Sugar in its multifarious form, is a critical component of most baked goods. Whether directly or indirectly it provides prefect symbiosis with other ingredients to arrive at what we know as the sweet taste.

A. In its dry form we have the granulated sugar which is the most commonly available. It comes in different texture from icing sugar right up to large crystals which are more stable at baking temperature and can be used to decorate cookies or pastries before baking. On the other spectrum, we have brown sugar in various shades from soft light brown to the deeply assertive flavored muscavado sugar and more in between.

B. Liquid sugars can come from different sources such as molasses (Sugar cane), honey (Bees), Maple syrup (Maple tree). etc

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