Grain Sugar

Granulated Sugar

Granulated sugar is a highly refined, multi-purpose sugar. It’s also sometimes called refined, table, or
white sugar. When people talk about “sugar,” this is usually what they’re talking about. Granulated
sugar is made from sugarcane and sugar beets. It’s also the most common type of sugar used in baking
and cooking.

Key characteristics

• Sugar with large, transparent and attractive crystals.

• The hard crystals are resistant to mechanical handling.

• Crystal size 700 - 1500 µm.

• Coarse Grain Sugar 1400 and 1500 are of EU

Nutrition and flavour

Brown and white granulated sugar are 97% to nearly 100% carbohydrates, respectively, with less than
2% water, and no dietary fiber, protein or fat (table). Brown sugar contains a moderate amount of iron
(15% of the Reference Daily Intake in a 100 gram amount), but a typical serving of 4 grams (one
teaspoon), would provide 15 calories and a negligible amount of iron or any other nutrient.Because
brown sugar contains 5–10% molasses reintroduced during processing, its value to some consumers is
a richer flavor than white sugar

Areas of application

• Used mainly for decoration of baked goods.

• Used for preparation of confectionery and essences.

• Also used to add texture to confectionery fillings.

Product development

 Nordic Sugar continuously strives to improve the quality and application of products. Many
customers contact us already at an early stage for assistance in the development and
adaptation of sugar products. We also make customized products such as blends of sugar with
other sweeteners and food ingredients.

Product advantages in application

• Improves the appearance of baked goods.

• The transparent crystals are an alternative to the white Nib Sugar.

• The large sugar crystals dissolve slowly and add texture to fillings.

Product advantages in production

• Does not melt at normal baking temperature and is stable in the package.

• No dust generation.

• Free-flowing, no caking.

• Tolerates mechanical handling.

Storage recommendation

• Store at a constant temperature of at least +10°C and 40-65 % relative humidity to avoid
caking.

• Do not store with strongly smelling products.

Coarse grain sugar

Granulated Sugar

 Granulated sugar is also sometimes known as white sugar, or “regular” sugar. Granulated
sugar has had all of the naturally present molasses refined out of it. It is the sugar that is most
commonly used in baking. The fine crystals in granulated sugar don’t cake together, which
makes it perfect for measuring, sprinkling onto food and dissolving into drinks. Granulated
sugar is what I use in most of my recipes, including The Best Chocolate Cake recipe.

Palm sugar

 Palm sugar is a natural sweetener made by boiling the sap from sugar or palmyra palm
flowers until it is reduced to sugar crystals. Coconut palm sugar is made in the same fashion,
and the terms "coconut sugar," "coconut palm sugar," and "palm sugar" are often used
interchangeably. And, though the sugars can generally be substituted for one another in
recipes, they are not technically the same product. Palm sugar has a complex flavor
reminiscent of caramel and may have smoky maple overtones. It is less sweet than refined
white sugar. Palm sugar is used extensively in Southeast Asian cuisines.
Forms of Palm Sugar

 Palm sugar is often formed into cakes which must be shaved or grated for use in recipes.
These can range from soft and crumbly to rock hard.
 Palm sugar is also available in a paste-like form, which is generally sold in plastic tubs.
 Recently, palm sugar in granulated form has come onto the market; this is easier to measure
precisely and is a good choice for use in baking.

Palm Sugar Recipes

 Thai massaman chicken curry

 Thai rice pudding
 Barbequed shrimp with Thai dipping sauce

Pilloncillo Sugar

 Piloncillo is an unrefined Mexican sugar that is made from cane sugar made from boiling and
evaporating cane juice. Piloncillo is the most common name for this type of sugar in Mexico,
but the is also known as panocha or panela in other Latin and Central American countries. It
can be found pressed into blocks or rounds, as well as cones, at Mexican markets. This form
is very easy to store and transport, so it is also quite inexpensive.
 Piloncillo is very hard and you will need to break it up before you use it. I have heard of
people attacking large pieces of piloncillo with a hammer and chisel, but that should only be
necessary if you are working with an extremely large piece and need to break it down to a
more manageable size. Most of the pieces that you can buy at a Mexican market or specialty
store are already shaped into pieces that will fit in your hand. The easiest way to break them
down is by grating them. A large cheese grater is an easy tool to quickly break the sugar down
into a form that is similar to regular brown sugar. A microplane can be used to produce a
super fine sugar. And if you are stirring it into a hot pot of coffee or hot chocolate, you can
simply chop it (carefully) with a knife into small chunks the size of sugar cubes and stir them
in. Piloncillo melts easily when you add a little heat.
  The flavor is somewhere between honey and molasses, though there are some darker versions
of piloncillo that will have a stronger molasses flavor. It can be substituted into recipes that
use brown sugar, though piloncillo fans will say that you can’t quite capture the flavor of the
piloncillo if you decided to substitute brown sugar in place of it in a recipe.

Powdered Sugar

 powdered sugar (and confectioner's sugar, icing sugar, and they're all the same) is granulated
white sugar thats been pulverized to a powder and mixed with a small but mighty amount of
cornstarch. So what's the big deal then? When is it an essential, and when can you say "who
cares!" and just use the granulated stuff? Well folks, that’s what we’re here to find out.

