Sugar is renowned for its sweetness, but
sweetness can also be obtained by combining other mono- and disaccharides
(sugars) and/or syrups. Depending on other raw materials as well as the
temperature of the solution, sweetness observed might vary.
The size of the sucrose crystals is
important factor to work around that may cause differences in the texture and
variation in the dimensions of the product, as well as potential defaults. With
high concentrations of sugars and different crystal sizes in the product the
risk of having sugar recrystallisation creating in cakes for example a sugar
‘rash’/ sugar bloom and in cooking a syrup and instant glassy state resulting
in a coarse syrup.
A sugar with a finer crystal size will
increase the "spread" of the dough during baking and product will
have a bigger dimension. When the sugar dissolves the liquid phase increases,
the dough gets softer and spreads, with coarser sugar it will be the opposite. When
the particle size increases, the size of the e.g. biscuits diminishes because
more water is available for gluten development particularly in rotary moulded,
wire-cut and similar products and vice versa. When a surface with large cracks on a cookie
is required, the crystals should be large. It is therefore important to have a
good control of the crystal size.
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