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Sweeteners

Appears in
top 1000How Baking Works
How Baking Works

By Paula Figoni

Published 2003

  • About
Sweeteners can be divided into two main categories: dry sugars and syrups. A third category, specialty sweeteners, covers sweeteners that do not fit neatly into either of the first two categories. Although less commonly used and often expensive, specialty sweeteners fulfill needs that cannot easily be met by the common sweeteners. Before discussing each category of sweeteners, it will help to cover some general points.

Sugar generally means sucrose, the most common sugar in the bakeshop. Other sugars include fructose, glucose, maltose, and lactose. Any of these can be purchased as dry white crystals, although except for sucrose, it is more common to purchase them in syrup form.

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