All sugar is made by first extracting sugar juice from sugar beet or sugar cane plants, and from there, many types of sugar can be produced. Through slight adjustments in the process of cleaning, crystallizing and drying the sugar and varying the level of molasses, different sugar varieties are possible.What are the different types of sugar?Sugars are classified in a number of ways including crystal size (granulated, powdered, or superfine) and color (white or brown). Sugars of various crystal sizes provide unique functional characteristics that make the sugar suitable for different foods and beverages. Sugar color is primarily determined by the amount of molasses remaining on or added to the crystals, giving pleasurable flavors and altering moisture. Heating sugar also changes the color and flavor (yum, caramel!). Some types of sugar are used only by the food industry and are not available in the supermarket.
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Types of sugar
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Caster sugar, is a type of fine granulated sugar commonly used in British baking. Here’s what you need to know:
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Texture: Caster sugar has smaller grains than regular granulated sugar but is larger than powdered sugar. It falls somewhere between the two in terms of texture.
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Uses: Because of its fine texture, caster sugar dissolves and incorporates more quickly. It’s perfect for light and airy desserts like meringues and soufflés. You’ll also find it sweetening beverages like tea because it doesn’t require heat to dissolve.
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Powdered sugar, also known as confectioner’s sugar or icing sugar, is a finely ground sugar used primarily for sweetening and decorating desserts
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Brown sugar is a sucrose sugar product with a distinctive brown color due to the presence of molasses. It is by tradition an unrefined or partially refined soft sugar consisting of sugar crystals with some residual molasses content (natural brown sugar), but is now often produced by the addition of molasses to refined white sugar (commercial brown sugar).