White Sugar

Appears in
The Fundamental Techniques of Classic Bread Baking

By French Culinary Institute

Published 2021

  • About
White sugar is sucrose that has been highly refined through a purifying process using phosphoric acid or any number of filtration strategies to achieve pure white crystals. These crystals are the commonly used granulated sugar. In a bread bakery, generally only regular granulated sugar is used, but occasionally other types are used in the decoration of sweet breads.