Sugars and Syrups

Sugar and syrups adds flavor and sweetness to our baked goods. There are types of sugar that even add a depth of flavor and lend a caramel-y taste like brown sugar. It keeps our baked goods soft and moist. With the addition of sugar, during the baking process sugar locks in moisture which results in our baked goods being moist. 

As a preserving agent when added to jams and coulis or even things like cakes, it helps these products last longer. When dissolved in warm water, sugar helps in activating yeast during the fermentation process. The yeast is fed using sugar to speed up the process and help yeast activate better. Sugar helps in browning. This reaction is called a Maillard reaction, when there is sugar in a substance on contact with heat it changes color and caramelized. Sugar is a stabilizer. When whisked with butter or egg whites, sugar is known to trap the air and help in stabilizing.

Sugars and Syrups
Ref. # Description Presentation Brand
usefg50 Extra Fine Granulated Sugar 50 lbs United Sugar
120832W Powder Sugar 10X 50 lbs Evergreen
289 Donut Sugar Powder 45 lbs EFCO
209215 Sanding Sugar 15 lbs Bake N Joy
93080 Molasses 1 gallon N/A
KARL01 Light Corn Syrup 6 x 1 Karo
0099750 Dark Corn Syrup 6 x 1 Karo
340030570000 Hershey Syrup 6 x 7 lbs.8 oz Hershey's
HCCQ01 Honey Grade A 100% Pure 5 lb N/A
9295 corn syrup 60 lbs N/A
050399 corn malt syrup 60 lbs N/A
CAR55 Caramel Syrup 55 LBS SANTAFE
CAR8GL Caramel Syrup 4 LBS SANTAFE
702790 Sugarkote Mix with Special Shortening Mix 50 lbs Pillsbury
SCF Caramel Syrup 44 oz N/A

Sugar and syrups adds flavor and sweetness to our baked goods. There are types of sugar that even add a depth of flavor and lend a caramel-y taste like brown sugar. It keeps our baked goods soft and moist. With the addition of sugar, during the baking process sugar locks in moisture which results in our baked goods being moist. 

As a preserving agent when added to jams and coulis or even things like cakes, it helps these products last longer. When dissolved in warm water, sugar helps in activating yeast during the fermentation process. The yeast is fed using sugar to speed up the process and help yeast activate better. Sugar helps in browning. This reaction is called a Maillard reaction, when there is sugar in a substance on contact with heat it changes color and caramelized. Sugar is a stabilizer. When whisked with butter or egg whites, sugar is known to trap the air and help in stabilizing.

Sugars and Syrups
Ref. # Description Presentation Brand
usefg50 Extra Fine Granulated Sugar 50 lbs United Sugar
120832W Powder Sugar 10X 50 lbs Evergreen
289 Donut Sugar Powder 45 lbs EFCO
209215 Sanding Sugar 15 lbs Bake N Joy
93080 Molasses 1 gallon N/A
KARL01 Light Corn Syrup 6 x 1 Karo
0099750 Dark Corn Syrup 6 x 1 Karo
340030570000 Hershey Syrup 6 x 7 lbs.8 oz Hershey's
HCCQ01 Honey Grade A 100% Pure 5 lb N/A
9295 corn syrup 60 lbs N/A
050399 corn malt syrup 60 lbs N/A
CAR55 Caramel Syrup 55 LBS SANTAFE
CAR8GL Caramel Syrup 4 LBS SANTAFE
702790 Sugarkote Mix with Special Shortening Mix 50 lbs Pillsbury
SCF Caramel Syrup 44 oz N/A