SOURCES OF SWEETNESS

Leonardo da Vinci Partnership: “Kitchen and Restaurant Guide for Starters”

Sugar

Granulated sugar

Granulated sugar is the most common sweetener and is shaped like tiny crystals. It is used for sweetening in baking and cooking as well as with just a cup of coffee or tea.

Brown sugar

Brown sugar is often used in cookie recipies, desserts, in some main dishes, sauces and marinades.

Nib sugar

Nib sugar is hardened sugar that looks like little hailstones. Nib sugar is mostly used to garnish pastries since it does not melt at high temperatures.

Icing sugar

Icing sugar is used as a sweetener in candy, cakes and drinks, but it´s also used for decoration on for example pies and cakes. You can also make frosting with icing sugar.

Vanilla-flavoured sugar

• Vanilla-flavoured sugar is used for adding a sweet, vanilla flavour taste to pastries.

Other Sweeteners

Honey

Honey is a usual sweetener in tea. It is also used as a sandwich spread, in cooking and ice-cream. In cooking, honey is often used in for glazing.

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