C&H Sugar Professional Resources


.Industry Information
..Glossary of Sugars

BAKERS SPECIAL: A very fine-crystal sugar developed for the baking industry. Most often used for sugaring baked goods. BROWN SUGAR: Sugar produced through crystallization, part of the refining process, to retain the natural cane molasses in the sugar crystals. Contains more moisture than white granulated sugar. Light brown sugars are often used for butterscotch, condiments and glazes. Dark brown sugars are often used for gingerbread mincemeat, baked beans, and plum pudding. (Note: Brown beet sugar is fully refined to white, then "painted" with sugarcane molasses. Because painted brown sugars contain 50% less molasses and the molasses does not penetrate the sugar crystals uniformly - they may perform poorly in baking or caramelizing) CASTOR SUGAR: British extra-fine, quick-dissolving sugar. Used for sweetening cold liquids and meringues. COARSE SUGAR: Larger crystal size sugar processed from the purest sugar liquor. Highly resistant to color change or inversion at high temperatures. Used for fondants, confections, and liquors. CONFECTIONERS/POWDERED SUGAR: Granulated sugar pulverized to a smooth powder, then mixed with cornstarch (3%) to prevent caking. Used in icings, confections, whipping cream, and for decorative purposes. DEMERARA: Partially refined sugar from Guyana - light brown with slightly sticky, large golden crystals. Used in tea and coffee, and sprinkled on hot cereals and baked goods for texture

The Sugar Source
Everything You Always Wanted to Know About Sugar But Didn't Know Who to Ask

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