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244 Cards in this Set
- Front
- Back
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Sweeteners can be divided into two groups. What are they?
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1. dry crystalline sugars
2. syrups |
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The most common sugar in the bakeshop is . . .
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Sucrose
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The most abundant sugar in nature is . . .
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Glucose
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Glucose is typically called
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dextrose when bought as dry crystalline sugar
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The main source of glucose is . . .
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corn, so "corn sugar" is another name for glucose
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Glucose is present in . . .
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nearly all ripened fruits. In grapes, it's essential for making wine.
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Another name for glucose is . . .
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blood sugar
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Milk contains an enzyme that does what in yeast breads?
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Interferes with gluten development, so milk should be scalded by heating to a simmer to kill the enzyme and then cooled before use.
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What are dough conditioners?
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They are a mix of ingredients to strengthen gluten. Their selection depends on the hardness of the water and the pH level; also the selection of flour.
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What can inhibit gluten development?
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Solid pieces added to bread dough such as:
herbs nuts olives grated cheese |
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What does bran inhibit?
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Gluten development by preventing strands from sticking together.
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Why is salt important in yeast doughs?
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1. helps regulate yeast fermentation
2. strengthens gluten and makes it more elastic 3. yeast doughs without salt will tear and are harder to handle. |
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Why should tender products such as pie dough be made with ice water?
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They are best made with ice cold water and mixed at cool temperatures to limit gluten development.
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How does temperature affect gluten development?
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Gluten develops more at warm temperatures than cold. The ideal temperature for mixing bread dough is:
70-80 degrees |
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What happens if you add too much baking powder to a recipe?
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It's liking adding too much baking powder to a cake - an effect similar to over fermenting. The result is a dense cake with poor volume.
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Over fermented dough , , ,
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has poor texture because gluten strands tear and lose elasticity.
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How does leavening tenderize a product?
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By making cell walls thinner as they are stretched. The finished product is easier to chew.
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A period of fermentation makes gluten in yeast dough . . .
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stronger and more elastic
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Yeast fermentation helps gluten development because of . . .
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expansion of air cells - stretching the gluten just as mixing does
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What is the purpose of dough relaxation?
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After mixing or kneading, gluten gets stretched and tight. It's difficult to work or mold the dough.
Letting gluten rest allows it to get used to its new shape. Less tendency to shrink. |
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Over mixing dough results in . . .
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toughness
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What should the mixing time be if tenderness is desired for cookies, cakes and short dough?
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Mixing time should be kept short. Some gluten development is needed or cookies will be crumbly.
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Dough at an ideal state of development is called . . .
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Mature.
If mixing continues, gluten strands break and the dough gets sticky and stringy. Result is poor loaf volume - the gluten can't support the structure. |
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3 important mixing method steps for gluten development.
What are they? |
1. mixing blends water with flour so flour proteins hydrate. This is the first step in gluten development
2. air is mixed into dough - oxygen reacts with gluten to strengthen it. 3. mixing develops gluten by stretching it into the gluten network. |
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Sourdough is acidic, so it makes doughs that are. . .
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softer and stickier than regular yeast doughs
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Tenderness can be adjusted by . . .
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adding an acid like fruit juice to lower the pH beyond the 5-6 range; or adding an alkali like baking soda to raise the pH above the range.
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The amount of water in a formula affects . . .
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toughness or tenderness.
Gluten protein must absorb water in order to develop. |
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Gluten proteins are needed to give . . .
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structure to baked goods. Bakers must be able to control gluten.
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What are glutenin and gliaden?
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2 proteins found in wheat flour and in grains such as rye and spelt.
During mixing they combine with water and form gluten. |
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Gluten forms when what happens?
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Hydrated glutenin and gliaden proteins uncoil and attach to each other to form long chains - making an elastic network known as "gluten structure."
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Coagulation is . . .
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firming or hardening of gluten proteins
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A side effect of coagulation is . . .
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proteins release the water they absorbed during mixing.
