White Sugar
There are many different types of granulated sugar. Some of these are used only by the food
industry and professional bakers and are not available in the supermarket. The types of
granulated sugars differ in crystal size. Each crystal size provides unique functional
characteristics that make the sugar appropriate for a specific food’s special need.
“Regular” or white sugar, extra fine or fine sugar
“Regular” or white sugar, as it is known to consumers, is the sugar found in every home’s sugar
bowl, and most commonly used in home food preparation. White sugar is the sugar called for in
most cookbook recipes. The food industry stipulates “regular” sugar to be “extra fine” or “fine”
because small crystals are ideal for bulk handling and not susceptible to caking.
Fruit Sugar
Fruit sugar is slightly finer than “regular” sugar and is used in dry mixes such as gelatin and
pudding desserts, and powdered drinks. Fruit sugar has a more uniform small crystal size than
“regular” sugar. The uniformity of crystal size prevents separation or settling of larger crystals to
the bottom of the box, an important quality in dry mixes.
Bakers Special Sugar
The crystal size of Bakers Special is even finer than that of fruit sugar. As its name suggests, it
was developed specially for the baking industry. Bakers Special is used for sugaring doughnuts
and cookies, as well as in some commercial cake recipes to create a fine crumb texture.
Superfine, ultrafine, or bar sugar
This sugar’s crystal size is the finest of all the types of granulated white sugar. It is ideal for
delicately textured cakes and meringues, as well as for sweetening fruits and iced-drinks since it
dissolves easily. In England, a sugar very similar to superfine sugar is known as caster or castor,
named after the type of shaker in which it is often packaged.
Confectioners or powdered sugar
This sugar is granulated sugar ground to a smooth powder and then sifted. It contains about 3%
cornstarch to prevent caking. Powdered sugar is ground into three different degrees of fineness.
The confectioners sugar available in supermarkets – 10X – is the finest of the three and is used
in icings, confections and whipping cream. The other two types of powdered sugar are used by
industrial bakers.
Coarse sugar
As its name implies, the crystal size of coarse sugar is larger than that of “regular” sugar. Coarse
sugar is recovered when molasses-rich, sugar syrups high in sucrose are allowed to crystallize.
The large crystal size of coarse sugar makes it highly resistant to color change or inversion
(natural breakdown to fructose and glucose) at cooking and baking temperatures. These
characteristics are important in making fondants, confections and liquors.
Sanding sugar
Another large crystal sugar, sanding sugar, is used mainly in the baking and confectionery
industries as a sprinkle on top of baked goods. The large crystals reflect light and give the
product a sparkling appearance.
Brown Sugar
Turbinado sugar
This sugar is raw sugar which has been partially processed, where only the surface molasses
has been washed off. It has a blond color and mild brown sugar flavor, and is often used in tea
and other beverages.
Brown sugar (light and dark)
Brown sugar retains some of the surface molasses syrup, which imparts a characteristic
pleasurable flavor. Dark brown sugar has a deeper color and stronger molasses flavor than light
brown sugar. Lighter types are generally used in baking and making butterscotch, condiments
and glazes. The rich, full flavor of dark brown sugar makes it good for gingerbread, mincemeat,
baked beans, and other full flavored foods.
Brown sugar tends to clump because it contains more moisture than white sugar.
Muscovado or Barbados sugar
Muscovado sugar, a British specialty brown sugar, is very dark brown and has a particularly
strong molasses flavor. The crystals are slightly coarser and stickier in texture than “regular”
brown sugar.
Free-flowing brown sugars
These sugars are specialty products produced by a co-crystallization process. The process
yields fine, powder-like brown sugar that is less moist than “regular” brown sugar. Since it is less
moist, it does not clump and is free-flowing like white sugar.
Demerara sugar
Popular in England, Demerara sugar is a light brown sugar with large golden crystals, which are
slightly sticky from the adhering molasses. It is often used in tea, coffee, or on top of hot cereals.
Liquid Sugar
Liquid sugars
There are several types of liquid sugar. Liquid sugar (sucrose) is white granulated sugar that has
been dissolved in water before it is used. Liquid sugar is ideal for products whose recipes first
require sugar to be dissolved. Amber liquid sugar is darker in color and can be used in foods
where brown color is desired.
Invert sugar
Sucrose can be split into its two component sugars (glucose and fructose). This process is called
inversion, and the product is called invert sugar. Commercial invert sugar is a liquid product that
contains equal amounts of glucose and fructose. Because fructose is sweeter than either
glucose or sucrose, invert sugar is sweeter than white sugar. Commercial liquid invert sugars are
prepared as different mixtures of sucrose and invert sugar. For example total invert sugar is half
glucose and half fructose, while 50% invert sugar (half of the sucrose has been inverted) is one-
half sucrose, one-quarter glucose and one-quarter fructose. Invert sugar is used mainly by food
manufacturers to retard the crystallization of sugar and to retain moisture in the packaged food.
Which particular invert sugar is used is determined by which function – retarding crystallization or
retaining moisture – is required.
