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brown sugar Q again :)Granulated or soft?

 
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chimerasfire
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PostPosted: Thu Jul 21, 2005 8:40 pm    Post subject: brown sugar Q again :)Granulated or soft? Reply with quote

Does anyone know, When cooking a dessert recipes, will it be affected greatly, or not so much, to subsititute packed brown sugar for the granulated brown sugar? Do I have to make measurment changes?

Thankx!!
K

Hehehe too may cookies 4 this little fella--> Skin_Colorz_PDT_07
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Michael Chu



Joined: 10 May 2005
Posts: 1629
Location: Austin, TX (USA)

PostPosted: Fri Jul 22, 2005 6:46 am    Post subject: Reply with quote

What's granulated brown sugar?

I'm familiar with granulated sugar (regular white granulated) and I'm familiar with brown sugar (sugar with some molasses in it, sold in both light [or golden] and dark varieties). These are not necessarily interchagable in recipes because the brown sugar contains molasses (and with that some moisture). The cookies are softer and chewier than if made with granulated sugar.

The term packed is used in recipes in conjunction with brown sugars because the proper way to measure the sugar is to put it in the measuring cup and pressing down to level (as opposed to scraping with a straight edge as when measuring flour). When packed, brown sugar weighs almost the same as granulated sugar (220 grams per cup of packed brown sugar; 200 grams per cup of granulated white).

I find it easier and faster to convert the volume measures of sugars to weight and to measure with a digital scale.
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chimerasfire
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PostPosted: Fri Jul 22, 2005 7:30 am    Post subject: granulated brn sugar Reply with quote

Thanks! Thats helpful! Here, they dont sell the soft brwn sugar that we're accustumed to, but instead it looks like normal sugar, maybe even slightly larger?, but it's a light brown sugar. Very strange! Smile

I guess one way to find out is to make two batches of somthing with the diffrent sugar and see what happens!!

thankx again!
K
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Michael Chu



Joined: 10 May 2005
Posts: 1629
Location: Austin, TX (USA)

PostPosted: Fri Jul 22, 2005 9:19 am    Post subject: Reply with quote

Sounds like it could be turbinado sugar or sugar-in-the-raw. You may be better off using a mixture of granulated sugar with molasses.
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chimerasfire
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PostPosted: Fri Jul 22, 2005 10:45 am    Post subject: brn sugr Reply with quote

Good to know! Thanx!!

K
Skin_Colorz_PDT_07
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DuxIl



Joined: 23 Sep 2005
Posts: 16
Location: Duxbury, Massachusetts

PostPosted: Sat Oct 08, 2005 3:48 pm    Post subject: No no no no no no no! Reply with quote

Granulated brown sugar is a product introduced by Domino Sugar as Brownulated Sugar. It is weird-looking, grainy light brown sugar, which rumor has it (unsubstantiated) is actually white granulated sugar that has been "spray painted" with a molasses coating. Some claim that when you rub the granules in cheesecloth, the coating comes off, but I have not found this to be true. (Yes, I actually tried it!)

The purpose behind granulating sugar is to make it more easily dissolving; if your recipe calls for packed brown sugar, substituting granulated will ruin the ratio and the recipe will fail. This is especially true in baking - beware the Brownulator! Shock

Here is what Dominos says about the product: DominoŽ BrownulatedŽ Light Brown Sugar is a granulated, free-flowing sugar with a medium molasses flavor. BrownulatedŽ Sugar is pourable and doesn't lump, cake or harden. BrownulatedŽ Sugar is made from brown sugar and cane caramel color and can be used in equivalent cup measurements as regular brown sugar, but due to moisture content will produce differences in texture as compared to recipes made with regular brown sugar.
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