Some evaporates, some is absorbed by starch. |
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Proteins in wheat form . . .
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good quality gluten, strong and elastic
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Wheat flours are classified as . . .
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strong or weak, depending on protein content
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Strong flours come from . . .
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hard wheat and have a high protein content.
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Weak flours come from . . .
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soft wheat and have a low protein content.
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For cakes and breads, what kind of flours should you use?
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Cakes: weak flours
Bread: strong flours |
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Corn, buckwheat and soy share something in common. what is it?
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They have no gluten proteins.
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Any fat used in baking is called . . .
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shortening, because it shortens the gluten strands. It surrounds the particles and lubricates them so they don't stick together.
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Because fats lubricate, they are good at . . .
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tenderizing
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A cookie that's very crumbly due to high fat content and little gluten development is said to be . . .
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short
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Sugar is another tenderizer that inhibits. . .
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gluten development
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Sugar is hygroscopic, meaning . . .
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it attracts and binds to water.
Water attracted to sugar isn't available to hydrate gluten proteins. |
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Gluten proteins must absorb . . .
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water before they can be developed.
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The amount of water in a formula affects what?
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toughness or tenderness
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Gluten absorbs about how much water?
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twice their weight in water.
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Starving proteins of water does what?
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keeps products tender by preventing gluten development
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Why should pie crusts be made with little water?
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to keep them tender as they discourage gluten development
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Too much water in a dough does what?
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weakens and dilutes the gluten proteins
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What properties affect gluten development?
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Hardness (mineral content) of water and pH level. Minerals in hard water strengthen gluten - making dough too elastic and hard to work.
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Water that is too soft makes dough. . .
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too slack and sticky
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The strongest gluten development takes places . . .
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with slightly acidic pH range of 5-6.
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Sugar is a tenderizer that inhibits . . .
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gluten development. Sugar is hygroscopic, so it attracts water away from gluten proteins.
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"Glucose" is shorthand for . . .
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glucose syrup, or corn syrup
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All sugars are classified as . . .
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simple carbohydrates made of carbon, hydrogen and oxygen atoms.
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Sugars are also classified as . . .
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monosaccharides and
disaccharides |
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What is a monosaccharide?
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One sugar unit such as glucose and fructose.
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What is a disaccharide?
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Two sugar units bound together, such as maltose or malt sugar, lactose (from dairy) and sucrose.
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Sucrose is a disaccharide of what two monosaccharides?
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glucose and fructose
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What shape is associated with the glucose molecule?
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Hexagon
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What shape is associated with the fructose molecule?
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Pentagon
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What are oligosaccharides?
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Also known as higher saccharides or dextrins, they are a few sugar units (3-10) bonded into a chain.
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What are polysaccharides?
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very large sugar molecules made up of many, sometimes thousands, of sugar units.
Examples: starch and inulin |
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What are sugar crystals?
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Highly ordered arrangements of sugar molecules bonded together.
They form because those of the same type are attracted to one another. |
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Growth of crystals would not be desired in what types of products?
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nut brittle, pulled sugar, creamy fondants and icings
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Evaporated cane juice or natural cane juice crystals are known as what?
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first crystallization sugar.
It's refined through 1 rather than 3 washings and centrifuges. It is not filtered to decolorize. Product is pale, gold colored with mild flavor. |
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Cream of tartar and other acids help prevent . . .
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crystallization
browning, by lowering pH |
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regular granulated sugar is called . . .
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fine or extrafine sugar
In U.S., the sugar comes from half beets and half sugarcane. In Canada, sugarcane is the primary source. In Europe, sugar beets are the primary source. |
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From largest to smallest in particle size, list sugars in order . . .
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coarse, regular, superfine, 6X powdered, 10X powdered, fondant sugar
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The hygroscopic nature of sugar is desirable when you want . . .
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soft, moist cookies to stay soft and moist, or when icings must not dry, crack or dull.
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Highly hygroscopic sugars may be called . . .