Browm Sugar

 Brown sugar is a sucrose sugar product with a distinctive brown color due to the presence of
molasses. It is either an unrefined or partially refined soft sugar consisting of sugar crystals
 with some residual molasses content (natural brown sugar), or it is produced by the addition
of molasses to refined white sugar (commercial brown sugar).
 The Codex Alimentarius requires brown sugar to contain at least 88% of sucrose plus invert
sugar.Commercial brown sugar contains from 3.5% molasses (light brown sugar) to 6.5%
molasses (dark brown sugar) based on total volume. Based on total weight, regular
commercial brown sugar contains up to 10% molasses. The product is naturally moist from
the hygroscopic nature of the molasses and is often labelled as "soft." The product may
undergo processing to give a product that flows better for industrial handling. The addition of
dyes or other chemicals may be permitted in some areas or for industrial products.
 Particle size is variable but generally less than granulated white sugar. Products for industrial
use may be based on caster sugar which has crystals of approximately 0.35 mm.
 Brown sugar is often produced by adding sugarcane molasses to completely refined white
sugar crystals to more carefully control the ratio of molasses to sugar crystals and to reduce
manufacturing costs. Brown sugar prepared in this manner is often much coarser than its
unrefined equivalent and its molasses may be easily separated from the crystals by simply
washing to reveal the underlying white sugar crystals; in contrast, with unrefined brown
sugar, washing will reveal underlying crystals which are off-white due to the inclusion of
molasses.

Maple Sugar

 Maple sugar is a type of sugar that is prepared with the sap from a maple tree. To produce it,
the sap is boiled until almost all of the water has been removed from it and the remaining
product has crystallized. The sugar can be sold in large blocks, molded into small shapes or
simply ground into a granulated version that can be used like regular sugar. It has a strong
maple flavor and aroma to it, just like maple syrup.
 Maple sugar can be used in recipes in the same way as cane sugar is used. It can be used to
sweeten drinks, top oatmeal or incorporated into a flavorful rub for meats. When using maple
sugar in baking, it acts just like regular granulated sugar and can be creamed with butter for
cookies and cakes. It is almost twice as sweet as regular sugar, so when using it in a recipe
that calls for regular sugar, you will want to reduce the amount of sugar slightly so that your
finished product isn’t too sweet. You can reduce it by as much as half, but since you want the
maple flavor to remain pronounced, it can be a good idea to use slightly more than half and
adjust as you go.
Molasses

 Molasses or black treacle is a viscous product resulting from refining sugarcane or sugar
beets into sugar. Molasses varies by amount of sugar, method of extraction, and age of plant.
Sugarcane molasses is primarily used for sweetening and flavoring foods in the United States,
Canada, and elsewhere. Molasses is a defining component of fine commercial brown sugar.
Sweet sorghum syrup may be colloquially called "sorghum molasses" in the southern United
States. Similar products include honey, maple syrup, corn syrup, and invert syrup. Most of
these alternative syrups have milder flavors.

How Molasses Is Made

 The most common forms of molasses are made from either sugar cane or sugar beet juice
which is boiled down to a syrup. Sugar crystals are extracted from the syrup, and the
remaining dark liquid is molasses. Molasses can also be made from sorghum, pomegranate,
carob, and dates.
  There are three types of molasses: light, dark, and blackstrap. The difference comes from
different food processed into sugar. Light molasses is sweet and mild, while dark molasses is
richer with a sugary flavor. Blackstrap molasses is quite bitter.

Light Molasses

Other names: Barbados, first, mild, sweet

How it’s made: Light molasses is made from the first boiling of the cane or beet juice.

How it tastes: It is the lightest in color, sweetest, and mildest in flavor.

How to use it: This is the most commonly sold molasses, mostly used in baking. Light molasses helps
to make cookies softer and bread crustier, and it can also be used in marinades and sauces.

Dark Molasses

Other names: full, robust, second

How it’s made: Dark molasses comes from the second boiling of the cane or beet juice.

How it tastes: Thicker, less sweet, darker, and stronger in flavor than light molasses.

How to use it: It can generally be used in place of light molasses and is what gives gingerbread
cookies their distinct color and flavor.
Blackstrap Molasses

How it’s made: Blackstrap is made from the third and final boiling of the molasses. It is considered
the healthiest of all molasses since it retains the most vitamins and minerals.

How it tastes: It is the thickest and darkest in color, and also the least sweet with a pronounced bitter
flavor.

How to use it: Since it is bitter, only use blackstrap molasses if a recipe specifically calls for it. Do
not substitute it in recipes that call for light or dark molasses. Blackstrap molasses is great in savory
dishes liked baked beans and pulled pork.

Recipes with Molasses

 Drunken Molasses Cookies with Ginger

 Chewy Molasses Cookies with Crunchy Lemon Glaze
 Dark Molasses Gingerbread Cake
 Mini Molasses Cookies with Lemon Filling
 Molasses Spice Cookies with Orange Sugar
 Cocoa Molasses Toffee