Sugar, we know how sweet it is but where does it come from and how can we adjust the amount in recipes?

Sweeteners are one of the most important ingredients used in bakery foods. They serve many purposes, from adding sweetness to baked goods, providing structure, retaining moisture, contributing to crust color, extending shelf life and facilitating the fermentation process to being a whipping and creaming aid.   Suggestions to reduce, is do it bit by bit to avoid compromising texture and flavor.  But, it is easy to delete any added sugars on top.   To make powdered sugar, you’ll blend granulated sugar and cornstarch (known as cornflour in some areas). Blend the sugar and cornstarch until it becomes fine — this will take around 4 to 5 minutes. Stop blending, and then give it a stir with a spatula to make sure all of the granulated white sugar is getting blended. Want to make powdered sugar but don’t have any cornstarch? No worries, as long as you are using your powdered sugar right away. Simply make this recipe without the cornstarch! 1 cups granulated white sugar 1 tablespoon cornflour (cornstarch). Just think 16 to 1, which is the same portions we use for cinnamon rolls but brown sugar 16 and cinnamon the 1. Please subscribe and share this podcast with another bread head. For more information about House of Bread, please visit www.houseofbread.com. To purchase the House of Bread recipe book, please visit https://houseofbread.com/recipe-book/ To take an on line class, please visit https://houseofbread.com/product-category/online-baking-class/ If you’d like more information about the franchise opportunity with House of Bread, please visit www.houseofbreadfranchise.com. . For our Utube channel, please go here https://m.youtube.com/channel/UCXH5NgT8vpnAuSuZN5AxEQQ

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