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humectants
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Thin syrup forms in dough because . . .
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sugar is hygroscopic and attracts and binds to water, keeping it from the structure builders.
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Off color crystals have what?
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impurities
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Sugar crystals are pure. Mixes of sugars make it more difficult to do what?
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For molecules of the same type to form.
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What do coarse sugars have?
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Larger crystals than regular sugar and are good for garnishes on baked goods.
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What's an example of a coarse crystalline sugar?
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Sanding sugar
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Coarse white sugars are best for what?
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Whitest fondants and clearest syrups because of their purity.
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What is powdered sugar called in the U.S.?
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Confectioners' sugar.
6X and 10X are common types |
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10X powdered sugar is best for what?
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smoothest, uncooked icings
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6X powdered sugar is best for what?
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dusting on baked products, because its coarser crystals won't cake or liquefy
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A coarse sugar designed for the whitest confections is . . .
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AA confectioners
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Why do powdered sugars contain 3% cornstarch?
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to absorb moisture and prevent caking.
It also helps stiffen and stabilize meringues and whipped creams. |
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Superfine granulated sugar has these properties . . .
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crystals of intermediate size, between powdered sugar and regular sugar
also known as "ultrafine" sugar and dissolves in liquid faster. |
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What is pearl sugar?
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An opaque white sugar with irregular granules that don't readily dissolve.
It provides a crunchy, decorative topping. |
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What is fruit sugar?
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Similar to superfine, it dissolves quickly when sprinkled on fruit.
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What is baker's sugar?
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It's used to produce fine crumb in products and a greater spread in cookies and for sugaring doughnuts.
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What is bar sugar?
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It dissolves quickly in cold beverages.
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What is castor sugar?
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Named for a small container used for serving sugar in Britain.
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What are the properties of regular brown sugar?
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It's a fine, granulated sugar with less than 10% of molasses or refiners' syrup.
It's soft, sticky and tends to clump. |
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How is dark brown sugar different?
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It may have caramel coloring added, but there is little difference between light and dark brown sugars.
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Brown sugar must be stored in an airtight container because . . .
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It is higher in moisture (3-4%) than regular sugar and will clump and harden if it attracts moisture from the air.
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What's the substitution using regular granulated sugar if brown sugar is not available?
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1 pound of molasses and 9 pounds of regular sugar to 10 pounds of brown sugar in a formula.
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What is muscovado sugar?
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the darkest, richest-tasting brown sugar. It comes from Barbados.
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What is Sucanat?
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It's brown sugar made from sugar with the full amount of molasses (13%) added back in.
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What is Rapadura?
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organic, dehydrated cane juice similar to Sucanat.
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What is turbinado sugar?
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similar to light brown sugar, but it is dry and free-flowing, not soft and moist. It may be called "raw."
Examples: Sugar in the Raw, Florida Crystals |
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What is demerara sugar?
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a type of turbinado sugar with large golden crystals, also used as a sanding sugar for its big crystals.
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What are unrefined raw sugars called?
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noncentrifugal sugars with the rich, hearty flavor of molasses.
Examples: Jaggery, Gur |
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What is the standard sweetener in carbonated beverages?
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high fructose corn syrup
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What is high fructose corn syrup made of?
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equal parts fructose and glucose, essentially the same as invert syrup, so it can be a substitute for invert syrup.
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What happens if you have too little inversion in your fudge?
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the product will be dull, hard and gritty.
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What likely happened if the fudge didn't set?
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You need to add a measured amount of invert syrup or glucose corn syrup.
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What conversion sugar is best for fudge?
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low-conversion, to prevent crystallization that makes fudge gritty, and to achieve a creamy mouthfeel.
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What tricks ensure a smooth fudge?
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1. use a thermometer (238-240 degrees)
2. use key ingredients such as cream of tartar, to help break down sucrose into invert sugar, which helps interfere with crystalline growth |
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What is fudge made of?
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microscopic crystals suspended in a thin layer of syrup.
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Crystals give what to fudge?
