In parts one and two of this multi-part blog series, we’ve been going over everything bakers and those who consume baking products need to know about sugar. Sugar is the foundation of numerous baked products, essential to everything from taste to texture, moisture retention and many other factors in the final baked product.
At Street Sweets, we’re happy to detail the sugar type or types used in any of our dessert café items, from our birthday cakes and wedding cakes to cookies, baklava and many others. In today’s entry, we’ll go over a few additional sugar types – there are many – that might be used in a variety of baking projects, plus the purposes they fill and why you might consider them for your next set of baked goods.
Also known as castor or caster sugar, superfine sugar – as the name suggests – is one of the finest types of sugar available. It’s even more finely-ground than granulated sugar, in fact, ranking behind only powdered sugar in terms of overall fineness.
Superfine sugar is known to dissolve extremely easily into various batters and doughs, and it’s extremely common in baking projects in the UK. However, it’s often a bit tougher to find in the United States and can be a bit more expensive – in many cases, granulated sugar is chosen instead in the US. However, for applications where beating air into ingredients is necessary, there’s nothing better than superfine sugar.
On the other end of the spectrum in terms of fineness is sanding sugar, which is one of the coarsest types of sugar available for baking purposes today. It’s technically a type of granulated sugar, though it obviously is not ground down to anywhere near the level of the most common granulated forms.
Sanding sugar isn’t actually used within the baked product all that often. Rather, it’s most common use is as a topping or decorative item, where larger squares of sugar often top off the aesthetic while providing an edible design format.
Muscovado sugar refers to an unrefined form of cane sugar, somewhat similar to brown sugar based on the molasses content involved. Muscovado sugar has an even stronger molasses flavor than brown sugar, however, and is moister as well. Like brown sugar, it can be made in both light and dark formats.
Generally speaking, muscovado sugar is optimal as a complementary flavor for other items like gingerbread, cookies or those involving warming spices. It can be used as a primary flavor as well, so long as those consuming it enjoy the molasses flavor.
For more on the kinds of sugar commonly used in baking projects, or to learn about any of our bakery shop items, speak to the staff at Street Sweets today.