How Do You Separate Different Types Of Sugars?
There are many different types of sugar, including white sugar, fruit sugar, baker’s special sugar, bar sugar, confectioner’s or powdered sugar, coarse sugar, sanding sugar, brown sugar (light and dark), turbinado sugar, evaporated cane juice, muscovado or Barbados sugar, free-flowing brown sugars, demerara sugar, liquid sugars and invert sugar. Most people will never use most of these types. However, if you’re a chef or specialty cook, or just love to bake, you may want, or need, many of them. With so many sugars, you will need to keep them all separated and organized to avoid confusion, a mess or a baking catastrophe. Place the canister in the sink and open up your first bag of sugar. Pour in the sugar until the canister is slightly more than three quarters full. (Keep the canisters in the sink while pouring the sugar in case any spills. This way, all you have to do is wash it down the drain.) Close the airtight canister, sealing it completely. Write on a label the name of the sugar
