DEMERARA
NATURAL BROWN SUGAR
Demerara sugar is a type of sugar that is minimally processed. Like many types of white sugar, it is extracted from sugarcane, but it does not undergo the full processing method that produces white—or granulated—sugar, so it still contains traces of molasses and micronutrients.
Demerara sugar is a type of sugar that is minimally processed. Like many types of white sugar, it is extracted from sugarcane, but it does not undergo the full processing method that produces white—or granulated—sugar, so it still contains traces of molasses and micronutrients.
FONDANT ICING SUGAR
Fondant icing is different to icing sugar because it includes dried glucose syrup. This gives you a smooth, glossy, soft iced finish which is perfect for icing cupcakes, sponges or Bakewell tarts. You can even use it to create edible cake decorations.
Dust a work surface with icing sugar, and knead your fondant icing until soft and pliable. Roll out the icing to a 3–4mm/⅛–¼in thickness, then carefully lay the icing over your rolling pin and unroll it over your pre-covered cake. To make things easier, do this on a cake board placed on a turntable stand.
WHITE BURA SUGAR
Bura sugar is not inherently “good for health” as it is still a form of sugar with calories, but it’s a healthier alternative to highly refined white sugar because it retains more of its natural minerals, like calcium and iron, and molasses. It is a less-processed, unrefined sugar that also contains some antioxidants and is free from the chemicals sometimes used in white sugar refining. However, overconsumption of any sugar, including bura sugar, can still lead to health issues like diabetes and obesity, so it should be used in moderation.
Nutritionally, white sugar is nearly 100% sucrose, with no significant vitamins or minerals. Its primary role in food and beverage production is as a sweetener, preservative, bulking agent and texture enhancer.
