Sugar (cake)

Description

Sugar used for cakes is a fine-grained, white crystal with a pure, intensely sweet taste and a shiny appearance, which easily dissolves in liquids and cake batters. As a source of simple carbohydrates, it provides quickly absorbable energy, which can be beneficial during short-term exertion or a drop in glucose; at the same time, it does not provide vitamins or minerals, so its consumption should be moderate to avoid negative health effects from excess. In confectionery, it serves many roles: it sweetens, helps in creaming fat with eggs, affects the structure and moisture of baked goods, and aids in caramelization and browning of the crust. It is suitable for cakes, cookies, creams, glazes, and desserts. It should be stored in an airtight container in a cool, dry place, away from moisture and strong odors; with proper storage, it maintains its quality for a long time.