Sugar is one of the most important ingredients for making most desserts. It is of great importance for yeast baking, sometimes it is added to unsweetened dishes to give additional nuances of taste. The most common type of sugar is refined, refined sugar from cane or beet, but besides it there are other types of this product that differ in texture, aroma, color and even shades of taste.
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White sugar
White sugar is the most common in the world. It is he who is most often used in cooking. It not only gives sweetness, but also provides a number of chemical reactions important in cooking. White sugar is crystallized sucrose obtained from either sugar beet or cane. Granulated white sugar is distinguished by the size of the crystal, some types of such sugar are used only in industrial plants, others are suitable for preparing homemade dishes.
The largest sugar is pearl sugar or sugar for decoration. As the name implies, it is used to decorate various products. The large crystal size makes this sugar resistant to heat. Pearl sugar is also added to dishes to give them an extra texture.
Familiar to many, granulated sugar is called table sugar. It is a versatile product, it is easy to measure and it dissolves well in various drinks and liquid dishes.
Powdered sugar - white table sugar, ground into fine powder. It dissolves more easily not only in liquids, but also in other mixtures. It is used for making meringues, mousses, various creams, syrups and glazes. A type of powdered sugar is confectionery sugar. It is also finely ground sugar, but corn starch or calcium phosphate is added to it, these additives prevent the formation of lumps.