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, ...
- 137k
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 ...
- 43.8k
33
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, ...
- 5,381
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 ...
- 43.8k
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 ...
- 6,626
23
votes
Accepted
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 ...
- 16.5k
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?
...
- 824
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 ...
- 58.7k
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.
- 73.8k
19
votes
Accepted
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 ...
- 1,056
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 ...
- 32.1k
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 ...
- 11.8k
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 ...
- 137k
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 ...
- 58.7k
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'...
- 32.1k
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 ...
- 58.5k
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 ...
- 137k
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 ...
- 137k
12
votes
How to dispose large amount of wet sugar?
Dump the sugar in non-standard-refuse dumps operated by the local city district. Where I live, there are refuse dumps operated by the city districts, such as electronics, garden waste, large refuse (e....
- 229
12
votes
Is there a possible substitute for sugar in creamed butter?
What you'll want to look at are cake recipes from Japan or Taiwan, since they have adapted traditional French techniques for the usually less-sweet East Asian palette.
One of the substitions that ends ...
- 221
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.
...
- 137k
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 ...
- 1,129
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 ...
- 111
10
votes
Difference between brown sugar and white sugar?
Brown sugar is just white granulated sugar with molasses added. Dark brown sugar just has more molasses than light brown sugar.
Coffee shops often have turbinado sugar, a common brand is Sugar in the ...
- 58.5k
10
votes
How to dispose large amount of wet sugar?
Use it for animal feed
Bees
Pigs & Chickens
Humming birds correction not a good idea for humming birds
Find an apiarist (bee keeper) and donate the sugar to them to feed their bees. Or donate ...
- 269
9
votes
British equivalent for Cane sugar
If it only says "cane sugar" without any other qualifier, just use the normal white crystal sugar you have. There is a common attitude that cane sugar is supposedly superior to beet sugar (which is ...
- 137k
9
votes
How can I tell the difference between unmarked sugar and stevia?
OK, this one will not be very practical, but I was inspired by one of the answers who claimed that
there is no surefire way to tell
But there is.
Sugar is optically active. A linearly polarized ...
- 323
9
votes
Would replacing sugar with a sweetener affect bread dough fermentation?
The short answer is that it's probably safe, but here are some considerations:
What Does Yeast Do?
Yeast eats sugar and converts it to carbon dioxide (also alcohol, but that's not a consideration in ...
- 2,480
9
votes
Using manual egg beater to cream eggs and sugar
You have a whisk; the object in your picture is a whisk and you can use it to cream ingredients for your recipe. The gearing system makes it easier to get a high speed but you could even use a fork or ...
- 11.9k
Only top scored, non community-wiki answers of a minimum length are eligible