Sugar
3 articles tagged Sugar
Scientific Parameter
• 9 min read
Sugar Types in Confectionery: Which Sugar Does What
Sucrose, glucose syrup, dextrose, fructose, invert sugar, lactose and trehalose compared: which sugar to use in caramel, ganache, fondant, pâte de fruit, ice cream, panning and nougat, and why.
Sugar Sucrose Glucose
Scientific Parameter
• 8 min read
Caramelization Temperature by Sugar Type
A condition-aware reference for fructose, glucose, sucrose, maltose, and lactose that separates melting, decomposition, visible browning, and finished caramel colour.
Caramelization Sugar Temperature
Scientific Parameter
• 9 min read
Trehalose: Properties, Uses, and Science in Confectionery
How a non-reducing disaccharide with the molecular weight of sucrose but under half its sweetness protects frozen, aerated, and freeze-dried confectionery.
Trehalose Disaccharide Sugar