What Does Sugar Do in Baking and How is it Vital?

Most average consumers see a cup of sugar in their pantry and don't think too much about it. Bakers and other professionals in the industry see that same cup and imagine a world of endless possibilities. Indeed, sugar is much more versatile than most realize - especially when you consider how many different kinds there are.

Granulated sugar, for example, is the most common type available. This is the variety that most people think of when they hear the term. It's characterized by its fine, white crystals and is used in everything from cookies to muffins and more.

Brown sugar is another common variety. It has molasses added to it and, as you would expect, has more of a brown color. It is often used for cookies, cakes, and in virtually any other situation where a little bit of molasses would really hit the spot.

Powdered sugar is another common type that is used in the baking world. It's finely ground, to the point where a bit of cornstarch is added to prevent clumping. Powdered sugar is regularly used for frosting, glazing, and even dusting when it comes to baked goods.

These are just a few of the examples of the common types of sugar that are used in baking. Turbinado sugar and even raw sugar are also found in a lot of professional pantries. Regardless, one thing is for sure - sugar has a much bigger impact than a lot of people think it does. To assume that sugar only exists to make something sweeter is to tap into just a small portion of the full potential it brings with it.

Texture

One of the major impacts that sugar has on baked goods comes by way of texture. Granulated sugar, for example, helps to create more of a "crumbier" sensation in cakes and cookies. Brown sugar, on the other hand, is great for a situation where you want your tasty treats to be a little chewier.

Leavening

In terms of leavening, granulated and brown sugar are both used to trap air, which then expands during the baking process. Powdered sugar doesn't really have an impact on leavening, which is why it is primarily used for sweetening and to act as a nice "finisher" for things like cakes.

Color

One of the more obvious impacts that sugar can have on baked goods has to do with color. Brown sugar adds more of a caramel color to whatever it is that you're working on. Powdered sugar is a bit more neutral to that end, but it can still lighten up something like frosting if you determine that is what you want.

Flavor

Brown sugar is the perfect ingredient for when you want to add a bit of a deeper, molasses flavor to what you're working on. Maple sugar is a strong choice because it always adds its distinct maple flavor.

Stability

Finally, when it comes to stability, something like brown sugar can absolutely make baked goods softer and denser. Powdered sugar isn't used for stability. Granulated sugar is typically used to maintain the stability of baked goods like brownies moving forward.

Once you understand the purpose of sugar in baking, you can begin to play with those effects to better suit your needs.

Increasing the amount of sugar in your desserts can lead to a softer, more crumb-like texture. It could alter the batter's consistency during the leavening process, and it can even increase the sweetness to overpower other flavors. Again, this is all depending on exactly how much sugar you add. As the old saying goes, "a little goes a long way" in many cases.



When decreasing sugar, you might get a drier texture. The color will likely be lighter than it otherwise would (especially when using brown sugar) and the flavor will understandably have less sweetness to it.

Another major function of sugar in baking is as a decoration. This discussion is mainly focused on powdered sugar, which is used for icing and dusting on cakes, pastries, cookies, and more. However, granulated sugar might be good for decoration, too. Many people add it to things like muffins to give them a straightforward sparkle.



Colored sugar is also often used as a more festive decoration. Many tend to use it in the same way that you might when adding sprinkles, for example.

At Indiana Sugars, we're one of the leading providers of bulk sugar operating anywhere in the United States. While this is true, we also strive to be quite a bit more than that, too.

We know how important the quality of your ingredients is to your ongoing success as a business. That's why, before you ever receive your shipment, you can rest easy knowing that everything we ship out has gone through our own rigorous quality control tests. Freshness matters, don't ever forget it.

Speaking of those orders, when you call something in, we go out of our way to respond as quickly as possible. If your business is within 300 miles of our location, you'll likely receive your shipment within one business day in most situations.

But more than anything, we pride ourselves on our ability to get to know your business intimately. It lets us offer you the best prices and the other elements necessary so that we can meet your needs and exceed your expectations each time we have the chance to do so.

If you'd like to find out what sugar has to do with the baking process and the many different functions that make it so vital, or if you have any additional questions that you'd like to go over with someone in a bit more detail, please feel free to contact the team at Indiana Sugars today.