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Sugar Selection For Baking

ByAdam Schihab

Mar 22, 2021
Sugar Selection For Baking by Chef Adam Schihab

I am professional chef Adam Schihab and today, and I will share tips about which type of sugar is suitable for your baking process. However, there are plenty available in the market, but the most common ones I will discuss here.

It is essential to use the correct ingredient to ensure that the baked products are perfect according to the recipe. In this case, I want to look at the different types of sugar used in baking.

Chef Adam Schihab

Baking is the primary process in bakery-related culinary art that needs to handle delicately to create masterpiece cakes, tarts, and pastries. With this skill, a baker learns how the different ingredients influence the texture and the flavor of their baked masterpieces. Each component has a specific purpose in the baking process. Thus it is essential to use the correct ingredient to ensure that the baked products are perfect according to the recipe. In this case, I want to look at the different types of sugar used in baking. Also, what kind of sugar should you use for a specific baking recipe?

While there are many sugar types, I will look at four types of sugar commonly used in baking by any professional chef, namely white sugar, castor, brown, and icing.

  1. White Sugar – This is the most common type of sugar we all use in our daily lives. It is a granular sugar that we use in our coffee, tea, or simply to sweeten any dish or drink we want to. White sugar also has its own purpose in baking. It keeps baked products moist and soft while giving them a sweet taste. Pastry chefs are often using it in muffins, cookies, brownies, sponge cakes, and much more.
  2. Castor sugar – It is commonly used in baking practices by famous chefs. It is a very refine sugar that resembles a powder-like substance. Castor sugar’s fine properties allow it to dissolve quickly in the baking mix and enable it to melt fast. This sugar type helps baking products such as meringues, biscuits, cakes, sorbet, and yogurt.
  3. Icing Sugar – It is specially made for baking and is also known as confectioner’s sugar. Icing sugar is also a finely powdered sugar that can be used to dust or sprinkle over baked goods to add some sweetness or decorative purposes. Chef often uses icing sugar to make icing or frosting for cake decoration. Add a bit of food coloring to the icing mixture, and you can create marvelous decorative cakes.
  4. Brown Sugar – This type of sugar is derived from surface molasses syrup, giving it a unique rich flavor. This type of sugar contains more moisture than white sugar, so it tends to clump often. Chef often uses its full flavor in the baking of gingerbread, butterscotch, marinades, and glazes.

While there are many different types, these are the four more commonly sugars used in the baking industry because they each offer their own unique function to the various recipes. Besides these four types, please be cautious about the proportion of sugar’s specific quantity in a particular baking recipe. Inappropriate balance can ruin the whole recipe.

My main focus is to provide uniquely customized bakery products and services to Restaurants, Take-Aways, Food Manufacturers, Caterers, Wholesalers, Supermarkets, and all other Eatery Shops.

For more tips related baking, pastry and cake related topics, you can follow the Adam’s Kitchen website https://news.schihab.com. Enhance your well-being and healthy life by discovering how to prepare yourself to enjoy fresh and healthy food. I want to request you to follow me on Instagram (@adamschihab) to share my updates daily.