indiana-sugars

A Baker's Guide to Best Salt for Baking

Mon, 13 Jan 2025 16:00:01 GMT

When people think about all the delicious ingredients that go into baking, salt isn't necessarily one of them - at least not right away.

Flour. Sugar. Butter. These are the elements that bring our sweet treats to life. But baking salt is also essential when it comes to determining not only the texture of the finished product but the flavor and even the overall quality as well.

Having said all that, it's essential to acknowledge that not all salt is created equally . If you truly want to make sure you're using the best baking salt to accomplish your own needs, there are a few pivotal things to keep in mind.

The Importance of Salt in Baking

In the world of traditional cooking, many people look at salt as just another seasoning. In baking, however, it plays a much larger role in the quality of the finished product. Salt is used to balance sweetness, to help with yeast activity, and more - all proportional to the amount you use depending on whatever concoction you're trying to bring to life.

What Does Salt Do in Baking?

One of the biggest things that salt does in baking involves acting as a flavor enhancer. It can significantly alter the taste profile of your baked goods, making them sweeter or even more complex, depending on the total amount you use and what the recipe calls for.

Salt also acts as an essential preservative. It can help extend the shelf life of your baked goods and prevent bacteria growth, which is ideal if you're serving products that are eventually intended for public consumption.

In a larger sense, baking salt also helps to regulate yeast activity. It slows down the yeast formation and prevents it from growing too quickly, which can give you more control over the eventual texture of the finished product as well.

The Best Types of Salt for Baking

Again - not all baking salt options are created in quite the same way. If you're going to be using salt for baking, you need to know the differences between the various types so that you can make the most informed decisions possible given the items you're working on.

Table Salt

Tablet salt is the most common type found in both private and professional kitchens nearly everywhere. It's highly refined and often has anti-caking agents that can significantly impact both the flavor and the texture of your sweet treats in the long run.

Kosher Salt

Kosher salt is a type of salt that is known for its large, coarse grains - especially when compared to table salt. Because of these differences, it dissolves more slowly - making it great for doughs and batters in particular.

Sea Salt

The grains of sea salt typically vary in size, on the other hand, which is great for more complex baking projects. It also has a bit of a briny flavor when compared to other types of salt, with table salt being a notable example.

Flakey Sea Salt

Flaky sea salt, as the name implies, offers larger, irregular salt crystals and a more delicate texture when compared to other varieties. Many people use it as the finishing touch on a lot of baked goods, with cookies being a prominent example.

Pretzel Salt

Anyone who has ever enjoyed a delicious soft pretzel at a baseball game is no doubt familiar with pretzel salt. It offers large grains and is satisfyingly crunchy, thus making it used mostly for texture-related purposes rather than strictly flavor.

What is the Best Salt for Baking?

The answer to the question "What is the best salt for baking?" is a resounding "it depends."

Truly, the correct salt will vary depending on exactly what it is you're trying to accomplish. Is your goal to make the dough rise more evenly? Are you trying to put the finishing touches on a tasty item you've been working on all afternoon? Do you just need a pinch of flavor? Depending on how you answer those questions, the type of salt you will use will vary.

You should always start with what you're looking for in a finished product and work your way back to the salt needed to bring that vision to life. Don't start with the salt and hope for the best - you will typically walk away disappointed.

Does the Type of Salt Really Matter in Baking?

Yes, the type of salt used in baking matters a great deal - especially when it comes to texture and flavor. Choose salt based on the desired properties as outlined above.

Iodized vs Non-Iodized Salt: Which is Better?

Iodized salt is more commonly used in cooking because some say that it has a slightly metallic taste. Non-iodized salt is typically used for baking, largely for the same reason. But as always, this is a decision that will likely come down to a matter of personal preference once all factors are considered.

We're Your Source for Food-Grade Baker's Salt

At Indiana Sugars , everything we do is with a sense of purpose. We commit ourselves to meeting the needs and exceeding the expectations of customers daily. We know exactly how important top-tier ingredients are to your ongoing success as a baker - rest assured they're important to us, too.

Know that everything we ship out goes through a rigorous testing process in our own laboratory so that we can get you the freshest items, no matter what. We take the time to get to know your business so that you can rest easy knowing you've found a true partner. We'll also deliver to you within 24 hours in most cases if you're within a 300-mile radius of our location - all so that you can make the impression you're after with your customers every day.

If you'd like to find out more information about the best baking salt to use while you work your way around the kitchen, or if you have any additional questions about our unbeatable items that you'd like to discuss with someone in a bit more detail, please don't hesitate to contact the Indiana Sugars team today .

Corn Syrup Substitutes: Alternatives to Use in Baking

Fri, 10 Jan 2025 16:00:01 GMT

Written by: Indiana Sugars

One of the many reasons why people love baking is that it is precise. You have your recipe and your desired ingredients and while there's certainly room for experimentation, for the most part, if you stick to the plan you will come out satisfied.

This demands the question: what do you do if you don't have one of those essential ingredients that your recipe calls for? Worse yet, what if it's an incredibly common one like corn syrup?

Thankfully, all hope is not lost. You do probably have a corn syrup substitute in your kitchen right now - you'll just have to use it in a very specific way to meet your original goals.

What Is Corn Syrup, and Why Is It Used in Baking?

Corn syrup , as the name implies, is a sweet syrup made from cornstarch. There are two main types - light and dark.

Light is made up of mostly glucose and has a mild sweetness. Dark, on the other hand, has molasses and is known for a much richer and more complex flavor.

Is Corn Syrup Bad for You?

Too much of anything can be bad for you - especially when it comes to corn syrup. High-fructose corn syrup, for example, has been linked to obesity, diabetes, heart disease, and more. This is because, without moderation, it causes people to build fat and can even lead to insulin resistance.

Does this mean that high-fructose corn syrup is naturally bad for you in any quantity? Absolutely not. However, the extent to which it is unhealthy is heavily debated.

Because corn syrup is made up of mostly glucose, it can cause rapid spikes in blood sugar levels. Because of that, it's not ideal for people with diabetes in particular.

8 Substitutes for Corn Syrup in Baking

Sometimes, you go looking for a corn syrup substitution because you need the ingredient and don't have it. Other times, you want to experiment in the kitchen and see what types of modifications you can come up with.

In either event, there are eight corn syrup substitutes for baking in particular that you'll definitely want to know more about.

Maple Syrup

Maple syrup has a more complex flavor profile than corn syrup, which may add a slight maple taste to your baked goods. Having said that, most people agree that it generally complements many recipes well.

Molasses

Molasses has a bold flavor that can change the taste of your baked goods, giving them a rich, slightly bitter sweetness. It works best in recipes where a more pronounced flavor is what you're going for, and corn syrup alone might not be enough to get you there.

Honey

Agave has a mild sweetness that doesn't significantly alter the flavor profile of most baked goods when used as a direct substitution for the corn syrup that the recipe originally called for.

Brown Rice Syrup

Brown rice syrup has a mild, slightly nutty flavor that works well in cookies, granola bars, and energy bites.

Liquid Sugar

Liquid sugar is a type of corn syrup substitute that is made from refined sugar. Because of this, it has a very neutral flavor. If you just need a substitute and really don't want to change the flavor of your baked goods in any appreciable way, liquid sugar is likely the way to go.

Organic Liquid Sugar

This is a lot like liquid sugar in that it won't significantly alter the taste of your baked goods in any way. Many see it as a better choice for a corn syrup alternative if you're trying to maintain an organic diet.

Invert Sugar

Finally, we arrive at invert sugar . This is sweeter than corn syrup and may impart a slightly different sweetness, but it generally doesn’t affect the flavor drastically.

Will Substituting Corn Syrup Affect Taste or Texture?

Again, the answer to this question depends largely on exactly what you're using as a substitution in the first place.

If you're substituting maple syrup or honey for corn syrup, you're absolutely going to notice a difference in both the taste and texture of the finished product. The taste will get deeper and richer due to the presence of molasses. The texture will also change as both maple syrup and honey mean the finished baked goods will retain more moisture.

Of course, this isn't always the case. If you are just trying to follow the recipe as precisely as you can without introducing any changes, and you use liquid sugar, you wouldn't be able to tell the difference unless you had a discernible tongue.

Sometimes you want the change that an alternative brings with it, other times you don't. Regardless, it's important to know what you're getting into so that you can make the most informed decisions possible while in the kitchen.

Find Corn Syrup Substitutes & Bulk Sweeteners Today

From the moment we opened our doors until now, the team at Indiana Sugars has remained committed to delivering your corn sugar substitutes and other bulk sweeteners on time and in full with absolutely no exceptions. We know that your customers have extraordinary needs, which is why we've dedicated ourselves to meeting yours - all while exceeding your expectations along the way.

If you operate within 300 miles of our location, we'll have your order to your door within 24 hours in most cases. We offer the highest quality products, the best prices, and more. Keep in mind that everything we ship out is also tested in our facility before it ever makes its way to you, allowing you to rest easy knowing that all your needs are taken care of.

If you're interested in finding out more about your corn syrup alternative baking options, or if you have any additional questions about what we offer that you'd like to discuss in a bit more detail, please don't hesitate to contact the team at Indiana Sugars today .

Types of Natural Food Preservatives Used in Food Processing

Thu, 09 Jan 2025 16:00:01 GMT

Written by: Indiana Sugars

Especially if you're running a business with a professional kitchen, the importance of having the right preservatives at the ready cannot be overstated.

If you're going to be selling baked goods and other items to customers, you can't expect consumption to happen right away. Therefore, you want those items to last for as long as possible - which is where things like natural preservatives for food enter the conversation.

To that end , you have several distinct options to choose from depending on your needs. Understanding the types of natural preservatives for food that are available will help you make the most informed decision possible when it comes to your own cooking and baking goals.

What Are Natural Food Preservatives?

Natural preservatives, as the term implies, are those derived from natural sources. They're still intended to help extend the shelf life of foods and baked goods as much as possible, but they do so in a slightly different way than artificial ones.

Artificial preservatives are synthetically produced. Natural food preservatives, on the other hand, are organic - which means people typically see them as safer. Many assume they also have fewer potential side effects as well.

5 Common Natural Preservatives Used in Food Processing

Depending on exactly what type of food you're processing, there are many distinct types of natural preservatives that you will encounter. They include but are not limited to those like the following.

Citrus Fruits

The citric acid in fruits like lemons, limes, and even oranges acts as an antimicrobial agent, which is great for food preservation. The ascorbic acid found in these fruits also helps to preserve the color of many of these items, along with other nutrients.

Sweeteners

Natural sweeteners that also act as food preservatives include things like honey, maple syrup, and even agave. Here, the high sugar content helps reduce the water activity in whatever food items you're cooking or baking. This makes it much harder for microorganisms to thrive and prematurely spoil the food.

Herbs and Spices

Examples of herbs and spices that act as natural food preservatives include rosemary, thyme, cloves, cinnamon, and more. The herbs and spices contain essential oils that actually disrupt the cellular function of any microorganisms, thus slowing their growth and often even stopping all activity.

Garlic

Garlic is another example of a natural food preservative that acts as an antimicrobial agent. It helps prevent the growth of not only bacteria and fungi but also yeast as well.

Natural Oils

Finally, we arrive at natural oils like olive oil, mustard oil, and even coconut oil. The thing that makes these such an effective natural food preservative has to do with the high-fat content. When paired with the antioxidants that are also present, it helps reduce oxidation - which preserves the texture of foods, among other properties.

Why Choose Natural Preservatives?

The main benefit of choosing natural preservatives has to do with how they're seen as a healthier alternative to synthetic ones. Many synthetic preservatives have side effects, especially when they're consumed over the long term. Natural food preservatives are less likely to cause allergic reactions, too.

Another primary reason why people pick natural food preservatives in food processing has to do with environmental sustainability. Many natural preservatives, like herbs, spices, and plant oils are derived from renewable sources, making them more environmentally friendly than synthetic chemicals, which may involve industrial processes that are resource-intensive and contribute to pollution.

From a short-term perspective , natural food preservatives are also better for preserving nutrients as well. Some artificial preservatives can reduce the nutritional value of food, thus negating one of the primary reasons for enjoying something in the first place. This isn't true with a lot of natural preservatives.

Natural Preservatives vs Artificial Additives

The major difference between natural preservatives and artificial additives comes down to the source. Natural preservatives are derived from plants, minerals, or even animals. Synthetic compounds are made in a lab.

Obviously, there is also a big consumer perceptive difference when it comes to these two topics, too. People often perceive anything natural as being safer, healthier, and all-around better than anything synthetic. Even if this isn't necessarily the case or if the differences are slim, this is still often true. Because of that, you may want to use natural food preservatives if for no other reason than to make sure they properly align with your brand.

Finally, one must consider the shelf life difference between natural preservatives and artificial additives. Artificial additives are arguably more effective in extending the shelf life of food because they're specifically designed for this purpose. Natural preservatives might not work for quite as long, largely because preservation is an added benefit and not the primary purpose of something. Obviously, this will vary depending on exactly what type of natural food preservative you're talking about.

Find Sweeteners in Food & Beverage Processing Today

Whether you're talking about natural food preservatives or any other important item, know that the team at Indiana Sugars is here for you. Before we ship any product out to our customers, it goes through a rigorous testing process in our in-house laboratory. We know how important freshness is to you, and we want you to know that we make it a top priority, too.

We take the time to get to know your business and your unique needs , all so that we can do whatever it takes to help. When you call in your order, we respond quickly. If you operate within a 300-mile radius of our location, you'll likely have everything you need within just 24 hours. This is the level of care, commitment, and attention to detail that we promise you won't be able to find anywhere else.

If you have any additional questions about natural food preservatives that you'd like to discuss with someone in a bit more detail, or if you'd just like to place your next order so that you can get back to work in the kitchen, please don't hesitate to contact the Indiana Sugars team today .

Understanding the Science of Candy Sugar Chemistry

Wed, 08 Jan 2025 16:00:03 GMT

Written by: Indiana Sugars

Whether you're doing it as a hobby, a side hustle, or a full-blown business, candy-making is equal parts fun and delicious. Having said that, it always requires a lot of knowledge and precision to get it right. It isn't quite like cooking where experimentation can lead to something new and necessity is the mother of invention.

Indeed, making candy is every bit as much an art as it is a science. Therefore, understanding the science of candy sugar chemistry is one of the best ways you need to make the delicious impact you're after with those sweet treats.

The Sweet Science of Candy Chemistry

While the sweet science of candy chemistry is ultimately very sophisticated , the idea at the heart of it is relatively straightforward. Those sweet treats come out of that moment when sugar and heat come together in the kitchen.

How that happens, how long it takes, and what other ingredients are added, all go a long way towards bringing your vision for the perfect candy to life.

Crystalline vs. Non-Crystalline Candy

Ultimately, there are two main types of candy for you to familiarize yourself with during this process - crystalline and non-crystalline candy.

Crystalline candies, as the term implies, are those that have a smooth, uniform texture. As your candy goes through the crystallization process, the more control you're able to exert over it, the smoother the finished product will be.

Non-crystalline candy, on the other hand, is usually hard and glassy. You could look at them and likely wouldn't be able to see any sugar crystals at all, even though the sugar is very much present. They're usually the result of processes like rapid heating, among others.

The Key Stages of Candy Making

Again, making candy is a lot more precise than many people realize - and certainly more so than a lot of the other tasks you might have in the kitchen like preparing a home-cooked meal.

Understanding the key stages of candy-making before you arrive at them will help you get the most from each one.

Heating Sugar: The Starting Point

Heat plays a major role in the creation of candy - not only in terms of determining its texture but its overall flavor as well.

As you begin your journey, you'll dissolve sugar in liquid. What you're left with is a syrup that you can control in a wide range of different ways.

Controlling Crystallization

During crystallization , those sugar molecules will form a regular, repeating structure. This is desirable in certain candies, with rock candy being maybe the primary example. However, if too much crystallization happens at just the wrong point in the process, you may wind up with something tasty - but it won't look anywhere near the way you wanted it to.

If you add corn syrup, honey, or similar ingredients, you can make sure your candy remains smooth during crystallization. How often you stir and at which temperature will also give you control over crystallization.

Caramelization: The Flavor Booster

During caramelization, your candy will take on a warm, golden color and a plethora of complicated flavors. This is another area where temperature control is key. If the temperature is low, you'll get soft-consistency candy. Be mindful of keeping the temperature too high, however, as you don't want to burn the sugar.

The Maillard Reaction: Sweet Meets Savory

The Maillard Reaction is a way to bring a more savory flavor to your cooking. Here, you'll be bringing your candy to above 250 degrees Fahrenheit. This is when the browsing and flavor development will occur.

Candy Types Shaped by Chemistry

As you begin to work your way around the kitchen, you'll realize that you can accomplish different things with different types of candies. Understanding their chemistry is the key to making your vision for the perfect candy come to life.

Fudge

Fudge is a classic crystalline candy that forms when sugar syrup is cooled and stirred at the right stages to encourage fine, smooth crystallization.

Rock Candy

Rock candy is essentially large sugar crystals that form over time. It's achieved by supersaturating a sugar solution and allowing it to cool slowly.

Marshmallows

Marshmallows are a non-crystalline candy made by combining sugar syrup with gelatin.

Hard Candy

Hard candy is a non-crystalline candy that’s cooked to a high temperature and then cooled quickly to form a solid, brittle structure.

Cotton Candy

With cotton candy , the sugar melts and is rapidly cooled to form thin threads, which are collected and spun into a fluffy, airy texture.

Why Candy Chemistry Matters

With all this in mind , know that understanding candy chemistry matters a great deal because of all that it allows you to accomplish in the kitchen.

Do you have a vision for a candy with a very specific texture? Do you want something chewy or crunchy? You need to know as much as you can about candy chemistry to strike that delicate balance.

Knowing as much as you can about candy chemistry is also the best way to enhance the various flavors that you're working with. If you know what you're doing you can boost the flavor complexity of your candy during the caramelization process in particular.

Finally, candy chemistry will allow you to experiment and innovate if you know what types of reactions yield which types of results. This may not be a process that is quite as flexible as traditional cooking is, but it's still fun to experiment with the right approach.

Shop for Candy Sugars in Bulk with Us

At Indiana Sugars , we pride ourselves on our ability to get your sweeteners and other baking ingredients to you on time and in full. We know how important these items are for your success inside the kitchen and out, which is why we pull out all the stops to get most orders to you within 24 hours if you're in a 300-mile radius of our location.

If you'd like to find out more about understanding the science of candy sugar chemistry, or if you have any additional questions that you'd like to go over with someone in a bit more detail, please don't hesitate to contact us today .

Can You Substitute Brown Sugar for White Sugar in Baking?

Tue, 07 Jan 2025 21:39:29 GMT

Written by: Indiana Sugars

Whether you're a seasoned baking professional or new to the field, you'll quickly realize just how important white sugar is as an ingredient.

There may be various reasons why you need a white sugar substitute. Sometimes you just don't have enough of it on hand and you need to act quickly. In other cases, you may be dealing with someone who has a dietary restriction of some kind. That leads to the question - can you substitute brown sugar for white sugar in baking? In what situations is this appropriate, and in which would it be a potential disaster?

The answers to questions like those are straightforward, but they do require you to keep a few key things in mind along the way.

Brown Sugar vs. White Sugar: What’s the Difference?

Obviously, the most immediate difference between brown sugar and white sugar is the color . Beyond that, you'd be forgiven for assuming that they're mostly the same. They do share a similar level of sweetness, after all.

But in reality, they differ in texture and especially in composition. White sugar is made by processing and refining sugar cane. Brown sugar, on the other hand, has the molasses added back into it during processing. This is what gives it its unique look and flavor profile.

How White Sugar Impacts Baking

White sugar impacts baking in a wide range of different ways, which is why when most recipes call for it, they do so specifically.

White sugar can help give something a crisp texture that is particularly helpful in cookies and baking. White sugar also helps with moisture retention, which is why you commonly find it in certain types of baked goods like muffins. White sugar can even help impact the color of your baked goods, even though you would think that something that is "white" wouldn't have much of an influence at all. White sugar interacts with heat in a way that allows it to enhance the color of cookies and cakes especially.

How Brown Sugar Impacts Baking

Brown sugar , on the other hand, has a higher moisture content than white sugar. This is because of the presence of molasses. Any baked goods that you make with brown sugar will typically be a bit softer and chewier. If that is your intention with whatever it is you're trying to bake, it's a good quality to have.

Naturally, brown sugar also produces a darker color in a lot of the baked goods that you create. It can give things like cakes a more "caramelized" look. This, along with a richer flavor, gives everything you create its own distinct feel.

Light vs. Dark Brown Sugar

If you've decided to use brown sugar as a baking ingredient, know that there are two main types for you to choose from.

Light brown sugar , as the name implies, only has about 3.5% molasses content. This means that it is lighter, and the flavor is a bit more subtle. Dark brown sugar, however, has about 6.5% molasses content. This means it will be darker and you'll really start to taste that molasses flavor pop out over all the other ingredients you're working with.

How Substituting Brown Sugar for White Sugar Affects Baking

If you're working on a recipe that calls for white sugar, but you only have brown (or vice versa), know that you can substitute them. You'll just have to know what you're getting into beforehand.

When you substitute brown sugar for white sugar, you'll have a noticeable change to not only the texture, but the flavor, and color of your baked goods as well. These changes won't necessarily be different - they'll be keeping in line with all the elements outlined above. It's just that they won't be easy to hide, so you should be aware of them before you make a decision one way or the other. They will impact the finished product.

Substitution Tips and Ratios

When substituting brown sugar for white sugar in baking, you could always do a 1:1 substitution. This means that you'll just add the same amount of brown sugar that you would white sugar. However, you'll probably want to reduce the liquid in the recipe by at least one to two tablespoons for every cup of brown sugar that you use. This is to account for the increased moisture content.

Substituting Brown Sugar for Powdered Sugar

While substituting brown sugar for powdered sugar can be done, it isn't a perfect swap and it will result in noticeable texture differences to your finished items.

Substituting Brown Sugar for Coconut Sugar

When substituting brown sugar for coconut sugar, the major difference you'll notice is the flavor. Coconut has a mild, slightly earthy flavor and if you substitute brown sugar, you'll have that shift towards molasses instead.

Substituting Brown Sugar for Turbinado Sugar

Brown sugar has a much finer texture than turbinado sugar, so when using it as a substitute the biggest impact you'll notice has to do with the texture itself.

We're Your Source for Bulk Brown Sugars

At Indiana Sugars , we pride ourselves on our ability to get your sweetener orders to you on time and in full. Everything we do is an action taken with a sense of purpose - one that acknowledges the extraordinary needs of our customers while taking the opportunity to exceed their expectations every step of the way.

When you call in an order, you can rest easy knowing that we'll respond quickly. We deliver to most customers within 24 hours if they're within a 300-mile radius of our location. This is even after we've taken the time to get to know your business and learn what's important to you. We also test everything we ship out in our own laboratory because we know how important freshness is to you and we want you to know that it's important to us, too.

If you have any additional questions about a potential sugar substitute for baking that you'd like to discuss with someone in a bit more detail, or if you'd just like to speak to someone about your own needs before placing your next order, please don't delay - contact the team at Indiana Sugars today .

How Sugar is Used in Medicine in the Pharmaceutical Industry

Fri, 20 Dec 2024 14:31:28 GMT

Written by: Indiana Sugars

When most people think of sugar, the first things they call to mind are cupcakes, brownies, and other kinds of sweet treats that populate our daily lives.

In reality, sugar is used in a wide range of other ways, including in medicine and the pharmaceutical industry.

The Sweet Science: Sugar in Medicine

Sugar brings many benefits to the pharmaceutical industry - including the fact that it can help approve the taste of unappealing medications without harming the effectiveness in any way.

Likewise, as is true with baking, sugar is actually a primary ingredient in the "recipe" of many common medications that people don't realize and are often surprised to learn.

How Sugar Powers Medicine

Sugar is used in medicine in several ways, including but not limited to the following.

Pills

Sugar is often used as a binding agent, which helps bind the active ingredients in the medicine together with everything else that allows it to take pill form.

Dry Mixtures

Some medicines are given to patients in powder form, and sugar is a key component of that. It makes them easier to administer by masking what can be a fairly unpleasant taste, which is ideal for children in particular.

Tablets

Tablets are one of the most common forms of medicine out there, and sugar is used as a binding agent similar to the way it is used in pills. If you've ever taken medicine in the form of a chewable tablet, you likely have sugar to thank for that experience.

Liquid Orals

"Liquid orals" is another way to describe the types of medications that are administered in liquid form. Here, sugar is typically used to improve the taste of the medication, but it can also act as an invaluable preservative at the same time.

Capsules

Many of the common medicine capsules that people take are made, in part, from gelatin that uses sugar as a primary ingredient. Once again, it's commonly used to enhance the flavor of whatever medication is being administered.

Syrups

Syrups are most commonly found in liquid medications, which are often used with both very old and very young patients. The sugar found in these medicines can help act as a preservative, which goes a long way toward enhancing the overall effectiveness of the solution, too.

Types of Pharma-Grade Sugars

Of course, not all sugars are created equally. Only pharma-grade or "pharmacy-grade" sugars are used in a lot of the medication types outlined above.

Dextrose

Dextrose is another common way to refer to glucose, which is known for being a pure and consistent type of sugar that is ideal for many different types of medications.

Corn Syrup

Corn syrup is a type of sugar made from corn starch. In a pharmaceutical setting, it is often used as both a stabilizer and a preservative.

Liquid Sugar

You may have heard liquid sugar referred to by another name in the past - simple syrup. This is a common ingredient found in a lot of cough medications that you may have taken at some point in your life.

Powdered Fructose

Fructose is a type of natural sugar that is found in fruit. This is a powdered form of that, and it can help make medicines that are specifically designed for people with glucose intolerance.

Maltitol Powder

This is a type of sugar that is typically used in any medication that is listed as being "sugar-free" or "low-calorie." That may be strange to think about in a pharmaceutical setting, but if you look at the labels of many over-the-counter medicines in particular, you'll realize that it's a lot more common than you might think.

Sugar and Antibiotics: A Winning Team

As stated, one of the biggest reasons why sugar and antibiotics go hand-in-hand has to do with the former's flavor-masking properties. Many medicines come with an unpleasant taste, and sugar in all its forms helps to hide that - thus making it more likely that people will actually take their medicine as directed.

Sugar is also a helpful preservative, which can prevent bacteria or fungi from growing in liquid medications in particular. This can dramatically increase the shelf-life of many medicines, helping to keep costs down across the board.

Busting Myths: Is Sugar Bad for Health?

Given the fact that sugar is so closely associated with baked goods and other unhealthy foods, many people assume that it is inherently bad for our health. This couldn't be farther from the truth, especially since sugar is naturally found in things like fruits that are good for us.

One has to realize, however, that the type of sugar found in medicine and dietary sugar are two different things. For starters, the sugar found in medications is typically in much smaller quantities than what you would find in something like a brownie.

Having said that, many pharmaceutical products do offer sugar-free versions for people with special dietary restrictions, like in patients with diabetes. This doesn't necessarily mean that any medicine with sugar in it is "bad for you" or is somehow "less effective" than those without it. These are all just important things you need to consider to help make the most informed decision possible given your own health.

Find Bulk Pharma-Grade Sugars with Us

Whether you're looking for sugar in medicine or culinary sugar, it doesn't matter - the team at Indiana Sugars is committed to getting your sweeteners to you on time and in full.

Know that everything you order goes through a rigorous quality control process before it ships out, making sure that you can rest easy knowing that the quality products you can depend on are about to arrive. We know how important freshness is to you and want to be fully transparent that it is to us, too.

