Sugar Observations ?

[MagickMuffin]

I have been noticing the various textures of sugar and was wondering if anyone else has also experienced the same.

I generally use Imperial Brand, but have chosen other brands as well.

First one on my list is powered sugar. I used to love American Buttercream, however, the last time I made it is was so super sweet I couldn't eat it.

Anyone else notice this as well? or Has my tastebuds changed and it just appears sweeter to me?

Second is granulated sugar. I've noticed the grains appear larger. I had to sift some granulated sugar and it has definitely changed texture, while some sugar seemed fine there were extremely large grains they couldn't pass through the strainer.

I love to make Italian Meringue Frosting and Divinity. I made some Meringue last week and the frosting was grainy. I made sure to wash down the sides of the pan to avoid this from happening and yet it didn't matter. Again not edible to me.

Has anyone noticed this with the sugar you use?

[Iwasthere]

1. My sugar observation:

Refined sugar = all types of cancer, plain and simple. No longer disputable. Sugar causes dangerous inflammations (cancer docs actually drip sucrose into ivs to detect hot spots in the body proving cancer tumors Loves sugar). I use only local honey, organic dates and organic maple syrup when I bake. So many healthy alternatives now. Highly processed junk is causing devastating diseases and cancers. Eating only whole organic non processed foods will heal your body. Just my opinion.

[MagickMuffin]

5. Well aware of this

I don’t use a lot of sugar.

I do use honey, but it is getting more expensive around here. And I don’t use it in baking.

Thanks for the response.

[Kali]

2. I read at one time there was a difference

between beet sugar and cane sugar especially in baking. I am sure there are quality differences in brands due to processing. haven't been doing a lot of baking lately so can't really comment further but at the time I was having a little problem with some project (cookies I think but don't really remember) and when I switched to name brand cane sugar it seemed to solve the issue.

[MagickMuffin]

6. I'll check out cane sugar

I guess I thought all sugar is cane sugar. I suppose cane sugar is less refined.

I’ll also be researching the differences between the various options available.

Thanks for the response

[Old Crank]

3. I am using cane sugar.

We normally get bearsugar from a local source.
Unfortunately it doesn't play well with my wife's digestive track. None of the products listed in the first reply do either. Too high a fructose content.
The cane sugar I use is courser than normal US granulated. So I mix a bit longer to display it.

For merengue I use super fine. I find that works better for me than powdered.

[MagickMuffin]

7. I've never used anything other than granulated sugar

Second thoughts on this though.

And I never buy corn syrup that has hfcs included. Karo and Kroger brands do not use hfcs so that is what I buy.

Thanks for the response.

[justaprogressive]

4. For baking

I would use superfine, the US equivalent of Caster sugar.

Granulated is definitely not what it used to be.

[MagickMuffin]

8. Thanks for the suggestion

It’s interesting on the package it claims it is fine granulated sugar but apparently it is not. It definitely has had an effect on the end results and not in a good way.

I suppose I could reprocess it in my food processor, until I run out.

Thanks again for your response

[justaprogressive]

9. My isn't that odd?

I think food processing companies are cutting more corners with little supervision and less now.