If you like baking you know exactly how frequently you would use sugar in different recipes. You obviously use it when you are baking cakes and cookies. However, sugar is also used in rolls and breads; it feeds the yeast which helps the bread rise. This is how sugar becomes an integral component in our day-to-day baking.

When you hear the word sugar, the very first thing that crops up in your mind is granulated sugar, and it’s what we commonly use to sweeten our morning cuppa, or for baking. However, once you move from being a novice baker to a more accomplished one, you will realise there are many different types of sugar, and that’s what we are discussing here today:


#1 Standard White Granulated Sugar

All the natural molasses are refined out of standard white sugar and it is what we most commonly use while baking. Since it is in the form of fine crystals, it doesn’t cake together, which makes it the best option for measuring or even for dissolving into drinks or sprinkling onto your food.


#2 Icing Sugar/Confectioners’ Sugar

Powdered Sugar/Confectioner’ Sugar/Icing Sugar are different names for the same type of sugar. This is essentially finely powdered, granulated sugar, that is mixed with a very small quantity of corn starch (this prevents caking). This sugar is commonly used for glazes, frostings and the snowy coating you see in doughnuts.


#3 Decorating/Coarse Sugar

As its name suggests, coarse sugar has larger crystals compared to white sugar. This makes the sugar stronger and much more resistant to heat. It also helps give candy or various baked goods a little more texture. It’s primarily used for decorating & you can get it in a range of colours.


#4 Brown Sugar (dark & light)

This sugar is nothing but regular white sugar that has some cane molasses added to it. The amount of molasses added lends it a dark or light colour. While the lighter variant is typically used in glazes, sauces and baking, the darker sugar is used in making richer baked foods such as gingerbread. These sugars will harden if they are left exposed to the air. If you find that the brown sugar has hardened, simply place some bread in the container for a day, or microwave the sugar for a few seconds.


#5 Sanding Sugar

This is also a large crystal decorating sugar that’s somewhere between coarse and granulated sugar in size and is available in a number of colours. It has a sparkly shine as it reflects light.


#6 Caster/Ultrafine/Superfine Sugar

These sugars have extremely fine crystals and are used to make puddings, meringues, mousse and other such smooth desserts. It doesn’t require any heat to dissolve which makes it perfect for sweetening cold beverages.


#7 Demerara Sugar

This is a large grained and crunchy sugar and the molasses in it lends it this particular texture. It’s excellent for sprinkling on baked goods, and can be used in cereals, coffee and tea.


#8 Turbinado Sugar

This is a light sugar that has a slightly lower calorie content compared to standard refined sugar. It has large crystals and is used in baking as for sweetening beverages.


#9 Muscovado/Barbados Sugar

This is a brown sugar variant and is very dark in colour as it has more molasses compared to dark/light brown sugar. It has a stickier texture and I used in sweet baked goods such as fudge, coffee cake and gingerbread.

At Ganache Patisserie you will find fantastic basic and exotic breads for everyday consumption as well as for accompaniments with special dishes. Come; explore our delicious and scrumptious world of goodies.

Thanks for reading,
Ganache Patisserie
(02) 9967 2882