If you'd like to find out more information about sugar in medicine, or if you're interested in buying bulk pharma-grade sugars to help make sure your needs are taken care of, please don't hesitate to contact the team at Indiana Sugars today .

Organic Maple Syrup: What Makes it Organic?

Mon, 04 Nov 2024 19:56:44 GMT

Written by: Indiana Sugars

Is all maple syrup organic? What makes maple syrup organic in the first place? Is one inherently better for you than the other? These are the types of questions that your customers are undoubtedly going to ask if you market your products as including maple syrup in any way, shape, or form. Because of that, it's important to know the answers yourself. Not only does this help you make the best decision possible regarding your products, but it also goes a long way toward instilling trust in the audience you've dedicated yourself to serving at the same time.

What Is Organic Maple Syrup?

As the name implies, organic maple syrup is a natural sweetener that is made from the sap of maple trees. The fact that it is "organic" means that the trees themselves are grown without the use of any synthetics, pesticides, herbicides, or any other external ingredients of that nature.

Is All Maple Syrup Organic?

Not all maple syrup is organic - nor does it necessarily need to be. "Traditional" maple syrup can be manufactured in a wide range of different ways and likely involves the use of at least pesticides or fertilizers in the areas surrounding the trees.

The key thing to understand about all this is that even though maple syrup itself is produced from the sap of those maple trees, how the trees are grown can still impact the finished product. Therefore, there are entirely legitimate reasons why a person would want to know whether maple syrup was produced organically that extend beyond the way something looks or tastes.

What Makes Maple Syrup Organic?

Again, to use the "organic" label, maple syrup will need to come from a tree that was grown naturally and without any synthetic chemicals of any kind. The production process actually needs to follow a very strict set of regulations that have been dictated by organic certifying organizations. It's not possible for a manufacturer to legally put the word "organic" on something if it doesn't meet those requirements.

This is one of those situations where "organic" may seem like an innocent word, but it really has a definite meaning and should be used accordingly.

Is Organic Maple Syrup Better for You?

As is true with most products that contain the "organic" designation, organic maple syrup is considered to be "better for you" from a certain perspective.

As a rule of thumb, anything that is produced via a process that is free from synthetic chemicals is probably "better for you" to a certain degree.

Depending on exactly which chemicals you're talking about, many have been linked with long-term health concerns.

But there's also the matter of organic maple syrup retaining many of the nutrients that are found in the sap in the first place. This includes but is not limited to vitamins, minerals, and antioxidants.

Having said all of that, just because something is organic doesn't make it healthy food - and organic maple syrup is certainly no exception to that idea. Maple syrup still contains sugar, so if you're someone with certain conditions like diabetes or if you're simply trying to monitor your sugar intake in general, consuming an excess of maple sugar wouldn't be a good idea regardless of whether it was organic.

How Can I Tell If I'm Buying Organic Maple Syrup?

The number one way to confirm that you're buying organic maple syrup is to look for a label that clearly calls out the product as "USDA Organic." As mentioned, food labeling is far from arbitrary. That certification - or a similar one from a recognized organic body - indicates that the product you're buying is organic.

Also, be on the lookout for any language that indicates the product has been verified to meet any organic farming standards that exist.

Beyond that, it's easy to tell if you're buying organic maple syrup by looking at the ingredient list. If you see any additives or preservatives of any kind, the product that you're looking at is not organic. Keep in mind that many companies use their organic status as a marketing selling point. If something is truly organic in the legal sense of the term, you can rest assured that the labeling will make that clear in several ways.

Does Organic Maple Syrup Need to Be Refrigerated?

As is true with many other types of products, once you open organic maple syrup you should refrigerate it for the best results. This will go a long way towards preventing it from spoiling.

If your organic maple syrup is unopened and hasn't been exposed to the air, however, that's an entirely different story. You can just store it in virtually any cool, dark place for an indefinite period without worrying.

After opening, the main short-term concern you'll want to address by refrigerating your maple syrup involves preserving the flavor. It just tastes better if it has been properly stored. Safely storing your organic maple syrup in the refrigerator will also prevent mold. Mold doesn't necessarily mean you have to throw your maple syrup out, but it is still a situation you don't necessarily want to find yourself in.

Find Bulk Maple Syrup and Sweeteners at Indiana Sugars

At Indiana Sugars , we're proud of the reputation we've been able to earn over the years as a leading provider of bulk maple syrup and other sweeteners operating anywhere in the industry today. We understand how essential it is for you to have access to rich, high-quality ingredients at a moment's notice. Not only do we offer lightning-fast shipping, but you'll also be pleased to know that everything we send you goes through a rigorous testing process, guaranteeing that you get the quality that you (and your customers) can depend on.

If you'd like to find out more information about organic maple syrup and all its various nuances, or if you have any additional questions you'd like to go over with someone in a bit more detail, please don't hesitate to contact an Indiana Sugars team member today .

Difference in Real Maple Syrup vs Fake

Wed, 16 Oct 2024 15:00:00 GMT

Written by: Indiana Sugars

If you had to make a list of some of the most popular sweeteners available, maple syrup would undoubtedly be right at the top.

It's so popular that entire industries have been built around it. But it's also important to acknowledge that it is available in two forms - "real" maple syrup, and a more modern artificial variety.

But what are these two distinct options, and how do they vary? The answers to questions like those require you to keep a few key things in mind.

What is Maple Syrup, and How Is It Used?

Maple sugar is a natural type of sweetener that is made from maple sap - hence the name.

Maple syrup in general is known for its almost unmistakable, rich flavor. Many people associate it with pancakes and waffles, but it's actually a lot more versatile than it is often given credit for. It can be used in coffee and even cocktails, depending on the situation.

How is Real Maple Syrup Made?

During the manufacturing process, holes are first drilled into the trunks of maple trees so that the essential sap can be collected. Unlike maple syrup, maple sap is clear. Likewise, it isn't thick - it tends to have a more watery consistency.

Once that sap is gathered, it is then taken to a sugar house where it gets boiled to remove excess water. This is the part of the process that transforms the sap into syrup.

Once the syrup hits its desired density (and the specifics of that will change depending on the application), it gets filtered to remove any impurities. It is then bottled, sealed, and stored until it can make its way through the supply chain and into the homes of customers around the world.

Grades of Maple Syrup

There are a few different grades of maple syrup that you should be concerned with, varying in terms of color, flavor, and especially sugar content.

Grade A Light maple syrup is known for its golden color and mild flavor. Grade A Medium has a slightly stronger flavor, while Grade A Dark is more robust. Grade A Dark is typically what is used for cooking and baking. Grade B is also known as "Very Dark" maple syrup and has a flavor that most people would likely describe as "intense."

Breakfast Syrup: Understanding Fake Maple Syrup

If you've ever seen a product on store shelves called "breakfast syrup" or "pancake syrup," what you're really looking at is "fake maple syrup." This is made from high fructose corn syrup, cane sugar, artificial flavors, and several other ingredients. It's often cheaper than real maple syrup due to the differences involved.

How to Identify Real Maple Syrup vs Fake Maple Syrup

Appearance

The first thing you'll notice is that real maple syrup has a more natural, amber color that can vary depending on the grade. Fake syrup tends to have a more uniform color and appearance, meaning that all bottles largely look identical.

Texture

Real maple syrup isn't overly thick and tends to flow smoothly. Fake maple syrup is usually excessively syrupy, almost to the point of feeling greasy.

Taste

Fake maple syrup has been described as having a "flatter" or "less nuanced" taste and smell.

Shelf Life

Fake maple syrups often have preservatives in them to help them last as long as possible. That's not to say that real maple syrup also doesn't have a long shelf life, because a single bottle can easily last several years.

Real vs Fake Maple Syrup: Which is Better for You?

The answer to this question will vary depending on exactly what it is you're trying to do.

First, you should understand that real maple syrup is typically considered to be the healthier of the two options. If that is a priority for you, know that this is something that really isn't in dispute. It has more nutrients, including antioxidants, than its artificial counterpart.

Fake syrups, on the other hand, tend to be far more cost-effective. If you're a baker or business that is operating with already razor-thin profit margins, fake syrups might be something that you want to add to your products for that reason alone. Yes, your customers are absolutely going to be able to taste it - but it may be enough of a difference to keep you going until you can move on to real maple syrup in the future.

Again, it ultimately depends on exactly what you're trying to accomplish. Artificial syrups tend to have a uniform flavor from one bottle to the next, in large part because that's exactly what they were designed to have. With maple syrup, if you're concerned with cooking and baking, you would want Grade A dark. If you're looking for simple table syrup, you would want Grade A Light. Everything has its own nuance and purpose, giving you a lot more room to experiment moving forward.

Indiana Sugars: Your Source for 100% Pure Maple Syrup and Maple Sweeteners

At Indiana Sugars , we understand how important products like real maple syrup are to your ongoing success as a business. That's why we're proud to be your one-stop shop for 100% pure maple syrup, maple sweeteners, and a wide range of other products for you to choose from depending on your needs.

It doesn't matter if your needs are ordinary or extraordinary - we have what it takes to respond to every single one of them. We're known for our timely shipments - meaning that when you call in your order, we respond quickly and dispatch just as fast. If you operate within a 300-mile radius of our location, you can reasonably expect your order to arrive in as little as 24 hours.

But before you receive your shipment, know that we've already tested it thoroughly in our own laboratory. Freshness matters a great deal to you, which is why it matters to us, too.

If you'd like to find out more information about the difference between real maple syrup versus fake alternatives, or if you have any additional questions that you'd like to go over with someone in a bit more detail, please don't delay - contact us today.

Considerations for Beverage Sweetener Options

Tue, 15 Oct 2024 15:00:12 GMT

Written by: Indiana Sugars

Most people who aren't that familiar with beverage production assume that all drink sweeteners are created equally. Once you get the rest of the flavor profile the way you like it, you add your desired sweetness and everything else takes care of itself, right?

Wrong.

As is true with so many other types of drink production and baking, every ingredient impacts each other and ultimately the finished product. Because of that, you need to understand what each unique beverage sweetener you're considering brings to the table in terms of the bigger picture. Only then can you choose the sweetener that best fits what you're trying to achieve.

The Role of Drink Sweeteners

Especially when it comes to something like soda, the main purpose of drink sweeteners is to give something a sugary taste. They provide a sweet flavor when added to a beverage, which is a big part of the appeal for a lot of people in the first place.

As is true with sugar in all types of cooking, though, it does have functions that extend beyond the straightforward. Drink sweeteners can help maintain freshness and quality, act as a preservative, and even add bulk to certain types of carbonated sodas.

Common Types of Sweetener Options

As you begin to weigh your sweetener options, you will discover that there are a few different types of sweeteners for you to choose from depending on your needs. Only by carefully considering what you're trying to accomplish will you be able to work your way backward to the one that meets your needs.

Sugar

When sugar is added to beverages as a sweetener, it's usually derived from sugarcane and sugar beets. It adds a rich, sweet flavor to whatever it is added to, bringing with it a fairly straightforward chemistry as well.

Natural Sweetener

Natural sweeteners can involve a few different types of products, including but not limited to ones like honey, agave nectar, maple syrup, and more. These are primarily used in beverages as an alternative to refined sugars.

Low or No-Calorie Sweetener

The list of products that fall into this category would include things like aspartame, sucralose, and Stevia, among others. They add a sweetness to the beverage, without adding much (if anything) in the way of additional calories. This is a big part of the reason why these low or no-calorie sweetener options are primarily found in the "diet" versions of popular beverages in particular.

Sugar Alcohols

Xylitol and erythritol are two examples of sugar alcohols that are used in a sweetening context. They provide fewer calories than sugar but often take on even the appearance and texture of sugar to the untrained eye. When consumed in large quantities, they can cause digestive issues in certain people, though, so you'll want to be careful when using them.

Considerations for Sweetening Beverages

As stated - not all types of sweeteners are created equally. Especially when you're talking about something as malleable as a beverage, you'll want to understand the differences between the types of sweeteners you're considering, all so that you can make the best choice possible regarding your options.

Flavor Profile

Depending on which type of sweetener you use, you can significantly enhance the flavor of the finished beverage. Many people think that low or no-calorie sweeteners have a unique aftertaste, for example. That's why some people think that "diet" drinks taste so markedly different from their "regular" counterparts. If that is part of what you're after, you might be able to create something truly unique depending on the properties.

Production Costs

It's also important to note that different sweeteners can increase or decrease your production costs depending on exactly which one you're talking about. Sugar is less expensive than a lot of the alternatives, for example, so if you're trying to save money, "old reliable" might be the way to go. If you're trying to experiment with other types of sweeteners in an attempt to make a "healthier" beverage, you might require some experimentation until you get things right. Others might be more difficult to work with, increasing your time to market and costing money that way as well.

Shelf Life

If you're spending a lot of time, money, and energy creating a beverage that isn't meant to be consumed immediately, you do have to think about shelf life and how a sweetener will impact that as much as possible. Some natural sweeteners have a shorter shelf life than traditional sugar simply because they are more "organic." This is one of the things that you'll have to balance alongside the other considerations like production costs.

Consumer Health and Safety

Finally, you'll need to take consumer health and safety into account before you make a decision one way or the other. Too much of a good thing isn't safe for anyone, but sugar has a link to obesity and diabetes that is well-documented.

Regardless of the type of sweetener you choose, you need to be transparent about consumer health and safety concerns moving forward.

Find Bulk Drink Sweeteners at Indiana Sugars

At Indiana Sugars , we make it a priority to get your high-quality drink sweeteners and other important items to you as quickly as possible so that you can run the most successful business you can. If you live within a certain geographic area of our location, you'll be able to get your order in as little as 24 hours in most cases. Regardless, know that anything we ship to you will be thoroughly vetted and carefully tested to guarantee quality - all so that you can rest easy knowing that your drink sweetener needs are taken care of.

If you have any additional questions about types of sweeteners for beverages that you'd like to go into more detail about, or if you just want to get your next order started as soon as possible, please don't delay - contact the Indiana Sugars team today .

Natural vs Artificial Sweeteners: What to Consider

Mon, 14 Oct 2024 20:15:19 GMT

Written by: Indiana Sugars

Whenever you're making baked goods or other products designed for public consumption, the question invariably turns to sweeteners . But what are the major differences between natural sugar and artificial sugar? How does natural sugar vs artificial sweeteners vary in terms of things like taste, texture, or overall consistency?

Once you learn more about these unique ingredients and what they have to offer, you'll be in a better position to make the best possible choice regarding your own products.

Natural Sugars

Below is a list of the most common natural sugars that you are likely to use throughout your career.

Maple Syrup

Maple syrup , as the name implies, is harvested from the sap of maple trees. It is processed by boiling, and it is usually found in things like pancake syrup and various marinades. It has a rich, deep flavor that is seen as an enhancement to both savory and sweet dishes.

Turbinado Sugar

Turbinado is a minimally processed form of sugar cane, and it has a coarse texture with a light brown color. It's perfect for not only baking but also sweetening beverages as well. Many also find success using it as a topping for baked goods.

Agave

Agave is derived from the agave plant, and it is much sweeter than other types of sugar. It's used a lot, not only as a vegan ingredient but as a honey substitute as well.

Honey

Most people are familiar with honey in all its forms. It is an incredibly versatile ingredient that is used in baking, as dressings for things like salad, in marinades, and even in beverages. It also has antimicrobial properties, which is part of the reason why it is used in items like cough suppressants.

Fruit Extracted

Arguably the most popular example of something that has been fruit-extracted would be Stevia. The main benefit here is that these types of sugars are low in calories, although they do typically bring with them distinct flavors that might not be good in all contexts. They're regularly used in "diet" versions of beverages and in baking and cooking applications.

Artificial Sugars

There are several artificial sweeteners you may consider using, including but not limited to the following.

Sucralose

Sucralose is a chlorinated form of sugar that is heat-stable, which is the main reason it is used so commonly in baking. It is also significantly sweeter than other types of sugar, like sucrose.

Aspartame

Aspartame is a unique combination of aspartic acid and phenylalanine that is again known for being significantly sweeter than traditional sugar.

Saccharin

Saccharin, like many of the artificial sweeteners on this list, is often used in the "diet" versions of many soft drinks. It is low in calories, which makes it ideal for people who still want a sweet treat but may be trying to closely monitor other aspects of their health.

Processed Sugars

Processed sugars include things like white sugar and high fructose corn syrup. They are commonly found in many processed foods, as well as soft drinks and desserts.

Are Natural Sweeteners Healthier Than Artificial Sweeteners?

The answer to this question ultimately comes down to how rigidly you define the term "healthy."

Natural sweeteners like honey often have nutrients and antioxidants that artificial sweeteners may lack. At the same time, those natural sweeteners tend to be higher in calories. By design, artificial sweeteners are usually calorie-free or, at the most, very low in calories.

If calories were your primary concern, artificial sweeteners would automatically seem healthier - at least on paper. But the story is much more complicated than that and all options should be considered carefully before you choose which ingredient to go with for your next item.

Which is Safer for Diabetics?

Because natural sugars can vary so wildly, this is a difficult question to answer without getting more specific. Something like Stevia would likely have a very low impact on the blood sugar levels in a diabetic, for example. On the other hand, something like maple syrup would have a big and almost immediate impact.

There is also the matter that sweeteners aren't the only part of a diabetic's diet that they will need to be concerned with. Managing diabetes successfully is all about balance, after all.

This is a discussion that is better had under the care of a trained healthcare provider. Speak to your doctor about things like meal planning and where items like natural sugar and artificial sweeteners fit into everything else you're trying to manage.

Which is Better for Baking and Cooking?

The answer to the question of which you should use for baking will also vary depending on exactly what it is you're trying to accomplish.

Natural sweeteners, particularly ones like honey, add a rich moisture to whatever item they're used in. They also contribute to browning, which can significantly enhance flavor. If those are things that you're focused on, natural sugars would be the way to go.

Artificial sweeteners are much sweeter than regular sugar, so you need less of them in recipes. They are also highly heat-stable, which makes them ideal for certain types of dishes.

Understanding the unique advantages of each option will help determine which is best suited for different situations.

Indiana Sugars Carries a Wide Selection of Bulk Natural Sugars!

At Indiana Sugars, we pride ourselves on our ability to deliver a wide range of bulk natural sugars to customers like you. We understand that the taste of your products is crucial to your business's success. That's why every ingredient we ship undergoes rigorous testing in our labs, ensuring only the highest quality materials reach your hands.

If you have any additional questions about natural sugar vs artificial sweeteners, or if you'd just like to continue the discussion with a team of passionate experts in a bit more detail, please don't hesitate to contact the Indiana Sugars team today .

Xylitol as a Sugar Substitute: Health Risks and Alternatives

Fri, 11 Oct 2024 18:24:30 GMT

Written by: Indiana Sugars

As the leader of a business that has dedicated itself to creating delicious sweet treats for customers, one of the most important things for you to keep in mind is that not all sugar substitutes are created equally. Especially when you're talking about something like Xylitol, you need to be aware of the potential disadvantages (and health risks) before you make a decision based purely on the advantages you expect to receive over using traditional sweeteners in your items.

What is Xylitol?

Xylitol is a sugar substitute that occurs naturally in a range of fruits and vegetables but is typically extracted from birch trees. Part of the reason why it's become so popular recently is because it has a taste that is very similar to natural sugar. Despite that, it also has fewer calories.

Different Types of Sugar Substitutes and Where Xylitol Falls

Artificial, Novel, Sugar Alcohols

Xylitol is in a category of sugar substitute called a "sugar alcohol." Contemporaries include but are not limited to sorbitol and erythritol. Sugar alcohols are typically used in products that are intended to be suitable for diabetics - although that doesn't make them immune to criticism.

Novel sweeteners are another category, which can include items you may have heard of, like stevia. Finally, you have artificial sweeteners. The top two examples of those are undoubtedly aspartame and sucralose, although there are others.

How is Xylitol Used?

Typically, Xylitol is used in a lot of products that are designated as "sugar-free." These can include but are not limited to things like chewing gum, mints, and even toothpaste. Indeed, this ties into one of the major benefits of Xylitol in general - it actually has properties that can help mitigate the growth of cavity-causing bacteria. Because of that, you find it a lot in oral care products.

Can You Substitute Xylitol for Sugar in Baking?

Of course, that doesn't mean that Xylitol isn't also used as a substitute for sugar in baking. It's just that a few adjustments may be necessary. Xylitol doesn't bake quite the same way that regular sugar does in that it doesn't caramelize. Because of that, the finished products might not have the same texture or even the same color that they would if you were using traditional sugar.

Is Xylitol a Healthy Sugar Substitute?

Xylitol is a healthy sugar substitute - from a certain perspective. Much of this has to do with the oral health benefits outlined above.

Having said that, Xylitol is still a sweetener, and it still has calories, even if they are fewer than that of traditional sugar. Too much of anything without proper moderation is always a risk, and Xylitol is certainly no exception to that simple fact of life.

The Dangers of Xylitol as a Sugar Substitute

Has a Mild Laxative Effect (gas and diarrhea)

One of the many dangers of Xylitol is that it has a mild laxative effect - meaning that it can cause gas and diarrhea if you're not careful. Bloating is also common, particularly for those who might not be used to having sugar alcohol as a part of their diet. Everyone's tolerance will be different to that end, so you need to be careful when using it as a sugar substitute - particularly in baking - until you see exactly where you fall.

Suggested Association with Increased Risk of Heart and Stroke

It has also been suggested by a few recent studies that Xylitol could have an association with a long-term increased risk of heart disease and even a stroke. This comes down to the cardiovascular effects of Xylitol.

At the same time, it's important to note that more research is absolutely needed. Still, it's something you want to consider and closely monitor moving forward - especially if you're going to keep using Xylitol in products that are meant for public consumption.

Highly Toxic for Dogs

Finally, Xylitol is highly toxic to dogs - even in small amounts. If a dog unfortunately ingests Xylitol, it could experience low blood sugar, liver failure, seizures, or worse. Because of that, you'll want to be incredibly careful when using Xylitol as a sugar substitute around dogs, and you'll want to make a note of this on any packaging for products meant for public consumption.

Consider These Natural Substitutes for Xylitol Sugar

Fruit Granulated

These are a type of natural substitute for Xylitol sugar that comes from fruits and can add a natural sweetness to whatever it is that you're preparing. Because they come from fruit, they also have a lot of additional nutrients as well, in addition to fiber.

Maple Sugar

This comes from maple sap, and it is often used in situations where its unique flavor is required.

Organic Sugar

Organic sugar is sourced from cane. It goes through mineral processing, which helps it retain a richer flavor than a lot of the other natural substitutes you may be used to corking with.

Turbinado

You may have heard Turbinado referred to by a few different names, with raw sugar being chief among them. Here, you're talking about something that is partially processed and that has a caramel-like flavor.

Indiana Sugars is Your Source for Bulk Sweeteners

At Indiana Sugars , we understand how important bulk sweeteners like Xylitol are to your ongoing success as a business. We want to make sure that you always have the ingredients you need on hand so that you can worry less about procurement and spend more time doing what you do best: getting creative in the kitchen.

Know that everything that we send to you has been thoroughly tested in our own labs, and only the highest products will be shipped out. If you live within a few hundred miles of our location, you can expect your order in just one business day.

If you'd like to find out more information about the use of Xylitol as a sugar substitute, or if you have any additional questions about the health risks and alternatives that you'd like to discuss with someone in a bit more detail, please don't hesitate to contact us today .

What Does Sugar Do in Baking and How is it Vital?

Thu, 29 Aug 2024 15:00:01 GMT

Written by: Indiana Sugars

Different Types of Sugar To Use When Baking

Most average consumers see a cup of sugar in their pantry and don't think too much about it. Bakers and other professionals in the industry see that same cup and imagine a world of endless possibilities. Indeed, sugar is much more versatile than most realize - especially when you consider how many different kinds there are.

Granulated sugar , for example, is the most common type available. This is the variety that most people think of when they hear the term. It's characterized by its fine, white crystals and is used in everything from cookies to muffins and more.

Brown sugar is another common variety. It has molasses added to it and, as you would expect, has more of a brown color. It is often used for cookies, cakes, and in virtually any other situation where a little bit of molasses would really hit the spot.

Powdered sugar is another common type that is used in the baking world. It's finely ground, to the point where a bit of cornstarch is added to prevent clumping. Powdered sugar is regularly used for frosting, glazing, and even dusting when it comes to baked goods.

These are just a few of the examples of the common types of sugar that are used in baking. Turbinado sugar and even raw sugar are also found in a lot of professional pantries. Regardless, one thing is for sure - sugar has a much bigger impact than a lot of people think it does. To assume that sugar only exists to make something sweeter is to tap into just a small portion of the full potential it brings with it.

What Sugar Can Do for Your Baked Good

Texture

One of the major impacts that sugar has on baked goods comes by way of texture. Granulated sugar, for example, helps to create more of a "crumbier" sensation in cakes and cookies. Brown sugar, on the other hand, is great for a situation where you want your tasty treats to be a little chewier.

Leavening

In terms of leavening , granulated and brown sugar are both used to trap air, which then expands during the baking process. Powdered sugar doesn't really have an impact on leavening, which is why it is primarily used for sweetening and to act as a nice "finisher" for things like cakes.

Color

One of the more obvious impacts that sugar can have on baked goods has to do with color. Brown sugar adds more of a caramel color to whatever it is that you're working on. Powdered sugar is a bit more neutral to that end, but it can still lighten up something like frosting if you determine that is what you want.

Flavor

Brown sugar is the perfect ingredient for when you want to add a bit of a deeper, molasses flavor to what you're working on. Maple sugar is a strong choice because it always adds its distinct maple flavor.

Stability

Finally, when it comes to stability , something like brown sugar can absolutely make baked goods softer and denser. Powdered sugar isn't used for stability. Granulated sugar is typically used to maintain the stability of baked goods like brownies moving forward.

How Increasing or Decreasing Affects the Baking Process

Once you understand the purpose of sugar in baking, you can begin to play with those effects to better suit your needs.

Increasing the amount of sugar in your desserts can lead to a softer, more crumb-like texture. It could alter the batter's consistency during the leavening process, and it can even increase the sweetness to overpower other flavors. Again, this is all depending on exactly how much sugar you add. As the old saying goes, "a little goes a long way" in many cases.

When decreasing sugar, you might get a drier texture. The color will likely be lighter than it otherwise would (especially when using brown sugar) and the flavor will understandably have less sweetness to it.

Using Sugars for Decoration

Another major function of sugar in baking is as a decoration. This discussion is mainly focused on powdered sugar, which is used for icing and dusting on cakes, pastries, cookies, and more. However, granulated sugar might be good for decoration, too. Many people add it to things like muffins to give them a straightforward sparkle.

Colored sugar is also often used as a more festive decoration. Many tend to use it in the same way that you might when adding sprinkles, for example.

Can Sugar Be Substituted When Baking?

Yes, you can absolutely substitute sugar in baking depending on what you’re trying to accomplish. Common alternatives include honey, maple syrup, and agave syrup. Some people opt for artificial sweeteners like Stevia to achieve the same sweetness with fewer calories. Others experiment with natural options like applesauce and coconut sugar, though these may introduce noticeable texture differences.

Looking to Buy Sugar in Bulk?

At Indiana Sugars , we're one of the leading providers of bulk sugar operating anywhere in the United States. While this is true, we also strive to be quite a bit more than that, too.

We know how important the quality of your ingredients is to your ongoing success as a business. That's why, before you ever receive your shipment, you can rest easy knowing that everything we ship out has gone through our own rigorous quality control tests. Freshness matters, don't ever forget it.

Speaking of those orders , when you call something in, we go out of our way to respond as quickly as possible. If your business is within 300 miles of our location, you'll likely receive your shipment within one business day in most situations.

