White Sugar

White sugar is made from sugar cane, which has been processed in such a way that the natural brown molasses are removed so that the sugar remains pure white.

The sugar color is determined by the amount of molasses that remains in the crystals added, which gives a pleasant taste without altering the moisture. Sugar also ensures a non-enzymatic browning of foods by caramelization and the Maillard reaction. This reaction occurs when amino acids (proteins) react with sugar in the presence of heat to produce a beautiful golden color and complex flavor.

Sugar does not only give sweetness to baked goods and beverages, it also helps with important chemical reactions that occur during cooking and baking. The presence of sugar in baked goods or other foods helps keep moisture and makes them soft and supple. Lumps of sugar or sugar cubes are used in beverages such as coffee and tea. 

White sugar granulated, also known as table sugar or white sugar is a normal sugar that acidifies baked goods, moisturizes foods, helps brown, and improves texture. Granulated sugar contributes to the so-called "mouth feel" by increasing volume and mass and reducing the viscosity of the food and changing its texture.

While cane sugar contains more minerals, beet sugar (molasses) is not edible for humans. You actually get a refined brown sugar product that is processed, extracted, recombined with molasses, and then added to white sugar (white sugar). In some recipes, brown sugar can be replaced by white sugar because it contains molasses and because it affects the texture of baked goods and other ingredients so that the quantity can be adjusted accordingly. 

Icing sugar is the sugar that we use for icing, glazes, and snow-covered donuts, so there is no doubt in your face or hands when you first bite it. Granulated sugar is sugar known to consumers as sugar found in domestic sugar bowls and used in food preparation. We call it sugar because, unlike normal sugar or table sugar, it is labeled as granulate.

Different recipes require different types of sugar and you may wonder what the difference between white, brown, and powdered is. Don't be surprised to say that the most common white household sugar is what you'll bake with. 

White sugar is made from sugar cane, which has been processed in such a way that the natural brown molasses are removed so that the sugar remains pure white. 

Raw sugar is an excellent substitute if your recipe includes cream or butter sugar. Cured sugar and superfine sugar can be produced at home by pulsing normal table sugar in a food processor. Demerara sugar, which looks like raw sugar, is a large crystal that can be sprinkled on pastries for crunch.