What form of sucrose are used in the bakeshop?

- Refined sugar most often used in baking

- White crystals easily dissolve & provides sweetness and structure in many types of baked goods

Brown Sugar

- Made by adding molasses to granulated sugar

- Provides golden color and moist texture to baked goods

Confectioners' (Powdered) Sugar

- Finely ground granulated sugar mixed with cornstarch to prevent caking

- Used for dusting baked goods and making frostings and glazes

Superfine Sugar

- Granulated sugar ground into smaller crystals

- Dissolves quickly and provides more delicate sweetness than granulated sugar

Raw Sugar

- Sugar made from crystallized sugarcane juice retaining some natural molasses

- Provides light brown color and earthy flavor

Caster Sugar

- Similar to superfine sugar but larger in size

- Popular in Europe for baking delicate cakes and biscuits