But more than anything, we pride ourselves on our ability to get to know your business intimately. It lets us offer you the best prices and the other elements necessary so that we can meet your needs and exceed your expectations each time we have the chance to do so.

If you'd like to find out what sugar has to do with the baking process and the many different functions that make it so vital, or if you have any additional questions that you'd like to go over with someone in a bit more detail, please feel free to contact the team at Indiana Sugars today .

Beet Sugar vs Cane Sugar

Wed, 28 Aug 2024 18:38:38 GMT

Written by: Indiana Sugars

Beet sugar , as the term implies, is a specific type of sugar that comes from the appropriately named sugar beets. Once the beets themselves have been harvested, they are then washed carefully and sliced into strips. Those strips are boiled to extract their juice, which is then evaporated and crystallized to make sugar.

From that perspective, beet sugar isn't that different from other types, with the sole exception of where it comes from.

What is Cane Sugar?

Cane sugar , on the other hand, is created from the sugarcane plant. It's not a root vegetable at all in that it doesn't grow in the ground.

Once sugarcane is harvested , it then goes through a precise clarification and crystallization process.

Steps in Refining

1. Clarification:

The method of collecting juice from the plant is to gather and break down different plant components.

2. Boiling:

Using evaporation, the juice and syrup are boiled under low pressure in this stage.

3. Crystallization:

Sucrose that has already been processed is added as “seed sugar crystals” so the syrup can mimic and grow new crystals at the same size.

4. Centrifuging:

A machine sifts through elements of the juice, collecting crystals, and separating the sucrose from the molasses.

5. Bleaching (only Sugarcane):

Sucrose is dark when extracted, not the typical white color you see in stores, the crystals are bleached by putting them through natural carbon.

Are Cane & Beet Sugar Interchangeable?

For all intents and purposes, both cane sugar and beet sugar are "chemically identical." If you were to put samples of each under a microscope, you'd come away assuming they were the same. They're each about 99.9% sucrose. If you have a recipe that requires beet sugar, and you don't have it, cane sugar will work just fine - and vice versa.

Having said that, depending on your ability to taste and how strong it is, you may notice some subtle differences in flavor. Depending on exactly what you're making, this could be a way to add something unique to an old favorite recipe, or it could throw off the delicate balance you're trying to create.

What Are Some of the Key Differences?

Uses

Again, thanks to the fact that they are virtually identical from a chemical perspective, both beet sugar and cane sugar can be substituted for one another in most recipes. They do, however, have differences in terms of texture. That's something you'll want to keep in mind when trying to decide whether to head to the store or if a simple substitution will work for your recipe.

Refining

This is another area where things get interesting. For cane sugar, a bit of molasses is retained during refining. This means that if you look at your cane sugar carefully, the color may skew towards brown under certain conditions. With beet sugar, the refining process tends to be more uniform. You won't find traces of molasses and the color will be very white.

Taste

Many people believe that cane sugar has a slightly more complicated flavor than its beet-derived counterpart. This is because of the environment in which sugarcane is grown. Usually, people will argue that they can detect a hint of caramel or molasses, especially in less-refined cane sugars. The taste of beet sugar, on the other hand, will be more uniform. But again, these differences are incredibly subtle and most people likely would not be able to recognize them at all.

Cost

For baking professionals in particular, the cost may ultimately be the most important difference to understand between these two options.

Naturally, the amount of money you'll pay for a certain type of sugar will vary wildly depending on where you're getting it from. If you're importing cane sugar from out of the country versus getting it locally, you'll pay more money. If you live in a region where sugarcane is everywhere, cane sugar is likely going to be less expensive as a result.

To that end, beet sugar is often less expensive, specifically because there are certain pockets where sugar beets are easily grown. Costs can still fluctuate, however - particularly if it's been a difficult year in terms of the harvest.

Which is Best for Your Creation?

As is true with so many other elements of cooking, this will vary depending on several things. If you happen to have an incredibly strong sense of taste, even though most people wouldn't notice a difference, you might - which means you might prefer beet sugar or cane sugar depending on how you want your creation to taste.

With regard to their actual performance, both types of sugar perform similarly in baking. You sometimes hear bakers say that they prefer cane sugar for its slightly more complicated flavor and texture, although this is again a matter of personal preference.

When it comes to candies and other types of confections, the only thing you'll really want to pay attention to is the flavor. Beyond that, both cane sugar and beet sugar should be more or less the same.

For most beverages, cane sugar and beet sugar are also equally matched. The only exception to this is if you're creating something where sugar will dramatically impact the flavor. Naturally, you would want to introduce more nuance into your drink, which means that cane sugar is likely the way to go.

Beet & Cane Sugar from Indiana Sugars

At Indiana Sugars , we pride ourselves on being so much more than just another bulk sugar supplier. We want to make sure that your desired sweeteners are always available when you need them, where you need them, with absolutely no exceptions.

We go out of our way to get to know your business as much as possible because those elements that make you unique matter. They also help give us an indication of what we need to do to meet your needs and exceed your expectations. We strive to bring you the highest quality products at the best prices, all by way of on-time delivery that you can depend on.

If you're within a 300-mile radius of our location, you'll have your order within 24 hours in most cases. That's the type of care and attention to detail that we truly don't think you'll find anywhere else.

If you'd like to find out more information about beet sugar vs cane sugar, or if you have any additional questions that you'd like to go over with someone in a bit more detail, please don't hesitate to contact the team at Indiana Sugars today .

How is Sugar Processed?

Tue, 21 May 2024 16:00:09 GMT

Written by: Indiana Sugars

What is Sugar Made From?

If you've ever heard the term "sucrose," know that you've likely always heard this organic compound referred to by its more common name - sugar. It's typically extracted from plants, with sugar cane and sugar beet being the two most prominent examples.

Interestingly, sugar beets are a relatively new development (in the grand scheme of things). They weren't really used until halfway through the 1800s. Sugar cane, on the other hand, has been used to produce sugar for literally thousands of years. Sugar that comes from beets is primarily seen in areas of the world like Europe and Russia, while sugar cane is more common in the United States and China - although they often use beets, too.

Many people don't realize that sugar is actually one of the oldest commodities on the planet. It was first domesticated by those in New Guinea in around 8000 B.C. Almost instantly, people began to recognize its value - to the point where it was often carefully safeguarded to protect against theft. In terms of the United States' role in the history of sugar, it began in 1751 when the first sugar cane was planted in Louisiana.

Flash forward to today and sugar is actively produced in more than 120 countries around the world. Even here, it is the product of the hard work and dedication of thousands of people spread out over 22 states.

How is Sugar Prepared from Sugar Cane?

There are a lot of people out there who take sugar for granted - to the point where they don't realize just how intense the process of producing it from sugar cane actually is. By understanding the process, one can begin to gain a newfound appreciation for the dedication and passion that goes into something we all love so much.

Harvesting . When sugar cane grows to between 9 and 12 feet in height, it is harvested so that it can begin its processing journey. While there was a time when sugar cane was harvested by hand, these days the plants are obtained from vast fields through specially designed mechanical equipment. Once dirt, rocks, and other debris have been removed, those plants are then loaded onto trucks so that they can head straight to a factory.
Wash & Initial Prep . After the harvested stalks of sugar cane are carefully washed, they are then cut into shreds. Picture a factory filled with vast assembly lines and massive drums of water that are all dedicated to washing sugar cane as effectively as possible. Even the shredding/slicing process is intense, as sugar cane moves across conveyor belts during this time.
Extraction . Those shreds are then crushed down so that they can be used to process juice. Sugar cane shreds go through a sophisticated milling process that compresses them down and separates the juice from the bagasse. Fun fact: that leftover bagasse doesn't just get disposed of. It is often later used as a source of reliable fuel.
Purification of Juice . A unique lime solution is often added to the raw juice to help remove any impurities or other contaminants that may be present. Any non-sugar materials are separated from the sugar juice, leaving behind something that is exceptionally pure. As a result of this purification process, the color of the juice is also lightened.
Crystallization . Once purified, a vacuum pan is used to carefully evaporate the juice. Soon, it is saturated with sugar crystals via a process referred to as seeding. The solution that is left, which is often pure sucrose, is mixed with alcohol and glycerin. Sugar grains help draw out the sugar in the solution, which is then converted into crystals.
Centrifugation . At this point, the sugar crystals get spun in a centrifuge. This helps remove any excess liquid, all while producing the highest quality raw sugar possible. The centrifuge is another impressive piece of equipment used during this process. Some of them can rotate between 1,000 and 2,800 times per minute. After the sugar goes through this process, it is then sent to storage tanks. Spring water is used to carefully clean the sugar crystals as they pass through the centrifuge.
Drying & Packaging . Those sugar crystals are further purified and then dried. The moisture content of the air during this time can often be as low as 0.02%. A granulator is then used for the rest of the drying process. A series of vibrating screens are used to separate the sugar crystals into various sizes. Each size gets its own bin to simplify the distribution process moving forward. At this point, the sugar can be packaged and shipped to distributors, grocery stores, food manufacturers, and any other entity that needs them.

How is Sugar Made from Beets?

When sugar processing involves beets, it goes through a very similar process with a few key differences. Beets are still cut into strips, at which point they are inserted into a large tank of hot water. They get soaked to break the cell membranes, which allows sucrose to be extracted via osmosis.

A brown sugary pulp results from this, which is then used in a diffusion chamber to extract as much sugar as possible. The raw sugar juice is then ready for the purification process, at which point things continue on more or less as they would if you were still talking about sugar cane.

Why Choose Indiana Sugars' Product?

At Indiana Sugars, we're proud of the level of care and attention to detail that we've shown to customers for almost 100 years. This is a multi-generation, family-run business that takes your needs seriously. This is true not just when it comes to sugar but also granulated sweeteners , liquid sweeteners, and more .

Your customers depend on you for the highest quality products , and you need exceptional ingredients to meet those needs, which is exactly what we've dedicated ourselves to providing.

To find out more information about how sugar is processed , or to speak to someone about your business' own unique needs in a bit more detail, please don't delay - contact the team at Indiana Sugars today .

What is the Function of Sugar in Baking?

Fri, 19 Apr 2024 14:43:22 GMT

Written by: Indiana Sugars

What is Sugar's Role in Baking?

Even if you're not a baker by trade, you're probably aware of the fact that sugar has a role in just about every "sweet treat" you've ever tasted. From brownies to muffins to doughnuts, cinnamon rolls, and beyond, sugar is an invaluable addition to every last one of them.

But at the same time, sugar is about more than just giving a particular item a much-needed sweetness injection. Many people don't realize just how versatile it is as an ingredient. This is true in a wide range of different ways, all of which are worth a closer look.

Sweeteners and Flavors

Having said all of that, the number one reason to use sugar in baking is still to sweeten and flavor whatever concoction you're creating. If you asked people what is the function of sugar in baking they'd probably say this.

The amount of sweetness you can add will depend on the kind of sugar you use. Brown sugar will add a boost of noticeable flavor, while granulated sugar will be a bit more subdued. Which kind you should use depends on how you want your delicious treat to taste.

Tenderizes

When you think of all the properties you're looking for in a baked good, something that has been "tenderized" isn't necessarily on that list. It's a term normally associated with meat. But sugar tenderizes, too - just differently. Sugar actually delays gluten development and can even keep baked goods ready to eat for longer periods of time.

Leavens

Sugar also helps to leave baked goods under certain circumstances. Let's say you're creaming sugar with butter, for example. Air will essentially get "trapped" in between those two ingredients. The end result is that as the air lightens, it helps to leaven the baked goods in a way that you would be hard-pressed to replicate through other means.

Structure

Sugar can also provide a great deal of structure to those tasty items you're working on in the kitchen. You can control the levels to which your brownies rise by experimenting with the amount of sugar you use, for example.

Stabilizes

Sugar has also been known to stabilize certain concoctions, too. If you were trying to make a meringue, for example, sugar would help stabilize the egg foam and leave you with a much more satisfying end result.

Browning

A lot of people don't realize that sugar is also a great way to empower browning in your baking. When something has a high ratio of sugar, it browns faster than others that might not have as much sugar (or any sugar) present.

Moisture

If you have a baked good that you're working on that you want to be as moist as possible, adding sugar is absolutely the way to go. Sugar retains moisture very well, and there is a noticeable difference in this area when compared to something that has been baked without any sugar at all.

Decorate & Garnish

Finally, sugar can be a great way to garnish things like cakes, brownies, and more. Those would be examples of things you would garnish with powdered sugar. If you used plain sugar, you could add some texture to otherwise plain cookies.

Types of Sugar in Baking

One of the most common types of sugar used in baking takes the form of granulated sugar. This is a refined sugar that is white in color and is the kind that most people are familiar with. Almost any sweet baked good that you've ever tasted has used granulated sugar in some way.

Brown sugar is a specific type of sugar that has had molasses added to it. That is what gives it the brown appearance it has become known for. The darker the brown coloring, the more molasses has been added. Brown sugar is often used not just for sweetness purposes, but to add a bit of additional chewiness to whatever item you're working on in the kitchen.

Another type of sugar used in baking is powdered sugar, which you may have heard referred to as confectioner's sugar. This is a finely ground type of sugar that has been combined with some type of starch (usually cornstarch) so that it doesn't clump. This is the type of sugar that is most often used for things like icing or frosting on a cake.

Finally, we arrive at superfine sugar. This is what happens when you take granulated sugar and grind it down even more. Because of that, it's often used in things like batter and dough. It's also great when you're making whipped egg whites or even things like whipped cream.

Naturally, the type of sugar you need will depend entirely on whatever it is that you're baking. Start with the application and the required sugar will reveal itself fairly quickly .

Sugar Substitutes in Baking

Sometimes, you'll need to substitute sugar in your recipe for whatever reason. Occasionally, you'll want to make an item a bit healthier. In other situations, you may not have enough sugar at all. Regardless, some of the most commonly used sugar substitutes in baking include but are not limited to ones like:

Agave.
Honey.
Stevia.
Maple Syrup.
Molasses.

At Indiana Sugars, we've proudly committed ourselves to meeting the needs and exceeding the expectations of businesses like yours for many years. It doesn't matter how ordinary or extraordinary your requirements are - we have the ingredients needed to bring your vision of delicious baked goods and other items to life.

Everything we ship goes through a strict quality control process so that you can be confident that you're getting the high-quality ingredients you need to impress your own customers. We've been in this business since 1923 and even though the world has changed a lot during that time, one simple fact has not. We remain committed to offering you the level of care and attention to detail that you just won't find anywhere else, and that is something that shows no signs of slowing down anytime soon.

If you're interested in finding out even more information about the function (and potential) of sugar in baking, or if you have any additional questions about types of sugar that you'd like to discuss with someone in a bit more detail, please don't hesitate to contact the team at Indiana Sugars today .

Indiana Sugars Announces Purchase of Buffington Harbor in Gary, IN

Thu, 07 Mar 2024 18:12:54 GMT

Press Release

GARY, IN – March 4, 2024 – Indiana Sugars, Inc ., a family-owned, 101-year-old sugar manufacturer and distributor based in Gary, Indiana, today announced it has completed the acquisition of 55 acres of land and an additional 22 acres surrounding Buffington Harbor from Transport Properties. The acquisition of the land (previously known as the Majestic Star Hotel and Casino) provides the space for the company to build its next generation headquarters and facilities. Completion of the multi-phased development plan is expected to be fully executed within the next ten years.

“Our customers have always been our priority and their demand for new products and capacities are driving this new expansion,” said John Yonover, President & COO. “This is a true win/win opportunity in that we can build a state-of-the-art facility a mere eight miles from our current Indiana location and allows us to have all our current employees transition to the new facilities over time. As we enter our next 100 years, this move strongly positions Indiana Sugars for the future, and to grow within Indiana makes it that much sweeter.”

The new site is served by two class one railroads and is adjacent to Buffington Harbor which is a deepwater port. Indiana Sugars will own the majority stake of land that surrounds the port. Construction of Phase 1 of the new plant will begin in Q2 2024 and will be fully operational by early 2025. The new company headquarters building, also part of Phase 1, will break ground in the coming months and will be completed in 2025. Phases 2 & 3 of expansion will house additional manufacturing and warehouse facilities.

Mayor Eddie Melton worked closely with the leadership team at Indiana Sugars to keep the company in Gary as they were looking at multiple sites for its expansion and future growth plans. “It was the engaging and thoughtful efforts of Mayor Eddie Melton and his team that has made sure that Indiana

Sugars remains a Gary, Indiana based firm,” added Yonover. “Mayor Melton and his team were passionate about our project and transparent that they didn’t want us to leave. They worked tirelessly with us to make a long-term arrangement that worked for both us and the City of Gary.”

Mayor Melton commented: “There is no better place than Gary for Indiana Sugars to grow and expand their historic business. This move was a top priority for my administration's first 100 days in office. I believe this project is proof that Buffington Harbor and the adjacent footprint will provide Indiana Sugars and future businesses the opportunity to maximize their operations due to Gary’s unique transportation infrastructure.

“With access to our Gary Chicago International Airport, deep-water port, class one railroads, access to three major highways (Interstates 80, 94 and 65) and only 20 minutes from downtown Chicago, the nation’s third largest economy, Gary is positioned to be the home for more businesses,” Melton added.

“That means more jobs and a stronger tax base to grow our city and provide a better quality of life for our citizens.”

Indiana Sugars was represented by Ted Gates and David Prell of CBRE on this transaction. About Indiana Sugars, Inc.

Indiana Sugars was incorporated in 1923 and the ownership of the company has been in the same family for four generations. Gary serves as its headquarters and back office. The company has operating businesses in Illinois, Missouri, Massachusetts, New York, and California.

As Seen on Business Wire

The Difference Between Sugar Types

Fri, 02 Feb 2024 14:46:53 GMT

Types of Sugar

Everyone loves the sweet, irreplaceable taste of sugar in their food and beverages. Sugar helps caramelize foods, it provides great flavor in icings, glazes, and sauces, and it naturally moisturizes and extends the shelf life of our favorite treats. Sugar is found in most plants, but it’s most commonly extracted from sugarcane and sugar beets.

These are just the basics, but did you know that there are many, many sugar types and other sweeteners? Which sugar or sweetener you need depends on your product and specific needs. Read on for Indiana Sugar’s guide to many popular sweetener and sugar types!

Granulated Sugar

Chances are, when you think of “sugar,” you think of granulated sugar! That’s because granulated sugar is a staple both at home and in the food industry. Indiana Sugars carries fine white granulated, extra fine granulated, granulated cane, and granulated beet sugars. Extra fine white granulated sugar is perfect for delicate, melt in your mouth desserts or in cold beverages where sugar should be dissolved, not clumped up at the bottom of the glass. Granulated cane sugar has a fruity aroma, and it’s perfect for caramelization. Granulated beet sugar is earthy and often produces a crunchy texture, excellent for specific baked goods.

Powdered Sugar

There are many names for this delectable sweetener: powdered sugar, confectioners’ sugar, icing sugar! Powdered sugar is a finely-ground, granulated sugar that is milled into a powder according to desired specifications. The fresh, clean sweetness and fluffy texture of powdered sugar pairs excellent in food industry products such as confections, icings, frostings, glazes, and fillings. Industrial food production uses powdered sugar for quick-dissolving applications. To prevent caking and ensure a smooth flow, a small amount of corn starch (3%-5%) is always added to our powdered sugar.

Drivert® Sugar is the most refined grain of all powdered sugars, typically used in icings, frostings, fondants, fudges, and pan-coated confections. You can use Drivert® sugar to create superior food products with a perfectly smooth finish and no trace of grain or grittiness.

Brown Sugar

Brown sugar is a mixture of fine grain white sugar and a film of molasses. Brown sugar is cherished for its rich and complex caramel, toffee, and butterscotch flavors. At Indiana Sugars, we provide the highest quality light, medium, and dark bulk brown sugars.

Did you know that the grade of brown sugar (light to medium to dark) darkens relative to the amount of molasses present in the sugar? Light brown sugar is commonly used for baking cookies, cake, bread, butterscotch pudding, and caramel corn. Medium brown sugar is very flexible for baking purposes. Last but not least, dark brown sugar is usually created with twice as much molasses as light brown sugar, about 6.5%. Due to the amount of molasses in dark brown sugar, recipes requiring a deep, complex flavor – typically complimenting cinnamon, ginger, or cloves – often call for dark sugar. Among the most common recipes with dark brown sugar are gingerbread or chocolate cake.

Organic Sugar

At Indiana Sugars, our bulk organic sugar and organic liquid sugar are never grown with synthetic herbicides or pesticides. The National Organic Program (NOP) regulates the “organic” food label in alliance with the USDA. Sugar grown organically must exclude any genetically modified seeds in addition to synthetic herbicides, pesticides, or fertilizers.

Turbinado Sugar

Turbinado , demerara, or raw cane sugar is a semi-refined, off-color sugar containing a higher percentage of sucrose than raw sugar, but less than refined sugar. Due to its large crystals, Turbinado is often used to sprinkle over hot cereals, baked goods, desserts, and other products where the sugar needs to hold up well to heat. Turbinado sugar is ideal for vegan and vegetarian lifestyles and is allergen-free for sensitive diets. It’s low-calorie, fat and sodium free, and has a nice, rich aroma.

Liquid Sugar

Liquid Sugar has many uses for many different industries! The food industry uses liquid sugar to add sweetness to beverages, including soda, juice, iced tea, and lemonade. The pharmaceutical industry uses liquid sugar to coat tablets or adds volume or flavor to medications. The food industry also uses organic liquid sugar, which Indiana Sugar provides as well!

Sanding & Colored Sugar

Bulk sanding sugar is the baker’s ideal decorating add-on because of the large, sparkling crystals that do not dissolve in heat. Often confused with coarse sugar , sanding sugar is larger yet smoother in texture, commonly colored for added effect. Due to its reflective nature, it is often called “decorating sugar,” as bulk sanding sugar adds an attractive shimmer to batches of baked goods.

Con AA & Con A Sugar

Con AA and Con A are extremely pure, extra-large grain sugars. They both have very low ash, color, turbidity, and metallic ion content, and they are exceptionally pure, at nearly 100% sucrose. This type of sugar is commonly used in the food industry for boiled syrups and icings, sparkly pastry toppings, shiny and brilliant or bright white candies, cordials and liqueurs, and everyone’s favorite – cotton candy!

Maltodextrin

Maltodextrin is made from wheat, corn, potato starch, or rice. The starches are broken down significantly to create the water-soluble white powder used in multiple applications. Maltodextrin is commonly utilized as a thickening agent. As such, it increases the volume of foods and beverages, including desserts, salad dressings, sauces, and powdered drinks. It’s also frequently applied as a preservative to increase the shelf life of our favorite packaged treats.

Fructose

Fructose is a nonsucrose sugar that occurs naturally in most plants, fruits, and honey. It is the sweetest of all-natural sugars, up to 1.7 times as sweet as sucrose. It’s commonly used as a sweetener in diabetic foods because gram-for-gram imparts more sweetness than any other natural sweetener.

Molasses

Bulk molasses is the concentrated, clarified extract of sugar cane. It is the end product of sugar refining. Molasses is commonly used for table syrups, gingerbread, yeast breads and baked beans.

Why Choose Indiana Sugars for Bulk Sugar?

Above all, at Indiana Sugars, we strive to always meet our customers’ needs and exceed their expectations, both immediate and long-term. Our timely shipments allow for limited downtime and maximized operation. Contact Indiana Sugars today by calling us at (630) 739-9151 . You’ll always talk to a human, and we’ll always do our best to make your experience as sweet as possible!

- Our Most Popular Sugar Types Available -

High Fructose Corn Syrup

High fructose corn syrup offers enhanced stability and functionality in food and beverage products.

Granulated Sugar

Bulk granulated sugar, which is commonly known as white sugar or table sugar, has an extremely fine consistency.

Powdered Sugar

Commonly known as confectioners’ sugar or icing sugar, powdered sugar is a finely-ground, granulated sugar that is milled into a powder according to desired specifications.

Liquid Sucrose

This type of liquid sugar is produced by taking water and mixing it with brown or white sugar.

Types of Sugars Used in Baking

Thu, 19 Oct 2023 20:04:17 GMT

What Does Sugar Do Within Baking?

If you think the sole purpose of sugar in baking is just to add sweetness, then you would be mistaken! Of course, many would argue that is sugar's main purpose, but the roles of sugar elevate baked goods by doing more than just added sweetness. Bakers can impact the texture, structure, color, and moisture of your baked goods, all by controlling the amount of sugar you use and the type of sugar you choose. Sugar is key to balancing the other salty, acidic, or bitter flavors. Without it the proper amount, you will notice the absence of a fullness sugar brings to the table, many refer this to mouth feel. Sugar retains water to help with moist cakes, helps create stiffer meringue peaks when combined with egg whites, and can brown quickly to create caramelized pie or bread crusts. Sugar not only helps with creativity, but is completely essential in the baking process, and switching up the type of sugar you use only opens up creativity even further.

Category of Sugars in Baking

Large scale production of different candies and desserts may require a variety of sugars to get the job done. If you are limiting yourself to just granulated white sugar, you are missing out on an endless amount of tasty results by experimenting with unique flavors and textures. Some sugars are designed for a specific purpose, making it easier for confectionary makers to achieve their desired look and taste while using less product and saving time. We are going to categorize the different types of sugars for baking by their typical uses and strengths.

Everyday Sugars Within Baking

What sugars do you grab for the most often? The sugars you tend to reach for daily can be categorized as everyday sugars, as you will need to use these sugars in your everyday recipes. These are your workhorse sugars which can realistically cover all of your needs if you want to keep your operations simple.

Granulated Sugar

Likely what you think of when someone asks for sugar, granulated sugar, or table sugar, can really be used in any instance calling for sugar. Granulated sugar is a real Goldilocks of sugars, with its medium-sized crystals, neutral taste, and neutral color, this sugar is incredibly versatile, and just right for a wide variety of recipes.

Powdered Sugar

Also known as confectioners sugar, the ultra-fine powdered sugar is something all bakers should have on hand. Most use powdered sugar when you need an easy to blend sugar for frostings and icings. It is also commonly used to decorate cakes and add additional flavor and texture by sprinkling some on top.

Brown Sugar

After granulated sugar, brown sugar is likely your next go-to. Brown sugar adds molasses to the mix, giving it a slightly bolder and darker color. Since it has a softer texture than granulated sugar, it imparts the softness to baked goods as well.

Finishing Sugars Within Baking

Some sugars are specifically used to elevate the presentation of your baked goods. They aren't used very often in the recipes themselves, but instead used on the finished product, hence the name, finishing sugars. This doesn't make them any less important. These sugars are still very commonly used to decorate treats and are useful in other applications as well.

Turbinado Sugar

Think of a hybrid between brown sugar's taste and a coarse sugar's texture, and you have turbinado sugar . Since it's not as easy to dissolve you might not want to use it as a substitute in recipes, but its coarse texture adds a nice crunch and light molasses flavor to the tops of cakes, cupcakes, muffins, and other desserts.

Demerara Sugar

Demerara sugar is incredibly similar to turbinado sugar, but it removes more of the molasses for a lighter flavor. It should be used in the same way you would use turbinado sugar.

Sanding Sugar

Sometimes referred to as sparkling sugar, sanding sugar consists of extra coarse crystals like turbinado and demerara sugar, but the crystals are clear and can typically be added as a garnish even before you bake, since the crunch stays even after you add heat.

Fondant & Icing Sugar

This ultra fine sugar is specifically designed to help quickly create frostings and fondants for decorating your cakes.

Liquid Sugars Within Baking

Liquid sugars, commonly used to dissolve in other liquids and beverages, have a role in baking as well. While you may not be able to do a 1:1 substitute, liquid sweeteners can yield some interesting results to take your desserts to the next level.

