Sugars

Caster Sugar

Taste Profile Pure Sweetness, Clean, Neutral, Crystalline crunch, no secondary flavours

The fuel of the pastry section. Whether derived from tropical Sugar Cane or temperate Sugar Beets, white granulated sugar is 99.9% pure sucrose. It is highly refined to remove all molasses and minerals, leaving behind a stark white crystal that offers sweetness without flavour interference. While often demonised in diet culture, in the chemistry of cooking, it is structural. It is not just a sweetener; it is a tenderiser, a moisturiser, a preservative, and a browning agent.

Culinary Notes

The "Creaming" Method: Sugar crystals are jagged. When you beat them with butter ("creaming"), they act like tiny saws, cutting millions of microscopic air pockets into the fat. This aeration is what makes cakes rise and become fluffy. Liquid sweeteners (like honey or maple syrup) cannot do this.

Hygroscopy (Moisture Keeper): Sugar is hygroscopic, meaning it attracts and holds water. This is why a cake made with sugar stays moist for days, while a sugar-free cake dries out overnight. It locks moisture into the crumb.

Caramelisation: When heated to approx. 160°C (320°F), sugar decomposes and turns brown, creating hundreds of new flavour compounds (nutty, buttery, bitter). This is the secret to the crust of a Crème Brûlée or the colour of a good sear on marinated meat.

Caster vs. Granulated: "Caster" sugar is simply granulated sugar ground finer.

Granulated: Best for tea, coffee, and sprinkling (crunch).

Caster: Best for baking (dissolves faster in batters).

Health & Folklore

Instant Energy: The most rapidly available source of glucose for the brain and muscles during intense exertion.

Note: It provides "empty calories" with zero micronutrients (vitamins/minerals).

Dental Warning: The primary driver of tooth decay.