Granulated Sugar is also known as “refined,” “table,” or white Sugar. It is made from beet sugar or sugar cane that has been refined, crystallized, and dried to prevent the crystals from clumping together. When people hear “sugar,” they often think of the coarse variety, which is widely available in markets and food stores around the globe. Granulated Sugar is commonly used for baking and cooking. Recipes specifying Sugar but not selecting the type usually refer to granular.
Uses for Granulated Sugar
This highly processed type of Sugar is one of the most common baking ingredients around the globe. This simple carbohydrate dissolves well and melts quickly. It can be blended with a variety of ingredients. It’s used to make baked goods in small quantities; it is famous for balancing savory soups and sauces. Sugar has a mild flavor that complements other flavors rather than competes with them. This makes it an easy way to add sweetness to a dish without affecting the primary taste profile. Many people use it as a sweetener for drinks such as coffee and tea. It is available in single-serving packets and sugar cubes.
The majority of “table” sugar is a powdery, fine consistency. However, it’s possible to find more refined versions. Caster sugar and so-called superfine Sugar differ more in the size of their crystals rather than the process or refinement. They are used for delicate desserts, baked goods like souffles, and other foods that require a light and airy texture.
Where does Granulated Sugar come from?
Sugar is found naturally in all plant and animal cell types. Sugar is found in high concentrations in most fruits. This is why they are so sweet. Since ancient times, people have tried to extract this sweetness to use it on its own. This process is known as “refining,” and granulated sweetener is the result.
Sugar concentrations are high enough to refine. Sugar beets and cane are two plants with sizeable natural sugar stores. Refining other fruits like peaches or apples can take a long time.
Granulated Sugar Refining process
Granulated sugar production is a multi-step process. The first step is to isolate the sugar crystals from the beets or canes, which they do by diffusion. Sugar is soaked in a water solution during distribution and then pulverized or ground to reveal its inner cells. Then, it’s left to evaporate over fine mesh sieves or delicate cloth, where the crystals are collected. The crystals at this stage are typically light brown or tan.
Raw Sugar doesn’t look the same as granulated sweeteners. In most cases, it takes a lot of processing to go from one to the other. The first step is “affination,” which involves breaking down the sugar crystals with water and sometimes phosphorous compounds. Affination produces a thick, sugary syrup that manufacturers must heat up and quickly cool down to re-crystallize the Sugar. Sometimes they use chemical agents to speed up the process. It usually results in two things: refined, white granules as well as a rich, dark liquid. The refiners typically sell the granulated version as molasses and the molasses as.
Are cane sugar and granulated Sugar the same things?
Cane sugar looks similar to granulated sweeteners, but it is only made from sugar cane, not sugar beets. Cane sugar also has a lower processing level than other sugars. Cane sugar is golden, while granulated white Sugar is. Cane sugar gets its golden color from the molasses left in the crystals following the refining. Cane sugar is also slightly bigger than grainy. Despite these differences, cane sugar is a good substitute for granulated in many recipes.
Storage and Shelf Life
Sugar is less likely to clump when refined because the crystals are dried out. It is possible for people who live in humid climates to have clumping still. This is not harmful but can affect how well Sugar dissolves and is incorporated into batters and broths. People can break up clumps using their fingers or the backsides of spoons, but stubborn lumps must be broken with a food processor. One of the best methods to avoid clots is to keep the crystals in an airtight container and a cool, dry area.
Sugar is a food that will last for at least a year. The granules are not harmful after this point but may start to lose taste or take on flavors from their storage environment. Most food experts suggest using table sugar within three months of purchasing it for best results.
Substitutions for Granulated Sugar
Most places sell granulated Sugar, but there are also less processed options that people can choose from, whether they want to reduce their sugar intake or make a healthier choice. Many markets sell “raw” Sugar. Raw Sugar is collected before affination. Its crystals tend to be larger and appear a bit tan. It is sweeter than granulated Sugar and dissolves slower, so people can use less.
If you want to avoid Sugar altogether, there are many natural alternatives, including agave and Stevia. There are also a variety of chemical sweeteners. However, substitutions can be tricky for bakers because different ingredients react differently to heat and blend. The chemical sweetener Aspartame is only sometimes successful in baking goods. Similarly, using honey, which is sticky and wet, can change the texture of the finished product. Cooks should experiment a bit before deciding to replace white Sugar.
Can I substitute brown Sugar for granulated Sugar?
Many people are tempted to confuse white Sugar with Brown Sugar. However, the two are very different, and substituting one is not a good idea. Brown Sugar is often nothing more than white sugar granules to which molasses has been added. As a result, the taste and density are different. If you use brown Sugar in a recipe for white, the cake will be heavy and not rise as well.
Can I substitute powdered Sugar for granulated Sugar?
Powdered Sugar can’t be used as a substitute for granulated. Powdered Sugar is also known as confectioners or icing. Powdered Sugar is made from granulated, refined Sugar mixed with cornstarch. Powdered Sugar can react in an unpredictable way when it is cooked because of its fine texture and cornstarch content. In most cases, there are better substitutes for granulated sweeteners.
How to make Glaze with Granulated Sugar
Sugar glazes can be used on cakes, muffins, and sweetbread loaves. Sugar glazes are usually transparent and add a special touch to sweetbreads, desserts, or other baked goods. It is possible to use granulated white Sugar in a glaze. You will first need to decide whether you want a cube of bare ice or one flavored with rosemary, lemon, or another flavor. For a basic glaze, you’ll need to mix one part sugar and two parts milk or water.
Stir constantly while combining the milk or water with Sugar over low heat. Sugar crystals will dissolve and form a smooth, glossy glaze. You can add flavor by adding a few vanilla, coconut, banana, or butter extract drops. Start with a little vanilla extract and adjust it to your taste. It is best to use the glaze as soon as possible after it has cooled. Sugar glaze should be handled with extreme caution.
Health Information on Granulated Sugar
Granulated Sugar, also known as simple carbohydrates, is an energy source that the body converts into glucose relatively quickly after digestion. Health experts recommend maintaining a healthy balance between simple carbohydrates and complex, high-protein foods that take longer to digest. The extra is often stored in fat cells when you consume more sugar than your body needs.
Granulated Sugar or processed Sugar may also need more nutrients. Sugar is not an exception. Most highly processed foods contain little vitamins and minerals. Sugar is high in calories but has little nutritional value. Medical professionals advise consuming sugar “sparingly” in all forms. This means it is better to treat yourself with it as a special treat rather than make it a staple of your diet. Sugar consumption is linked to obesity and type-2 diabetes.
Is granulated Sugar vegan?
The white granulated color comes from bone char, which is used in the refinement process. Granulated Sugar is made out of sugar cane or sugar beets. Most refined sugars do not meet vegan standards due to the use of bone charcoal. You can check PETA or the website of some sugar producers to see if they are vegan-certified. You can sweeten foods with maple or agave syrup instead.
