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Leonardo da Vinci Partnership: “Kitchen and Restaurant Guide for Starters”. SOURCES OF SWEETNESS. Sugar. Granulated sugar.
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Leonardo da Vinci Partnership: “Kitchen and Restaurant Guide for Starters” SOURCES OF SWEETNESS
Granulated sugar • Granulated sugar is the most common sweetener and is shaped like tiny crystals. It is used for sweetening in baking and cooking as well as with just a cup of coffee or tea.
Brown sugar • Brown sugar is often used in cookie recipies, desserts, in some main dishes, sauces and marinades.
Nib sugar • Nib sugar is hardened sugar that looks like little hailstones. Nib sugar is mostly used to garnish pastries since it does not melt at high temperatures.
Icing sugar • Icing sugar is used as a sweetener in candy, cakes and drinks, but it´s also used for decoration on for example pies and cakes. You can also make frosting with icing sugar.
Vanilla-flavoured sugar • Vanilla-flavoured sugar is used for adding a sweet, vanilla flavour taste to pastries.
Honey • Honey is a usual sweetener in tea. It is also used as a sandwich spread, in cooking and ice-cream. In cooking, honey is often used in for glazing.
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