Appears in
The Fundamental Techniques of Classic Bread Baking

By French Culinary Institute

Published 2021

  • About
Coarse sugar is usually processed from the purest sugar liquor and has larger crystals than regular sugar. It is highly resistant to color change or inversion (the natural breakdown of sucrose to fructose and glucose) at high temperatures. It is also known as crystal sugar and is used to decorate sweet breads and other baked goods.