Sugar

Sugar

Sugar is a sweet substance extracted from many plants; its chief sources are sugar cane, sugar beet.

There are two common methods of classifying syrups, one of which is to note the temperature at boiling point. The other is to determine the density of the syrup with a hygrometer which gives the density based on the water content. There is also a special syrup measuring instrument from which a simple reading of the strenth of the sugar solution can be taken.

Flavoured sugars used in confectionery and Patisserie:

Orange Sugar:This sugar is perfect when making Crepe Suzettes. Choose sweet oranges with a very fine skin. Grate the peel with a lump of sugar, but lightly, so as not to reach the white pith which is immediately under the peek, because this is very bitter and will spoil the fruit flavour.As the surface of the sugar becomes coloured, scrape it with a knife to remove the peel which becomes stuck to by repeated rubbing.

Repeat theis operation with the same care. Dry the sugar in a low oven, or with the door open of a warn oven. Crush it and press through a fine sieve.

You may wish to try this method using lemons or mandarines they work just as well as oranges.

Let me know if there is a problem you have with baking.

Sandra
http://www.sweetdeliveries.com.au/