Sugar has always been used as a basic ingredient in confectionary products. The final texture of biscuits and pastries – crispy, melt-in-the-mouth, sugar-coated, etc. - depends on the technology used to process sugar solutions.

Sugar is an essential ingredient in the production of chocolate, to which it gives its crunchy texture.

It also is an important ingredient in the cough syrups we take to treat minor ailments, giving them a pleasantly smooth consistency. The mystery ingredient “excipient qs 100 ml” on medicine bottles is often sugar as well ! 

…and body !


Sucrose gives body to the finished product. When the right amount of sugar is added to a range of recipes, it partially affects the final texture and appearance of the food.  Glace

 

And when it comes to ice creams, sugar not only sweetens them, but also provides them with their pleasant consistency and “body”.  And as sugar lowers the freezing point of water to less than 0°C, it lends the ice a smooth, creamy texture without any splinters of ice.


Sugar plays an important functional role in the baking industry :

- By promoting the retention of carbon dioxide produced by raising agents, it enhances the fluffiness of dough in products such as sandwich bread.
Chocolat

- Manufacturers blend sugar and egg white to achieve the perfect consistency and stability for their mousses. 

- It adds “body” and volume to certain cakes, such as sponge cakes and sponge fingers, during the cooking process.