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Body and bulk
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Syrup gives what to fudge?
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creaminess and shine
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What is dark corn syrup?
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Regular light glucose corn syrup with added molasses, caramel coloring and flavoring
Example: Karo Dark Corn Syrup, which can be used as an inexpensive substitute for molasses. |
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An example of low-conversion glucose corn syrup is . . .
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Glucose Crystal
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Low-conversion glucose corn syrup is best for what?
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whitest, smoothest, shiniest icings
also good for pliability of pulled sugar helps prevent ice crystals from forming in frozen desserts |
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What are the properties of low-conversion glucose corn syrup?
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Very thick, barely sweet, unlikely to brown or crystallize.
Good for: candies |
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Low-conversion glucose corn syrups have a DE of?
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20-37
medium: 38-58 very high: 73 or higher |
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Pure cornstarch has a DE of what?
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zero
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Pure dextrose has a DE of what?
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100
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What does "DE" stand for?
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dextrose equivalent
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What does DE measure?
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the degree of conversion of starch to sugar in glucose corn syrup
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Karo Light Corn Syrup is similar to what?
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regular glucose corn syrup, medium conversion
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Karo Light is good for what qualities?
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tenderness
sweetness moistness browning |
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How are high-conversion syrups different from low conversion?
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High-conversion syrups undergo a high amount of hydrolysis.
They are high in sugar and low in higher saccharides. |
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Low-conversion syrups . . .
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undergo a low amount of hydrolysis, are low in sugar and high in higher saccharides
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Glucose corn syrups are classified by . . .
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the amount of conversion to sugar that the starch has undergone.
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Higher saccharides excel at. . .
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interfering with the movement of molecules, so sugars are less likely to crystallize or form ice crystals
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What are higher saccharides?
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larger fragments.
They do not: sweeten, brown, moisten or tenderize They do thicken and add body and pliability. |
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All glucose corn syrups contain . . .
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sugar, usually glucose and maltose, which:
sweeten brown moisten tenderize |
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A starch is?
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a carbohydrate made of hundreds or more of glucose molecules bonded together
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the most common starch used in the production of glucose corn syrup is . . .
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cornstarch
but any starch including potato and wheat can be used |
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Glucose corn syrups are . . .
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clear syrups produced from hydrolysis (breakdown) of starch
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What is blackstrap molasses?
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the inedible final extraction, bitter, not sweet
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The best premium grade molasses comes from
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the Caribbean
Example: Home Maid |
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The highest grades of molasses have these properties . . .
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sweet, light in color and mild-flavored
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Molasses is . . .
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concentrated juice of sugarcane used for color and flavor
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What is a property of invert syrup as it relates to browning and crystal formation?
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Fructose and glucose separately break down and brown faster, and they are better separately at lowering the freezing point of water.
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Adding a small amount of invert syrup to icings and confections has what benefit?
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helps reduce sugar crystallization for smoother, softer, creamier results
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Invert syrup has different qualities than sucrose because . . .
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it has monosaccharides fructose and glucose. In sucrose they are bound together.
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Fructose excels at what?
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being hygroscropic, so it's better than sucrose at moistening
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What does adding a small amount of acid like cream of tartar or lemon juice do for a syrup?
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It aids in inversion to fructose and glucose, which helps reduce sugar crystallization and confections will be less likely to crack and dry.
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What happens if you add too much invert syrup to a formula?
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Can make baked goods dark, dense, gummy and too sweet.
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Why should you lower the oven temperature when using invert syrup in a recipe?
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It browns much faster than sugar alone. Lower oven 25 degrees.
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Invert syrups are messy, with a shorter shelf life, so they should be used only if. . .
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they need to provide properties that sugar in your formula can't:
keep baked goods soft and moist longer keep icings and confections and fondants smooth and shiny prevent ice crystals in frozen desserts |
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Invert syrup may also be called . . .
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invert sugar or invert
It is a clear, light-colored liquid Brands: Nulomoline, Trimoline, FreshVert |
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Molasses is . . .
