Sugar

22nd October 2021

Tuesday, October 26, 2021 Food Production & Patisserie Course Facilitator- Chef Shailesh 1
 Scope
• Introduction to Sugar
• Types of Sugar
• Grading of Sugar
• Cooking stages & Temperature
• Used of Sugar

Tuesday, October 26, 2021 Course Facilitator- Chef Shailesh

Food Production & Patisserie Slide 2 of 17
 Introduction & Definition
 “Sugar has been defined as “a sweet crystallize
substance, colorless or white when pure
occurring in plant juices and forming an
important article of food”
 In Chemical terms it belong to carbohydrates which
is known as “saccharides”.
 The chief source of sugar is sugarcane or sugar
beet.
 The sugarcane first originated near the Ganges
basin in India.
 India produces large quantities of sugar
 The important countries that produce sugar for
export are Cuba, Puerto Rico and Dominican
Republic all of which are in the West Indies.
Tuesday, October 26, 2021 Course Facilitator- Chef Shailesh
Food Production & Patisserie Slide 3 of 17
 Types of Sugar
 Single/simple sugar or monosaccharides
(C6 H12 O6)
 These are sugars which do not have to be
converted by yeast enzymes before they can
serve as food for the yeast.
 In other words, they are directly fermentable
by yeast.
 Glucose (dextrose)
 Laevulose is also known as “fructose” or fruit
sugar.
 It is present in molasses and is a principle
sugar in honey.
Tuesday, October 26, 2021 Course Facilitator- Chef Shailesh
Food Production & Patisserie Slide 4 of 17
 Types of Sugar
 Double sugars or disaccharides (C12 H22
O11)
 These are sugars that have to be broken down
by the yeast enzymes into simple sugars before
they can serve as food for yeast
 In other words they are not directly fermentable
by yeast.
 Technically known as “sucrose”.
 Maltose - Starch present in barley is changed to
sugar.
 Lactose - a natural sugar of milk

Tuesday, October 26, 2021 Course Facilitator- Chef Shailesh

Food Production & Patisserie Slide 5 of 17
 Grading of Sugar

Tuesday, October 26, 2021 Course Facilitator- Chef Shailesh

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 Solid Sugars
 Granulated sugar :- Sugar is refined
to grow required crystal size.
 Granulated sugar is of 3 types
 Coarse - Coarse sugar is mainly
used for sugar boiling
 Medium - used for macaroons and
whisking method cakes.
 Fine - used for sponges and
sometimes biscuits

Tuesday, October 26, 2021 Course Facilitator- Chef Shailesh

Food Production & Patisserie Slide 7 of 17
 Solid Sugars
 Castor Sugar :- It is produced by
grinding the crystals through rollers
and then sieving it through various silk
cloth sieves.
 Fine castor sugar is useful for making
shortbreads, short crust pastry,
creaming methods, sponges and
biscuits.
 Icing Sugar :- This is produced by
grinding the crystals of castor sugar
and putting through sieves.

Tuesday, October 26, 2021 Course Facilitator- Chef Shailesh

Food Production & Patisserie Slide 8 of 17
 Solid Sugars
 Cube sugar or Lump sugar :-
 It is made from the first refined syrup which is of the
highest grade and is crystallized in the form of large
slabs.
 After the slabs are dried, they are put onto cutting
machines and cut into cubes.
 Demerara sugar or Brown sugar :-
 This is prepared in the same way as icing sugar.
 Sulphur dioxide is used in the juice pressed from the
sugarcane.
 This is then treated with sulphuric acid.
 During boiling, the colour changes to a light yellow.
Tuesday, October 26, 2021 Course Facilitator- Chef Shailesh
Food Production & Patisserie Slide 9 of 17
 Semi Solid Sugars
 Glucose :- This is known as glucose
or corn syrup or dextrose and is
produced commercially from
cornstarch.
 For the manufacturing of glucose,
starch is boiled with water to bring
about gelatinization.
 A weak acid is then added in order to
change the starch into sugar after
which the acid is neutralized.
 It is mainly used to make fondant
icing.

Tuesday, October 26, 2021 Course Facilitator- Chef Shailesh

Food Production & Patisserie Slide 10 of 17
 Semi Solid Sugars
 Golden Syrup :- This can be termed
as a bi-product of the sugar refining
process.
 Its amber in colour and has 15% - 18%
water and the remaining is a mixture of
sucrose, dextrose and levulose.
 Used for making biscuits.
 Honey :- It is one of the first sugars
known to man.
 It is a syrup which is obtained from the
nectar of the flowers through an agency
of the honeybees.

Tuesday, October 26, 2021 Course Facilitator- Chef Shailesh

Food Production & Patisserie Slide 11 of 17
 Semi Solid Sugars
 Molasses :- The best grade of
molasses used by the baker is a thick
sugary liquid.
 It is obtained by concentrating the
juice of sugarcane which has been
previously treated in order to prevent
crystallization.
 Invert Sugar :- It is manufactured
from ordinary sugar and not starch.
 Sugar is boiled with water and an
adequate amount of dilute
hydrochloric acid is added to invert the
disaccharide to monosaccharide.
Tuesday, October 26, 2021 Course Facilitator- Chef Shailesh
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 COOKING STAGES & TEMPRATURE OF VARIOUS STAGES

Tuesday, October 26, 2021 Course Facilitator- Chef Shailesh

Food Production & Patisserie Slide 13 of 17
 Uses of Sugars
 It gives the necessary sweetness to cakes and other bakery products.
 It serves as food for yeast in the fermentation process.
 It helps in the creaming and whisking process of cake making.
 It is used in the preparation of various icings and fillings.
 It creates a softening or spreading action of the batter.
 It provides a good grain/cell structure and texture to the product.
 It imparts a good crust colour when sugar caramelizes.
 It enhances the retention of moisture hence prolonging the shelf life of the
product.
 It adds to the nutritional value of the product.
 All alcohols use sugar..
Tuesday, October 26, 2021 Course Facilitator- Chef Shailesh
Food Production & Patisserie Slide 14 of 17
 Thank you

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