SUGAR
White Sugar – ( Medium/Bold Grain )
There are many different types of granulated sugar. Some of these are used in the food industry and professional bakers. The type of granulated sugar differs in crystal size. Each crystal size provides unique functional characteristics that make sugar appropriate for a specific food & special need.
White Sugar (Fine Sugar )
Regular or white sugar, as it is known to consumers, is the sugar found in every home's sugar bowl and most commonly in home food preparation. White sugar is the sugar called for in most cookbook recipes.
VHP Sugar
The most common sugar produced in Brazil is brown raw sugar and also known as very high polarity (vhp) sugar. Technically in the VHP sugar results rating color/quality Icumsa 600 – 1200 according to Icumsa ( International commission for uniform methods of sugar analysis) classification – Brazilian rating is the most widely used system and could vary from 45 to 2600, which represents highly refined granulated sugar and very raw sugar respectively.
Refined Sugar
This is the highest form of sugar and has a sparkling white color. The type is often sold directly to consumers in the form of sugar cubes, bags of sugar, and sugar sachets. It is also typically exported in sacks and used in the manufacturing of food products such as soft drinks or retail products and drugs. Icumsa rating could vary from 45 to 1000, which represents highly refined granulated sugar and very raw sugar, respectively.
Brown Sugar
It retains some of the surface molasses syrup, which imparts a characteristic pleasurable flavor. Dark brown sugar has a deeper color and a stronger molasses flavor than light brown sugar. Lighter types are generally used in baking and making butterscotch, condiments, and glazes. The rich, full flavor of dark brown sugar makes it good for gingerbread, mincemeat, baked beans, and other full-flavored foods. Also, brown sugar tends to clump because it contains more moisture than white sugar.