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concentrated juice of sugarcane used for color and flavor
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What is a property of invert syrup as it relates to browning and crystal formation?
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Fructose and glucose separately break down and brown faster, and they are better separately at lowering the freezing point of water.
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Adding a small amount of invert syrup to icings and confections has what benefit?
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helps reduce sugar crystallization for smoother, softer, creamier results
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Invert syrup has different qualities than sucrose because . . .
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it has monosaccharides fructose and glucose. In sucrose they are bound together.
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Fructose excels at what?
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being hygroscropic, so it's better than sucrose at moistening
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What does adding a small amount of acid like cream of tartar or lemon juice do for a syrup?
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It aids in inversion to fructose and glucose, which helps reduce sugar crystallization and confections will be less likely to crack and dry.
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What happens if you add too much invert syrup to a formula?
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Can make baked goods dark, dense, gummy and too sweet.
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Why should you lower the oven temperature when using invert syrup in a recipe?
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It browns much faster than sugar alone. Lower oven 25 degrees.
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Invert syrups are messy, with a shorter shelf life, so they should be used only if. . .
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they need to provide properties that sugar in your formula can't:
keep baked goods soft and moist longer keep icings and confections and fondants smooth and shiny prevent ice crystals in frozen desserts |
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Invert syrup may also be called . . .
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invert sugar or invert
It is a clear, light-colored liquid Brands: Nulomoline, Trimoline, FreshVert |
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Molasses is . . .
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concentrated juice of sugarcane used for color and flavor
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What is a property of invert syrup as it relates to browning and crystal formation?
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Fructose and glucose separately break down and brown faster, and they are better separately at lowering the freezing point of water.
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Adding a small amount of invert syrup to icings and confections has what benefit?
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helps reduce sugar crystallization for smoother, softer, creamier results
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Invert syrup has different qualities than sucrose because . . .
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it has monosaccharides fructose and glucose. In sucrose they are bound together.
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Fructose excels at what?
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being hygroscropic, so it's better than sucrose at moistening
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What does adding a small amount of acid like cream of tartar or lemon juice do for a syrup?
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It aids in inversion to fructose and glucose, which helps reduce sugar crystallization and confections will be less likely to crack and dry.
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What happens if you add too much invert syrup to a formula?
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Can make baked goods dark, dense, gummy and too sweet.
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Why should you lower the oven temperature when using invert syrup in a recipe?
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It browns much faster than sugar alone. Lower oven 25 degrees.
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Invert syrups are messy, with a shorter shelf life, so they should be used only if. . .
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they need to provide properties that sugar in your formula can't:
keep baked goods soft and moist longer keep icings and confections and fondants smooth and shiny prevent ice crystals in frozen desserts |
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Invert syrup may also be called . . .
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invert sugar or invert
It is a clear, light-colored liquid Brands: Nulomoline, Trimoline, FreshVert |
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How is invert syrup made?
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With sucrose in water, heated in the presence of acid and enzymes.
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What are the 2 main types of invert syrup?
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1. total or full invert (with little remaining sucrose)
2. medium invert syrup, which is less apt to crystallize |
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What is the term "invert syrup" used to describe?
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Any liquid syrup, including glucose corn syrup, maple syrup, honey and molasses but specifically a syrup with equal parts fructose and glucose.
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Simple syrups are used for . . .
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moistening cake layers
glazing fresh fruit thinning fondant poaching fruit preparing sorbets |
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Why is a small amount of lemon juice added to simple syrup?
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to help prevent darkening and crystallization, especially in syrups with high sugar content.
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Why should the ratio of sugar to water in a syrup not go above 2:1?
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The sugar may crystallize.
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The simplest syrup is called?
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simple syrup. Equal parts in weight of granulated sugar and water are heated.
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Syrups with a high Brix or Baume reading have what?
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higher specific gravity, so they are denser, have more soluble solids and less water than those with a lower reading.
