Good Lifestyle

When you think of sugar, a typical couple are probably coming to mind immediately:white sugar and brown sugar. But while these are the options most likely to be found in your sugar box or pantry, there is actually a wide variety of sugars used in cooking and cooking. Never heard of Muscovado? It can give your bakery products a natural butter caramel flavor. Easily dissolves in liquid powder sugar, which makes this ideal of sugar for icing. Pearl sugar that you will find in the Scandinavian desserts do not melt in heat.

All sugars have something in common, however: they are made by extracting sugar juice from sugar beet or sugar cane plants. But, from there, many varieties of sugar can be made, for a great loan of a crunchy, the soft texture to bread and others that are the melamic molasses and that go well in barbecue sauces.

We asked pastry chefs to explain the various varieties of sugar and how to better use them according to their flavor and texture. With this soft intensive course, you will be an even better baker!

1. Crystallized sugar

This is the most common type of sugar. Cookie cookies, there is a good chance of the recipe for granulated sugar. "The fine crystals make for the standard measure, as they do not make the cake together like many other sugars do," says Nadine Donovan, the executive pastry chef for the Colorado restaurant groupSecret.

of sugar 2. Confiring

Also known as the powdered sugar, it is essentially the granulated sugar that is crushed into a smooth powder then sumbed, according toThe Association of Sugar. It is usually mixed with a little cornstarch to prevent it from agglomerating. The glampic sugar is perfect for decorating a variety of bakery products, says Donovan. It can be sprinkled on a dessert or used to prepare icing. Because it is smooth and has stabilizing properties, it is often used in whipped cream, too, she says. You can actually make powdered sugar at home, mixing a cup of sugar with a tablespoon of cornstarch.

3. Fruit sugar

Sugar crystal fruits are smaller than those of ordinary sugar, according to the sugar association. This is the type of sugar you will find commonly in the dry mixtures used to make pudding or gelatin.

Special sugar 4. Baker

"The fine nature of special baker sugar is ideal for meringues and creams with butter because it dissolves much faster than regular granulated sugar," says Donovan. Developed for the bakery industry precisely, you will often see as sugar used over donuts or cookies or create fine crumbles, Sugar Association says.

5. Superfine sugar

Sulle sugar or bar sugar are some of the names that this sugar passes. The sugar is extrafined, you guessed it, composed of fine crystals. Because of this, it dissolves well in cold drinks and can be used to make a simple syrupcocktailsDonovan said.

6. Cane sugar

The cane sugar is little transformed the sugar that is done alone from the sugar cane, explains Jeff Ontivéros, the senior director ofWhole Foods Market is Global pastry program. This sugar can be used in any product that calls "granulated sugar," he says.

7. Gross sugar

This type consists of large crystals. You will often find raw sugar at the top of the bakery items like fast breads, cookies and Danish pastries, says Ontivéros. "He gives a crunchy texture to the final product," he says. The largest crystals also reversed (which is fructose and glucose rupture) at cooking temperatures, according to the sugar combination, so raw sugar is good for melting and alcohol.

8. SANCING SWEET

Let the granules are large or small, they reflect the light to look as if they sparkle, according to The Sugar Association. Sugar Sanding is used to decorate products that are already cooked, explains Ontivéros. "This sugar is usually colored and sprinkled onSugar cookies withRoyal icing," he says.

9. Beaded sugar

Due to its thick granules, pearl sugar does not fit during the cooking process, explains Gossett Clemence, co-owner and pastry chef of the head atThe Gourmet School of Candy & Savories. School sugar uses pearls, for example, in its Scandinavian classes. "Pearl sugars are made by compression of white sugar to prevent it from dissolving, even inside bakery products like delicious cork waffles," she says.

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10. Light brown sugar

Brown sugars are made by adding molasses to refined sugar crystals; Less for light brown sugar and more for dark brown, explains Gossett. "The extra moisture of molasses is what contributes to giving your cookies of your chocolate glitch a consistent consistency and a deeper and more complex softness," she says. Light brown sugar is most commonly used in bakery products, depending on the sugar combination.

You can make your own brown sugar at home: combine two spoons with molasses with a cup of white sugar, says Gossett. Incorporate with a spoon first, then rub with your fingers and look at it into brown sugar.

11. Dark brown sugar

Dark brown sugar is a darker color and has more than one molasses flavor than light brown sugar. It is used in cooking to produce a more complex caramel and caramel flavor, says Ontivéros. This rich aroma is just forginger biscuits, as well as baked beans and barbecues, according to the association of sugar.

12. Free infinity brown sugar

This brown sugar has less moisture content, but is always full of flavor, says Ontivéros. "It is used to sprinkle on finished dishes, such as oatmeal and cereals," he says. Brown sugar looks like powder is also called granulated brown sugar.

13. Turbinado Sugar

The turbinado sugar is produced after the crystals are spun from molasses but before these crystals are refined and bleached, says Gossett. "The big gold granules retain more complex flavors and make a nice addition to your teas and cafes," she says.

14. Sugar Muscovado

Looking for a traditional butter flavor? Ignore the chip bag artificially flavored at the supermarket and look for a small bag of muscovado sugar, suggests Gossett. "The muscovado is the least trendy of all the sugars of the market and keeps as such, keeps the most complex sweetness, including the notes of intense singer that you will remember candies and puddings," she says.

15. Liquid sugar

Simple syrup, or liquid sugar, has a 1: 1 ratio of water and granulated white sugar. This type of sugar is not crystallized and it is fundamentally in liquids, explains Ontivéros. This would be the most commonly used to soften drinks like coffee, tea or cocktails.

What sugars are the healthiest?

You can be curious if a type of added sugar is better than others. Really, however, there is no way that the added sugars contain extra calories. They are all metabolized by the body in the same way, according to aArticle published by the Harvard Medical School. This is because sugars contain variable ratios of fructose and glucose. If added sugar has more fructose than glucose, it does not mean it's healthier. People suffering from diabetes are, however, an exception, because they must control their blood sugar - a higher fructose lower glucose sugar tends to be better.

However, natural sugars in fruits are healthier because they are packed with nutrients and fibers.