Honey

Use honey as a natural sweetener to add a flowery note to your baked goods.

Agave

Another great option for a mild honey-like flavor, with a golden hue.

Molasses

If you're looking for a robust flavor to add to your gingerbread or cookies, molasses offers a unique dark color and thicker texture to beef up your treats.

Corn Syrup

Not to be confused with high fructose corn syrup which is more processed and sweeter, corn syrup is created from corn starch and is used in many bakeries today. Corn syrup comes in both light and dark versions.

Maple Syrup

Another naturally occurring sweetener found in trees, maple syrup is truly unique. Its prominent flavor should only be used when you want a maple flavored dessert.

Alternative Sugars Within Baking

In addition to all the sweeteners above, you can also find uses for more unique types of sugars for baking when you want to create specifically flavored desserts.

Coconut Sugar

Coconut sugar's color and caramel flavor notes seem similar to brown sugar, but its texture is grittier and with other unique flavors.

Maple Sugar

Using this granulated version of maple syrup will give you the same flavor as the liquid version. Maple sugar makes excellent fall themed baked goods.

Date Sugar

Mare from ground up dates, this sugar will give you a gritty texture and fruity taste great for garnishing cakes.

Superfine Sugar

Called baker's special sugar, these ultra fine crystals make this the perfect sugar for blending into whipped toppings for desserts.

Whole Cane Sugar

This type of sugar retains some flavor of the sugarcane while being processed, which is also known as unrefined sugar. Whole cane sugar keeps some of the bitter, vegetal notes of sugar cane.

Techniques for Long Term Storage of Sugar

Mon, 16 Oct 2023 21:11:12 GMT

How Long Can you Store Sugar?

If you regularly work with sugar, then we have some good news. In ideal conditions, you can store sugar indefinitely! This is because sugar doesn't technically expire, or even degrade in taste quality over time. You may see sugar packaging with a "best by" date of two years. The shelf life of sugar is much longer than that, but this is commonly when sugar will start clumping when not stored properly. This is why you should always be careful of where you store sugar, and be mindful of how you are storing it. If you've just made your first bulk purchase of sugar, we will go over how to store sugar long term to keep it safe and fresh for as long you need. These tips can be useful for both at-home bakers, and the largest bakeries around.

What Makes Sugar Go Bad?

Sugar won't go bad on its own, in fact, an unopened bag of sugar will last years. However, once exposed to other foods, liquids, bugs, or more can end up ruining your supply. There are a few things you can look for if you are uncertain whether your sugar is safe to eat.

Odors: If your sugar isn't odorless, then you know you have a problem. Sugar will pick up the scent of anything that contaminates it, so be mindful of weird smells that will end up negatively affecting your recipes.

Mold: Since sugar draws in moisture, you will need to make sure it remains away from any mold, otherwise you might end up with mold in your sugar as well.

Bugs: You likely already encountered how sugar attracts insects and unwanted pests. You will want to throw out any sugar that has any bugs crawling around. This goes for anything else that made its way into an open container of sugar.

Sugar Storage Tips

Storage Conditions

Although it depends on the type of sugar (see below), you will get the best results by keeping your sugar in a dry, cool space. All sugar changes under the influence of moisture, and although it won't spoil the sugar on its own, it will save you the headache of dealing with clumpy sugar later on. For this reason, you should ideally transfer the sugar from its original packaging into enclosed, airtight containers. Make sure not to store sugar underneath any liquids that can make its way into a container by accident. One sugar is exposed to extreme temperatures, there is no turning back, so try to keep the container removed from any extreme temperatures, like coolers or vents. Most importantly, do not store sugar near any source of chemicals.

Storage Containers

Once you have your sugar, you should move it to a new home where you can seal your sugar in an odor-free safe space. You have a few different options depending on affordability and longevity of your storage needs.

Ziploc Bags

These are ideal if you are looking for a simple, affordable solution. Ziploc and other polythene bags won't completely seal away all oxygen, which is beneficial in preventing clumping. Just be cautious, since these bags are easily prone to tearing

Food Grade Buckets

Buckets are more durable, reusable, and won't take up a lot of space. Accessing sugar from food grade buckets will be easier if you portion out sugar into ziploc or mylar bags first, and then place them into a bucket.

Canning Jars

Jars will help keep smaller amounts of sugar airtight and protected. Jars will end up giving you a more organized, clean look to your storage, if that's important to you. Canning jars can be vacuum-sealed to ensure the most airtight proof method available.

Best Way to Store Popular Sugars

Best Way to Store White Sugar

Granulated white sugar doesn't have any temperature restrictions as long as it's not exposed to extreme heat or is left in a freezer. White sugar will clump when it absorbs moisture, so keeping it dry will keep it clump-free, and will break up any clumps that develop. You can add moisture absorbers to your container to help with longer-term storage.

Best Way to Store Brown Sugar

You may notice after a while your brown sugar will clump together in large rock-like masses. This sugar is still safe to eat, but it will be a pain to deal with when you need it. By keeping smaller portions of brown sugar in Ziploc bags, you will reduce the amount of air it is exposed to, so you can prevent moisture loss. You can even try storing brown sugar with a slice of bread to help with the moisture levels. If stubborn clumps develop, you may microwave for short 20 seconds intervals until the clump breaks down.

Best Way to Store Powdered Sugar

Powdered sugar does best in airtight bags, otherwise the texture will begin to change. Because of this, powdered sugar will do best in sealed cans or mylar bags.

Buy Bulk Sugar from Indiana Sugars

Now that you know how to store sugar long term, why would you waste your time with multiple purchases of small quantities of sugar when you can save time and money when you buy in bulk. Sugar is a multipurpose commodity, and having sugar on hand at all times when you need it is a valuable necessity for all kinds of industries. We at Indiana Sugars understand this more than anyone, since we have been in the sugar and sweetener business for a century. That is a century of knowledge and excellence in our customer service and delivery promises. We ensure timely deliveries in whatever size you need from one of our warehouse locations across the country, guaranteed. Check out our catalog for granulated sugar, brown sugar, powdered sugar, and our large selection of sweeteners . Contact us to become our partner and get started with your first order today!

What is the Difference Between Glucose Syrup and Corn Syrup

Wed, 20 Sep 2023 22:19:11 GMT

The Importance of Sweeteners in the Food Industry

Although the two syrups can really be used interchangeably, there are enough notable differences worth highlighting in this article. No matter what sweetener you use, they should all accomplish the same few goals: adding sweetness, texture, and mouth feel while avoiding crystallizing. These attributes will boost any of your baked goods , beverages , sauces , candies , or any other recipe you can imagine.

Depending on your industry or your needs, one type of syrup might work better than the other. Some of the most reliable syrups out there are the various forms of glucose syrup, with one of the most well known workhorses being corn syrup . Within the umbrella of glucose syrups, there are a variety of different types and benefits to each. We are here to go over some key differences of glucose syrup vs corn syrup to help point you in the right direction of which one to use.

Natural Sweeteners vs Added Sweeteners

Almost everything we consume contains some kind of natural sugar. After all, humans require sugar in their diet for energy. The sugars found in fruits, vegetables, meats, and starches are all considered natural. You may be able to slightly influence the amount of sugar when growing crops, but ultimately you will always find sugar in these products because they are naturally occurring. Most natural sweeteners are considered essential instead or harmful to your health, and may even contain important antioxidants and nutrients.

On the other end, syrups and other granulated and liquid sweeteners are known as added sweeteners. This doesn't mean they are not naturally made. Added sugars can come from sugarcane plants, beets and other fruits, beehives, tree sap, agave plants, and other natural sources. What turns them into "added" sugars is when you use additional sugar to add to a beverage, recipe, or more. Added sweeteners should be used more carefully, moderate use is always okay, but adding more starts to become problematic towards health.

What is Glucose Syrup?

Like the same suggests, glucose syrups break down the glucose molecules from any type of starch to create a sweet syrup byproduct. You can make glucose syrup from a variety of fruits, vegetables, or any product where sugar occurs naturally. In fact, a lot of glucose syrup actually uses corn as well, or a mixture of different sources like wheat, barley, potatoes, or rice. Glucose syrup's more mild taste arguably makes it more versatile, being found in all types of cuisine from around the world.

Types of Glucose Syrup

The different kinds of glucose syrup usually depend on the main starch source used. The type of starch can promote different properties in the syrup which can be useful in different kinds of recipes. Note that some corn syrups might just be referred to as glucose syrup.

Wheat Glucose Syrup: Adds a malty flavor, helps encourage moisture. Perfect for making cakes and other spongy desserts.
Potato Glucose Syrup: Less sweet and will resist crystallization. Potato syrup's thick texture makes it great in other savoy dishes such as soups.
Rice Glucose Syrup: Imparts a glossy texture making it perfect for frostings, glazes and icing.

You might also see high-maltose glucose syrup, which is made up of both glucose and maltose, with maltose being in the majority. This syrup is even less sweet, but will keep products drier.

Benefits of Glucose Syrup

While glucose syrup does not offer much in terms of health benefits, it still can be made organically. Overall, glucose syrup of all types will improve taste and shelf life of all kinds of products. Unlike healthier sweetener options, glucose syrup will give you the standard sugar-taste experience where other sweeteners might bring in strange aftertastes for those who are not used to them.

Glucose also contains:

Low freezing point so it can be used in frozen desserts and treats
The ability to act as a thickening agent
A low glycemic index

What is Corn Syrup?

Corn syrup is made up entirely of corn. Technically, corn syrup is a form of glucose syrup, but is restricted to its own category due to only being made with starches from corn. Corn syrup tends to be sweeter than glucose syrup and other natural syrups. Corn syrup has developed a bad reputation in more recent years, due to the prevalence of the highly processed version known as high fructose corn syrup .

Types of Corn Syrup

Corn syrup is an abundant type of glucose syrup which only uses the starches from corn, but we can break it down further.

Light Corn Syrup: Milder and more translucent, making it incredibly versatile to blend in with any recipe
Dark Corn Syrup: Uses added molasses giving it a darker color which makes it ideal for darker, denser desserts.
High Fructose Corn Syrup : Uses more fructose for a unique, sweeter flavor. Cheaper to manufacture, but will need to be used in moderation.

Benefits of Corn Syrup

Just like other glucose syrups, corn syrup holds no true health benefits, but it is not as dangerous as some are led to believe. Most forms of corn syrup are not as highly processed as high fructose corn syrup, and therefore are not considered too dangerous. People in America will likely be more familiar with corn syrup. Not only is corn incredibly abundant here, but so is the production of sugary foods , many of which use corn syrup or high fructose corn syrup. Because of this, corn syrup is relatively inexpensive and easy to find.

If you are in a pinch, corn syrup is incredibly easy to make! You simply need corn starch , sugar , salt , water, and an acid like cream of tartar or lemon juice to break down the starch.

Can You Substitute Glucose Syrup for Corn Syrup?

Essentially, glucose and corn syrup are the same thing. All corn syrup is glucose syrup, but not all glucose syrup is corn syrup. This means they can be used interchangeably, but as mentioned above, they are different types of glucose syrups that can aid in certain recipes.

You can create a syrup from virtually any type of sweetener by diluting granulated forms of sugar into water. By using more sugar than water, you can create thicker syrups. Try experimenting with using 2:1 or 3:1 sugar to water ratios. Some sweeteners are already natural syrups, such as honey and maple syrup , which means they are already set to use as a direct substitute for glucose syrups.

Glucose Syrup Substitutes

To replace glucose syrup, we recommend using other naturally occurring syrups, like honey, maple syrup, and agave syrups. The textures and flavor profiles will give you a similar texture and mouthfeel to your final results. Some of these products may be more expensive and harder to find, but you can use a simple 1:1 substitution in recipes.

Of course, you may also use corn syrup as a substitution! Since corn syrup is a glucose syrup, you don't have to worry about many differences with this simple substitution.

Corn Syrup Substitutes

Like above, you can typically substitute corn syrup with any other natural syrup. Keep in mind corn syrup tends to be a little sweeter, so you may need to slightly adjust your recipes to achieve the desired sweetness you're looking for. Like glucose syrup, try to avoid using other refined syrups when making a substitution.

Buy Bulk Sugar from Indiana Sugars

Candy makers, bakers, manufacturers. Just like the differences from sweetener to sweetener, we understand the differences of every industry. When you have been around for a century like we have, there isn't anything we haven't handled. That's why we're the top sugar manufacturer and supplier in the nation, with decades worth of excellence in customer service to back it up.

We know how important high quality sugar can be, that's why we will always make sure you are stocked up with our bulk purchasing options delivered from one of our five warehouse locations across the country. We know the stresses and pain points of each industry, but that doesn't stop us from forming a unique partnership with all of our customers. If you need further help finding the right type of syrup or other sweetener you need, start by browsing our large catalog of sugar and sweetener options . We're happy to lend a helping hand, so contact us today to get started on your first order!

- Our Most Popular Liquid Sweetners -

High Fructose Corn Syrup

HFCS offers enhanced stability and functionality in food and beverage products.

Corn Syrup

Corn syrup adds volume, soften texture, prevent sugar crystallization, and enhance flavor.

Dry Corn Syrup Solids

Corn syrup solids are used by food processors who need the functional characteristics of liquid corn syrup in a dry form.

Maple Syrup

This syrup is used regularly in food products but is off-limits for retail sale. We sell bulk maple syrup in totes, drums, or pails.

The Effects of Sugar in Cannabis Cultivation

Mon, 21 Aug 2023 21:18:28 GMT

If you've spoken with any farmers or agriculturalists, you should already know about the positive effects of using sugar in crop cultivation. Well, many of the same effects apply to growing cannabis, and beyond! In fact, sugar plays a larger role in cannabis cultivation than many other crops and plants. Sugar production occurs naturally in plants through photosynthesis to aid growth, where plants turn energy from light into oxygen and glucose.

In cannabis plants, natural sugar production is always happening, where larger amounts of sugar are key to a larger yield. Newer buds are the workhorse leaves, producing the sugars that older leaves store. This sometimes creates a competition for sugar amongst the leaves of the plant. Healthy plants do not need much alteration, but weaker plants sometimes need the extra sugar boost. Many growers use tricks such as defoliation to trim older leaves so the flow of sugar can reach other less mature buds. Others will add extra sugar to the plants to intervene with the natural production and help it along. Below we will look at some popular sweeteners commonly used.

Choosing a Sweetener for Your Plants

Most cannabis plants should produce all the sugar necessary for its survival, but that doesn't stop many growers from experimenting with additional sugar products, or at times, finding it necessary to help their plants survive. There is no doubt applying additional sugar to plants' roots invites helpful bacteria to fend off intrusive bacteria. In the case of cannabis plants, the effects of sugar in cannabis cultivation mean more weight and higher yield from healthier plants.

Glucose is the type of sugar released from plants during photosynthesis. This is different from sucrose, or the table sugar humans most often consume. Sucrose is a disaccharide, or a complex sugar, while glucose is a simple sugar known as a monosaccharide. Growers experiment with different types of sweeteners, with a mix of both monosaccharides and disaccharides.

It may seem weird to the unfamiliar to add sugars to plant life, but many veteran farmers have been doing it for years. Just as in all plants, the cannabis plants do not directly absorb sugar, so the sugar does not have a direct impact on the taste, nutrition, or texture of the final product.

Molasses

Molasses has proven results in non-food related applications such as crop cultivation, animal feed, and even as a cleaning product. This makes Molasses probably the most popular choice of sugar used in cannabis cultivation. When defoliation isn't helping natural sugar production, many growers turn to molasses to help leaves that aren't producing sugar on their own. Molasses proves itself to be an excellent candidate because of its nutritional and chemical properties. Molasses has a combination of simple and complex sugars which gives your plants the quick energy they need. The natural liquid form of molasses blends easily into soil, and the nutrients it gains are beneficial to the cannabis plants as well.

Honey

Although not as popular as molasses, honey still has many of the same properties that make molasses such a popular option. In fact, honey may be the better choice when your seeds or buds are still really young. Honey has a pretty largely concentrated amount of sugar, making it a great option to give your new plants a head start. Just be sure to use 100% real honey, and not common store-bought honey with added preservatives.

Sugar Water

You can also turn solid granulated sugars into liquid form to apply to your plants as well! Preferably, try using brown sugar , which already has some molasses in it, to give your plants that extra nutrient boost. Remember to try to take it easy when applying sugar water or any other sweetener to your plants. Too much sugar can end up harming or even killing the plants. When in doubt, just start small!

How to Measure Sugar Levels within Plants

Did you know there is a way to determine how sweet something is? Brix, in the simplest terms, is a unit used to measure the amount of sugar in something. More accurately, brix measures the amount of light passed at an angle through a liquid. Brix is the measurement of the refraction angle of light. To measure this angle, you simply need an inexpensive tool called a refractometer.

Calibrate your refractometer to 0% to get a proper reading. Start at room temperature, and use distilled water to set the meter to zero.
Find a newer, fresh leaf. Press on the leaf to release some sap. The sap is what you will need to measure for sugar content.
Drop a few drops of sap onto the prism on your refractometer and close the cover. This will take the reading and display your sugar content percentage.
12% is considered the minimum level of sugar a plant needs to remain healthy. Anything below that will need immediate intervention!

Don't have access to a refractometer? Simply observing your cannabis plants can give you an indication of health and sugar levels. A healthy cannabis plant will inherit a shiny, almost wax-like appearance. This way you will know your plants are producing the sugar they need.

Where to Buy Sweeteners in Bulk?

Sugar has so many unique uses with a long shelf life to allow for bulk purchases. Indiana Sugars understands both of these things well, and we are ready to partner with you for all your sugar and sweetener needs. We got into our business because we know how essential sugar is to all, and we certainly know our way around it, so you will never have to worry about your inventory. Our customer service sets us apart. With nearly a century of experience, we can help you navigate our catalog of products to connect you to the highest quality ingredients you need. Contact us today to get started with your first order!

Types of Sugar Alternatives and Sweeteners

Fri, 18 Aug 2023 14:13:28 GMT

What are Sugar Substitutes?

Sugar is necessary for us, and it is found naturally in all kinds of foods we eat, but it doesn't stop us from indulging and adding extra sugar to many of the foods and drinks we love. Sugar isn't inherently bad for us, but it becomes a problem when it adds loads of additional calories to our diets. This is why many food scientists turn to sugar substitutes, alternatives to sugar made from chemicals or plants, to add sweetness to our food without the added calories. Sugar substitutes tend to be much sweeter than sugar itself, meaning many product businesses love using them because you don't need to use as much sweetener. Sugar substitutes might make a price tag or nutritional facts label look more impressive, but that doesn't mean they are the perfect solution. Substitutes pose their own share of health risks and challenges of serving as a replacement for sugar in recipes. Just with sugar, these sweeteners have their own share of pros and cons, where the individual or business will have to make the decision they think is right for them.

Artificial Sweetener vs Natural Sweeteners

Artificial sweeteners are manufactured in a lab using various chemicals to create different types of sweeteners . They can be up to 700 times sweeter than sugar, so generally smaller quantities are added to various food products. Generally, all artificial sweeteners contain no calories or are completely stripped of calories, but otherwise do not contain any other nutritional benefits that some naturally occurring sugars provide. Artificial sugars allow people who struggle with poor blood sugar levels or obesity to enjoy the taste or experience of sugar without the additional calories.

Natural sweeteners, sometimes called novel sweeteners, sort of combine the benefits of artificial sweeteners and naturally occurring sweeteners like honey or maple syrup. While they share the zero-calorie benefit with artificial sweeteners, natural sweeteners still act more similarly to natural sugars by being less processed .

Types of Sugar Substitutes

You will find many different types of sugar alternatives and sweeteners in your favorite foods, beverages, grocery stores, baked goods, diners, and more. We will highlight just a few of the popular artificial and natural sugar substitute options below.

Artificial Sweeteners

Aspartame

As one of the most widely commercially used substitutes, you'll find aspartame in thousands of products ranging from soft drinks , frozen foods , cake mixes, and more. Aspartame is really just two different amino acids, aspartic acid and phenylalanine. It's not the most favorable sugar alternative to use in cooking or baking, since the sweetness levels don't hold up to heat.

Sucralose

A very common artificial sweetener that you probably know by the name of Splenda. Sucralose actually contains sucrose as an ingredient, meaning there is real sugar found in this type. This makes it a decent alternative to use in baking , and can be substituted in equal parts. Sucralose can also retain its sweetness even when exposed to high temperatures from an oven. Unlike sucrose, sucralose uses a chemical process when made to eliminate all calories.

Saccharin

One of the first sugar alternatives on the market, you may know it as Sweet'NLow on your tabletops. You will find saccharin used as a sweetener for medications and come confectionary items , but it is a little less common in cooking since it sometimes inherits a metallic aftertaste when combined with the wrong ingredients.

Natural Sweeteners

Stevia

Made from a plant of the same name found in South America, Stevia is now one of the top natural sweetener substitutions around. There are different types of the stevia plant that can be used in food, but typically an unspecified extract of the plant is used. Many manufacturers love stevia for its low carbon footprint. Stevia products are sometimes blended with other sugar substitutes to create a more favorable flavor.

Monkfruit

Like stevia, monkfruit sweeteners are an extract from a plant. This one is found in China. Monkfruit is up to 200 times sweeter than sugar, but sometimes possesses a fruity aftertaste that won't work well with certain products.

Sugar Substitutes Safety Requirements

Scientists and health professionals still need to do lots of research to truly discover the positive and negative effects of sweeteners on your health. While some sweeteners, such as aspartame, pose a direct threat to a few of those who have a rare condition known as phenylketonuria, most of the time these sweeteners don't have any hard evidence of negative long-term consequences. All sugar alternatives are subject to passing the FDA standards just like any natural sugar product, so consumers know the products are not directly linked to any known conditions.

Some studies claim people may be accustomed to the sweetness levels of sugar substitutes which can ultimately alter their diet. The fear is that people who regularly consume artificial sugars will end up craving more sugar in their diet in general, which in turn will lead to the weight loss that zero-calorie sweeteners are trying to prevent. Other health professionals worry many people get the wrong message from products that advertise as "sugar-free." They may believe they are making a healthy decision while the product may still be otherwise heavily processed and unhealthy. Just like with sugar, it's best to exercise moderation when consuming products with sugar substitutes.

Any More Questions About Sugar or Sugar Substitutes?

Need some help identifying what type of sugar you should use? Whether you're looking to experiment with sugar substitutes or use the real deal, we can help point you in the right direction at Indiana Sugars. Our company has been around for a century. That's a level of experience you cannot beat when it comes to knowing about the best quality sugars around. We're here to help identify your needs, no matter what industry. Start by browsing our catalog of available products and come to us with any questions you may have.

The Difference Between Light, Medium & Dark Brown Sugar

Sun, 09 Jul 2023 19:40:46 GMT

Brown sugar is one of the most widely used ingredients in baking. It provides a rich caramel flavor you can’t get from regular white sugar .

Understanding the difference between the various types of brown sugar, light, medium and dark, will take your baking to the next level. From the delicate sweetness of light brown sugar to the complexity of dark, each has its unique flavor and texture.

Exploring the characteristics of each variant can help you understand the distinction. That way, if the recipe calls for brown sugar, you’ll know which one is the best option for your cooking needs. So, let’s delve into the world of brown sugar and see what sets each kind apart.

What Is Brown Sugar?

Brown and white sugar are similar, with one critical difference – brown sugar contains molasses. Molasses is a thick sticky syrup made during the processing of sugarcane into sugar. Manufacturers crush the sugar can and extract juice from it. They then boil that juice until crystals form. Those crystals are what consumers know as white sugar.

The liquid left over after the removal of the crystals is molasses. They then reunite the sugar crystals with the syrup to create brown sugar.

Adding molasses to sugar gives brown sugar more moisture than white, which, in turn, makes it behave differently during baking . Over time, the liquid evaporates from brown sugar when unused, making it harden.

What is the Difference Between Light, Medium, and Dark Brown Sugar?

The primary difference between light and dark brown sugar is the amount of molasses added. Light brown sugar has less molasses than medium. Dark brown sugar has the highest content of molasses. Dark brown sugar can have as much as twice as much molasses as light.

While this sounds like it would make dark brown sugar sweeter than light, that is not the distinction. Molasse, on its own, is not very sweet. It is the added sugar that makes it that way. The difference is in the flavor of the sugar. Light brown sugar has a milder caramel flavor than both medium and dark. Dark brown sugar is richer than light.

Is All Brown Sugar Interchangeable?

When considering light vs dark brown sugar in a recipe, you might wonder if they are interchangeable. For the most part, the answer is yes. They are not directly interchangeable, though, because they do taste different.

When recipes list brown sugar in the ingredients, they typically mean light unless specified. It is the universal form of brown sugar.

In most cases, it won’t matter if you use medium or dark instead of light. Brown sugar is rarely the star of the show. It’s more like a supporting cast member so that you won’t notice the difference in taste

When to Use Light Brown Sugar

Light brown sugar is the right choice if you want the sweetness to be more subtle or if the dish is savory. It is also the best option for most soft cookie recipes. If you are unsure but know you want your cookies to be soft and moist, then use light brown sugar.

When to Use Medium Brown Sugar

Medium brown sugar has about one and a half times as much molasses as light. It can be substituted straight across for light brown in most recipes. Just keep in mind that the final product will have a richer caramel flavor. That’s not usually a bad thing.

In baked goods recipes, medium sugar might also be a little less moist. In other words, the cookies may be a little firmer. It shouldn’t be a significant difference, though.

The exception might be if the recipe calls specifically for light brown sugar. In that case, switching it to medium might affect the taste of your final product.

When to Use Dark Brown Sugar

The hardest choice to make is substituting light brown sugar for dark. If a recipe calls for dark brown sugar, then using light might be an issue. It could affect the taste.’

Add a tablespoon of molasses for every cup if you want to make the substitution.

Buy Bulk Brown Sugar With Indiana Sugars

While the difference between light, medium, and dark brown sugar may not be that meaningful, product quality does count. Indiana Sugars has been making some of the best sugar products for over 99 years. We partner with food industry manufacturers all over the country to provide them with ingredients and customer service they can trust.

Indiana Sugars provides the highest quality brown sugar in all three grades in bulk. Our brown sugar includes:

Light contains 3.5% molasses and is an excellent option for most baked goods, including cookies, bread, and cakes. It is also the right choice for butterscotch pudding and caramel corn.
Medium brown sugar is a flexible option for most forms of baking.
Dark contains 6.5% molasses, giving it a rich caramel flavor. It complements cinnamon, ginger, and cloves well and is suitable for any recipe that calls for dark brown sugar.

In addition, Indiana Sugars offers demerara and turbinado brown sugar products in bulk. This is what industry professionals call raw sugar. Each has its own distinct benefit, such as:

Demerara – Has mild molasses flavoring and works well for sweetening beverages such as coffee or tea.
Turbinado – Has a hint of honey.

Our Muscovado sugar has a strong molasses taste and is sticky and thick. Indiana Sugars also provides some brand sugars in bulk, including:

Golden C® (Light) Brown Sugar (C&H Sugar Co.)
Yellow D® (Dark) Brown Sugar (C&H Sugar Co.)

What that means for bakeries, restaurants, and other companies looking to buy brown sugar is they can get everything they need in one place. Buying Milliana brown sugar in bulk saves money on shipping costs and ensures you have this vital ingredient in stock when it comes time to use it.

Indiana Sugars offers products for every purpose, including the animal feed industry . Reach out to us today to learn more!

Supply Chain Risk Management: How to Prepare

Wed, 19 Apr 2023 20:48:36 GMT

In today’s globalized world, businesses rely heavily on complex supply chains to deliver products and services to their customers. While these intricate networks provide numerous benefits, they also come with significant risks. Factors like the COVID-19 pandemic shutdowns and labor shortages have shown that all supply chains are vulnerable -- and businesses should do what they can to protect their supply chains and/or maintain contingency plans.