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Brix and Baume can be measured with what?
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a hydrometer, saccharometer or sugar meter
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Brix is . . .
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a measure of the percentage of soluble solids (such as sugar) in syrups and fruit juices.
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Syrups high in fructose, like invert syrup, high fructose corn syrup, agave syrup and honey excel at what?
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sweetening, moistening and browning
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most syrups tend to do what?
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sweeten, moisten and brown when used in baked goods
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Why do higher saccharides provide thickening?
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they are slower to move and more likely to bump and tangle
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why are some syrups thicker than others?
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because they contain a higher amount of higher saccharides in addition to sugar.
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Sometimes the thicker the syrup, the less it contains what?
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water
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what are syrups?
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mixtures of one or more sugars dissolved in water, along with acids, colorants, flavorants and thickeners
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why is honey a natural invert syrup?
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enzymes in honey bees invert the sucrose in the nectar to fructose and glucose
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Qualities of honey are . . .
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very sweet, browns easily, keeps baked goods soft and moist
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honey is named for what?
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the flower it comes from. The most common is: sweet clover honey
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what is baker's honey?
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inexpensive product that is darker in color, with a stronger flavor
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why is maple syrup like jaggery?
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it's boiled in open pans over a wood fire, so it's not refined
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where does 80% of the world's maple syrup come from?
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Canada
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How many gallons of sap are needed for one gallon of maple syrup?
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about 40
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what does the sweet aroma of maple syrup come from?
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Maillard reaction
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what is pancake syrup made of?
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glucose corn syrup, with caramel coloring and a maple flavoring
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maple syrup is all about the flavor because it will not give . . .
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added moistness or softness
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malt syrup is produced by . . .
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malting or sprouting cereal grain, dissolving in water and concentrating into a syrup. Barley, wheat are the most common sources.
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malt syrup is also called . . .
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malt extract, similar in flavor to molasses
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malt syrup is high in what, which aids in yeast fermentation?
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maltose
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2 main types of malt syrup are. . .
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diastatic, with a small amount of enzymes
nondiastatic, all enzymes eliminated |
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another source of maltose is . . .
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malted barley flour, certain glucose corn syrups
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why is maltose good for yeast fermentation?
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maltose breaks down slower than sucrose, so yeast gets enough food at the beginning, middle and end of the process, ensuring there are enough gases for final rising.
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dextrose is another name for?
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glucose.
It is less sweet than sucrose. |
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When is dextrose a good choice in a formula?
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When you want sugar's properties without the extra sweetness
provides bulk without added sweetness in chocolates improves shelf life by inhibiting microbial growth |
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powdered dextrose (dusting, doughnut sugar) is superior to . . .
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regular powdered sugar at dusting and coating and plated desserts.
It doesn't easily dissolve or liquefy. |
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What is dried glucose corn syrup?
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also known as: corn syrup solids or glucose solids
is glucose corn syrup with water removed. |
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When do you use dried glucose corn syrup?
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when you want the properties of glucose corn syrup without the added water.
It adds body to mouthfeel of ice cream. |
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fondant sugar is . . .
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an extremely fine powdered or icing sugar 100xs finer than 10X.
Has no cornstarch, so no raw taste. Example: Easy Fond |
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why does dextrose have a cooling sensation in the mouth?
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it takes heat of the mouth to melt it down, so the mouth temperature drops briefly, giving a cooling sensation.
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What is cream fondant used for?
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thin glazes on doughnuts and petit fours.
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What is rolled fondant used for?
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wedding cakes
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How do you use cream fondant?
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warm gently to 98-100
add simple syrup add pasteurized egg whites add flavored liquor to thin |
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Why shouldn't you heat fondant above the specified temperature of 98-100?
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small crystals will melt and then reform as larger ones.
use a double boiler and stir |
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What is isomalt?
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a new sweetener made by chemically modifying sucrose. It is not found in nature.
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How is isomalt different from sucrose?
