Brands Sugar

Baker's Guide: Which sugar to choose?


Sugar's sweetness has been a part of our diet for thousands of years. So, beside its obvious sweetness, what else does sugar do in our food? There's much more! Sugar is practically the basic building block of any batter or dough! It determines the volume, density and overall pH of your dough. 


There's a common question that comes in every baker's mind, "Which sugar to choose?" While there are more than 50 types of sugar in the market, brown and white sugar are among the most popular varieties. Whether you choose white or brown sugar comes down to how each one impacts the final cake or cookie. 


If we see the constitutional differences, white granulated sugar is colorless, odorless and is 99% pure sucrose. Brown sugar, on the other hand, has the typical brown colour due to the presence of molasses in the sugar. It is roughly 95% sucrose, while the molasses makes the sugar rich in calcium, iron, potassium, magnesium and other nutrients.


In the case of cookies, brown sugar contains more moisture and will make your cookies more dense and soft. Sunehra Mineral Brown Sugar by Trust will be best suited while you are baking your rich cookies, gingersnaps, zucchini breads, etc. In case you are using white sugar, cookies will rise to a greater extent, allowing more air into the dough. Thus, if you are planning to bake a fluffy cake or some soufflés, then Classic Sulphurless Sugar by Trust is your answer!


If you are stuck while making an icing for your cake, choose brown sugar if you are going for glazes or sauces. But if you are planning something with an airier texture, then go ahead with white sugar to make your meringues and mousses.


Brown and white sugar also have unique colour and flavor profiles. Sunehra Mineral Brown Sugar by Trust gives a light caramel or brown hue along with a deep, caramel or toffee like flavor due to the presence of natural molasses. Contrarily, baking with Classic Sulphurless Sugar by Trust will result in a lighter coloured product.


On an overall basis, you can simply consider that brown sugar makes your bakeries thick and chewy while white sugar makes them thin and crisp. As a rule of thumb, when recipes call for sugars, it is best to consider their specific characteristics for getting the goods of both worlds in terms of flavor and texture!


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