Granulated sugar

Granulated sugar is a basic and essential ingredient in cooking and baking, made up of small, uniform crystals of refined sucrose. Its fine, dry texture allows it to dissolve easily in liquids, making it ideal for sweetening beverages, doughs, creams, and sauces.

The origin of granulated sugar comes from sugarcane or sugar beets, plants cultivated in various regions of the world, especially in Latin America, the Caribbean, Asia, and parts of Europe. The production process involves extracting the juice, purifying it, and crystallizing it, resulting in white, pure, and shiny grains.

Among its main properties, besides providing sweetness, granulated sugar acts as a natural preservative in jams and preserves, helps improve the texture and color of baked goods, and contributes to fermentation in the making of breads and craft alcoholic beverages.

Regarding its synonyms and regional names in the Hispanic world, granulated sugar is also commonly known as white sugar, standard sugar, or simply sugar. In some countries, terms like crystal sugar may refer to a sugar with slightly larger crystals but used similarly in recipes.