This article will explore the importance of supply chain risk management, how to conduct a risk assessment, and various strategies to mitigate potential hazards. By implementing a robust supply chain risk management plan, businesses can safeguard their operations, maintain a competitive edge in the market, and survive uncertain times.

The Importance of Supply Chain Risk Management

Supply chain risk management (SCRM) is a critical aspect of business operations. It involves the identification, assessment, and mitigation of potential threats that can disrupt the flow of goods and services. Risks can arise from various sources, including natural disasters, economic downturns, political instability, cyberattacks, and more. A well-managed supply chain can help ensure business continuity and protect against financial losses when these issues cause disruption.

In the context of the food industry, supply chain disruptions can have severe consequences. For instance, the unavailability of essential ingredients like sugar can lead to production delays in food manufacturing that directly cause revenue losses. Restaurant chains, too, could see operations interrupted by a sugar shortage.

Should certain types of sugar or any other ingredient have limited availability, a robust SCRM plan can help minimize any effects and maintain more consistent operations. Sales, customer satisfaction, and logistics all benefit when the supply chain is able to withstand issues.

How to Conduct a Supply Chain Risk Assessment

The first part of protecting a supply chain is understanding your business’s specific supply chain. This requires a full risk assessment of the supply chain. To do so:

Identify Potential Risks: Begin by listing all potential risks that could affect your supply chain. These may include geopolitical events, supplier issues, transportation disruptions, or even internal factors like equipment failures or workforce shortages. Don’t forget to look at both internal risks (e.g. operations) and external risks (e.g. suppliers’ suppliers).
Analyze the Impact: Determine the potential impact of each identified risk on your operations. Consider both direct consequences, such as increased costs or delayed shipments, and indirect effects, like reputational damage or customer dissatisfaction.
Risk assessment requires an understanding of probability and potential cost. It’s impossible to conduct an accurate and thorough supply chain risk assessment without knowing the impact of each identified risk.
Assess the Probability: Estimate the likelihood of each risk occurring, taking into account factors such as historical data, supplier reliability, and market conditions. Again, this is also instrumental to proper risk assessment.
Prioritize Risks: Based on the impact and probability, prioritize the risks that require immediate attention and those that can be addressed at a later stage. You probably can’t completely address all risks, so take care of the largest and most pressing ones.
Develop a Risk Mitigation Plan: For each high-priority risk, develop strategies to reduce the impact or likelihood of the event occurring. These can include preventative measures, transferring risks, and a disaster response plan.

Strategies for Supply Chain Risk Management

Depending on the risks you identify and prioritize, there are many strategies that can be used to mitigate them. Most strategies fall into one of five categories:

Diversification

Reduce dependency on a single supplier or region by diversifying your supply base. The most obvious way to diversify is to rely on multiple suppliers. Many businesses are understandably hesitant to enlist multiple suppliers for the same goods, though, because they’ll lose quantity discounts and other perks.

An alternative way to diversify among suppliers is to use a large supplier that is already diversified. For example, companies sourcing sugar can consider partnering with suppliers like Indiana Sugars, which operates in five different locations throughout the country. This provides geographic diversification, diversification across multiple plants, and a supplier who themselves have a well-diversified supply chain.

The primary goal of diversification is to minimize the disruptions a risk could cause.

Contingency Planning

Develop backup plans to address potential disruptions in the supply chain. This may include identifying alternative suppliers that you could contact, establishing emergency stockpiles of ingredients, or planning out production schedule adjustments.

In some areas, you might have specific steps to take (e.g. a list of suppliers to contact should yours fail). In other areas, you might have guiding principles that can guide decision-making during a disruption.

A contingency plan should be flexible, allowing businesses to adapt quickly to unforeseen events. The goal is to adjust to unexpected, uncertain, and possibly evolving circumstances quickly.

Risk Transfer

Transfer some of the risks to other parties, namely suppliers or insurance providers.

The most obvious way to transfer risk is through insurance policies, such as business interruption coverage (business income coverage). The coverage generally provides payments if revenues are lost due to a covered peril. Some policies extend to third-party interruptions, such as a supplier’s failure to deliver due to either an internal issue or 'acts of god'.

Some risks can also be transferred to suppliers through contractual obligations. A basic contract gives you legal recourse should a supplier fail to deliver per the agreed-upon terms, but this is only as reliable as the supplier is financially solvent. You might also require a supplier to carry insurance that’ll provide you with payment should the supplier experience a disruption. An insurer should be able to pay even if the supplier cannot.

Risk transfer won’t eliminate disruptions or their effect, but it can minimize the financial impact that your business sees.

Supplier Collaboration

Managing supplier-related risks doesn’t just have to be contractual, but can also be collaborative.

Work closely with suppliers to identify potential risks and develop joint strategies for managing them. This can involve sharing information, conducting joint risk assessments, or investing in joint projects to improve supply chain resilience.

Your business relies on its suppliers to maintain operations, and suppliers rely on your business for revenues. Finding ways to address risks is in each party’s best interest.

Monitoring

Implement systems to monitor potential risks and provide early warning signs of disruptions. This can include tracking news reports, market trends, or supplier performance data. An easy method is setting up a Google alert (or similar) for key terms that could indicate a disruption. Also subscribe to industry-specific email lists, as this will be one of the quickest ways that potential issues are reported in depth.

Early warning systems can help businesses react quickly to emerging threats, minimizing the impact on operations.

Steps for Managing Unknown Risks in Supply Chain Management

As much as you do to manage identified risks, there will always be unknown risks. From moderately unexpected issues to outright black swan events (major and completely unexpected events), the right ethos can help your business respond when the unexpected happens. To develop an ethos:

Foster a Risk-Aware Culture: Encourage employees at all levels to think critically about potential risks and develop a mindset of continuous improvement. This can help identify and address unknown risks before they escalate. Make sure lower-level employees have a way to report potential risks to management and leadership.,
Embrace Flexibility: Design supply chain processes that can adapt to changing circumstances. This may involve adopting agile production methods, implementing just-in-time inventory systems, or investing in flexible manufacturing technologies.
Invest in scenario planning: Conduct periodic scenario planning exercises to identify potential risks and develop strategies for managing them. This can help businesses better anticipate and prepare for unknown risks. Risk managers might even attend webinars or seminars on specific high-priority risks.
Continuous learning: Learn from past experiences and use these insights to improve supply chain risk management practices. Conduct regular audits and reviews to identify areas for improvement and implement necessary changes.

Supply Chain Technology and Tools for Risk Management

Of course, there are multiple tools available that can help with SCRM:

Data Analytics: Leverage data analytics tools to gather insights from various data sources, such as supplier performance data, market trends, or transportation metrics. These insights can help identify potential risks and inform decision-making.
Supply Chain Visibility: Invest in supply chain visibility solutions that provide real-time information about the status of goods and services throughout the supply chain. This can help businesses quickly identify and respond to disruptions.
Risk Management Software: Use specialized software to automate risk identification, assessment, and mitigation processes. These tools can help streamline supply chain risk management activities and ensure consistency across the organization.
Blockchain Technology: In the coming years, explore the potential of blockchain technology to enhance supply chain transparency and security. Blockchain might help improve traceability, reduce the risk of fraud, and facilitate information sharing among supply chain partners in the future.

Manage Your Business’s Supply Chain Risks

Supply chain risk management is an essential aspect of any successful business operation. By understanding the potential risks, conducting regular assessments, and implementing appropriate mitigation strategies, businesses can protect their supply chains and maintain a competitive advantage in the market. With the right combination of technology, tools, and a risk-aware culture, organizations can successfully manage both known and unknown risks in their supply chains.

If you wish to diversify your supply of sugars, contact us at Indiana Sugars.

Emulsion vs Extract: Key Differences to Know for Baking

Wed, 22 Mar 2023 21:31:06 GMT

No matter if you're trying to make a show-stopping dessert or a healthier alternative, flavor is the one thing any baker should refuse to sacrifice. While you can always add syrups, sugars, salts, and spices to your recipes, adding flavor to any baked good is easier than ever with the help of extracts and emulsions. We will detail the two methods, the differences between them, and how they are used in baking.

What is Emulsion in Baking?

Most folks know that water and oil do not mix, except when placed into an emulsion. Emulsions are made by suspending oil in water; in this case, by suspending flavored oil in water by using vegetable gum as the emulsifier. The result is a thicker, gooey emulsion with a highly concentrated flavor. You may be less familiar with emulsions, but hundreds of flavor emulsions exist on the market today, where only your imagination prevents you from creating unique flavors.

What is Extract in Baking?

Alcohol is an excellent and popular flavor solvent used in extracts. You will likely already be familiar with vanilla extracts sold in any grocery store. Alcohol helps preserve the flavor for long periods of time, so you can store bottles for years at a time as needed since only a small amount of extract is needed for recipes.

Emulsion vs Extract: Key Differences

When it comes to baking, understanding the difference between emulsions and extracts can help you choose the right ingredient for your recipe. Both are used to enhance flavor, but they work in distinct ways. While emulsions offer heat-stable, concentrated flavor and can improve texture, extracts provide versatile flavoring that’s ideal for many classic recipes.

A major difference between emulsions and extractions is the base the flavor is diluted in, either alcohol for extracts or water for emulsions. This ultimately affects key characteristics of the products such as heat resistance, potency, consistency, and shelf life.

The flavors within extracts tend to evaporate and dilute slightly once exposed to heat, but its thinner consistency is a bit easier to work with. Since the flavors aren't as strong as with emulsions, some prefer to use them for more control in the final product's taste, so other flavors don't get overpowered.

Emulsions evaporate more slowly when exposed to heat, so essential oils and flavors are retained better in the final product. Keep this in mind when using emulsions, as sometimes the flavor may be too overwhelming if you use too much in your recipe. Because of their clear color, emulsions are preferred for use in the beverage industry. Emulsions tend to be less expensive, which can be handy for bakeries that handle many bulk orders.

Which is Better For Baking?

In the end, both types of flavor enhancers can be handy for any type of recipe for baked goods . Choosing the better option often depends on what flavor you need, the number of baked goods you're looking to produce, and how often you plan on using these products.

What is Maple Sugar? Maple Sugar vs Maple Syrup

Thu, 16 Mar 2023 20:59:33 GMT

What is Maple Sugar?

The history of maple-based sweeteners extends back further than the granulated form of cane sugar we are all very familiar with today. Just like sugarcane, maple syrup is a naturally occurring sweetener which comes from trees. This made it easy to discover and harvest, even centuries ago. Eventually, people realized you can create maple sugar by boiling down maple syrup until the water evaporates, leaving behind a solid form of maple syrup known as maple sugar. When used as a substitute for regular granulated sugar, keep in mind maple sugar tends to be twice as sweet, so use it sparingly! As a bonus, the lower glycemic levels of maple sugar make it an ideal choice for those with diabetes. The unique flavor of maple pairs well with so many cuisines, making it just as popular of a sweetener today as it was in the past.

How is Maple Sugar Made?

For those who want to experiment with maple sugar, it's luckily readily available to purchase, but it's also fairly simple to make! Like we mentioned above, maple sugar is the leftover result of boiling maple syrup, meaning you only need one ingredient!

Start with quality pure maple syrup . Most organic maple syrups come from either Vermont or Canada. To acquire the sticky sweet stuff, maple trees are tapped using a spile and from there sap may flow into a bucket for harvest. The sap is then boiled until it reaches a temperature of 219°F, and from henceforth it is known as maple syrup.

There are many different grades of maple syrup, and when making maple sugar it is standard to use a lighter maple syrup, either golden or amber. Darker grades of maple syrup could be used if you desire a stronger flavor closer to brown sugar or molasses . From there, all you need to turn maple syrup into maple sugar is a pan, a candy thermometer, and a food processor. To avoid a mess, find a pan with high sides to catch any bubbles from spilling over. If you're a seasoned baker, you likely have all these items on hand.

If you want to make your own batch of maple sugar, follow these steps:

Place two cups of maple syrup in a pan over medium-high heat.
Bring syrup to a boil. Only stir to settle the syrup if it begins to boil over.
Use a candy thermometer to test the mixture. The syrup needs to reach 260 degrees Fahrenheit, which should take around 15 to 20 minutes.
Remove from heat immediately after the mixture reaches 260 degrees.
Stir the mixture continuously for about 5 minutes. The mixture should reach a consistency similar to brown sugar.
Let the mixture cool completely before removing it from the pan.
Once cool, break up any clumps and create a more unified granulated texture by using a food processor.

- Our Most Popular Sugars for Baking -

Maple Sugar

Our maple sugar process boils the sap of a sugar maple longer than required to produce maple syrup.

Granulated Sugar

Bulk granulated sugar, which is commonly known as white sugar or table sugar,

Milliana Brown Sugar®

Brown (soft) sugar is the commingling of fine-grain white sugar and a film of molasses.

Milliana Powdered Sugar®

Milliana Powdered Sugar® is a product of premium quality due to its finely pulverized sucrose.

Maple Sugar vs Maple Syrup in Cooking and Baking

Although both maple sweetener products, there are differences between the two that go beyond the difference in texture and consistency. Believe it or not, boiling maple syrup changes a lot of the nutrients and overall sugar content when turned into sugar. While maple syrup has higher levels of vitamin B2, maple sugar contains more minerals like manganese, iron, zinc, and copper. Generally, both maple products contain more vitamins and minerals than regular cane sugar, making both options slightly healthier.

If you ever had maple cured bacon or a maple flavored donut, you'll know how versatile maple sugar is! If you simply want to add a maple flavoring to your desserts or savory dishes, maple products can be a great way to amplify your recipes. Both maple sugar and maple syrup are sweeter than granulated sugar, so it’s best to keep that in mind when using either option as a substitute.

When it comes down to choosing which maple product to use, it really comes down to what you're making. Obviously, since maple syrup is a liquid sweetener, it will be more useful when using it to sweeten beverages since it will dissolve more easily. You can use maple sugar to sweeten up baked goods or even savory BBQ dishes. Only your imagination stops you from discovering all the uses of maple sugar!

Storing Maple Sugar

Even from the beginning, maple sugar was created and valued for its long shelf life. When stored properly in a dry, cool location, expect maple sugar to have a similar shelf life to thicker sugars like brown sugar. You can typically store maple sugar for up to two years before it starts to go bad, although you can extend that time frame if you freeze an excess supply of sugar. In this case, bulk purchases come in handy, since you won't have to worry about wasting product.

Where to Buy Maple Sugar in Bulk

If you don't have time to gather the best ingredients to create top notch maple sugar, why not trust someone who already did it for you? Indiana Sugars only uses the highest quality ingredients to help you stand out from the crowd. Maple flavored donuts, cakes, and even BBQ sauces never fail to sell, so buying in bulk is your best bet!

We at Indiana Sugars understand the food and beverage industry better than anyone, and we know the value of using unique, trustworthy products to spice up your offerings. In nearly 100 years of business, we see our service as helping our partners and friends, not just another customer, because with us you receive customer service excellence. If you want superior maple products, then look no further! In addition, we carry other maple products like maple flakes and maple syrup. While you're there, explore our other sugar and sweetener options and let us cover all your needs. Contact us today to get started with your first shipment. You will always be able to find what you need and rely on our timely shipments so you never have to worry about short supply ever again.

Maple Syrup Grades: Types, Colors, and Flavors Explained

Mon, 27 Feb 2023 21:02:20 GMT

Maple Syrup Grades Explained

Anyone who has consumed pancakes or waffles for breakfast will be familiar with the necessary sweet addition of maple syrup , but did you know there are different kinds? At the store you can find different kinds of maple syrup, categorized by "grades." These grades don't determine the quality of the syrup but instead, are used to group together syrups by when they are tapped, which determines things like color and flavor. We will go over the distinctions of each grade below.

Understanding The Color and Flavor of Maple Syrup

All syrup grades have the same maple sugar content, so how do the syrup grades differ? The grades reflect the color of the maple syrup when it's collected, which changes as the tree sap warms up with the weather. If you tap the syrup early, the color and flavor is light. If you wait late after the summer, the syrup will be very dark and strongly flavored. You may only be familiar with one type of syrup, but maple syrup can have different uses depending on its grade.

Types of Maple Syrup Grades

Grade A Golden Maple Syrup

Delicate Taste

Because this syrup is tapped at the very beginning of the season, golden maple syrup is the lightest in color and flavor. The flavor isn't lacking though, as many prefer the delicate taste for their sweeter desserts and baked goods. This grade was previously known as "fancy."

Grade A Amber Maple Syrup

Rich Taste

Amber syrup is tapped in the middle of the season, giving it a rich flavor and color. It's even and smooth texture and taste lends itself to use in beverages, glazes, and even maple sugar ! You may have previously seen this category divided up further into medium and dark amber grades.

Grade A Dark Maple Syrup

Robust Taste

You can think of dark maple syrup as the brown sugar equivalent of maple syrup. The robust maple taste is even stronger with this syrup grade to the point where it is often used in savory BBQ dishes as well.

Grade A Very Dark Maple Syrup

Strong Taste

Tapped at the very end of the season, you will receive the boldest flavor from very dark syrup, where it is often compared to molasses at this stage. Because the flavor is so strong, you won't see it used as often and will usually find it in certain candies.

Where to Purchase Maple Syrup in Bulk

At Indiana Sugars, many businesses in the food industry already trust us to provide timely bulk shipments of maple syrup. This is because we've created tons of partnerships in our 100 years in business. If you want superior maple syrup products with excellent customer service, look no further! In addition, we carry other maple products like maple flakes and maple sugar. You will always be able to find what you need from Indiana Sugars.

Liquid Sweeteners: Types of Liquid Sugars & Syrups

Mon, 16 Jan 2023 22:42:40 GMT

Even in a time where crystalline sugar is readily accessible, many industries prefer liquid sugars and sweeteners for their products. Thanks to their long shelf lives and ease of use in many different applications, liquid sweeteners have been a popular choice since its inception. Some liquid sweeteners like honey and maple syrup are naturally occurring in liquid form, but other sweeteners can be made into liquid syrups simply by adding some water, or extracting the sugar using water, like with molasses.

Virtually any type of sugar can be made into a liquid sweetener, with varying results. At home, you likely have white and brown sugar you can easily convert into a simple syrup on your own to use in your morning coffees or holiday cookie recipes. However, liquid sugars are very important in the food and beverage industry, used by chefs, confectioners, brewers, bakers, baristas, bartenders, and more! Beyond just simple syrup, different sugars play different roles with different foods and beverages, so it is always wise to have the right sweeteners on hand.

We at Indiana Sugars know all about liquid sweeteners and the advantages they have for dozens of different applications. Learn more about the best sweeteners to use for different products and how to get the best quality ingredients in bulk from us.

Top Liquid Sweeteners for Baking

Some of the most popular liquid sweeteners offer complex flavor profiles to create uniquely layered tasting products. Using liquid sugars over granulated sugars helps produce baked goods with moist and fluffy textures. There is no question sugar is essential for any bakery , but some turn to liquid sugar to experiment with their recipes and for cost effectiveness.

Molasses

Molasses is the resulting product when sugarcane juice is evaporated into boiling water. The leftover liquid is deep colored with a maltier, less sweet taste than brown or white sugars. Recipes that call for spices like nutmeg or cinnamon pair nicely with using molasses as the chosen sweetener. If you are baking fall and winter goods, molasses should be a staple in your kitchen. You can substitute molasses for sugar at a 1:1 ratio if you go by product weight. Just be mindful of what type of molasses you use, since results can vary greatly depending on how strong the molasses is. For instance, blackstrap molasses turns quite bitter once baked, so it should only be reserved for more savory goods instead of sweets.

Maple Syrup

Real maple syrup is found naturally from tree sap and possesses a more robust flavor than regular simple syrups . You may not know, but maple syrups are given different grades based on their color and taste. Beginning with golden, the lightest and more delicate flavored maple syrup, the grades increase in color and flavor as you move up the scale to amber, dark, and very dark syrups. Note that many commercial syrups are not actually genuine maple syrup, they are typically some variation of corn syrup.

Honey

Additionally, some bakers choose to use honey for its extra sweetness and higher acidity. Honey has a unique, almost florally flavor that adds extra dimension over sugar. Just be careful with how much you use, since honey contains fructose, making it sweeter than regular white sugar. Honey tends to work well as a substitution for granulated sugar in cake recipes.

Best Liquid Syrups for Iced Coffee

Any coffee shop knows the importance of maintaining a large supply of liquid sweeteners to create sweetened coffee beverages , or supply to their guests to allow them to sweeten drinks to their liking. While packets of granulated sugar or other crystalline sweeteners are commonly used to sweeten up drinks, liquid syrups have a much easier time dissolving into hot drinks, creating a more uniformly sweetened beverage.

Liquid Sugar and Organic Liquid Sugar

You are likely already very familiar with liquid sucrose , the liquid, syrupy form of your standard table sugar. Liquid sucrose is without a doubt the most commonly used liquid sweetener, and has many practical uses in many industries outside of just the beverage industry. When sweetening beverages, liquid sugar offers an advantage over granulated sugars, since the crystals are already dissolved. Liquid sugars are ready-to-go and easy to use, a given choice for any coffee shop. Many specialty coffee drinks use syrups with various flavorings. You can easily use liquid syrups to infuse different flavors like hazelnut or vanilla for even tastier results.

You can also use organic liquid sugars if your coffee shop is looking to cater to those seeking natural ingredients only. Organic sugar tends to be unrefined, retaining some molasses which gives it a brown tinted color. Most white sugar is refined to remove impurities, but organic unrefined sugar still needs to strictly follow National Organic Program (NOP) standards.

Regardless if the syrup is organic or not, we at Indiana Sugars only use the highest quality ingredients. Before it is delivered to you, our liquid sugar is pasteurized and filtered to ensure it is completely sterile and clear, meaning you won't have to worry about this process yourself. Both products are available in five gallon pails, 55 gallon drums, 275 gallon totes, or a 48,000 gallon truck, so no matter your size, we have you covered.

Liquid Sugars for Distilleries

Sugar is simply the foundation of distillation. Sugar is extracted from ingredients like wheat, corn, or malt to create alcoholic beverages . While these beverages are obviously naturally sweetened, most distillers will add additional sugar to improve the taste and the shelf life of the final product. Just like coffee shops, breweries and distilleries should always have plenty of liquid sweeteners on hand if they want to be successful.

Invert Sugar

Invert sugar , also sometimes referred to as golden sugar in certain parts of the world, is a very popular choice for commercial beverage production. Invert sugar is naturally sweeter than many other sweeteners because it consists of sucrose. Breweries and distilleries take advantage of the extra sweetness since they can use less product to achieve the same level of sweetness as regular granulated sugar. You may end up saving money by needing less product, but invert sugar's long shelf life also invites a chance to save money by purchasing in bulk!

Distiller's Grade Liquid Sucrose

Along the same line as invert sugar, distiller's grade sugar is a premium liquid sucrose sugar product. Indiana Sugars makes it easy for beverage producers to find the perfect sweetener for their products. Our distiller's grade sugar products are designed to create crystal clear beverages due to the ultrafiltration process performed on our sugar. This product is ideal for reducing haziness, creating carbonation, and extending the shelf life of distilled beverages. Just like invert sugar, a little bit goes a long way with this extra sweet sugar. Indiana Sugars creates products that we know will help make our customers' jobs easier. You won't be able to find this product anywhere else!

Liquid Sweeteners for Making Chocolates

What would candy be without sugar? Confectioners and chocolate makers require sugar for their treats, and often liquid sugar is the most resourceful option when producing chocolates in bulk. To achieve a smoother, velvety texture in chocolate and other confectionary treats, most times liquid sugar is the better alternative because of slower browning and better solubility. Sugar is key for innovation in the confectionary industry , and experimenting with different kinds may unlock all kinds of new sweets that no one has tried before. Although you can use any of the sugars mentioned above, here are a few more commonly used liquid sweeteners used for making chocolates.

Corn Syrup and High Fructose Corn Syrup (HFCS)

If you're looking for the most cost effective option, high fructose corn syrup should be your go to. Indiana sugars offer corn syrups at varying levels of sweetness, so you can ultimately control how sweet your treats are. HFCS also promotes more vibrant colors in your final products. Corn syrups help with creating softer textures, enhanced flavors, bulkier textures, and preventing crystallization. As a result, many large businesses and bulk food or beverage distributors turn to corn syrup or high fructose corn syrup as their sweetener of choice.

Liquid Maltitol

For those looking for a lower calorie option, liquid maltitol is a sugar substitute with half the calories of regular table sugar. You may not be as familiar with liquid maltitol, but it contains many of the same properties as liquid sucrose, including being colorless with a syrupy texture. Maltiol, however, has about 75 to 90% of the sweetness of sucrose. Candy makers may want to use liquid sugar substitutes since they do not promote tooth decay or negative effects on blood glucose levels. Maltitol also has the added benefit of browning at higher temperatures. This means chocolatiers don't have to be on high alert when creating delicate candies, as the burning point is much higher.

Although not a naturally occurring sugar, Indiana Sugars still only supplies the best ingredients, so you are getting the purest sweeteners available on the market, even from our sugar substitutes.

- Our Most Popular Liquid Sweeteners -

High Fructose Corn Syrup

High fructose corn syrup offers enhanced stability and functionality in food and beverage products.

Distillers Grade Liquid Sugar

This product is used primarily in the beverage industry for clear beverage or alcoholic products.

Invert Sugar

Full Invert Sugar is a premium, pure sugar solution that was developed to provide an alternative to granulated sugars. It is carefully produced with the finest sugar to provide consistent flavor and color.

Liquid Sucrose

This type of liquid sugar is produced by taking water and mixing it with brown or white sugar.

Where to Buy Bulk Liquid Sweeteners

Indiana Sugars is the top sugar and sweetener provider for a reason. Just as you will stand out with our array of high quality sugars and sweeteners , we guarantee we will stand out with our commitment to customer service. At Indiana Sugars we are looking for partners, not just customers, to work together by establishing long-term relationships. It is what we do best, and for good reason. These are just a few of the things we do best:

Timely Deliveries

We know how important it is to always have a reliable stock of ingredients. Your business depends on always having the highest quality ingredients on time. That is why we respond quickly. In most cases, we deliver it within 24 hours to customers within a 300-mile radius from one of our locations across the country. Customer service is where we excel, and we know the incredible importance of expedited shipments. Plus, buying in bulk from us means fewer deliveries and restocks are needed!

High Quality Products

Sugar and the food and beverages industries go hand in hand, so you will need the highest quality products around. Our sweeteners allow you to create pure, clear, vibrant, and most of all, delicious products. We filter and test all of our products before they get to you. For a built-in way to stand out from the crowd, simply start with the best ingredients on the market from the people who know sugar best.

Market Knowledge

With nearly 100 years of experience in manufacturing and distributing blended sugar products, we promise operational excellence – every time. We help inform your decisions. Our timely market, product, and industry information are readily available to help you make informed product decisions. We are on your side. We want to pass savings to you by providing our products in bulk so you can pass the savings onto your customers. We will always look for an opportunity to help you save. If you have questions or need help finding the best products for you, get in contact with us today.

Bulk Food Grade Salt

Tue, 04 Oct 2022 21:31:24 GMT

Salt is such an essential part of your diet, you likely don't think about how much of it you consume each day. Did you know not all kinds of salt are meant to be consumed? While food grade salt can have other uses, not all kinds of salt can be used for food. For instance, ice melt or rock salt is not considered food grade and is not designed to be eaten. Food grade salt's defining characteristic is that it consists nearly entirely of sodium, as opposed to other salts that may contain magnesium or potassium. Food grade salt is always considered the purest of all types of salts.

