Processed sugar is made from two main agricultural crops that have gone through several stages of refinement to achieve purity of the chemical compound sucrose. The best package of sugar at your local market is determined by two factors: first, your preference for one crop over another, and second, the level of refinement you prefer. Sugar crystals of various sizes are processed after it has been fully refined. Based on your intended use, the size you choose is extremely important.
Sucrose is the most common type of sugar sold in markets around the world. Carbohydrates are a type of chemical compound that provides energy to nearly all living things on the planet. Sugar cane, a thick, tall, and fast-growing grass, accounts for over 20% of global agricultural output. Sugar beets, an underground root tuber, are a secondary but important source of sugar for the global market. The sucrose extraction and refinement processes for these two plants are very similar.
It’s nearly impossible to tell the difference between refined sugar from canes and sugar from beets. Nonetheless, you might prefer “pure cane sugar,” which is processed sugar. Plants are pressed to extract the majority of their juice. The juice is boiled to evaporate water and other unwanted liquids after it has been filtered and treated for impurities. Allowing the thickened juice to cool causes it to naturally crystallize into sugar.
A spinning centrifuge separates any remaining uncrystallized syrup in this mixture. Molasses is a type of processed sugar that is used when a liquid sweetener is needed, such as in some pie recipes. Raw sugar is the separated crystals, which have a dark, cooked color. They are frequently molded and sold as soft, crumbly bricks while still moist. Raw sugar, also known as jaggery or demerara, is widely available in sugar-producing countries but can be difficult to come by elsewhere.
The majority of raw sugar production is processed further to either remove more impurities or bleach its dark color. Mill white sugar is raw sugar that has been bleached white. It is also not widely available. Blanco directo, a type of cane sugar popular in South Asia, is also chemically treated to remove impurities. Standards for measuring and grading sugar quality have been established by the International Commission for Uniform Methods of Sugar Analysis.
With 99.5 percent pure sucrose, white refined sugar is the most widely distributed and purchased processed sugar on the planet. Calcium, iron, and potassium are examples of trace elements. Brown sugar is the second most popular sugar, made by combining refined sugar with varying amounts of molasses. When the color of brown sugar is desired, as well as the earthier taste of molasses, brown sugar should be used.
The finished sugar is thoroughly dried before being sieved to separate the crystal granules into different sizes. Sanding sugar is the largest and is commonly used to decorate baked cookies. Heat alone will not melt other sugars with similar coarse grains. The majority of sugar crystals are about 0.02 inches (0.5mm) in diameter, and the product is commonly referred to as “granulated sugar.” If only one decision must be made, this should be it.
Baker’s sugar is slightly finer than regular sugar and is almost exclusively used for cakes. Superfine sugar, also known as castor sugar, is similar in size and application. Their smaller grains dissolve faster in liquids, making them ideal for flavoring drinks and creating fluffy meringues or mousses. You can make these at home by using an electric appliance to grind regular granulated sugar.
Powdered sugar is powdered sugar that has been industrially ground to the consistency of dust. 10X sugar, confectioner’s sugar, and icing sugar are listed in order of decreasing particle size. All of them dissolve quickly when exposed to heat or liquid. Powdered sugar is usually mixed with a small amount of absorbent cornstarch to prevent this from happening due to ambient moisture in the air. These are your best options for incorporating processed sugar into viscous mixtures like cream frostings that aren’t supposed to melt or liquefy.