Cane, Beet or Splenda?

F

frenchfryboy31

New member
I was looking up if I should add wet ingredients to dry or dry
ingredients to wet and found out more than I ever knew about sugar
from this Yahoo answer. I thought I'd share this with you, because it
cleared up the fundamental difference between cane and beet sugar.

"When sugar is added to wet ingredients, it is so the sugar can
dissolve a bit before combining with all the other ingredients. When
added to dry ingredients it to add to the texture and structure of the
finished baked product. This is one of the reasons if you have ever
tried to substitute a sugar substitute (Splenda) for pure granulated
sugar, the finished product is dense and quite flat. A little tip:
when baking, and your recipe calls for granulated sugar, be certain
the product you are using is Pure Cane Sugar, not just granulated
sugar. Some supermarket store brands of granulated sugar contain beet
sugar which contains additional moisture and can alter the final baked
product. This is especially true when you are making cut-out cookies.
The cookies shape will spread too much if pure cane sugar isn't used.
Hope this helps.

Source: I'm a professional baker."


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Today's mighty oak is just yesterday's nut that held its ground.
 
sf wrote:

Misinformation.

Whether derived from sugar cane or sugar beets, the end result is
crystallized sucrose. There is no functional difference between the two
products. Sugar substitutes are a different matter.
 
On 2011-02-28, Mark Thorson wrote:


Also, some sugars are just better quality than others. I bought a
cheap house brand of brown sugar. Damn stuff turn rock solid within
three months without even opening the package (plastic). I later
bought some C&H cane brown sugar. Two and half mos later, half a pkg
is still nice and soft. I have to assume some significant difference.

nb
 
On Feb 28, 4:28?pm, notbob wrote:


You can make your own brown sugar by taking white sugar and adding a
little molasses to it. You'll have to sort of squish it together with
your fingers to mix it (spoon mixing won't work), but that's all brown
sugar is anyway.
 
On Mon, 28 Feb 2011 16:01:37 -0800 (PST), Christopher Helms
wrote:


Have you ever tried doing it?

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Feb 28, 2:10?pm, "Pete C." wrote:

There is too a difference between cane sugar and beet sugar. If both
were 100% sucrose there would be no difference, but they're not. Both
contain impurities that effect how they taste and how they behave when
used for baking or cooking. Sucrose is a molecule of glucose linked
with a molecule of fructose. Both cane sugar and beet sugar, however,
contain leftover fructose molecules in them. The difference between
cane sugar and beet sugar though is cane sugar contains more of these
leftover fructose molecules. So you could say that cane sugar is high
fructose sugar.There are also other impurities in minute quantities
that make cane sugar and beet sugar different from each other. The
first time I accidentally used beet sugar I knew right away. There is
a definite difference in the taste.
 
sf wrote:

I generally buy factory made brown sugar, but it is indeed made by
blending a measured amount of molasses into refined white sugar. It's
not practical to centrifuge the molasses out of the crystallized sugar
to a consistent level, so they centrifuge all of it out and then reblend
to the correct darkness.
 
On 2/28/2011 4:07 PM, sf wrote:

I've done this before - it tastes pretty much how you'd imagine. Like
sugar mixed with molasses. Most folks would be able to tell right off
that something was not right it you tried to pass it off as brown sugar.
 
On Mon, 28 Feb 2011 20:45:59 -0600, "Pete C."
wrote:


I know. I was just wondering if he'd ever done it without melting the
sugar. I can only visualize a sticky mess.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Feb 28, 8:07?pm, sf wrote:


Yeah, of course. It tastes just like brown sugar because that's all
brown sugar is, white sugar with a little molasses added to it.
There's nothing mysterious about it.
 
On Mon, 28 Feb 2011 21:08:21 -0800 (PST), Christopher Helms
wrote:


And you didn't end up with a big mess? What were the proportions?

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Feb 28, 11:40?pm, sf wrote:


Depends on what is called for. If I need a half cup of brown sugar for
something, I put a half cup of white sugar into a bowl, add about
three quarters of a tablespoon of molasses and blend it together with
my fingers. If it seems too light I add a little more molasses. My
fingers get messy but there's no big mess, unless I accidently spill
it.
 
On Mon, 28 Feb 2011 17:18:46 -1000, dsi1
arranged random neurons and said:


I tried mixing molasses with Splenda in a desperate stab at a sugar
free dessert for Bill. Does. Not. Work.

Terry "Squeaks" Pulliam Burd

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To reply, remove "spambot" and replace it with "cox"
 
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