How The Right Kind Of Sugar Makes All The Difference
With everyone becoming more health conscious today, people are paying closer attention to what they are eating throughout the day - from items that are bought at the store to food that's made at home. The hard part is interpreting food labels, especially when it comes to ingredients one might have concerns about, such as the type of added sugar. With so many varieties of sugar available, it is important to understand the differences between them, what they are best used for and the role that they play in the flavor of different foods.
Beyond providing sweetness, the molecular structure of sugar aids in the baking process, and also creates appealing color and texture. In fact, sugar has a wide variety of applications even beyond baked goods - from savory dishes to cocktails and more. Here's what sugar, or sucrose, does for many foods you make or buy:
When it comes to sugar, if you're looking for a more wholesome choice with a range of flavors, you're in luck - there are many choices beyond white refined sugar.
Raw Cane Sugar offers many options for flavor variety, texture and versatility. Using minimally processed sugar provides an exciting range of rich and complex tastes. Look for these sugar options when shopping or as an ingredient on labels for foods you buy:
Minimally processed foods and ingredients are on trend in every category and sugar is no different. Shoppers today prefer minimally processed and organic sweeteners because they want ingredients with more flavor, texture, color and mouthfeel. When buying products, it's important to look for "Raw Cane Sugar" on the label, as Raw Cane Sugar comes from the sugarcane plant, and it is minimally processed.
Brown sugar comes directly from sugarcane, the distinctive molasses taste permeates the entire crystal.
The deep molasses taste of dark brown sugar is sought after for many spice-filled holiday treats like gingerbread, as well as in savory sauces and marinades for barbecued, grilled or smoked meats. The bold flavor of dark brown sugar complements strong or spicy flavors in a wide range of foods.
While not as bold in terms of flavor as dark brown sugar, light brown sugar is buttery and warm, with caramel notes. This moist sugar suits baked goods like brownies and cookies, plus savory dishes needing just a hint of sweetness, including in Asian flavor profiles.
You've probably seen this kind of sugar in packets at restaurants. Also referred to as Demerara sugar, Turbinado cane sugar adds crunch as well as sparkle for cookies and other desserts. With its large grains and amber color, Turbinado offers a bold molasses taste but in a free-flowing form, unlike its stickier brown sugar cousins.
Different kinds of sugar can add great flavor to many kinds of foods you buy as well as make yourself. For recipes using some of these sugars mentioned, visit FloridaCrystals.com.