Sugar

Sugar (Sucrose)

Created from glucose and fructose and has a sweetening power of 1

Sweeteners

sweetening power of less than 1

Sugar cane (a source of sugar)

Grown in hot countries like India, Brazil, Thailand

Sugar beet root (source of sugar)

Grown in temperate climates such as Switzerland, Russia, and the US

Natural colours

Beet sugar → white (must be cooked or colored to be brown)

Cane sugar → brown ( must be refined to be white)

3 main types of sugar

Caster sugar, icing sugar, brown sugar

Caster sugar

white granulated sugar (purest)

Icing sugar

Caster sugar grounded into a fine powder (starch could be added to avoid clumping)

Brown sugar

bigger grains than caster sugar used for diversity of flavours

Roles of sugar pastry making

• Sweetening power (essential)

• Enhancing flavors

• Good coloring and caramelization during cooking

• Optimizing the texture of pastries and chocolate, and acting as a good preservative

• Decoration, in all its forms

Glucose syrup (a type of sweetener)

Viscous, transparent + glucose only,+ 0.4 - 0.7 sweetening power + used for stabilizing ice creams and sorbets

Inverted sugar

Creamy white paste + glucose and fructose (different proportion to sucrose) + 1.3 sweetening power + prevents products from drying out

Use of cooked sugar

Confectionary, decoration

Cooked sugar composition

Water and sugar

Cooked sugar

The more cooked the thicker it gets due to water being evaporated + the first stage starting at 100C

Syrup

!00C, used for soaking cakes

Thicker syrup

118C, poured onto beaten egg whites to make italian meringue

Very thick syrup

156C, Lollipops

Extremely thick syrup

170C, used for sugar artwork and designs

Brown caramel

180C, used for glazing (choux for the Saint Honore) such as creme caramel

Dangers of cooked sugar

Burns and scalding (wear gloves) → If burnt, run under cold water for atleast 15 minutes