Caramel Marble Bundt Cake Ingredients 2 C Sugar 1 C Butter (softened) 6 Eggs 1 tsp Vanilla 1⅓ C Buttermilk 3½ C All purpose flour 4 tsp Baking powder 1 tsp Salt ½ C Cocoa powder (Dutched) ¾ C Boiling water Ganache ½ C Cream ¾ C Confectioner's Sugar 1 [...]
To help combat the growing childhood obesity challenge, the UK sugar reduction program challenges all sectors of the food and drinks industry to reduce overall sugar across a range of products by at least 20% before 2020. The guidance suggests "reducing sugar levels in products, reducing portion size, or shifting purchasing towards lower sugar alternatives."We [...]
Caramelization What is Caramelization? Caramelization is a complex group of reactions that take place when sugars, either dry or in concentrated aqueous solutions, are subjected to high temperatures to form unique brown colors and flavors in baked products and other food systems. Similar to Maillard reactions, caramelization is a distinct non-enzymatic browning [...]
Reducing Sugar What is Reducing Sugar? Reducing sugars aid in browning by reacting with proteins during baking. They are carbohydrates containing a terminal aldehyde or ketone group which can undergo oxidation reactions. By reacting with free amino groups in amino acids, peptides and proteins, reducing sugars can form unique compounds essential for the desirable [...]
Cane Sugar What is Cane Sugar? Cane sugar is a highly refined sugar derived from sugar cane plant. It is a familiar sweetener in beverages, foods and bakery products. This form of sugar is commercially available in two forms: Liquid Granular Origin The evolution of this form of sugar has [...]
Brown Sugar What is Brown Sugar? Brown sugar is granulated cane sugar with added molasses. It is coarser and more moist than white sugar and imparts a unique flavor and dark color to food systems. Two main forms of brown sugar are available: Unrefined Partially refined Origin Brown sugar originated [...]
