Ingridients I Sugar

JENIS-JENIS KECAP

Sugar

Sugar is belong to a group of substance calted carbohydrates which are function like strach it have many type of sugar which are :

A. Invert Sugar

 Sucrose + acid ( sucrose breakdown ) = invert sugar.

30% more sweeter  than plain sugar

Hold moisture & keep cake fresh

Resist crytalization & produce commercially

B. Regular Refined Sugar

1. Sugar

Sugar is the generic name for sweet, soluble carbohydrates, many of which are used in food. There are various types of sugar derived from different sources. Simple sugars are called monosaccharides and include glucose (also known as dextrose), fructose, and galactose. The “table sugar” or “granulated sugar” most customarily used as food is sucrose, a disaccharide of glucose and fructose. Sugar is used in prepared foods (e.g., cookies and cakes) and it is added to some foods and beverages (e.g., coffee and tea).

In the body, sucrose is hydrolysed into the simple sugars fructose and glucose. Other disaccharides include maltose from malted grain, and lactose from milk. Longer chains of sugars are called oligosaccharides or polysaccharides. Some other chemical substances, such as glycerol may also have a sweet taste, but are not classified as sugars. Diet food substitutes for sugar, include aspartame and sucralose, a chlorinated derivative of sucrose.

Sugars are found in the tissues of most plants and are present in sugarcane and sugar beet in sufficient concentrations for efficient commercial extraction. Regular granulated sugar ( table sugar ) the common sugar. Ultrafine (caster sugar) present in cakes and cookies. Sandy sugar use for coating cookies cake and other product. Pearl sugar (sugar nibs) is a type of sandy sugar and use for . Recorating sweet dough product.

2. Icing Sugar (Confective  Sugar)

Powdered sugar, also called confectioners’ sugar, icing sugar, and icing cake, is a finely ground sugar produced by milling granulated sugar into a powdered state. It usually contains a small amount of anti-caking agent to prevent clumping and improve flow. Although most often produced in a factory, powdered sugar can also be made by processing ordinary granulated sugar in a coffee grinder, or by crushing it by hand in a mortar and pestle.

Powdered sugar is utilized in industrial food production when a quick-dissolving sugar is required. Home cooks use it principally to make icing or frosting and other cake decorations. It is often dusted onto baked goods to add a subtle sweetness and delicate decoration. Ground sugar to a fine powder and mix with small amount of stach to prevent craking the product.

3. Brown Sugar

Mostly like sucose and contain small amount of acid

uncomplete refined cane sufar.

will give extra taste and brown colour

Brown sugar is a sucrose sugar product with a distinctive brown color due to the presence of molasses.

It is either an unrefined or partially refined soft sugar consisting of sugar crystals with some residual molasses content (natural brown sugar), or it is produced by the addition of molasses to refined white sugar (commercial brown sugar).

C. Syrup Molasses

Molasses, or black treacle (British, for human consumption; known as molasses otherwise), is a viscous product resulting from refining sugarcane or sugar beets into sugar.

Molasses varies by amount of sugar, method of extraction, and age of plant.

Sugarcane molasses is agreeable in taste and aroma

Concentrated sugarcane juice (dark)

More acidic than sugar

give brown dark colour and provide moisture.

2. Glucose Corn Syrup.

Corn syrup is a food syrup which is made from the starch of corn (called maize in some countries) and contains varying amounts of maltose and higher oligosaccharides, depending on the grade.

Corn syrup, also known as glucose syrup to confectioners, is used in foods to soften texture, add volume, prevent crystallization of sugar, and enhance flavor.

Corn syrup is distinct from high-fructose corn syrup (HFCS), which is manufactured from corn syrup by converting a large proportion of its glucose into fructose using the enzyme D-xylose isomerase, thus producing a sweeter compound due to higher levels of fructose.

process that breaks cornstrach to glucose molecule

Use for give moistness and give caramalize to icing, candies and sugar piece.

3. Honey

Honey is a sweet, viscous food substance produced by bees and some related insects. Bees produce honey from the sugary secretions of plants (floral nectar) or other insects (aphid honeydew) through regurgitation, enzymatic activity, and water evaporation, and store it in wax structures called honeycombs. Honey gets its sweetness from the monosaccharides fructose and glucose, and has about the same relative sweetness as granulated sugar. It has attractive chemical properties for baking and a distinctive flavor when used as a sweetener.

Most microorganisms do not grow in honey, so sealed honey does not spoil, even after thousands of years. Providing 64 calories in a typical serving of one tablespoon (15 ml) equivalent to 1272 kj per 100 g, honey has no significant nutritional value.[8] Honey is generally safe, but may have various, potentially adverse effects or interactions upon excessive consumption, existing disease conditions, or use of prescription drugs. It will give moistness to the product. Product may be too brown in case of too much use of honey.

3. Malt Syrup

Barley malt syrup is an unrefined sweetener processed by extraction from sprouted i.e., malted barley, containing approximately 65 percent maltose, 30 percent complex carbohydrate, 3% protein.

Malt syrup is dark brown, thick and sticky, and possesses a strong distinctive flavor described as “malty.” It is about half as sweet as refined white sugar.

Barley malt syrup is sometimes used in combination with other natural sweeteners to lend a malt flavor.

extracted barley (dark colour)

use primarly in yeast bread

add flavor and crust colour to product.

Function of Sugar

Add sweetness and flavor

Create tenderness and fitness

Give a crust colour

Retaining Moisture

Provide food for yeast