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51 votes

Can something have more sugar per 100g than the percentage of sugar that's in it?

Looking up Shreddies, I found this site. It lists, in the ingredients Whole Grain Wheat (96%), Sugar, Invert Sugar Syrup, Barley Malt Extract, Salt, Molasses, Vitamins and Minerals (Niacin, Iron, ...
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46 votes
Accepted

Super-saturated sugar solution gone wrong

Creating the Geode candy you have in the link should be relatively straight forward, but does require a little knowledge about how crystals form. First, let's look at what is probably going wrong by ...
  • 588
37 votes

Can something have more sugar per 100g than the percentage of sugar that's in it?

I suspect that 96g of whole grain goes into the recipe for 100g, along with 13g of sugar and some salt, vitamins, and flavouring ingredients. At that point there's at least 109g. Then it's formed and ...
  • 39.1k
36 votes

How did people make bread before sugar was 'discovered'

Making bread without sugar is nothing strange - I do so several times a week! The wheat flour (or whatever you're using) contains enzymes which, when you blend it with water, breaks down starch to ...
  • 1,396
36 votes
Accepted

How did people make bread before sugar was 'discovered'

I assume, by sugar you mean sucrose. However, yeast actually prefers glucose and maltose, see nutritional requirements of Saccharomyces cerevisiae and also proofing. Luckily, we get glucose and ...
30 votes

How did people make bread before sugar was 'discovered'

You do not need sugar to make bread. The majority of traditional, rustic breads use just 4 ingredients - water, yeast, flour, and salt. Consequently, rising times are slower (usually resulting in ...
29 votes
Accepted

How can I tell the difference between unmarked sugar and stevia?

Don't throw it away. Worst case you use up the mystery sweetener on yourself, and use a new pack of Stevia for your wife and anything you share. That's what I recommend if you're not convinced by my ...
  • 39.1k
27 votes

How can I tell the difference between unmarked sugar and stevia?

Ants don't care about artificial sweeteners. Make two piles: one of your mystery sweet stuff and one of real sugar (as a control to make sure there are ants around). Maybe moisten them some or make ...
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23 votes
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If cookies are made with enough sugar, will they just be chewy caramel?

There are no similarities between the process of making caramel and making cookies. Pure caramel has one ingredient, sugar. This sugar is cooked on the stove and brought to a high temperature until ...
  • 16.2k
22 votes

How to dispose large amount of wet sugar?

There are a couple options, in increasing order of effort: Pour it down the sink. Sucrose forms a saturated aqueous solution at ~200 g sucrose per 100 g water at 15C/~60F - for 10 kg of dry sucrose, ...
  • 4,531
21 votes

How can I tell the difference between unmarked sugar and stevia?

This answer is specific to OP's situation, and doesn't apply for the general case where "getting it wrong" has fewer consequences. is there any surefire way to tell if this is Stevia and not sugar? ...
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20 votes
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Dissolving sugar in a beverage

Most cocktails use sugar syrup (e.g. simple syrup with a water to sugar ratio of 1:1 or 1:2) instead of granulated sugar. This eliminates the need to dissolve the grains in - typically cold - liquids. ...
  • 55k
20 votes

Is powdered sugar a dietary alternative to granulated sugar?

Powdered sugar is, basically, just sugar, but with the grains ground to a fine dust. To be very precise, powdered sugar sometimes contains an anti-caking agent like corn starch to prevent clumping ...
  • 55k
19 votes

Using sugar when making pizza dough

There are plenty of fermentable sugars in the flours commonly used in pizza making. Additional sugar is completely unnecessary.
  • 67k
19 votes
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What is the real temperature to caramelize sugar?

a lot of recipes caramelize sugar in a simmering water. Calling the solution "simmering water" isn't a good characterization. The boiling point of pure water is 100C. But the boiling point rises ...
  • 931
18 votes

How did people make bread before sugar was 'discovered'

Sugared bread is something mostly specific to the US. There might be a little sugar in European bread, but not much. From a personal opinion as a Belgian, I have to say that the few time I ate ...
  • 1,311
17 votes

Can something have more sugar per 100g than the percentage of sugar that's in it?

A couple things for clarification. First, some have speculated that the percentages do not refer to true percentages. Assuming this is UK labeling, as in the link rumtscho noted, the 96% per UK ...
  • 31.7k
16 votes

If cookies are made with enough sugar, will they just be chewy caramel?

Yes and no. There isn't a point at which they will ever be pure caramel - the flour would alter the texture enough to prevent it from being "pure", not to mention the chocolate would burn before that ...
  • 11.7k
16 votes

Best method to determine temperature while heating sugar

IR thermometers are not accurate enough for sugar work. They make some assumptions (like reflectivity of the surface) which are not exactly met in real life. My way of making small amounts of sugar ...
  • 127k
15 votes

How much brown sugar do I add to one third a cup to make half a cup of brown sugar

The math answer: 1/2 = 3/6 1/3 = 2/6 So (3/6) - (2/6) = 1/6 cups As 1 cup is 237 ml, 1/6 is about 40 ml. 40 ml is two tablespoons (15ml each) plus 2 teaspoons (5 ml each). To fill 1/3 to make ...
  • 55k
15 votes
Accepted

why does doughnut powdered sugar seem cool?

Summary: Most types of sugar will absorb some heat as they dissolve. Commercial baked goods often use a type of "snow sugar," which is designed to be used on warm, moist foods without dissolving. It'...
  • 31.7k
14 votes

Dissolving sugar in a beverage

You should use 'superfine' sugar, which is broken down much smaller so that it'll dissolve better in cold liquids. You can make your own by putting some sugar into a food processor and whizzing it ...
  • 76.1k
14 votes
Accepted

What is the difference between granulated cane sugar and granulated sugar?

There is no real difference between types of granulated, white sugar. The options you are likely to see are cane sugar and beet sugar. Granulated sugar from sugarcane is often considered "superior" to ...
  • 58.2k
14 votes
Accepted

Selling mini crème brûlées

The question you are asking has no technological solution - you cannot put caramel on something wet and preventing from becoming wet. So you are looking at logistical solutions, and you have basically ...
  • 127k
12 votes
Accepted

Is sugar in syrup necessary?

As you said, syrup is sugar with some water and some flavorings, in your case herbs. It is frequently used as a concentrate for flavored drinks. If you instead boil herbs in water, you are not making ...
  • 127k
11 votes
Accepted

Is it possible to make caramel that does not taste sweet?

It is very simple, you just have to heat it long enough. It can even happen by accident :) The taste is a mixture of bitter and sour, while the smell component is mostly towards something burnt. ...
  • 127k
11 votes

How can I tell the difference between unmarked sugar and stevia?

Wow, do not throw it away, especially if you have a scale or yeast handy. There are 2 easy methods to determine whether the unknown sweetener is sugar or not. Try fermenting unknown sweetener with ...
  • 1,117
11 votes

Why is rock sugar used in Chinese cooking?

while all of the above answers are correct, I want to provide a perspective as a native Chinese. Rock sugar is better used (than granulated sugar) when you try to make dishes involving coloring the ...
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10 votes
Accepted

Sugar/salt frosted around the top of a cup/mug

Place the sugar (or salt) in a bowl or plate large enough to hold the glass (upside down) Rub the rim of the glass with lemon (or lime, or use simple syrup) the rim should be wet and sticky. Roll/...
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10 votes
Accepted

Does using powdered sugar instead of granulated sugar make cookie dough drier?

This answer touches on the problem: Superfine sugar will dissolve too quickly and won't allow enough air to be incorporated. Powdered or superfine sugar will still give you the same sweetness ...
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