Where Does Food Grade Salt Come From?

Most food grade salt you see comes from deposits from the ocean. Salts that are mined typically aren't intended for culinary use since they contain many more impurities. Food grade salt is made from heating up salt water and extracting the salt crystals left behind after the water is done evaporating. This also naturally removes any additives or impurities along the way, so the final product is of the highest quality and taste .

How Do You Store Salt Long Term?

The good news is, salt can be stored nearly indefinitely if stored properly. Food grade salt without any additives can virtually last forever and won't lose its flavor. Salts with additives such as iodine may eventually experience a decline in quality, but they are still considered safe to eat.

Storing salt in a dry, room-temperature area will prevent moisture absorption, degradation, or clumping. Keeping salt near other neutral smelling foods will stop the salt supply from picking up any nearby odors as well.

For these reasons, it's a smart move to buy salt in bulk. If you have the storage for it, bulk salt purchases make sense, seeing as you'll always need it. You can look forward to savings and convenience by keeping your kitchens or warehouses stocked up at all times.

Where to Purchase Bulk Food Grade Salt

The culinary uses of salt are limitless, but other areas like the agriculture, beauty, education, and medical industries need salt too. Sure, you can find salt products just about anywhere, but for the most reliable bulk shipments of any type of food grade salt, enlist the help of Indiana Sugars.

Do you know the average person needs around ten gallons of salt per year? Indiana Sugars sells bulk food grade salt in a variety of sizes ranging from 25lb bags to 2,000lb super sacks. We even have experience with large companies which may require up to 50,000 pounds in bulk at a time, especially for those needing to restock their warehouses.

Let us get started on your order today! Choose your desired size order, or reach out to us today so we can get you started with the right products you need. Just know we're not just your favorite sugar company, we can be your favorite salt company too! Whether it's granulated salt, water softener salt, or ice melt salt. Browse our catalog to view all available products.

Rock Salt vs Ice Melt: Understanding the differences

Tue, 04 Oct 2022 21:24:31 GMT

The food industry isn't the only one in need of bulk salt purchases. If you live in colder climates, then property managers, homeowners, or local governments will find bulk ice melt salt purchases useful for handling ice during winter storms.

Which Salt is Best for Melting Ice?

Rock salt vs ice melt salt is a common comparison. There are two types of salt compounds most commonly used to manage ice. You may use rock salt, or a specific ice melt salt usually just known as ice melt.

Rock salt is the less expensive option, making it a popular choice. Rock salt is good for when you need to add traction to an icy ground quickly, but it is overall slower at melting ice. Take caution when using rock salt, as it can stain easily and can damage pavement surfaces, cars and landscaping.

You may recognize ice melt salt from its added blue color. Ice melt salt costs will vary depending on the compound blend. Either way, ice melt rids ice more quickly than rock salt. You'll find ice melt more useful in exceptionally cold temperatures, as rock salt isn't effective when temperatures reach under five degrees.

Uses for Bulk Ice Melt Salt

Both rock salt and ice melt are fundamentally sodium chloride like any other type of salt. However, rock salt is untreated and ice melt salt usually mixes with potassium or calcium and dye. As a result, both of these options are not intended for human consumption as they can be damaging to the digestive system.

As expected, ice melt salt is a compound made for preventing ice from forming. Ice melt salt doesn't technically melt ice. The mixture makes it more difficult for water to freeze, even at freezing temperatures. The salt combined with friction from car tires is what turns the ice and snow into slush, thus preventing ice from forming, or reforming.

When ice melt salt gets old, it may clump together. You can still break up these clumps and use the product as is, or alternatively, you can turn it into a liquid and still use it to melt ice.

Where to Purchase Bulk Ice Melt Salt

Want to know the best tip for using ice melt salt? Buying it in bulk . Stock up now before the weather gets cold.

At Indiana Sugars , we go beyond supplying sugar and salts to our favorite restaurant partners. Our product line is versatile enough for many industries to find what they need. We specialize in bulk purchases, so you can experience savings and convenience all at once.

We know all to well that ice and snow are a pain to deal with. Prepare yourself in advance and put winter out of your mind with the purchase of ice melt salt today. Reach out to us to get started on your shipments. No matter how much salt you need, we're here to help.

With us, you'll receive timely shipments from any of our four locations across the country. There's really no competition when it comes to our quality products and service. Browse our catalog to view all available products.

What is Bulk Water Softener Salt?

Tue, 13 Sep 2022 15:15:52 GMT

What is Water Softener Salt Used For?

For most people, the water coming out of your taps is considered to be "hard water," or sometimes just well water. Once you install a water softener and add the right water softener salt , you can take advantage of "soft water." Water softener salt is added to a water supply to remove minerals, which in turn helps remove odors, make the water clearer, and helps reduce the damage done to plumbing. Many who use water softeners share about better performing appliances, showers, and overall taste of water.

Outside of water softeners, this salt can also be used to melt ice and kill weeds. You can also use water softener salts in the kitchen just like any other kind of salt, but you may want to ensure the salt is food-safe.

Is There a Difference Between Water Softener Salts?

It may not seem like such a big deal, but your choice of water softener salt can make a noticeable difference in the water quality. The purity of the salt is especially important. The purity level refers to the percentage of pure sodium chloride in the salt, with the absence of other minerals or dirt. The purest water softener salts will dissolve better, stay cleaner, and last longer. Most salts are already over 99% pure, but some types of salt, like salt pellets, are often 100% pure. Here are just a few common types of water softener salts.

Salt Pellets
Rock Salt
Sea Salt
Salt Crystals
Potassium Chloride

What is the Best Salt to Use in a Water Softener?

To consider the best type of salt to use , you will need to evaluate a few things. Depending on the type of salt you choose, you can control the amount the water is softened, the maintenance of the water softener, and the cost. Consider how much salt you will need to use, how much you're able to spend on your salt supply, and how important purity and required maintenance is to you.

If you're using a lot of water, you may want to consider lower-cost options like rock salt, but you will need to keep in mind there will be more maintenance because it is not as pure as other salts. Sea salt also doesn't dissolve as well as purer salts, but it may be perfect for you if you're looking for an inexpensive option and don't have a lot of need for soft water all the time. There are other unique considerations to keep in mind too, like using potassium chloride as a sodium substitute for those with high blood pressure.

Where to Purchase Bulk Water Softener Salt

Now that you know you don't want to just carelessly choose a water softener salt, you should also look for the best product for the best deal possible. This is where we at Indiana Sugars step in. Even though sugar is in our name, we are a top supplier of salt products as well!

You will need a lot of salt to keep your softener running. If you're looking for bulk water softener salts to keep your water softener at its best, then reach out to us today!

What is Granulated Salt?

Tue, 06 Sep 2022 21:03:21 GMT

Is Granulated Salt the Same as Table Salt?

When you say "pass the salt," you're likely thinking of table salt, perhaps the most common type of salt which is also known as granulated salt. Other types of salt, like sea salt and kosher salt, consist of larger and more uneven flakes. Table salt is known as granulated salt because it is the most refined version of salt. Granulated salt crystals are more uniform in size and shape. As a result, table salt contains consistently tiny shaped cubes. So the short answer is yes, when a recipe calls for granulated salt, it is referring to table salt.

What is Granulated Salt Used For?

Overall, granulated salt is all purpose. There really isn't a kitchen application where granulated salt can't be used. Whether it's cooking, pickling, baking, or seasoning, table salt is always a reliable option. Because of its coarse, fine texture, granulated salt is best used when measurements need to be precise, such as baking. Keep in mind, granulated salt doesn't dissolve as well as other salts with flatter, larger crystals, so it might not work well for certain dishes.

What is the Difference Between Granulated Salt and Iodized Salt?

Salt can either be iodized or non iodized. Iodized salt looks and tastes the same as it would if it wasn't iodized. The only difference is the addition of potassium iodide, or sodium iodide. Luckily, iodine is essential for your health, and by adding it to salt, you can get more iodine in your diet. This can help regulate thyroid issues, promote a faster metabolism, help with a healthier pregnancy, and more.

Most of the time, the table salt you're accustomed to is already iodized, so there isn't a difference between the two. If you're looking for salt that isn't iodized, make sure to find one that's not. For instance, many popular salt brands, such as Morton's, come both iodized and not iodized. Check the packaging to be sure you're getting the kind you want. Also, other salts like kosher salts are typically not iodized.

Where to Buy Bulk Granulated Salt

The uses of granulated salt are unlimited. We know you can find salt anywhere, but for the most reliable bulk shipments of granulated salt, secure your order from Indiana Sugars. Plus, our salt products are the highest quality available, with no additives.

With us, you'll receive timely shipments from any of our four locations across the country. There's really no competition when it comes to our quality products and service. With us, you receive a century's worth of family-run experience, where we've worked with all kinds of businesses and industries.

Reach out to us today so we can get you started with the right products you need, whether it's granulated salt, water softener salt, or ice melt salt. Browse our catalog to view all available products.

Corn Syrup vs High Fructose Corn Syrup: Key Differences Explained

Mon, 22 Aug 2022 15:01:23 GMT

With years of buzz around the heavy usage of high fructose corn syrup and some of its negative health effects, it's not unheard of for many people to conclude that corn syrup is just as bad. Even though the name corn syrup sounds like a shortened version of high fructose corn syrup (HFCS), it is in actuality its own separate product. We will explore the differences between corn syrup, high fructose corn syrup, and cane sugar, along with the uses of each, and where you can buy them.

Is Corn Syrup the Same as High Fructose Corn Syrup?

Although both are made from cornstarch, these two syrups should not be confused with the other. In fact, high fructose corn syrup is made from regular corn syrup. Think of high fructose corn syrup as the highly processed and altered child of corn syrup.

For corn syrup, the glucose gets extracted from corn, then made into a syrup by using boiling water. Put simply, corn syrup is essentially just liquid glucose.

High fructose corn syrup doesn't stop there. The glucose from the cornstarch gets converted into fructose after exposure to enzymes, thus resulting in a different, much sweeter product. Manufacturers of HFCS can control the sweetness level by limiting the amount of fructose converted. This is why you can find different types of HFCS , depending on how much fructose is in the final product.

Because it's made of glucose, corn syrup is usually considered the better option health-wise. Glucose is much easier for the body to digest. Fructose, in contrast, can only be digested through the liver, which can be strenuous on the body when consumed in large amounts.

Cane Sugar vs Corn Syrup: Which is Healthier?

We've already discussed two products made with the two types of simple sugars; glucose and fructose. Corn syrup is unique since it's made entirely out of pure glucose. This sets it apart from regular granulated cane sugar, which is entirely sucrose. Sucrose is a complex sugar, made with both fructose and glucose. This just means it needs to be broken down into its two simple forms before it can be absorbed by the body. This is mostly done in the mouth, but the small intestine is left to do the remainder of the work.

Although the body has an easier time breaking down glucose, corn syrup really isn't any better or worse than cane sugar, high fructose corn syrup, or any other type of sweetener. Nutritionally speaking, there aren't any noticeable differences in the number of calories, carbohydrates, or other nutrients.

Common Uses of Corn Syrup

Corn syrup is a versatile sweetener widely used in the food industry for its affordability and functional benefits. It’s a key ingredient in baking and candy-making , preventing crystallization and creating smooth textures in caramels and gummies. In baked goods , it retains moisture to extend freshness, while in sauces and condiments, it ensures a smooth consistency.

Corn syrup is also used in beverages, frozen desserts, and processed foods for sweetness, texture, and shelf stability, making it a cornerstone of food manufacturing.

Uses of High Fructose Corn Syrup

High fructose corn syrup serves the same role as any type of sugar but tends to be a favorite of manufacturers, restaurants, bakeries, and other businesses in the food industry. The reason? In the United States, corn is abundant, making HFCS easy to produce for cheap. The savings get passed along to manufacturers, especially since you can use less high fructose corn syrup in recipes than other sugars because fructose is so much sweeter.

High fructose corn syrup is found everywhere . Most people think of sodas, juices, and sports drinks when they think of HFCS. You can also find it in many typical grocery or restaurant items consumed every day. A few other instances of high fructose corn syrup use include:

Desserts, pastries, and candy
Canned food, including added sugar fruits
Breakfast cereals
Other processed foods like fast food

Corn Syrup and HFCS vs Cane Sugar

Beyond the many uses and inexpensive nature, many businesses choose to use high fructose corn syrup for a few other benefits, even despite public health concerns.

Ease of Use: The ready-to-use liquid form makes it easy to use for sweetening beverages. Since you don't have to worry about uneven dissolving, the beverage industry can create a more consistently sweetened product each time.

Shelf Life: Products made using HFCS have a longer shelf life than when made with granulated sugar. You can even store high fructose corn syrup in the freezer without having to wait for it to thaw before use, since HCFC has a reduced freezing point.

Consistent Taste and Texture: Fructose products retain moisture and dissolve better than other sugars. This creates more consistently sweet results with a better, smoother, more moist texture.

Where to Order Bulk Corn Syrup and HFCS

Restaurants, bakeries, and the food industry as a whole deal with large amounts of overhead costs, so it's predictable to imagine you would want to cut costs where you can. Purchasing high fructose corn syrup can help reduce the amount of product you need to order so you can save on storage and get the same amount of sweetness. Better yet, ordering in bulk from a reliable sugar supplier can save you even more!

Whether you are looking to add the right amount of sweetness to a coffee beverage, or mass produce tons of cookies, high fructose corn syrup is an inexpensive option to keep your treats sweet.

Indiana Sugars sells 42/43, 62/43, and 63/43 bulk corn syrup , and 42 and 55 HFCS bulk HFCS , so you can get everything you need with less hassle. Whichever liquid sweetener you need, we have you covered from one of our many warehouses across the country.

Get in touch with us today to place your order or to learn more about our top notch sugar supply.

- Our Most Popular Sugars for Candy Making -

High Fructose Corn Syrup

HFCS offers enhanced stability and functionality in food and beverage products.

Corn Syrup

Corn syrup adds volume, soften texture, prevent sugar crystallization, and enhance flavor.

Dry Corn Syrup Solids

Corn syrup solids are used by food processors who need the functional characteristics of liquid corn syrup in a dry form.

I nvert Sugar

Invert Sugar is a premium, pure sugar solution that was developed to provide an alternative to granulated sugars.

What Is Fructose Powder and How Is It Used?

Mon, 01 Aug 2022 19:01:30 GMT

Fructose is a naturally occurring sugar primarily found in fruits. You can also find it in plants, honey, vegetables, and sugar cane. It is a monosaccharide, otherwise known as a simple carbohydrate, like sucrose or glucose. You may find fructose in a few different forms, like crystalline, powder, or in a liquid syrup like agave or high fructose corn syrup.

What is Fructose Powder?

Fructose powder , sometimes called fruit sugar, is the sweetest of all the naturally occurring sugars. It's anywhere from 1.2 to 1.8 times sweeter than typical granulated table sugar. Fructose powder's added sweetness lends it to some unique and strategic uses. Fructose powder can be the secret ingredient for some sweet desserts when used correctly, even for those looking to cut back on their sugar intake. Read on for more about the interesting uses and benefits of adding fructose powder to your next batch of baked goods.

Common Uses of Powdered Fructose

Virtually any recipe can use fructose powder or any of its variations. Bakeries can use fructose powder as a substitute for granulated sugar in smaller amounts. Fructose also alters the texture of baked goods. Fructose doesn't recrystallize when combined with other ingredients, as it attracts more water. This produces an end result that will remain moist longer, ideal for recipes like cookies and cakes. Bakeries looking for a way to improve the texture, taste, and longevity of their products may want to experiment with using fructose powder in their products.

Fructose blends well into beverages because of its humectant properties, meaning it is better at absorbing water than other sugars or sweeteners. Fructose powder is a popular choice for anyone who wants to add a small amount of sugar to gain a lot of sweetness.

Tips for Using Fructose Power in Baking

As mentioned above, there are plenty of benefits and unique properties to using fructose powder. Here are a couple of tips and reminders to consider when handling fructose while baking:

The sweetness presented in fructose doesn't linger as long as it does with other sugars. If you're wanting a dessert with less residual sweetness, fructose is an excellent option.
Fructose is much sweeter than sucrose. As a rule of thumb, you should use one-third less fructose powder when used as a substitute for sugar in a recipe.
Fructose powder helps pastries rise higher, so you won't have to worry about making up for the smaller volume in the recipe.
Keep in mind that fructose caramelizes faster, so you will want to set the oven temperature about 25 degrees lower than normal.

Potential Health Benefits and Risks of Powdered Fructose

Before processed sugars came around, humans didn't consume large amounts of fructose. As a result, both the health benefits and risks of fructose powder are still being carefully studied. Even though it's considered a natural substance when referring to the amounts found in fruits and vegetables, fructose is also considered to be "added sugar" when included in processed or packaged food and beverages. This duality means there are both benefits and risks to consuming fructose.

Health Benefits

Unlike other natural sugars, the glycemic index is low, so it doesn't cause a spike in blood sugar levels. Those with diabetes can look to fructose powder as a safer sweetener option.

Fructose can still be a better alternative to some artificial sugars that may cause undesirable side effects, particularly those involving gut health.

You can use less fructose powder than other sugars since it's naturally sweeter. This can be an advantage if you're looking to cut back on the amount of added sugar in your products. Because you can use a smaller amount of fructose, you may be able to moderate consumption easier than other types of sugars.

Health Risks

Of course, even natural sugars like fructose should be enjoyed in moderation as well. Excessive consumption of any sugar can bring unwanted side effects like obesity and heart disease. Unfortunately, the liver is the only body part capable of breaking down fructose, whereas every cell in the body can break down sucrose. This puts extra strain on the liver for digesting too much fructose.

Although you can find smaller amounts of fructose in fruits and fruit juices, it is also one of the main components of high fructose corn syrup. High fructose corn syrup, while a completely different product from fructose powder, can cause its own share of health complications due to the highly processed nature of the product. Fructose in its natural form, like powdered fructose, doesn't pose nearly the same threat.

Ultimately, fructose is really no better or worse than any other sugar. Nutritionally, fructose is nearly identical to sucrose, both containing approximately four calories per gram. When used in moderation, any undesirable health hazards can be avoided.

Where to Buy Bulk Fructose Powder

If your bakery is looking to take its pastries to the next level, or you would like to offer diabetic-friendly baked goods, consider purchasing fructose powder. For reliable bulk sugar and sweetener purchases, find your next shipment at Indiana Sugars.

If you've liked the results of using fructose powder, then you're in luck. We're your top stop for bulk sugar and sweetener purchases. So, whether you need powdered fructose or other powdered sweeteners, granulated sweeteners, or liquid sweeteners, you can get all you need from one place: Indiana Sugars.

Fulfill your sweetener needs today with timely shipments from one of our locations across the country.

There's really no competition when it comes to our quality products and service. With us, you receive a century's worth of family-run experience, where we've worked with all kinds of businesses and industries. Reach out to us today so we can get you started with the right products you need. Fructose powder is just one of our many sweetener options.

Browse our catalog to view all available products.

Bulk Blackstrap Molasses

Wed, 13 Jul 2022 16:07:15 GMT

Have you ever encountered a recipe calling for blackstrap molasses ? Most of those unaware of different types of molasses may assume any kind would work, but they would be wrong. The type of molasses depends on how refined it is, sometimes referred to as light, dark, and blackstrap. Both light and dark molasses are lighter, thinner, and sweeter options, so you will want to seek out actual blackstrap molasses when needed.

What is blackstrap molasses? This sweetener is likely to be an enigma to some. When you boil sugarcane three times, nutrients stay behind in the form of sugar crystals. The final refined result is a much darker, denser, and bitter sweetener. This leaves behind a product with unique uses and lesser-known health benefits.

What is Bulk Blackstrap Molasses Used For?

In some regions, farmers traditionally used blackstrap molasses in bulk for fertilizer and livestock feed. Molasses is commonly mixed with livestock food to create a sweeter, healthier option for the animals. Elsewhere, this variety of molasses can be found in industrial alcohol production. Sometimes molasses is made with beet sugar when specifically used for commercial or industrial needs.

Most recipes call for lighter variations of molasses, as blackstrap was originally seen as undesirable and nearly inedible. But with its own unique flavor and texture, blackstrap molasses has still found its way into many recipes suitable for its differences.

Just like regular molasses , blackstrap molasses is a sweetener used in cooking and baking. Many think of molasses when the weather gets cooler, but molasses has other uses outside of just baking gingerbread cookies each holiday season. The addition of blackstrap molasses can improve sauces, glazes, and baked bean recipes.

Now it is much more common to see some eating blackstrap molasses by the spoonful. Why? A big part of this is the health benefits from the additional minerals found in blackstrap molasses. The more recent push for healthy living boosted its popularity as a supplement.

What is the Difference Between Grandma's Molasses and Blackstrap Molasses?

Molasses is the syrupy leftover result of boiling pure sugarcane. Grandma's Molasses comes in two varieties, light and dark, with dark molasses being boiled twice to produce a richer and thicker product. Blackstrap molasses gets its even darker and denser profile from boiling three times.

Grandma's molasses, being much lighter, is a popular choice for baking, glazes, and as a topping for foods like cereals and yogurts. Blackstrap molasses is much more suitable for sauces or more robust recipes. Grandma's molasses is typically characterized by its amber color and unsulfured finished product. This means sulfur fumes were not used when harvesting sugarcane, leaving behind the purest possible result.

You should only use blackstrap molasses when specifically stated in the recipe, otherwise, you'll end up with a less sweet result than intended. Always check for blackstrap on the label, or ask your sugar supplier to ensure you're making the right purchase.

Health Benefits of Blackstrap Molasses

In order for blackstrap molasses to be classified as such, it needs to be boiled three times. Because of the triple boiling process, blackstrap molasses is less than 50% sugar, and earns a handful of other benefits as well.

Those who are not intimidated by the bitter taste can use blackstrap molasses as a supplement, or simply a healthier substitution for regular cane sugar as a sweetener .

Unlike the nutritionally-absent refined cane sugar, blackstrap molasses contains:

Antioxidants
Iron
Calcium
Magnesium
Potassium
Vitamin B6
Copper
Manganese
Selenium
Zinc

These vitamins and minerals are all known to serve as a natural way to help with conditions like:

Anemia: One of the top reasons for the consumption of blackstrap molasses is the high presence of iron. This helps produce red blood cells to fight anemia.
Joint Pain: Anti-inflammatory properties like those in copper help relieve and prevent arthritis by reducing swelling on joints.
Skin and Hair: Vitamin B helps with healthy hair growth and lactic acid helps with the healing of any skin imperfections.
Menstrual Pain: The presence of calcium, iron, and magnesium lightens painful period symptoms.
Weak or Brittle Bones: The calcium also helps with strengthening the density of bones, helping prevent osteoporosis.
Fatigue and Stress: Since molasses can help stabilize blood sugar levels, it can serve as a natural energy booster.
Sleep: While molasses can be an energy booster, the properties of magnesium also help the body relax. Mixing blackstrap molasses with a glass of milk can promote a restful night of sleep.
Digestion: Lower potassium levels can lead to constipation. Carbohydrates found in blackstrap molasses can also act as a source of fiber to stimulate digestion.

Some may get creative and combine blackstrap molasses with another sweetener, like syrups or honey, to help with the taste while still receiving the nutrient benefits of the molasses. There are endless possibilities and recipe options out there, so you can find a preferred way to get your daily dose!

As with any sugar or sweetener, you should take moderation into consideration, as the caloric intake is still the same. One tablespoon a day should earn you the benefits you need! Any more than that can lead to weight gain or other undesirable effects.

Where to Buy Bulk Blackstrap Molasses

No matter what type of molasses you're looking for, or what you need it for, Indiana Sugars is the best spot to buy your sugar supplies in bulk! Buying bulk blackstrap molasses can be the secret to success for any BBQ restaurant, or a health-conscious food joint. We work with all kinds of businesses to fulfill your sweetener needs with timely shipments from one of our locations across the country. With a century of family-run experience, there's no competition for higher quality products and higher quality service. Reach out to us today so we can get you started with the right products you need. Browse our catalog for more information.

What is the Difference Between Refined and Unrefined Sugars?

Thu, 30 Jun 2022 16:09:49 GMT

“Unrefined” sugar is a common buzzword these days, with health data about the glycemic index suggesting unrefined and raw sugars may be better for human health than refined sugars. While different products call for different types of sweeteners, choosing the best sugar product for your purpose is always easiest when you are armed with the knowledge of the difference between all the products available on the market. Read on to learn more.

What is Refined Sugar?

In brief, refined sugar is sugar that has been processed in some form, or “refined.” In comparison to natural sugars, for example, those that are found occurring in fruits, milk, and other foods, refined sugar has a bit of direct human help in its creation.

When you think of refined sugar, your first thought may be granulated table sugar – and you’d be correct, this is a very common form of refined sugar. Other very common forms of refined sugar include powdered sugar, corn syrups, evaporated cane juice, and most brown sugars.

One of the defining characteristics of refined sugar is the presence of sucrose . All refined sugar touts sucrose as the main component. Solid refined sugars, including granulated white table sugar, are up to 99.9 percent sucrose. Liquid refined sugars, such as molasses or syrups, are up to 80% sucrose.

Common Types of Refined Sugar:

1. Granulated Sugar

Granulated white table sugar is a staple both in our homes and in the food and beverage industries. Used to sweeten coffee and tea, bake cakes and pastries, and produce caramelization in a range of dishes, we’re all familiar with this sweetener. Many types of granulated sugar exist, including fine white granulated, extra fine granulated, granulated cane, and granulated beet sugars. Indiana Sugars carries all of these types of granulated sugar.

2. Powdered Sugar

Powdered sugar is a common example of refined sugar. It goes by many names, including confectioners’ sugar and icing sugar. This finely-ground, granulated sugar with a clean sweetness and fluffy texture is often used in the creation of icings, frostings, glazes, and fillings.

3. High-Fructose Corn Syrup

Often found in sweetened beverages, high-fructose corn syrup is another example of a refined sugar. This product is chemically similar to granulated white sugar.

- Refined Sugars We Offer -

Granulated Sugar

Bulk granulated sugar, which is commonly known as white sugar or table sugar.

Milliana Powered Sugar ®

Powdered sugar is a finely-ground, granulated sugar that is milled into a powder according to desired specifications.

High Fructose Corn Syrup

High fructose corn syrup offers enhanced stability and functionality in food and beverage products.

What is Unrefined Sugar?

An “unrefined sugar” may not be completely unrefined. A completely unrefined sugar is called a “raw” sugar. Unrefined sugars , however, are much less refined than the refined sugars detailed above. These types of sugars are called unrefined as they contain most of the original cane molasses they began with before being brought to consumers.

Common Types of Unrefined Sugar:

1. Natural Minimally Processed Sugars

Natural processed sugars are thought by many to be unrefined. While they are naturally occurring, they require some refinement to bring to consumers. Natural processed sugars include agave, maple syrup, and honey.

2. Some Brown Sugars

A variety of brown sugars are considered “unrefined,” such as panela, jaggery, and panocha.

3. Turbinado Sugar

Turbinado sugar , also going by the names “demerara”, or raw cane sugar, is much less refined than granulated table sugar. Turbinado is known for its large crystals, and is often used to sprinkle over hot cereals, baked goods, desserts, and other products where the sugar needs to hold up well to heat.

Turbinado sugar is a favorite for vegans and vegetarians, and is also allergen-free. Turbinado is also low-calorie, fat and sodium free.

- Unrefined Sugars We Offer -

Milliana Brown Sugar®

Brown (soft) sugar is the commingling of fine-grain white sugar and a film of molasses.

Con AA & Con A

The Con AA and Con A sugar varieties Indiana Sugars offers are produced to a rigorous set of standards.