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Half as sweet
doesn't easily brown, pick up moisture or crystallize Does not have same "melt in mouth" feel as sucrose. |
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What is isomalt good for?
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spun or pulled sugar pieces
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Isomalt is not a sugar but a . . .
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polyol, a sugar replacer
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What are polyols?
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sugar alcohols such as sorbitol, glycerine, maltitol, mannitol, xylitol
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what is fructose also known as?
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levulose, or fruit sugar
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crystalline fructose is expensive but has what properties?
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clean, sweet flavor that complements fruit dishes
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Agave syrup has this benefit . . .
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low glycemic response
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rice syrup is . . .
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less refined, so it is marketed as a sweetener to the health food industry
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high-intensity sweeteners are also called . . .
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nonnutritive or artificial; they may be 200 times more sweet, but they are unsuitable for baking
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what is the glycemic response?
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how fast sugars break down during digestion and provide energy to the body
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what are the four most common high-intensity sweeteners?
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Sweet n Low - saccharin
Equal, NutraSweet - aspartame Sunett - acesulfame potassium Splenda - sucralose neotame - not yet in market |
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functions of sweeteners are:
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sweeten
tenderize improve shelf life retain moistness contribute brown color |
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Give order of sweeteners from sweetest to least sweetest . . .
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fructose, sucrose, glucose, maltose, lactose
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How does sugar tenderize?
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By interfering with gluten formation, protein coagulation and starch gelatinization
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What happens if you have too much sugar in your formula?
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The structure can't form, the batter or dough won't rise, and it will collapse as it cools.
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Why are products with dairy susceptible to Maillard reaction?
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they contain milk proteins and lactose, which brown quickly.
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Which browns faster, monosaccharides or disaccharides?
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Monosaccharides. That's why invert syrup with fructose and glucose monosaccharides brown faster than granulated sugar (sucrose).
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give the order of the rate of browning from fastest to slowest . . .
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fructose, glucose, lactose, sucrose, maltose, isomalt
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The browning of sugar increases in the presence of what ingredient?
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salt - and also minerals like copper, iron and lead
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acids and alkalis affect browning how?
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by affecting the pH level.
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A small amount of baking soda increases pH, which does what?
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helps browning
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buttermilk and cream of tartar lower pH, which does what?
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slows browning
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How does sugar assist leavening?
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It has air between the crystals.
Only dry sugars help with leavening. |
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Why doesn't syrup assist in leavening?
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it has no air
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What does sugar provide?
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bulk and substance in fondant, and helps define size and shape of products
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Sugar helps stabilize what?
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Whipped egg foams and egg whites
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Sugar provides what for fermentation?
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food for yeast
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Name more sugar functions . . .
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adding flavor
reducing iciness in frozen desserts interfering with ice crystal formation |
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heated sugar molecules form
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polymers that absorb light
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what causes cracked, crisp crusts to form in cookies, brownies and pound cakes?
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moisture evaporation
sugar crystallization |
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syrups high in moisture such as maple syrup and simple syrup must be . . .
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refrigerated to prevent mold growth
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syrups high in glucose should not be refrigerated, why?
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because they may form crystals
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all sweeteners should be stored covered to prevent . . .
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pickup of odors and absorption or loss of moisture, especially powdered sugar and brown sugar
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If powdered sugar has clumped, how can you fix it?
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use a sieve
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If brown sugar has clumped, how can you fix it?
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gently heat in oven or microwave before sieving
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what is the shelf life of covered, dry sugars?
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unlimited
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most syrups contain what percentages?
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80% sugar to 20% water
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What is the formula if you want to substitute syrup for granulated sugar?
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Divide weight of sugar by .80 to determine weight of syrup, and reduce the water by the difference between the two. Example: for 1 pounds, 16 ounces times .80 = 20 ounces for the syrup, and reduce the water by 4, the difference between 20 and 16.
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What is the formula if you want to substitute sugar for syrup?
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multiply the weight of syrup by .80 to get weight of sugar to use. Increase liquid by difference between the two.
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