Soft sugar is made by blending carefully sieved granulated sugar with a specific invert sugar syrup.
Basic properties of soft sugar:
- Made by carefully mixing granulated sugar with a specific particle size and invert sugar syrup.
- A larger particle size or a higher dose of invert sugar syrup results in a thicker syrup layer and a 'fattier' character.
- Sugar syrup and caramel are added to yellow and brown soft sugars (flavour and colour effect).
Functional advantages of soft sugar:
- The end product browns faster during baking, improving flavour and colour (Maillard reaction because of the invert sugar).
- The end product stays fresh longer and has an extended shelf life.
- Highly suitable for creating a characteristic, tasty sugar layer (for instance on Chelsea buns).
- White soft sugar dissolves quicker in dough (compared to granulated sugar).
- The caramel and sugar syrup in the brown soft sugar add a nice colour and a characteristic, delicious flavour to baking products and sauces.
Functionality in applications
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Brown colouring |
Better flavour: fuller, caramelly |
Freshness |
| Cake/Muffins |
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| Treacle waffle |
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| Spiced biscuits |
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| Sponge cake |
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| Chelsea buns |
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| Caramel/Fudge |
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| Sauces/Marinades |
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