Organic Sugar

Our bulk organic sugar and organic liquid sugar are never grown with synthetic herbicides or pesticides.

How is Refined Sugar Made?

The creation of refined sugar begins with either pure sugar cane, corn, or sugar beets. The raw sugar is then processed, removing impurities and whitening the color of the end product. During the production process, the sugar goes through melting, filtering, evaporation, and centrifugation steps.

The key distinction between refined and unrefined cycles is that in the production of refined sugar, materials are purified through multiple cycles, whereas raw sugar may only pass through one purification cycle.

The result of the refined sugar production process is a pure, predictable consistency that can be used by home bakers and major industrial plants alike to create the food products we all use and love.

How is Unrefined Sugar Made?

Unrefined sugar begins its journey much the same as refined sugar. However, during the production process, the molasses of unrefined sugar is typically not centrifuged. Because of this, unrefined and raw sugars retain much of the molasses contained in their original form. Refined sugars, on the other hand, have had much of their molasses removed during “purification” processes. As a result, unrefined sugar contains a higher content of molasses and a lower content of sucrose than refined sugars.

How to Spot the Difference between Refined and Unrefined Sugar at the Store:

When shopping for refined sugars, look for the following:

White sugar
Table sugar
Light brown sugar
Powdered sugar
Caramel
Corn syrup
Cane juice

When shopping for unrefined or raw sugars, look for the following:

Honey
Agave
Agave nectar
Molasses (unsulphured)
Muscovado sugar
Turbinado sugar
Coconut sugar
Date sugar
Sucanat
Brown rice syrup

Why Choose Indiana Sugars for Bulk Sugar?

At Indiana Sugars, above all, we strive to always meet our customers’ needs and exceed their expectations, both immediate and long-term. Our timely shipments allow for limited downtime and maximized operation. Whether you are looking for refined, unrefined, or raw sugar, Indiana Sugars carries a large variety of sugar products to meet manufacturing needs in industries from food and beverage production to pharmaceuticals .

Contact Indiana Sugars today by giving us a call at (630) 739-9151. You’ll always talk to a human, and we’ll always do our best to make your experience as sweet as possible!

Why is High Fructose Corn Syrup in Everything?

Wed, 25 May 2022 21:23:31 GMT

During the past few years, people have started paying much more attention to the ingredients and their food. If you drink sweet beverages, such as juice, sports drinks, or sodas, you have probably seen high fructose corn syrup as a common ingredient. There has been a lot of discussion surrounding high fructose corn syrup recently, and it is important for you to understand what it is, how it might impact your help, and why it is used so often.

So, what is high fructose corn syrup (HFCS), and why is high fructose corn syrup in everything? Take a look at a few important points below, and make educated decisions about your foods, your beverages, and your diet.

An Overview of High Fructose Corn Syrup

High fructose corn syrup is a liquid sweetener that comes from corn. Manufacturers take cornstarch and break it down into its individual molecules. When this happens, it turns into corn syrup, which is 100 percent glucose. Glucose is a simple sugar, and it is found in a variety of fruits and beverages .

With 100 percent glucose, manufacturers will take enzymes, add them to the mixture, and convert glucose into fructose. This is where HFCS comes from. It was first introduced into the food and beverage market in the 1970s, and it has the same number of calories as other sugars. In the years after it was introduced, it became the dominant sweetener in the food and beverage industry.

Why Is It Used So Often?

Numerous companies use high fructose corn syrup regularly because:

Less Expensive: HFCS is popular in this industry because it is far less expensive than the alternatives that food and beverage manufacturers might use.
Better Flavor Enhancement : High fructose corn syrup tastes sweeter when compared to similar sugars. Therefore, it does a better job of enhancing the flavor of the food and beverages it is added to.
Longer Shelf-Life: High fructose corn syrup also has a longer shelf life when compared to the alternatives. Food and beverage companies don’t have to worry about high-fructose corn syrup expiring as quickly.
More Consistent: High fructose corn syrup tastes the same regardless of what you add it to. Even if it is added to acidic foods and beverages, it will still do its job well.

For all of these reasons, HFCS remains popular in the food and beverage industry to this day.

- Our Popular Sugars -

High Fructose Corn Syrup

High fructose corn syrup offers enhanced stability and functionality in food and beverage products.

Corn Syrup

Corn syrup is most often used in food and beverage products to add volume, soften texture, prevent sugar crystallization, and enhance flavor.

Fructose

Produced commercially from corn and is available in crystal and powdered forms.

Where Is High Fructose Corn Syrup Found?

High fructose corn syrup can be found in a variety of locations, including fruit juice, sodas, sports drinks, and even grains. Some of the most common locations where HFCS might be used include:

Confectionery products, such as candy
Canned foods, including canned fruit slices
Soft drinks and sodas
Dairy products that have unsweetened, including certain types of yogurt
Pastries, bread, and other baked goods
Breakfast cereals
A variety of fast food items

HFCS is included on the ingredient list of a wide variety of foods and beverages that people come into contact with every day.

High Fructose Corn Syrup and Potential Health Risks

High fructose corn syrup, glucose, and sucrose are all fairly similar sugars. Because HFCS has become so common in the food and beverage industry, a significant amount of research has been completed during the past few decades. Some of the possible health complications of consuming high amounts of high fructose corn syrup include:

Obesity

Consuming excessive amounts of sugar can lead to rapid weight gain. High fructose corn syrup is very high in calories. When people consume more calories than they need, they add weight. This can contribute to the development of obesity, which can lead to numerous other health complications. People who develop obesity are prone to developing musculoskeletal complications, mental health issues, and cardiovascular concerns.

If people who consume HFCS develop obesity, they are prone to developing a wide variety of heart problems. People who struggle with their weight suffer from elevated blood pressure, an increased risk of developing heart attacks and strokes, and chronic heart problems, including heart failure.

Liver Issues

Consuming too much high fructose corn syrup can also lead to serious liver problems. For example, HFCS could increase someone’s risk of developing non-alcoholic fatty liver disease. This can lead to scarring of the liver and liver damage.

Consuming too much high fructose corn syrup can also lead to elevated triglyceride levels, which can contribute to numerous cardiovascular complications. This includes atherosclerosis, which leads to the thickening of blood vessel walls.

Diabetes

Consuming too much high fructose corn syrup can also increase someone’s risk of developing diabetes. Specifically, HFCS can increase someone’s risk of developing type 2 diabetes because the body has to produce excessive amounts of insulin to respond to all the sugar that is being consumed.

If someone develops type 2 diabetes, the body no longer responds to insulin the way it should. This can lead to consistently elevated blood sugar levels, which can contribute to numerous complications. Examples include diabetic nephropathy (kidney damage), diabetic neuropathy (nerve damage), and diabetic retinopathy (eye damage).

Make Sure You Know About All of Your Options

Clearly, there are a lot of risks that come with consuming high fructose corn syrup. Therefore, it is important for you to know about all of your options. We are Indiana Sugars, and we have more than nine decades of experience feeding a wide variety of major food industry customers. It would be our pleasure to work with you as well. There are concerns surrounding HFCS, so you need to know about all of your options. We have plenty of choices, and we know that the right option for one person is not necessarily the right choice for everyone. Give us a call today to speak to a member of our team. It would be our pleasure to help you find the right sugar for your products.

Brown Sugar vs White Sugar: What’s the Difference?

Mon, 18 Apr 2022 17:51:46 GMT

Brown Sugar vs White Sugar

Whether you have a sweet tooth or just love fine food in all its forms, chances are you eat more sugar than you realize. That’s because sugar is one of the more common ingredients in manufacturing, restaurant recipes, and home cooking. We use sugar to create confectionary masterpieces like wedding cakes and chocolate truffles, but we also use it to take that edge of super-tart cranberry juice and to make our Thai curries sing.

But how do you know what kind of sugar to use? Is there really that big a difference between brown sugar vs. white sugar?

Find out once and for all where white sugar comes from, what makes brown sugar special, and which product should be your go-to when it’s time to cook, bake, and whip up your favorite beverages.

Main Differences Between Brown Sugar vs White Sugar

White sugar is one of the more profitable crops produced in the United States, with U.S.-based manufacturers churning out some 7.28 million metric tons of the sweet stuff every year. But is white sugar, how is it different from brown sugar, and does it really matter which one you use?

Sugar comes from two main crops: sugarcane and sugar beets . Both plants are cultivated in tropical climates where the cane and beets are harvested and put through a process that includes extraction, purification, and cooking or heating. As that process progresses, the raw materials are separated into two batches. The main byproduct is sugar crystals. The second is a sweet, syrupy substance called molasses.

Those sugar crystals then go through additional steps to make them ready for retail or wholesale use. One step is a kind of filtration that removes impurities and ensures the end product is the beautiful, snowy white we’ve become so familiar with.

Brown sugar undergoes an additional step that sees some molasses added back into the sugar crystals. That molasses gives brown sugar more moisture, a deeper flavor, and that tell-tale brown hue that makes it so easy to spot.

Nutritional Differences Between Brown Sugar vs White Sugar

While both white and brown sugar come from the same sugarcane or sugar beet crops, but differing processing methods mean the two types of sugar aren’t necessary nutritional equals when all is said and done.

One teaspoon (4 grams) of white sugar has about 16.3 calories. The same amount of brown sugar contains 15 calories. With brown sugar you also get a slightly higher amount of potassium, calcium, and iron, all thanks to the presence of molasses. It’s not enough to significantly boost your daily nutrient count, but still good to know.

Coloring of Brown Sugar vs White Sugar

It only takes a quick glance to discern which of your bulk containers is filled with white sugar and which is storing brown sugar. White sugar is pure white, refined until it’s bright, neutral, and able to sweeten your baked and savory goods without changing the color of the other ingredients.

Brown sugar gets its darker, earth-tone coloring from the molasses added to white sugar during processing. You may see products labeled “light brown sugar,” “medium brown sugar,” or “dark brown sugar,” too. That’s still brown sugar — white sugar with sticky-sweet molasses added into the mix — but how deep the coloring of the brown sugar is directly correlates to how much molasses was added by the manufacturer. Light brown sugar typically contains about 3.5% molasses while dark brown sugar has nearly twice as much.

Flavor Profiles and Culinary Uses

When it comes to taste, white sugar is generally regarded as the more neutral option. It’s used to add sweetness to everything from salad dressings and tomato sauce to peach cobbler and gelato. A little bit of sugar can balance out sour and salty flavors in savory food and literally turns lemon into lemonade. You get all the sweetness you desire without masking the innate flavors of other ingredients already in the mix.

Brown sugar is also sweet, but the addition of molasses brings more than just that beautiful coloring. Many people like the taste of brown sugar to caramel, maple syrup , or — no surprise here — molasses. There is a depth and complexity you won’t get from white sugar. That may not be desirable if you’re making a recipe that might be muddied by those caramel notes, but it’s a huge benefit if you want to add depth to something like baked beans or to create a rich glaze for baby carrots or a spiral-cut ham.

If you’re trying to decide which type of brown sugar to use in your recipe, think about how deep and complex you want the end result to be. Light brown sugar has a more delicate flavor that lends itself to soft cakes, bread, cookies, butterscotch pudding, and caramel corn. Dark brown sugar is a higher-impact sweet, bringing out the spices and cocoa in recipes for chocolate cake and gingerbread. Medium brown sugar is flexible while still contributing some molasses flavor — kind of the best of both worlds.

While you can sometimes use different types of brown sugar interchangeably, it’s not as easy to trade white sugar for brown sugar and vice versa. This is especially true in baking, which relies on chemistry and exact measurements to successfully achieve the desired results. Brown sugar adds a distinct flavor and it also contains more moisture. Use it in a cake instead of white sugar and you’ll likely get a softer cake that’s also a bit denser and heavier on the palate. Chocolate chip cookies are made with white sugar, so you get a better rise and a fluffier cookie, but brown sugar is best for desserts like sticky toffee pudding and baked apples that are more about the complexity of flavor than the rise of the dough.

Looking to stock your pantry with enough sugar to keep up with all your culinary exploits? Indiana Sugars specializes in high-quality bulk ingredients — sugar included — at affordable prices. For more information, check out our catalog today.

The Complete Guide to Sugar Cane Sugar

Thu, 31 Mar 2022 14:55:43 GMT

What is Cane Sugar?

Sugar cane sugar can be refined, unrefined, or raw. When you hear the phrase “sugar cane” or “cane sugar,” there may be a delineation being made between sugars from canes versus those from beets. Sugar cane accounts for a large majority of the world’s sugar and is a type of sugar made exclusively from sugar cane, as opposed to sugar made from sugar beets, or a combination of cane and beet sources.

While both beet and cane sugars are pure sucrose and are chemically identical once refined, there remains a distinction between the two sugar types. Unlike sugar from sugar beets, cane sugar is non-GMO. With consumers increasingly choosing to purchase non-GMO products, using cane sugar in production can be an attractive choice for manufacturers. According to a report from BusinessWire, a Berkshire Hathaway company, the global non-GMO food market “exhibited strong growth during 2015-2020.” Looking forward, the market is expected to grow at a rate of “15.7% during 2021-2026.”

Cane sugar is also generally darker and must be physically whitened to achieve its bright hue. This process involves a filtration through charcoal. Typically, sugar cane contains anywhere from 0 to 14 percent molasses, and its final color after production can range from white, to brown, to somewhere in between.

From sugar cane sugar’s growth, to production, to industry use, read on for a comprehensive guide to this sugar type from the experts at Indiana Sugars.

Where Does Sugar Cane Grow?

Sugar cane grows best in tropical and subtropical areas around the globe. Brazil produces 40% of the world’s sugar cane sugar, with India following right behind it. But countries like Laos, China, and Myanmar rely heavily on the export of sugar cane, as well.

At home in the United States, sugar cane is commercially grown in states like Florida, Hawaii, Louisiana, and Texas, where farmland falls within the USDA plant hardiness zones 9 and 10, and soil is rich in nitrogen.

How is Sugar Cane Sugar Made?

The “sugar cane” umbrella includes many sugar subtypes, but all sugars in the sugar cane family share the same origin: a plant tall, perennial, fibrous, bamboo-like grass that grows in tropical and subtropical areas across the globe. The sugar cane plant has another popular use, too: it’s used in the production of the biofuel, ethanol.

Sugar cane is made by chopping the sugar cane stalks, extracting the juice, boiling the juice into a dark syrupy molasses -esque liquid, and then crystallizing the syrup. The processing of sugar cane occurs in two stages. First, sucrose is extracted from sugarcane in milling favorites. Then, the “mill-white” sugar is refined into the sugar products consumers know and love, from brown sugar, to granulated white table sugar, to the finest confectioners’ sugar.

How is Sugar Cane Sugar Used?

Sugar cane sugar is widely used in the culinary and food production industries as an ingredient in a variety of drinks and desserts. From frostings and jams to cakes and cookies, to delicate dustings and crumble garnishes, cane sugar is ubiquitous. It’s easy to work with as an ingredient because of its solubility in water, and its ability to melt under heat.

Because sugar cane sugar doesn’t spoil, it has a virtually indefinite shelf life. Certain cane sugars, such as unrefined sugars and brown sugars, have a high proportion of molasses. These run the risk of drying out and becoming clumpy if they are not properly stored in airtight containers.

Sugar cane sugar, which is fermented to produce ethanol, is a popular ingredient in a variety of alcoholic beverages . Rum, for example, is made using sugar cane. Caribbean rum, for example, is made the molasses by-product of refined sugar cane.

What are the Different Types of Sugar Cane Sugar?

There are three category types of sugar cane sugar. These are refined, unrefined, and raw sugar. The main distinction between the three relates to the sugar’s molasses content.

Unrefined Sugar Cane Sugar

Unrefined sugar cane sugar, the darkest of all types, is typically comprised of anywhere from 8 to 14 percent molasses. The “unrefined” sugar groups include products like muscovado and piloncillo sugar.

Indiana Sugars carries the finest bulk molasses, which is the concentrated, clarified extract of sugar cane. It is the end product of sugar refining. Molasses is commonly used for table syrups, gingerbread, yeast bread, and baked beans.

Raw Sugar Cane Sugar

Raw sugar cane sugar is next, with generally between 2 to 3 percent molasses. Common raw sugars include products like turbinado sugar and evaporated cane juice.

At Indiana Sugars, we carry the highest quality turbinado raw sugar cane sugar. Turbinado sugar is a semi-refined, off-color sugar. Due to its large crystals, Turbinado is often used to sprinkle over hot cereals, baked goods, desserts, and other products where the sugar needs to hold up well to heat. Turbinado sugar is ideal for vegan and vegetarian lifestyles and is allergen-free for sensitive diets. It’s low-calorie, fat and sodium-free, and has a nice, rich aroma.

Refined Sugar Cane Sugar

Lastly, refined sugar cane sugar contains almost no molasses at all. This group includes such consumer favorites as granulated table sugar , confectioners’ sugar, and powdered sugar .

From granulated sugar, to confectioners and powdered sugar, to organic sugar , liquid sugar , and sanding and colored sugar , Indiana Sugars carries a wide variety of refined sugar cane sugars. One of our most highly refined types of sugar is our Con AA and Con A sugars . Con AA and Con A sugars are extremely pure, extra-large grain sugars. They both have very low ash, color, turbidity, and metallic ion content and they are exceptionally pure, at nearly 100% sucrose.

This type of sugar is commonly used in the food industry for boiled syrups and icings, sparkly pastry toppings, shiny and brilliant or bright white candies, cordials and liqueurs , and cotton candy .

Why Choose Indiana Sugars for Bulk Sugar?

Contact Indiana Sugars today by giving us a call at (630) 739-9151. You’ll always talk to a human, and we’ll always do our best to make your experience as sweet as possible!

Confectioners Sugar vs Powdered Sugar: What Are the Differences?

Wed, 02 Feb 2022 15:22:29 GMT

Is confectioners sugar the same as powdered sugar?

Are confectioners’ sugar and powdered sugar the same product? While the two might be colloquially interchangeable, they’re not actually the same thing! To the general public baking treats at home, there may not be an important difference, so most people have never given the differences between confectioners’ sugar and powdered sugar any thought. But in the baking , food production, and restaurant industries, the nuances are important.

Knowing which type of sugar is best for your products can really take flavors over the edge, and can even help your foods last longer! Read on to learn the differences between confectioners’ sugar and powdered sugar.

What is Powdered Sugar?

Powdered sugar is granulated (think table) sugar processed and milled several times until it has ultimately been ground into a very fine powder. You can purchase powdered sugar that has been processed 3, 4, 5, 6, 8, 10, 12, or even 14 times. That’s what the 10x label, for example, refers to on a package of powdered sugar. 6x is the most commonly used type. In stores or even in warehouse clubs, you are not likely to find anything finer than 10x powdered sugar. In a pinch, this might do for most products, but superfine sugar is best in products like whipped cream.

At Indiana Sugars, we carry 14x powdered sugar, considered “superfine” – the finest powdered sugar available. This type of very fine powdered sugar is used by fine decorating artists, who employ very small icing tips. When decorating, it’s crucial to not have any clumps of sugar that could subtract from the artistry or integrity of the designs.

What is Confectioners’ Sugar?

Is confectioner’s sugar powdered sugar? Confectioners’ sugar is almost only offered in 10x grades or higher. Like powdered sugar, confectioners’ sugar is made of finely ground granulated sugar. However, the key difference is the addition of cornstarch.

Adding cornstarch to powdered sugar serves to prevent the sugar from caking up and getting clumpy over time. It protects the integrity of the sugar’s powdered form. It also helps confectioners’ sugar sit on pastries and cakes when it’s been dusted over top for aesthetic purposes, whereas strictly powdered sugar may just absorb into the product itself. Confectioners’ sugar is less likely to melt into different sweets and breads than powdered sugar is. In confectioners’ sugar, a very small amount of cornstarch—just about 3 to 5 percent of the weight of the granulated sugar—is added to the sugar before it is processed.

In the creation of meringues, cornstarch helps support the sugar by stabilizing the meringue. This helps mitigate the problem of the meringue becoming over-processed when the sugar is mixing with the egg whites.

- Our Most Popular Sugars for Baking -

Milliana Powdered Sugar ®

Milliana Powdered Sugar® is a product of premium quality due to its finely pulverized sucrose.

Granulated Sugar

Bulk granulated sugar, which is commonly known as white sugar or table sugar,

Baker's Special

Baker’s Special Sugar is extremely fine granulated sugar with several uses.

Milliana Brown Sugar ®

Brown (soft) sugar is the commingling of fine-grain white sugar and a film of molasses.

When Should I Use Confectioners’ Sugar vs Powdered Sugar?

The use of confectioners’ sugar in baked goods can produce slight taste differences, although most consumers simply can’t tell the difference. A key area where powdered sugar is preferred to confectioners’ sugar might be in the creation of beverages , including distilled alcohols and in restaurant beverages.

The fresh, clean sweetness and fluffy texture of both powdered and confectioners’ sugar is excellent in food industry products such as confections, icings, frostings, glazes, and fillings. Industrial food production uses powdered and confectioners’ sugar for quick-dissolving applications.

Bulk Powdered Sugar for Food Industries

Drivert® Sugar

Drivert sugar is the most refined grain of all powdered sugars, typically used in icings, frostings, fondants, fudges, and pan-coated confections. You can use Drivert sugar to create superior food products with a perfectly smooth finish, and no trace of grain or grittiness.

Milliana Powdered Sugar®

Milliana Powdered Sugar is a product of premium quality due to its finely pulverized sucrose. It is carefully produced from the finest sugar to resist caking and provide consistent flavor. Its fresh, clean flavor tastes great in various products such as confections, icings, frostings, glazings, and fillings.

When an order is placed at Indiana Sugars, we’re able to provide fresh powdered or confectioners’ sugar quickly. We produce our bulk powdered sugar to order and can always make products to our customer’s unique specifications. When we receive a request, we produce the powder a few days prior to delivery. Our mission is to deliver the freshest, fluffiest powdered sugar to the buyer, eliminating extraneous time between sugar creation and customer use.

Even though we produce powdered sugar upon request, our shipments are timely and reliable. We understand that downtime is not an option for food industry leaders. We consistently meet and exceed expectations, addressing every customer’s ordinary and extraordinary needs with phenomenal customer service. Within a 300-mile radius, we deliver within 24 hours.

Why Choose Indiana Sugars for Bulk Sugar?

At Indiana Sugars, our powdered and confectioners’ sugar is available in 50 lb bags, 100 lb bags, and 2,000 lb totes. We can also deliver by truckloads.

Indiana Sugars is a multi-generational, family-operated business with over 90 years of experience. For decades, we have provided excellence in the manufacturing and distribution of a variety of sugar, sweetener, and related products – and we continue to provide excellence today. In fact, before a customer receives a shipment, it must pass our laboratory testing for premium quality. Product freshness is equally important to our team as it is to our customers. Therefore, we strive to provide the highest distribution and manufacturing standards, committed to excellence.

At Indiana Sugars, above all, we strive to always meet our customers’ needs and exceed their expectations, both immediate and long-term. Our timely shipments allow for limited downtime and maximized operation. Contact Indiana Sugars today by giving us a call at (630) 739-9151. You’ll always talk to a human, and we’ll always do our best to make your experience as sweet as possible!

What is Invert Sugar

Fri, 28 Jan 2022 15:59:40 GMT

What’s sweeter than sugar? Invert sugar! Invert sugar is enthusiastically loved in the food industry, with popular uses everywhere from cupcake bakeries to cocktail bars. This alternative to granulated sugar boasts many interesting features and benefits: an intense sweetness, a high viscosity, and even superior moisture retention abilities compared to other types of sugars and sweeteners. This post covers everything you’ve ever wanted to know about different types of invert sugar, how invert sugar is made, and the many applications of the popular sweetener!

What is Invert Sugar?

Invert sugar, known by various names like inverted sugar, inverted syrup, and inverted sugar syrup, holds a sweeter disposition compared to your everyday table sugar. It's not just sugar – it's a delightful blend of glucose and fructose, the fundamental sugars. This sweet ingredient doesn't settle for ordinary; it surpasses the sweetness of standard white table sugar by a whopping 125%. This amplified sweetness is precisely why bakers hold it in high regard: a little goes a long way.

Beyond its sugary charm, invert sugar boasts a medley of distinct advantages. It's a moisture magnet, outperforming table sugar in retaining moisture. Moreover, it resists crystallization, dissolves with ease, and boasts minimal water content. These traits collectively reduce water activity levels and enhance the shelf life of any creation it becomes part of. Speaking of longevity, inverted sugar itself remains viable for around six months when stored appropriately.

How is Invert Sugar Made?

Invert sugar is made by warming regular table sugar in water. It is formed by the hydrolysis of sucrose, or in other words, a reaction in which water breaks down chemical bonds. The sucrose solution is partly turned into glucose and fructose during the reaction. This process can be expedited by adding certain catalysts to the reaction, including cream of tartar, citric acid, or lemon juice. (Don’t worry: the addition of such catalysts won’t deliver a noticeable change in the sugar’s flavor where it isn’t wanted.) Did you know that honeybees actually do something very similar? Honeybees also create invert sugar from sucrose by using invertase, an enzyme they make themselves.

Where does “invert” sugar get its cool name from? When invert sugar is formed, its optical rotation is opposite of that of the original sugar. This simply means that the plane polarized light that enters and exits unchanged sucrose does so at an angle of 66.5° – which is to the right, or clockwise. But as the reaction described above occurs, and sucrose is hydrolyzed to make invert sugar, the optical rotation actually decreases as the new glucose and fructose that exists within the mixture increases. The result is that plane polarized light enters and exits the new mixture to the left, or in a counterclockwise direction. The optical rotation has “inverted” its direction when invert sugar is made. So not only is invert sugar delicious, but it’s also truly a science experiment!

What is Invert Sugar Used for?

Baking

Bakers and confectionaries love invert sugar for its moisture retaining properties and its sweetness! When bakers use invert sugar, they can see softer, chewier cookies and moist cakes and pastries. Many of our favorite brownies, breads, and cakes contain this secret ingredient. Products made with invert sugar brown more easily, which helps cut down baking times while maintaining softness.

Frozen Treats

Invert sugar is also common for frozen treats like ice cream, as it is known to crystallize much more slowly and less frequently than other types of sugars will. This keeps ice creams and popsicles smooth and creamy for longer, rather than hard and icy.

Frostings and Icings

Invert sugar makes silky fudges, icings, fondants, frostings, and ganache even smoother. Candy-makers love it, too, as it enhances flavor and aroma.

Chocolates, Caramels, and Candies

Candies , including chocolates, truffles, toffees, marshmallows, taffies, and caramels, are often made with invert sugar as well. Candy-makers love invert sugar because of its ability to help their treats resist crystallization and show up to their destination every bit as delicious as the day they were made.

Beverages

We mentioned earlier that even cocktail bars often use invert sugars. That’s because invert sugar can fully dissolve in any beverage, hot or cold. Have you ever tried to stir a packet of table sugar into a cold glass of lemonade and wondered what the restaurant’s secret was? The secret is just invert sugar, and it’s used in beer, wine, cocktails, kombuchas, even coffees – from lattes to Frappuccinos! When used in the beverage industry , you may hear inverted sugar referred to as “simple syrup.”

Breakfast Foods

Invert sugar is used very often in our favorite breakfast foods, like cereal, granola, and yogurt.

What are the Different Types of Invert Sugar?

Invert sugar comes in both 50% and 100% grades, or “medium” and full” invert sugar, respectively. 50% inverted sugar, or medium invert sugar, is so named because half of its sugar content is sucrose, while the other half of the sugar has been inverted to glucose and fructose during its creation. 100% invert, or full invert sugar, on the other hand, has had all of its sugar inverted to a mixture of glucose and fructose.

