baking products is granulated sugar, which is a form of refined sugar. Granulated sugar is naturally white, like many people expect from sugar, and is coarse – it’s often the kind you find in sugar shakers at your local coffee joint.
Despite its slight coarseness, granulated sugar is also a very fine grain. It can be used in virtually any sweet baked good, with pretty much no limitations on the kinds of products it can be found in. If you’ve been even tangentially involved in baking over the years, you’ve worked plenty with granulated sugar.
Also known as confectioner’s sugar, icing sugar or 10x sugar, powdered sugar is an even more finely-ground sugar format than granulated. It’s generally combined with small amounts of cornstarch or some other starch to prevent clumping.
Powdered sugar is known for how quickly it dissolves into baked goods, making it perfect for soft or tender products. It’s also an ideal sugar for icing and frosting due to this quick dissolving format. Finally, you’ll commonly find it used as a dusting sugar, shaken over things like cakes, pastries or even brownies.
Brown sugar is a curious type to note, in part because it has two distinct sub-types: Light brown sugar and dark brown sugar. Light brown sugar is made with a small quantity of molasses, while dark brown sugar comes with significantly more molasses.
Because molasses holds moisture, it’s valuable for chewiness and long-term viability of many baked goods. Brown sugars are often used for cookies and similar items that are desired in a chewy format, and dark brown sugars in particular for extremely chewy or caramel flavors that are desired in the product.
For more on the various kinds of sugar found in your baked goods, or to learn about any of our pastry shop or dessert café items, speak to the staff at Street Sweets today.