Home cooks make invert sugar whenever a recipe calls for a sugar to be boiled gently in a
mixture of water and lemon juice.
read your labels
faq
publications
tell a friend
LEGAL © 2007 The Sugar Association, Inc.: All rights reserved
There are many different types of granulated sugar. Some of these are used only by the food
industry and professional bakers and are not available in the supermarket. The types of
granulated sugars differ in crystal size. Each crystal size provides unique functional
characteristics that make the sugar appropriate for a specific food’s special need.
“Regular” or white sugar, extra fine or fine sugar
“Regular” or white sugar, as it is known to consumers, is the sugar found in every home’s sugar
bowl, and most commonly used in home food preparation. White sugar is the sugar called for in
most cookbook recipes. The food industry stipulates “regular” sugar to be “extra fine” or “fine”
because small crystals are ideal for bulk handling and not susceptible to caking.
Fruit Sugar
Fruit sugar is slightly finer than “regular” sugar and is used in dry mixes such as gelatin and
pudding desserts, and powdered drinks. Fruit sugar has a more uniform small crystal size than
“regular” sugar. The uniformity of crystal size prevents separation or settling of larger crystals to
the bottom of the box, an important quality in dry mixes.
Bakers Special Sugar
The crystal size of Bakers Special is even finer than that of fruit sugar. As its name suggests, it
was developed specially for the baking industry. Bakers Special is used for sugaring doughnuts
and cookies, as well as in some commercial cake recipes to create a fine crumb texture.
Superfine, ultrafine, or bar sugar
This sugar’s crystal size is the finest of all the types of granulated white sugar. It is ideal for
delicately textured cakes and meringues, as well as for sweetening fruits and iced-drinks since it
dissolves easily. In England, a sugar very similar to superfine sugar is known as caster or castor,
named after the type of shaker in which it is often packaged.
Confectioners or powdered sugar
This sugar is granulated sugar ground to a smooth powder and then sifted. It contains about 3%
cornstarch to prevent caking. Powdered sugar is ground into three different degrees of fineness.
The confectioners sugar available in supermarkets – 10X – is the finest of the three and is used
in icings, confections and whipping cream. The other two types of powdered sugar are used by
industrial bakers.
Coarse sugar
As its name implies, the crystal size of coarse sugar is larger than that of “regular” sugar. Coarse
sugar is recovered when molasses-rich, sugar syrups high in sucrose are allowed to crystallize.
The large crystal size of coarse sugar makes it highly resistant to color change or inversion
(natural breakdown to fructose and glucose) at cooking and baking temperatures. These
characteristics are important in making fondants, confections and liquors.
Sanding sugar
Another large crystal sugar, sanding sugar, is used mainly in the baking and confectionery
industries as a sprinkle on top of baked goods. The large crystals reflect light and give the
product a sparkling appearance.
Brown Sugar
Turbinado sugar
This sugar is raw sugar which has been partially processed, where only the surface molasses
has been washed off. It has a blond color and mild brown sugar flavor, and is often used in tea
and other beverages.
Brown sugar (light and dark)
Brown sugar retains some of the surface molasses syrup, which imparts a characteristic
pleasurable flavor. Dark brown sugar has a deeper color and stronger molasses flavor than light
brown sugar. Lighter types are generally used in baking and making butterscotch, condiments
and glazes. The rich, full flavor of dark brown sugar makes it good for gingerbread, mincemeat,
baked beans, and other full flavored foods.
Brown sugar tends to clump because it contains more moisture than white sugar.
Muscovado or Barbados sugar
Muscovado sugar, a British specialty brown sugar, is very dark brown and has a particularly
strong molasses flavor. The crystals are slightly coarser and stickier in texture than “regular”
brown sugar.
Free-flowing brown sugars
These sugars are specialty products produced by a co-crystallization process. The process
yields fine, powder-like brown sugar that is less moist than “regular” brown sugar. Since it is less
moist, it does not clump and is free-flowing like white sugar.
Demerara sugar
Popular in England, Demerara sugar is a light brown sugar with large golden crystals, which are
slightly sticky from the adhering molasses. It is often used in tea, coffee, or on top of hot cereals.
Liquid Sugar
Liquid sugars
There are several types of liquid sugar. Liquid sugar (sucrose) is white granulated sugar that has
been dissolved in water before it is used. Liquid sugar is ideal for products whose recipes first
require sugar to be dissolved. Amber liquid sugar is darker in color and can be used in foods
where brown color is desired.
Invert sugar
Sucrose can be split into its two component sugars (glucose and fructose). This process is called
inversion, and the product is called invert sugar. Commercial invert sugar is a liquid product that
contains equal amounts of glucose and fructose. Because fructose is sweeter than either
glucose or sucrose, invert sugar is sweeter than white sugar. Commercial liquid invert sugars are
prepared as different mixtures of sucrose and invert sugar. For example total invert sugar is half
glucose and half fructose, while 50% invert sugar (half of the sucrose has been inverted) is one-
half sucrose, one-quarter glucose and one-quarter fructose. Invert sugar is used mainly by food
manufacturers to retard the crystallization of sugar and to retain moisture in the packaged food.
Which particular invert sugar is used is determined by which function – retarding crystallization or
retaining moisture – is required.
Home cooks make invert sugar whenever a recipe calls for a sugar to be boiled gently in a
mixture of water and lemon juice.
read your labels
faq
publications
tell a friend
LEGAL © 2007 The Sugar Association, Inc.: All rights reserved
