Baking & Snack - May 2004 - 141

SWEETENERS

SWEETENERS FOR BAKING: A GUIDE
100 lb contain:
Sweetener
Dry sucrose
Liquid sucrose
Medium invert
Total invert
Dry dextrose
Liquid dextrose
95 DE corn syrup
69 DE corn syrup
62 DE corn syrup
42 DE corn syrup
42% HFCS
55% HFCS
80% HFCS

Solids
100
67
77
77
91
71
71
82
82
80
71
77
77

Water
-
33
23
23
9
29
29
18
18
20
29
23
23

Pounds
needed
to get
100 lb of
solids
100
150
130
130
110
141
141
122
122
125
141
130
130

100 lb of solids contain:
Sucrose
100
100
46
3
-
-
-
-
-
-
-
-
-

Fructose
-
-
25
45
-
-
-
-
-
-
42
55
80

Dextrose
-
-
27
48
100
100
94
43
36
19
52
42
19

Maltose
-
-
-
-
-
-
3
32
30
14
2
1
-

DE = Dextrose equivalent; HFCS = High-fructose corn syrup.

30% Sugar + 70% High-DE corn syrup
50% Sugar + 50% High-DE corn syrup
50% High-DE corn syrup
40% Medium invert +
60% High-DE corn syrup

Other
-
-
2
4
-
-
3
25
34
67
4
2
1

J.A. Boge, American Society of Bakery Engineers, 1985

SUGAR BLENDS: TYPICAL ANALYTICAL VALUES
Blend

Relative
Fermentsweetable
ness
solids
(dry
(%)
basis)
100
1.0
100
1.0
100
1-1.2
100
1-1.2
100
0.75
100
0.75
97
0.75
75
0.65
66
0.60
33
0.45
96
1.0
98
1-1.2
99
1.2-1.6

Storage
temperature
(°F)
-
68+
68+
90-95
-
130+
130+
115
115
110
90-95
80-85
68+

Moisture
(%)

Total solids
(%)

Weight
(lb/gal)

Solids
(lb/gal)

23.3
26.3
21.2

76.7
73.7
78.8

11.5
11.4
11.7

8.9
8.4
9.2

21.8

78.2

11.7

9.1

TEMPERATURE &
SOLUBILITY
Temp. (°F)
68
77
86
104
120
140

Invert
63
66
75
79
82
87

% Soluble solids
Sucrose
Dextrose
67
48
68
51
69
55
71
62
73
71
74
75

SPECIALTY SUGARS
Bakers can chose among many forms of sugar to meet
exact performance, product and sweetness needs.
In addition to the liquid syrups and dry sugars noted
above, sucrose itself comes in several forms.
Agglomerated sugar, a proprietary product from
one supplier, combines sucrose with fruit juices,
honey, molasses or other flavoring substances, to
create dry, free-flowing granular materials that blend
rapidly into mixes.
Brown sugar contains a portion of molasses,
bonded to the sugar granules. It has a characteristic
sweet, caramel flavor and is also used to provide
color. It clumps readily, but at least one manufacturer
supplies it in powdered and granulated form as a freeflowing material that resists caking.
Coating sugar, a proprietary product of one supplier, blends specialty sugars to act in both wet and dry
applications on sweet or savory foods. It can be used in
fat-free adhesive systems for snacks and crackers and
as a coating agent for cereals and cookies.
Compacting and tableting sugar is both compressible and non-hygroscopic. It is used for chewable
pharmaceutical tablets and in confectionery products.
Fondant sugar is composed of aggregates of sucrose
bonded with invert sugar. It is prepared as very fine
particles to yield smooth, non-gritty mouthfeel. This
form wets out rapidly to produce smooth fondants,
icings and glazes. Another style of fondant sugar coats
sucrose with maltodextrin.
Icing sugar is another form of fondant sugar
optimized for glaze and icing applications. It wets out
rapidly in cold water.

GRANULATION OF SUGAR

May 2004 / BAKERS PRODUCTION MANUAL / 141



Baking & Snack - May 2004

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