Varieties of Sugar

• 6X Sugar

  The standard pulverized sugar, commonly known as powdered sugar. The particle size found in this type of powdered sugar is that typically available to the nonprofessional. This product contains 3 percent cornstarch to prevent lumping.
• 10X Sugar

  A finely pulverized powdered sugar typically used when it is important that the sugar melt quickly. This product contains 3 percent cornstarch to prevent lumping.
• 12X Sugar

  Also known as fondant sugar, this sugar offers the finest particle size of the powdered sugars. As the alternate name suggests, it is designed for use in fondants and icings. This product contains 3 percent cornstarch to prevent lumping.
• Brown or golden sugar

  Brown sugar is cane sugar that is not fully refined or beet sugar that has been fully refined with cane molasses and many more impurities than granulated sugar.
• A mixture of granulated sugar and molasses can be used as a substitute for brown sugar in most recipes. Brown sugar is available to the professional in a variety of grades from light to dark brown; the darker sugars have more impurities and a more bitter taste.
• Brown sugars contain a great deal of moisture and must be stored in airtight containers to keep it from drying out and hardening.

  If the sugar should become hard or lumpy, sprinkle a few drops of water lightly on top and warm it in a low oven, or place a slice of apple or bread in a sugar bin to add moisture.
• Also spelled caster, castor sugar is a granulated sugar that has been ground more finely than regular table sugar but not as fine as powdered sugar.

  It is actually the British equivalent of American powdered sugar. Castor sugar is used when it is necessary to use a sugar that will dissolve very quickly. The name derives from its association with the tall cylindrical vessel with a perforated lid, known in England as castor, often used to store and dispense it.
• Confectioner’ Sugar

  Another name for powdered sugar.
• Crystal Sugar

  The coarsest variety of decorating sugar. The sugar is formed into pellets that are 4 to 6 times larger than the grains of granulated sugar.
• Cube Sugar

  Sugar cubes are made by pressing damp, granulated sugar in molds, drying it, then cutting it into the desired shapes.
• Decorating Sugar

  The granules of this sugar are larger than those of standard granulated sugar and available in a variety textures and colors. It is commonly used for decorating cookies, cakes, and confections.
• Sanding Sugar and Crystal Sugar

  They are both varieties of decorating sugar that are named for the granule shape

  and size.
• Demerara Sugar

  This is a popular raw cane sugar native to the Demerara region of Guyana. The light brown, dry sugar has coarse crystals that dissolve slowly. Because of this, it is a popular additive for sweetening hot cereal and coffee and for sprinkling on top of baked goods to add texture. Commonly used much like turbinado sugar.
• Fondant sugar

  The same as 12X sugar which is much finer than extremely fine powdered sugar. It is used for producing fondant, glazes and cream centers which may not be required to be cooked anymore. It gives a glossier sheen than regular powdered sugar and does not leave a starchy taste as it does not necessarily contain any cornstarch. Like glazing sugar, it may contain maltodextin to reduce stickiness and allow better adherence to baked goods.
• Glazing sugar

  This is a powdered sugar with very fine particles usually like 12X. Depending on the brand, this sugar may have maltodextrin added as a stabilizer to help it absorb and retain moisture so that glazed products can retain their gloss over a longer period.
• Granulated sugar

  White granulated sugar is the most commonly used sugar variety and is what is meant when a recipe simply calls for sugar. It is produced for both cooking and table use.
• Granulated sugar is made from either sugar beet or sugarcane; both varieties are slightly more than 99 percent pure sucrose.

  Granulated sugar is perfect for making cakes because the sugar granules are intentionally made to the right size for incorporating the proper amount of air into cake batters and to melt and dissolve at the required speed and temperature during baking.
• Icing sugar

  The same as confectioner’s sugar.
• Loaf sugar

  Used in making sugar sculptures. It is produced in the same way as cube sugar.
• Muscovado Sugar

  Minimally refined, with a dark, sticky and strong bittersweet flavor. Used like molasses in goods such as gingerbread and chutney.
• Powdered sugar

  Also called confectioners’ sugar, this sugar is produced by grinding granulated sugar to a powder. Starch is always added to prevent caking and lumping. Powdered sugar is used mostly for uncooked icings, decorating, and some meringue.
• Raw sugar

  Actual raw sugar is inedible. The product called Sugar in the Raw is actually turbinado sugar. Many people feel that this form of sugar looks more natural than refined granulated sugar.
• Not a sugar used as an ingredient, this is a decorative product named for its porous, rough, rocklike appearance. Rock sugar is made by adding royal icing to a sugar syrup cooked to 285oF (141oC).
• This causes the eruption (swelling) and recrystallization occurs as a reaction to beating the egg white and sugar in the icing into the hot syrup.

  The mixture is then poured into a large bowl, where it continues to foam and expand; eventually, it hardens.
• Sanding sugar

  The most common coarseness of decorating sugar, which is composed of granules larger than granulated sugar but smaller than pellets of crystal sugar.
• Superfine sugar

  Sometimes called bakers’grade sugar, this sugar has smaller granules than standard granulated sugar and melts and dissolves more quickly. It is used for high – end products where the texture and melting qualities of sugar are very important.

  This product is new to the consumer market but is becoming more readily available at many retailers.
• Turbinado sugar

  A type of granulated sugar that is slightly less refined than common granulated white sugar.

  Although it is also known as “washed sugar,” turbinado sugar actually goes through slightly fewer washing and refining procedures than regular granulated sugar.

  It retains a small amount of molasses both in the surface and in the crystal itself. It is about 3 times coarser than granulated sugar and has a pale brown color and a light molasses flavor.
• Vanilla Sugar

  This sugar has been flavored with 1% of vanilla powder. Vanillin sugar is flavored with a synthetic vanilla. When adding vanilla beans into sugar stored in an airtight container, the effect of vanilla sugar can be achieved.
• Vanillin Sugar

  This is granulated sugar with approximately 2 % of Vanillin. This sugar is used for aromatic purposes.
• Dextrose

  is the powdered form of glucose. It is less sweet and helps when other properties of sugar are needed without the sweetness. These functions include extension of shelf life because it helps prevent microbial growth and for dusting baked goods as it is not as susceptible to heat and humidity