thank you ! ** sucre glace ** sucre en poudre ** sucre semoule ..... and if you could think of any others, would you please include them also .... ** brown sugar ** confectioner's sugar (the fine powder that looks like snow) ** natural or turbinado sugar ** ordinary sugar for cooking p.s. do you have a website for reference? p.p.s. I did check Marmiton and SuperToinette but had no luck finding sugars xxxxx Lakshmi Parimala

There are a bewildering number of sugars and syrups available in the shops while other types are available for the industrial user. Some of the basic differences are discussed below. White sugar is essentially pure sucrose and there is no difference between that derived from cane and that from beet. Different manufacturers produce crystals of different sizes however and this leads to some apparent differences. Smaller crystals dissolve more readily and might therefore appear to be sweeter because none is left at the bottom of the cup and they seem sweeter on the tongue if eaten alone. Similarly smaller crystals have more surfaces per spoonful and appear whiter than larger crystals. [Having said that, some white sugars are less white than others: it depends on how much processing the manufacturer applies.] There are several speciality white sugars: caster sugar is just a very small crystal size white sugar icing sugar is ground up white sugar, essentially sugar dust sugar cubes are lumps of sugar crystals "glued" together with a sugar syrup preserving sugar is a special large crystal Brown sugars come in many different styles but are essentially one of two types: sticky browns and free-flowing browns. The sticky browns were originally the sort of mixture that comes out of a cane sugar crystallising pan. The extreme of this, still made in India today, is "juggeri" or "gur" which is essentially such a mixture boiled until dry. In modern refining practice both of these types are made by mixing a refined or at least purified sugar with a suitable syrup. The colour of the sugar and the syrup determines the colour of the final product and the ratio of syrup to sugar plus any drying applied determines whether the product is sticky or free-flowing. Syrups, of which there are again an enormous range, range from pure sucrose solutions as sold to industrial users to heavily treated syrups incorporating flavours and colours. Refiners or "Golden" syrup is a sugar solution which has been carefully treated to invert some of the sucrose. Inversion is a chemical process which breaks down the disaccharide sucrose to its constituent sugars: glucose and fructose. This helps ensure that crystallisation does not occur during storage. Treacle is a similar product made from molasses rather than a pure sugar solution.

** sucre glace = Lump Sugar ** sucre en poudre = Icing Sugar (a.k.a. powdered) ** sucre semoule = Sugar & Semolina (I believe these are two separate words and should not be combined into a single term as is shown here.) Semolina is made from durum wheat which is usually more coarse than regular wheat flours. Semolina is used to make pasta, gnocchi, puddings, and a variety of confections. ** sucre marron = brown sugar ** sucre de confiseur = confectioner's sugar

hi there, hopefully this helps you out!! Sugars used in french recipes: - Sucre en poudre, sucre cristallise (granulated sugar) - Sucre semoule (finely granulated sugar) - Sucre glace (powdered or confectioner's sugar) - Sucre brun (brown sugar) - Sucre roux (raw Demerara sugar) - Sucre candi ( rock sugar) - Miel (honey) the oldest sweetner still used - Sirop d'erable (maple syrup) shows up occasionally in french recipes White Sugar: 1. Regular or also known as white sugar is found in every homes sugar bowl. most commonly used in home food preparation. (white sugar is the sugar called for most cookbook recipes) 2. Fruit Sugar - is slightly finer than "regular" sugar and is used in dry mixes such as gelatin and pudding desserts and powdered drinks. 3. Bakers Special Sugar - is even finer than that of fruit sugar. It is designer specially for the baking industry. Used for sugaring doughnuts and cookies as well in some commerical cake recipes. 4. Superfine, ultrafine or bar sugar - is the finest of all types of granulated white sugar. Ideal for textured cakes and meringues, as well as for sweetening fruits and iced drinks since it dissolves easily. 5. Confectioners or powdered sugar - This sugar is granulated sugar ground to a smooth powder and then sifted. It contains about 3 % cornstarch to prevent from caking. Confectioners sugar is available in supermarkets is the the finest and is used in icings, confections and whipping cream. Powdered sugar is used by industrial bakers. 6. Sanding Sugar - a large crystal sugar is used maily in the baking and confectionery industries as a sprinkle on top of baked goods. BROWN SUGAR 1. Turbinado sugar - is raw sugar which has been partially processed, has a blond color and mild brown sugar flavor, and often used in tea and other beverages. 2. Brown sugar (light and dark) - Dark brown sugar has a deeper color and stronger molasses flavor than light brown sugar. lighter types generally used in baking and making butterscotch, condiments and glazes. Dark brown sugar makes it good for gingerbread, mincemeat, baked beans, and other full flavored foods. 3. Muscovado or Barbados Sugar - Muscovado sugar, British specialty brown sugar is very dark brown and has a particularly strong molasses flavor. the crystals are slightly coarser and sticker in texture than "regular" brown sugar. 4. Free-flowing brown sugar - These sugars are specialty products produced by co-crystallization process. the process yields fine, powder -like brown sugar that is less moist then "regular" brown sugar. 5. Demerara Sugar - Popular in England. Is a light brown sugar with large golden crystals. It is often used in tea, coffee or on top of hot cereals. LIQUID SUGAR 1. Liquid sugar - There are several types of liquid sugars. Liquid sugar (sucrose) is white granulated sugar that has been dissolved in water before it is used. Ideal for products whose recipes 1st require sugar to be dissolved. Amber liquid sugar is darker in color and can be used in foods where brown color is desired. 2. Invert sugar - Sucrose can be spilt into its two component sugars (glucose and fructose). This process is called inversion. and the product turns into invert sugar. Commercial invert sugar is a liquid product that contains equal amounts of glucose and fructose. Used mainly by food manufacturers to retard the crystalization of sugar and to retain moisture in the packaged food. * Home cooks make invert sugar whenever a recipe calls for a sugar to be boiled gently in a mixture of water and lemon juice.