It is the cookie and baking season! Each desert recipe you use this season will have some form of sweetener.
Do you know what the different sugars are meant for?
Do you know why there is a color variation?
Could you or your kids explain what Sucanat is?
Chances are, unless you are the person of the family making the delicious cookies and cakes, you only know you like to eat it. Listed below is a non-scientific elevator speech on the sugar making process.
The elevator speech on sugar from the sugar cane plant:
The juice is taken from the harvested sugar cane plant and
turned into various sugar types. First is Sucanat which is “Sugar Cane Natural”.
The entire juice is evaporated to create these granules. Next up, molasses is
extracted from the juice and boiled into syrup. The amount of molasses taken
from the juice dictates the sugar that is left. The following sugars are crystallized:
Light brown sugar (most molasses), demerara(second most), evaporated cane juice
(~2% molasses left), and lastly white sugar (does not contain any molasses and
is bleached for white color).
As a rule of thumb:
1. The whiter the sugar – the less molasses it contains.
2. The larger the sugar crystal – the more liquid is in the recipe.
(If you are making bread you don’t want Demerara you want honey or smaller granules)
So there you have it! That should be enough sugar information to bore your guests (they just want to eat your cookies anyways). Refer to the chart below for a visual representation of how the sugar stacks up.