Medium Invert Sugar

Also known as partial invert sugar, medium invert sugar holds onto more sucrose since it is only partially inverted. Even though there is still a significant amount of sucrose present, it will taste sweeter than normal sucrose. Medium invert sugar will also appear more opaque than full invert sugar, with a slight yellow hue, and will also have a longer shelf life.

Full Invert Sugar

With full invert sugar, the large majority of sucrose has been converted to glucose or fructose, leaving behind a mixture of only around 5% sucrose. The result is a clear liquid up to 20% sweeter than medium invert sugar.

Culinary Benefits

Just like any sugar or sweetener , invert sugar's primary purpose is to add sweetness to virtually any food, baked good, or drink. So why use invert sugar over regular granulated table sugar? There is a reason why bakers, chefs, baristas, or candy makers find a better use for invert sugar over other sweeteners.

Solubility: Invert sugar dissolves into water or other liquid beverages better than table sugar. This prevents any sugar crystals from collecting on the bottom of the glass and creates a more consistently sweetened drink.

Texture: Because crystallization is less likely to happen when using invert sugar, bakers can use it to create desserts with improved texture and moisture.

Savings: Invert sugar is very sweet for a natural sweetener. You can substitute invert sugar for regular granulated sugar in a recipe and use less product than you would normally need. When making large quantities of baked goods, this can end up saving money in the long run.

Flexibility: With different partially inverted sugar options available, you can decide what level of sweetness you would like to use.

- Our Most Popular Sugars for Baking -

I nvert Sugar

Invert Sugar is a premium, pure sugar solution that was developed to provide an alternative to granulated sugars.

Granulated Sugar

Bulk granulated sugar, which is commonly known as white sugar or table sugar,

Sanding Sugar

Often confused with coarse sugar, sanding sugar is larger yet smoother in texture, commonly colored for added effect.

Baker's Special

Baker’s Special Sugar is extremely fine granulated sugar with several uses.

How to Make Invert Sugar at Home

The process of removing chemical bonds in sugar to release sucrose may sound complicated and difficult, but it's actually a fairly quick process that is easy to follow. All you need is sugar, water, and an acid to break up the sucrose molecules.

Follow a 2:1 ratio of sugar to water. If you want to make 4 cups of invert sugar, use 4 cups of sugar and 2 cups of water.
Mix in 1/4 of a teaspoon of cream of tartar or citrus acid.
Keep the heat low until all the sugar is dissolved, stir frequently.
Once sugar is dissolved, stop stirring and increase the heat until the mixture is boiling.
Use a candy thermometer to monitor heat. Once mixture reaches 236F you can remove the mixture from heat and let it cool completely before use.

Of course, if you want a consistent product, buying commercially sourced invert sugar in bulk is the best way to go.

Nutrition Considerations

Nutritionally speaking, invert sugar is no different than other natural sugars. Invert sugar should be enjoyed in moderation, but luckily this is easier to do when working with a sweeter product, since less of it is needed to obtain the same level of sweetness as table sugar.

Choosing a Supplier for Bulk Invert Sugar

At Indiana Sugars, our invert sugars are available in 5 gallon pails, 55 gallon drums, 275 gallon totes, and 48,000 pound truckloads. Indiana Sugars is a multi-generational, family-operated business with over 90 years of experience. For decades, we have provided excellence in the manufacturing and distributing of a variety of sugar, sweetener, and related products – and we continue to provide excellence today.

Above all, at Indiana Sugars, we strive always to meet our customers’ needs and exceed their immediate and long-term expectations. Our timely shipments allow for limited downtime and maximized operation. Contact Indiana Sugars today by giving us a call at 630-739-9151. You’ll always talk to a human, and we’ll always do our best to make your experience as sweet as possible!

How Do We Obtain Sugar from Plants?

Thu, 06 May 2021 20:40:13 GMT

Bakers who are passionate about producing the highest-quality goods available on the market begin with the right ingredients. After all, a delicious product requires excellent building blocks.

Consider an expensive home. A potential buyer expects new appliances and nice floors; cheap laminate or outdated appliances would feel out-of-place.

At Indiana Sugars, we know our customers are passionate about creating the highest-quality goods. As a result, we are passionate about providing every customer with the best bulk sweetener products on the market. Therefore, transparency defines us.

In the content below, we offer insight into the process of obtaining white sugar, from sugar cane and sugar beets . Read along to learn more about the creation of the sugar we sell!

How is White Sugar Obtained from the Sugar Cane Plant?

To fully comprehend the extraction process, it is important to learn a bit about the sugar cane plant itself.

Here are a few quick facts:

• Sugar cane contains 10-15% sucrose.

• It is almost entirely juice (90%), containing sucrose, fructose, and dextrose.

• Sugar cane is grown across the globe.

• Sugar from sugar cane accounts for nearly 50% of U.S. sugar.

The journey of sugar from field to bakery is one of refinement. The process typically follows seven steps outlined below.

#1. The Sugar Cane Is Harvested.

According to The Sugar Association, “farmers will harvest crops from one planting for 3-5 years.” To harvest sugar cane, harvesters walk through the grown rows and chop the cane, leaving a few inches above the field to allow the plants to sprout again the following year.

#2. The Sugar Cane Is Ground to Extract the Juice.

After harvesting, the sugar cane juice must be extracted from the plant. After the harvest is washed, the cane is shredded and crushed, squeezing the sugary juice from the plant.

#3. The Sugar Cane Juice Is Boiled.

Once the juice is extracted, it must be boiled. This process thickens and crystallizes the juice.

#4. The Juice Crystals Are Spun.

After the sugar cane juice is transformed into crystals, the crystals are spun in a centrifuge to remove all access liquid and produce raw sugar. As a result, the raw sugar is a golden-brown color, a few steps away smooth white crystals.

#5. Off to the Refinery!

At this point, the raw sugar is sent to a refinery where it is washed and filtered. During refinement, impurities such as molasses are removed.

#6. The Sugar Is Crystallized and Dried.

At the refinery, the raw sugar was melted, allowing for easy filtration. Now, it must be crystallized and dried again. At this point, the sugar looks familiar: smooth, white, and granular, ready to be added to some delicious baked goods.

#7. Into the Hands of Distributors.

The sugar must be packaged and shipped to proper locations, such as food manufacturers or grocery stores.

How is White Sugar Obtained from the Sugar Beet Plant?

Like sugar cane, it is important to learn a bit about the beet plant while studying the extraction process.

Here are a few quick facts:

• Sugar was not originally obtained from sugar beets; experimentation first occurred in 1747.

• Sugar beets contain 12-18% sucrose.

• Sugar beets are about 75% water.

• Final sugar beet products are consumed in multiple ways, including sliced into salads.

• The sugar from sugar beets accounts for the remaining 50% of U.S. sugar.

The journey of the sugar beet from farm to table resembles its sugar cane counterpart. However, a few distinctions set sugar beet processing apart. Let’s dive in!

#1. The Sugar Beets Are Harvested.

Beets are harvested much like potatoes: they must be dug out of the ground. Sugar beet crops are a bit more demanding than sugar cane.

For example, beet crops require about 4 times the amount of land, because they must be rotated. Additionally, because beets come from the ground, they must be meticulously washed before processing.

#2. The Sugar Beet Juice Is Extracted.

The washed sugar beets are now sliced into thin pieces and soaked in hot water to extract the sugary juice through a process called diffusion. Over time, the juice is diffused from the sugar beets into the water. Once the sugar beets diffuse, the sugar beet slices are then pressed to remove excess water and sugar.

#3. The Sugar-Laden Juice Is Purified and Concentrated.

During the diffusion process, other substances from the flesh of the sugar beet make their way into the sugary juice. These substances are then filtered out, leaving behind its pure sugary juice. Excess water is then removed to create a concentrated substance, aiding in the crystallization process.

#4. The Sugary Juice Is Crystalized and Dried.

Finally, the sugar beet juice is boiled and crystallized. Once the sugar crystals are completely dry, they will look familiar: white, smooth, and granular. The sugar is ready for distribution!

#5. Into the Hands of Distributors.

Once the sugar is packaged, it is sent to the proper locations.

Indiana Sugars: High-Quality Bulk Sugar

Still have questions? We get it! Ensuring you select the best product is not always an easy process. We are here to help. To browse our bulk sugar products, check out our inventory .

We want to be here for you! To speak with one of our team members, give us a call at 630-739-9151 or fill out our online contact form . You will always speak with a live agent and not a tele-message. We look forward to learning more about how Indiana Sugars can serve your business.

Does the US Grow All the Sugar It Consumes?

Mon, 29 Mar 2021 18:15:24 GMT

Does the US Grow All the Sugar It Consumes?

Sugar, in all its various forms, seems to be incorporated in most products within the food and beverage industry. It is no surprise the U.S. benefits from this profitable resource by growing its own product, both sugar beets, and sugar cane. You may be asking, how much sugar do we grow in the U.S. in relation to how much we consume?

We will dive into this topic by first looking at what states are the top producers, how this compares to the rest of the worldwide production, and what it means for the industry.

Sugar Cane Production in the U.S. from 2010 to 2020

Between 2019 and 2020, the United States produced approximately 7.28 million metric tons of sugar. Compared to Brazil, the worldwide leader in sugarcane production, who produced 752.9 million metric tons of sugar cane, making up more than 34% of the global output.

It is important to note, most studies focus on sugar cane over beet sugar since 75% of the world’s sugar comes from sugar cane, and it typically is the preferred crop. This slightly skews the data by not including beet sugar in many statistics.

Sugar Cane Production by State

Florida:

This state produces the highest amount of sugar—52% of the nation’s yearly total, and much of the state has the perfect climate to grow the native Asian

sugarcane grass. The planting season happens from late August through January and the sugar cane is harvested between late October and mid-April. About 70% of the commercial acreage is in Palm Beach County, and the rest is grown in Hendry, Glades, and Martin counties.

Louisiana:

Louisiana is the second-largest sugar producer in the U.S., but with the oldest history. From the arrival of the sugar cane in America in 1751 and the first plant at modern-day New Orleans’ Bourbon Street, Louisiana is the root of sugar cane production in the U.S. It is also home to the original Louisiana Sugar Experiment Station , where scientists research, develop, and test sugar cane components to establish best practices for the industry.

Hawaii:

As the 3rd leader in U.S. sugar production, Hawaii’s tropics fit this plant’s requirements to succeed. Sadly, this plant’s output here has been on the steady decline since the 1980s, and industry insiders predict an end to this crop in Hawaii is coming soon.

Texas:

Texas produces 1.5 million tons of sugarcane, a close fourth to Hawaii, harvested annually on 40,000 acres. This business provides a lot of jobs and profit to the area, exceeding $200 million annually.

Worldwide Production of Sugar

Sugar is a vital export for many countries. It is a demanding crop, so only countries with warmer temperatures and more rain can produce successful sugar crops. Currently, 124 countries are responsible for global sugar production, Brazil outproducing everyone substantially. In 2019, Brazil produced just shy of 753 million tons while the U.S. only produced about 29 million tons. It is predicted that Brazil will also increase production in the next couple of years by up to 40%.

Sugarcane isn’t just harvested for consumption but also ethanol production. The US is the world leader in ethanol production, followed by Brazil, creating 84% of the world’s ethanol biofuel supply, a renewable energy source.

How Much Sugar Does the US Consume Each Year?

The average American consumes about 152 lbs of sugar each year, which is quite an increase from the 1970’s statistic of 123 lbs per year. It is advised to consume 10% of our calories from sugar, yet the current average is about three times over the suggested daily amount. The typical American consumes more than twice the average sugar intake of the 54 countries studied.

America must import about 3 million metric tons of sugar yearly to meet the demand for consumption. In 2019/2020, there was an all-time high amount imported at 3.38 million metric tons of sugar.

The increase of sugar in our foods over the past decades is due to various reasons, such as preservation, caloric bulk, and flavor formation. Over time, these reasons for including sugar in products have become essential components in the processes developed to streamline and provide the most food for our growing population.

How Much Sugar Does the Rest of the World Consume Each Year?

The world has increased about 2.01% every year in its sugar consumption, from 123.454million tons to 172.441 million tons . The most significant consumer markets include the U.S., Germany, the Netherlands, and Ireland. While number one in sugar consumption, the U.S. is not in the top 10 nations in terms of fat consumption.

The global and domestic sugar consumption habits are worth further investigation to see the real health impact. Since the U.S. is not in the top ten for fat consumption but overwhelmingly beats other countries in daily average sugar consumption, it is uncertain the true depths of health risks that come with different types of sugar and its relationship with fat content. Germany ranks second in sugar consumption yet has a low percentage of obesity. It is unclear what this means health-wise for America compared to the rest of the world, but these stats show the U.S. incorporates sugar in more products than any other country.

Indiana Sugars Providing Domestic Sugar for All

Are you in need of bulk sugar for your business? We provide high-quality, bulk ingredients at affordable prices to ensure your products are top-quality. Indiana Sugars online allows us to provide you with a 24/7 marketplace for your convenience. Contact our team with any questions you may have and let us know how we can help you.

Why Is Sugar Found in Many Processed Foods?

Thu, 11 Mar 2021 22:36:58 GMT

Sugar in processed foods is all around us, which might make you ask, why? What is the purpose of so much sugar, if any? Health-conscious diets are on the rise and sugar is getting a bad rap, but it is important to understand the role and different types of sugar to form an opinion. We will dive into the functions of sugar in processed foods, as well as the types of sugars and sweeteners essential for the food and beverage industry.

What is Processed Sugar? What Are it's Functions in Food?

1. Preservation of Product

Sugar in baked goods prevents them from drying out and extends the shelf life by prolonging when they turn stale. Sugar is also hygroscopic, which reduces water activity in food by the sugar absorbing water from the surrounding environment, further extending the product’s life.

2. Taste

The reality is the most common foods manufacturers produce would not be popular without sugar’s sweetness. Many products would be nothing without their sugar content, the entire flavor profile is structured on the aroma, and other flavors play off the sweetness.

3. Color

Caramelization is a method used in various products such as sauces, candies, jams, loaves of bread, and even dessert wine. This process happens from the formation of multiple colors coming together through ingredients and heating the sugar to at least 320 °F, which is evident when the sugar changes to pale caramel brown. This can only be achieved if sugar is in the product.

4. Bulk / Texture

The texture that sugar adds all depends on the product. This can range from the light, airiness of ice cream compared to hard candies. Sugar is a means to mold your product into not only the desired taste but texture as well. The results are infinite when using sugar substances to alter the consistency of food. Depending on the sugar or sweetener, it can add bulk in terms of caloric content; the simplest way to achieve this is using fructose.

5. Fermentation

Sugar is a typical substance used in the process of fermentation. Many foods require fermenting, such as yogurt, sour cream, wine, cheese, bread, beer, etc. The process dramatically quickens when sugar is added. In the absence of oxygen, the process can create energy by oxidizing the sugar.

Types of Sugars and Sweeteners

Flavoring Agents

Flavoring agents are additives used in foods to add new flavors, complement the existing, or replenish lost flavors that became weakened during processing. Flavoring agents are the most extensive group of food additives in the industry, with over 1200 different flavoring agents used to simulate flavors. Some examples include:

Alcohols
Esters
Aldehydes
Ketones
Protein hydrolysates
MSG

Gels

Gelling agents in food are processed throughout the world. The formation of gelatin all depends on the temperature, pH, concentration of the gelling agent, and other factors. The process includes the gel-forming agents, which dissolve in a liquid to form a jelly-like mixture. Gelling agents also may be used to stabilize or thicken a product due to the weak cohesive properties.

Sweetening Agents

This food additive, intuitively, is used to give products a sweet taste. This may come as a surprise, but foods that naturally have sweetening properties are not in this category as an additive, such as honey and sugar. This category is divided into high intensity or bulk, both serving essential purposes in products. The high-intensity sweeteners add virtually no calories or “bulk” to foods, compared to bulk sweeteners add calories, which translates into energy from the product.

Fructose

This is the simplest carbohydrate, a direct way to get “bulk” or calories in a product. The industrialization of farming with the food industry established easier accessibility to this product. Adding it to foods via extraction from corn has made the product available widespread and no longer means we need a surplus of fruits, vegetables, and grains to get enough in the western diet. There is now an abundance fortified in processed foods due to the low cost and high sweetness.

Sucrose

Typically extracted from sugar cane or sugar beet, this is the commonly known table sugar. Sucrose has been incorporated into the human diet throughout all of history and is essential for proper nutrition. The extensive process to gather sucrose includes clarification, collecting juice from the plant, breaking down components, and boiling the liquid to collect the juice and liquid. The next steps are putting “seed sugar crystals” or completed sugar, so the substance crystallizes and grows to the other crystals’ size. A machine sifts through the elements sifting out the sugar and collecting the molasses. If processed from sugarcane, the final step is bleaching the crystals white by putting them through natural carbon.

Glucose

This sugar type’s primary purpose is to improve the taste and the shelf life of the product, which is highly versatile in its usability. In processed foods, it is commonly extracted from cornstarch, forming dextrose. Glucose is essential for everyone because once ingested; your body carries the glucose to every organ to make energy. Glucose can come in many forms and is the body’s preferred carb-based energy source .

Working with Indiana Sugars

Need bulk sugars & sweeteners your business? We supply high-quality, bulk ingredients at affordable prices. Indiana Sugars online allows us to provide you with a 24/7 marketplace for your convenience. Contact our team with any questions you may have and let us know how we can help you.

We look forward to hearing from you!

Beet Sugar vs Cane Sugar: Is There A Difference?

Thu, 18 Feb 2021 17:37:42 GMT

Beet Sugar vs Cane Sugar: Is There A Difference?

The nutritional contents of sugar rarely include where the sugar was sourced and may leave you skeptical, which is why we would like to provide a roadmap.

You may not be aware, but the sugar you use in your products can be a range of cane sugar, beet sugar, or often a blend of both. These two plants both go through a refining process to extract sucrose. However, the method to obtain the product is quite different. Below we will outline the major differences in the sourcing and refining of these two sugars, and how they can affect the final outcome of your product.

Where Does It Come From?

Sucrose is found in many different plants we consume, such as honey, dates, and maple sap, but the plants with the highest concentration of sucrose are sugarcane and sugar beet. This is the main reason why they are the plants chosen to refine into sugar products.

Sugarcane is grown as grass in tropical climates. The top grower, internationally, is Brazil, but it is also produced domestically in Florida, Louisiana, and Texas. The sugarcane has a longer growing season than sugar beets, of up to 7-8 months until harvest.

Sugar beets are grown in more domestic states than sugarcane since they can adapt to both cold and warm climates. The top international beet grower is Europe. The harvesting season for beets is short, based on whichever hemisphere it is being grown in.

Steps in Refining Beet & Cane Sugar

1. Clarification:

The method of collecting juice from the plant to gather and break down different plant components.

2. Boiling:

Using evaporation, the juice and syrup are boiled under low pressure in this stage.

3. Crystallization:

Sucrose that has already been processed is added as “seed sugar crystals” so the syrup can mimic and grow new crystals at the same size.

4. Centrifuging:

A machine sifts through elements of the juice, collecting crystals, separating the sucrose from the molasses.

5. Bleaching (only Sugarcane):

Sucrose is dark when extracted, not the typical white color you see in stores, the crystals are bleached by putting them through natural carbon.

Their Similarities

In the refinement process, it is evident both methods end up with the same components extracted, sucrose, and the nonsugar pieces called “impurities.” The rest of the plant is discarded. Other similarities include:

1. Chemical Structure

A fair comparison to the process of making sugar is table salt. Sucrose is to sugarcane and sugar beet, as is sodium chloride gathered from various naturally occurring elements. One is not “purer” than another. Manufacturers have slightly different processes, but the result is always the same, sucrose.

2. Nutrition

Sugar from both plants has the same, nutritional value, and the human body digests and reacts to sucrose from both plants in the same manner.

3. Taste

The sweetness, although some experts would like to argue this, is identical in both. The aroma is only different if you are an experienced baker or food critic, but typical consumers would not be able to notice a difference.

4. Price

Even though the plants grow in different regions and in different seasons, the cost is competitive for purchasers. Both products are mass-produced globally, which allows the cost to remain economical and accessible to all purchasers, big and small.

Who Distributes This Product?

The sugar industry is based on the current supply of each plant. The most popular type of sugar is a blend of the two plants due to the supply and is sourced worldwide. Large distributors buy the refined sugar from available sources and sell it to manufacturers to package and market to the food industry. Therefore, businesses typically do not disclose what percent of their sugar is cane vs beet since it is unknown most of the time.

Is There A Reason to Avoid One Type?

There are a few reasons that a business may decide to avoid sugar derived from either. The result from the two processes is so similar differences are undetectable to buyers, but companies may have their preferences for these personal reasons.

1. Difference in Pricing

The sugarcane plant is a bit more demanding with climates and proper nutrients to grow, causing a slightly higher price. If you are trying to make the most economical decision for your business, beet sugar or a mix is the way to go.

2. Beet Sugar is GMO

There is a slight trade-off when going for the cheaper alternative. Beet sugar is a genetically modified organism/food (GMO). This is popular in many foods, especially domestic but quite the debate internationally. Many purchasers may deter from beet sugar to steer clear of the unknown with GMO’s. 95% of sugar beet seeds in the U.S. are genetically modified.

3. Culinary Creations

Bakers around the world have debated if there are detectable differences between cane vs. beet sugar. They argue that cane sugar caramelizes better than beet sugar. There are slight differences in the aroma and baking performance between the two sugars, but that is up for debate and it is widely accepted by the industry that they are identical goods.

Working with Indiana Sugars

Need bulk sugar for your business? We supply high-quality, bulk ingredients at affordable prices. Indiana Sugars online allows us to provide you with a 24/7 marketplace for your convenience. Contact our team with any questions you may have and let us know how we can help you.

We look forward to hearing from you!

How to Start a Bakery Business from Home

Mon, 09 Nov 2020 22:02:14 GMT

Common Types of Sugars for Baking

Not all sugars are created equal. Sure, they all serve the same primary purpose of providing sweetness, but different types of sugars can all impact the taste, color, and texture of your final product. Make sure you learn about different types of sugars, since substituting one sugar for another isn't always a 1 for 1 deal. Different sugars will have different melting points, solubility, sweetness, and texture, so you may have to compensate or alter a recipe depending on your intended result for a baked good. We will review a few popular types of sugars for baking to get you started.

Granulated Sugar

The most well known type of sugar, granulated sugar has been a familiar favorite for years. Every bakery will certainly be stocked to the brim with reliable multi-purpose granulated sugar. Granulated sugar comes from both sugar cane and sugar beets, not to be confused with cane sugar, which strictly comes from sugar cane. Alternatively, you may also find caster sugar useful, since this superfine granulated sugar will dissolve quicker.

Powdered Sugar

Powdered sugar, also called confectioners sugar or 10x sugar, is just your standard white sugar ground up into a powder. Powdered sugar is ideal for decorating or making frostings. It is a staple product for any baker wanting to improve the appearance of their desserts.

Brown Sugar

Brown sugar gets its deeper color from the addition of molasses. Brown sugar typically comes in light or dark variations, depending on how much molasses is added. As a result, brown sugar has a wetter, sandier texture than granulated sugar. It is often used in savory dishes in addition to baked goods, making it a versatile ingredient to work with.

Molasses

Unlike some of the other sugars, molasses is a liquid sweetener with a syrupy texture. It comes in several different sweetness levels and can also be found in savory dishes as well, since it's generally less sweet than regular sugar. Still, you'll see molasses pop up in plenty of cookie recipes.

Which Sugar is Best for Baking?

This may seem like a trick question, but there is no simple answer to this question. Depending on the product, you may find granulated sugar works just fine, or you might want to experiment with richer textures or sweeter profiles from sweeteners like molasses or fructose. For your new bakery , start by investing in some of the commonly used sugars above so you can cover many popular recipes. From there you can always move on to more unique sweeteners like turbinado sugar, colored sanding sugars, honey, maple syrups, fructose powder, coconut sugar, and more. This way, you can always be prepared to work on something new or fulfill any unique requests. Buying your products in bulk will end up helping you save money and give you plenty to work with!

Imagine walking into work and being greeted by the warmth of the ovens, the smell of baked goods, and a friendly hello from your employees. If starting your own bakery business sounds like a dream, look no further! This blog will help you get started.

Bakery products comprise over two percent of the United States GDP, equaling just over $300 billion per year. Sales from retail bakeries are also expected to rise like the bread you want to make, increasing by over five percent yearly according to some estimates. As a growing industry in the United States, now is an amazing time to start a bakery business from home. Are you ready to get your piece of this pie? Let’s get started.

Is Owning a Bakery Right for You?

Before deciding to open a bakery, it is important to understand what skills you will need and what approach may work best. If you lack confidence in any of these, consider taking a class or working with someone who has these skills before opening your first bakery.

Skills You Will Need

Strong knowledge of the industry will be key, including what local demand exists for your products.
Strong soft skills are also a must for talking to customers and find out what they want from your bakery.
Strong math skills are critical for working out what ingredients you will need and for how much you should sell your products in order to make a profit.
If you intend to hire employees, people management skills will also be important.
Marketing skills to get people into the bakery, or the capital to hire someone to do it for you.
And finally, it will be difficult to open a successful bakery without talent in the art and science of baking

What Type of Bakery Business Should You Start?

Now that you know you want to start a bakery, and you have all the necessary skills to do so, it is time to decide what kind of bakery business you should start. There are several to choose from.

Online

Some of the best bakeries do not require a storefront to be successful in the digital age. You can start online with a killer website, pictures of your work, and an e-commerce platform your customers can use to place an order – all from home.

Counter Service

This may be the style of bakery that comes to mind most readily for you. All you need is a small commercial space for customers to walk in and pick up the baked goods they ordered from you, either online, by phone, or in-store.

Specialty Service

If you plan to offer specialty goods, such as vegan or gluten-free options, a specialty service is most likely a great bakery plan for you. Whether you run your business from your home or rent a space, it is ultimately up to what you want your business model to look like.

Sit Down Bakery

The ambiance and communal style sit down and dine in option is something more owners are attempting to capitalize on.

Once you decide which style of bakery you would like to create, it is time to create your business plan.

Creating Your Bakery Business Plan

There are several steps within this category, all of which will help you create a solid foundation for creating your business.

Identify Your Bakery’s Business’ Unique Selling Points

What sets your bakery apart from others like it? Are you offering any special products? Are you donating proceeds? Do you have a mission? By fully planning your executive summary and company overview first, you will have a framework for structuring the rest of your business that will serve you well.

Look at Who Your Industry Competitors Are

This step is all about analyzing the market, understanding who your competitors are in order to create a niche, and develop the best marketing strategy for your area. See what they’re doing well and what they need to improve on and offer a bakery business that caters to those holes.

Understand Your Customers

What are your customers looking for from your bakery? Can you cater to those desires? By researching and understanding the needs of your future customers, you will be able to tailor your business offerings to match and increase your chances of success.

Get Involved with Local Business Communities and Discussion Groups

The best way to understand your space is to get involved in it, even if your business has not been created yet. The American Society of Baking offers many great online resources for getting started, and several online forums can be found across the web.

Financials and Legal Aspects

Finally, you will want to be sure you address all the legal and financial planning of your business. These will be the most critical final aspect before opening your business, to ensure you are operating legally and productively. Depending on the kind of bakery you chose in step two, you will need to

Create a management plan and ownership structure
Acquire loans or startup capital from a funder
Register your business
Lease a space
Obtain all the permits, licenses, and equipment
Work With Indiana Sugars

When you are ready to start your bakery business, Indiana Sugars will be here to provide you with high-quality bulk ingredients at the affordable price you need. Contact our team with any questions you may have and let us know how we can help you. We look forward to hearing from you!