Selecting Required Commodities According To Recipes and Production Requirements

7.
3 Selecting
Required Commodities According
to Recipes and Production Requirements
1. SUGAR
Why is it used in production?
It adds sweetness and flavors to desserts.

It creates tenderness, fineness of texture
by weakening the gluten structure.
It gives crust color.
It retains moisture, thus help in keeping
and increasing the quality of the dessert.
It acts as a creaming agent with
fats and as a foaming agent with
eggs.
It provides food for yeast.
It helps in preservation.
Natural Sugars vs Refined Sugars
• Natural sugars are a type of sugar that naturally
occurs in whole foods such as fruits, vegetables,
dairy products, and legumes.
Ex. lactose found in milk and fructose found in fruit.
• Refined sugar refers to sugar that has been
produced and processed from naturally occurring
sources. Ex: white sugar, brown sugar, coconut
sugar, palm sugar, and high-fructose corn syrup.
KINDS OF SUGAR
1. Caster Sugar- is finer than regular granulated
sugar and supports higher quantities of fat
and dissolves quickly into dough or batter.
KINDS OF SUGAR
2. Regular Granulated Sugar or Table Sugar-
is the most commonly known sugar and has a
coarse grain. In production, it leaves undissolved
grains even after long mixing.
KINDS OF SUGAR
3. Brown Sugar- It contains 85.92% sucrose and
varied amounts of caramel, molasses and other
impurities. It is a regular sugar that has not been
completely refined.
KINDS OF SUGAR
4. Demerara Sugar- It also known as raw sugar,
straw colored granules produced from cane
juice. It is made up of sucrose and is used in
some baked goods and hot beverages.
KINDS OF SUGAR
5. Icing Sugar- It is also called
confectioner’s sugar, ground to
a fine powder form.
KINDS OF SUGAR
6. Soft Icing Mixture- this is icing sugar mixed
with a small amount of starch (3%) to prevent
caking. It is also available in pure form without
the anti caking starch.
KINDS OF SUGAR
7. Invert Sugar- It is a product of sugar refining
and is chemically processed heavy syrup where a
sucrose solution is heated with an acid.
The sucrose breaks down into two simple sugars
namely: dextrose and levulose.
That is; Dextrose + Levulose = Invert Sugar (equal
parts)
• Invert sugar is 30% sweeter than sucrose. It
resists crystallization, promotes smoothness
in candies, icings and syrups.
• It also holds moisture, retains the products
freshness and moisture contents.
KINDS OF SUGAR
8. Molasses- It is concentrated sugar
cane juice with large amount of
sucrose and other sugar including
invert sugar.
 It also contains acids, moisture and

other contents that give it flavor and
color.
 It retains moisture in baked goods
and prolongs their freshness.
KINDS OF SUGAR
9. Corn Syrup- This is a liquid sweetness
consisting of water, a vegetable gum called
dextrin and different sugar.
It is made by converting cornstarch into

simpler compounds through the use of
enzymes. (chemical substance in animal and
plants that help natural processes)
Corn Syrup also assists in retaining moisture and
is used in some icings, sweets and sugar boiling.
KINDS OF SUGAR
10. Glucose Syrup- It is viscous
(thick), colorless syrup that has
a stabilizing effect to help
prevent re-crystallization when
sugar is boiled to high
temperatures, making the
boiled sugar more elastic.
It is also used in cakes and

biscuits.
KINDS OF SUGAR
11. Honey- this is a nectar
collected from bees and deposited in
their honey comb. It is a first sugar to
be used by man.
 Nectar which about 80% water and
20% sugar.
 The darker the color of the honey,
the stronger its flavor is.
 It helps retain moisture in baked

goods and gives soft chewy texture
to cakes and cookies.
Honey is available as:
• A. Comb Honey- which is still
in its waxy capsules.
• B. Chunk Honey- contains

both the filtered extracted
honey and a piece of
honeycomb.
• C. Extracted Honey- which is
mostly used for cooking and
table use.
• D. Whipped or Spun Honey-

extracted honey that is
processed using controlled
crystallization and has fine,
easily spreadable crystals.

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7.

It adds sweetness and flavors to desserts.

 It also contains acids, moisture and

It is made by converting cornstarch into

It is also used in cakes and

 It helps retain moisture in baked

• B. Chunk Honey- contains

• D. Whipped or Spun Honey-

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