What is sugar?
Sugar is sucrose, a carbohydrate found in every fruit and vegetable. All green plants manufacture sugar through photosynthesis, the process by which plants transform sunlight into their food and energy supply. Once photosynthesis creates sugar, plants have the unique ability to change sugar to starch and starch to var- ious sugars for storage. This diversity provides us with a wide variety of tasty fruits and vegetables, from the starchy potato to the sweet carrot. Sugar cane and sugar beet plants contain sucrose in large quantities, and that’s why they are used as commercial sources of sugar. A stalk of the cane plant contains about 14% sugar. Sugar beets contain about 16% sugar. 1/6th of a watermelon has 17.4 grams of sucrose and and a peach has 4.7grams of sucrose. If it were as efficient to extract sucrose/sugar from either the watermelon or the peach the product would be the same, pure natural sugar.
What is refining?
“Refined” is a misunderstood word, especially when it comes to sugar. Somehow, over the years, refined has taken on the meaning of being overly processed and manipulated. In truth, the definition of refine is “to make pure.” For sugar, the refining process simply separates natural sucrose from the plant material, without bleaching or chemical manipulation. Always remember “Sugar Is All Natural …15 Calories Per Teaspoon.”
Why is sugar found in many processed foods?
We prize sugar for its sweet taste, but it has many other functions in cooking and baking. Sugar contributes texture and browning to baked goods. Yeast need sugar to regulate the fermentation process that causes bread to rise. Sugar adds mouth-pleasing bulk to ice cream and baked goods, preserves jams and fruits, and imparts a satisfying body or “mouthfeel” to beverages. In non- sweet foods—salad dressings, sauces, condiments— sugar enhances flavor and balances the natural acidity of tomato and vinegar-based products.
Can I substitute brown sugar for white granulated sugar in recipes?
Substitute 1 cup packed brown sugar for 1 cup granulated sugar. Be aware that brown sugar will add a molasses flavor to your recipe.
What is the difference between light and dark brown sugar?
The choice depends on the recipe you are using and personal preference. Dark brown sugar has a stronger molasses flavor. Choose lighter types for baking, butterscotch and glazing ham. Use richer-flavored dark brown sugar for gingerbread, baked beans, plum pudding and other full-flavored foods.
Can confectioners (powdered) sugar be substituted for granulated sugar in a recipe?
These products usually are not interchangeable. Confectioners sugar is made up of much finer particles than granulated sugar, and it contains a small amount of corn starch to prevent caking.
Is your product Kosher friendly?
Yes, our sugar is Kosher friendly.
Is the sugar manufactured by Western Sugar free from allergens?
Yes, please see Allergen Statement below
Allergen and Sulfite Statement 2016
Does your sugar contain Gluten?
No, see our Gluten Free Statement below
Do you have a letter of guarantee?
Yes, see our Letter of Guarantee below
Is this sugar GMO Free?
Please view our attached GMO Statement below