Learning the Health Benefits and Drawbacks of the Many Types of Sugar
October 24, 2011
•Le Cordon Bleu
•Miami
• 0 Comments
Learning the Health Benefits and Drawbacks of the Many Types of Sugar
Sugar gets a bad name these days. While most of us are trying to cut back on our intake of sweets, sugar is an important part of the culinary arts. If you love to create confections and enjoy baking classes than it is beneficial to know about the many different types of sugars that your recipes may call for. While nutritionally there is not a great difference between the different sugars, they all contain 4 calories per gram; some are more processed than others. There are times where you will want to stray from the classic white sugar you add to your coffee in the morning. Here are some of the most popular varieties of sugar you will find in the baking section of your local grocery store.
White Sugar
Once considered a great item of luxury, white sugar has been used since ancient times to sweeten food but has only become so widely used in modern times. White sugar is derived from either sugar beet or sugarcane and most often comes in granulated form. White sugar is frequently used in baking, canning and to sweeten foods like coffee and oatmeal. If you have ever taken a baking class at a Miami culinary school you will know that white sugar is one of the most important ingredients in any confection you will make
Light and Dark Brown Sugar
Brown sugars retain their beautiful color due to the presence of molasses. Light brown sugar contains 3.5% molasses and dark brown sugar contains 6.5% giving it not only a darker color but a stronger flavor as well. Brown sugars have a soft texture that makes them easy to pack into measuring cups. If you are attending baking classes you will find many recipes that contain brown sugar such as bagels and gingerbread. Savory dishes such as baked beans and glazes for ham also get their unique flavor from the molasses in brown sugar.
Turbinado Sugar
Lighter in color than brown sugar, turbinado owes its subtle blonde color to the fact that only the surface molasses is washed off. This type of sugar is particularly popular for sweetening tea, coffee and other beverages.
Evaporated Cane Juice
This liquid sweetener is made from milled cane using a single-crystallization process. Cane juice is less processed than refined white sugar so it retains more of sugar canes natural nutrients. This makes cane juice a healthier alternative to sugar in many of your favorite recipes.
Bakers Special Sugar
Developed for the baking industry and popular at Miami culinary schools, bakers special sugar is much finer than regular white sugar. It is most often used to sugar donuts and cookies as well as for making crumb toppings for pies and cakes.
This article is presented by Le Cordon Bleu College of Culinary Arts in Miami. Le Cordon Bleu College of Culinary Arts in Miami offers culinary arts and pâtisserie and baking training programs in the Miami, Florida area. To learn more about the class offerings, please visit Chefs.edu/Miami for more information.
Find disclosures on graduation rates, student financial obligations and more at www.chefs.edu/disclosures. Le Cordon Bleu® and the Le Cordon Bleu logo are registered trademarks of Career Education Corporation. Le Cordon Bleu cannot guarantee employment or salary. Credits earned are unlikely to transfer.