SUGAR ( Sucrose )
Sugars are primarily used as sweeteners.However, it also has a softening effect on flour protein resulting in tender cake texture.They have lower caramelisation point of the batter, allowing the cake crust to colour at a lower temperature and it help to retain moisture in cake.
Refined Sugar
Refiner sugars are classified by the size of grain.It alsoi called fine granulated of table sugar, is most familiar and most common used.Brown sugar is mostly sucrose but it also contain varying amounts of molasses and other impurities.Molasses or Treacle
Molasses is dark coloured syrup produce early stages of sugar cane refining.It is very dark and thick in texture, strong in flavour and rich in aroma.Normally Molasses is used in fruit cake for it colour and flavour. Light Molasses is used as a syrup in pancake.Honey
Honey is a natural sugar syrup consisting largely of glucose and fructose in addition to other campounds that give it is flavour.Flavour is the major reason for using honey in baked goods. Glucose syrup
Glucose is a thick form of sugar which is produced by the breakdown of starch cellls that have been treated with acids or enzymes converting it first to dextrins and then dextrose.It can produced from corn, starch, and potatoes, grapes and honey.By,
Keith
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