Sugar is renowned for its sweetness, but sweetness can also be obtained by combining other mono- and disaccharides (sugars) and/or syrups. Depending on other raw materials as well as the temperature of the solution, sweetness observed might vary.
The size of the sucrose crystals is important factor to work around that may cause differences in the texture and variation in the dimensions of the product, as well as potential defaults. With high concentrations of sugars and different crystal sizes in the product the risk of having sugar recrystallisation creating in cakes for example a sugar ‘rash’/ sugar bloom and in cooking a syrup and instant glassy state resulting in a coarse syrup.
A sugar with a finer crystal size will increase the "spread" of the dough during baking and product will have a bigger dimension. When the sugar dissolves the liquid phase increases, the dough gets softer and spreads, with coarser sugar it will be the opposite. When the particle size increases, the size of the e.g. biscuits diminishes because more water is available for gluten development particularly in rotary moulded, wire-cut and similar products and vice versa. When a surface with large cracks on a cookie is required, the crystals should be large. It is therefore important to have a good control of the crystal size.
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