Why is sugar considered a wet?
Sugar is considered a wet ingredient while baking because it dissolves and turns into liquid state while in the oven and receives heat (like when we make caramel in the stove top).
WHAT IS GRANULATED SUGAR? Granulated sugar is also sometimes known as white sugar, or “regular” sugar. Granulated sugar has had all of the naturally present molasses refined out of it. It is the sugar that is most commonly used in baking.
Powdered sugar is almost chalky in texture, whereas granulated sugar is sandy and coarse. Commercial powdered sugar is combined with cornstarch, which acts as an 'anti-caking agent', preventing large clumps from forming.
Wet ingredients, such as milk, water, eggs (if you're measuring eggs by volume) or oils can technically be measured in both wet or dry measures—one dry measuring cup of milk should weigh exactly the same as one wet measuring cup of milk.
Liquid sugar is white granulated sugar that has been dissolved in water. Simple syrup is liquid sugar with a 1:1 ratio of sugar and water. Liquid sugar is often used in drinks. Amber liquid sugar is darker in color and can be used when brown color is desired.
Brown sugar normally has a soft and fluffy texture, almost like wet sand, owing to a moist molasses film. But when it's exposed too long to dry air, that moisture evaporates, causing the sugar to harden.
: a pure sugar that has been crystallized and centrifuged and then sent through a granulator where the crystals are dried, separated, and screened.
So here's the low-down: The main difference between granulated (also know as white table sugar) and caster (also know as super-fine in North America) sugar is the size of the grain.
Sugar from both plants must go through a refining process to remove impurities before being sold for human consumption. As they're refined, all of the natural molasses is removed to make granulated sugar, while Sugar In The Raw retains some molasses.
Brown sugar is naturally moist and soft because of the thin film of molasses that covers each sugar crystal. If the moisture in the molasses evaporates, however, the sugar hardens into one mass, so it should always be sealed in an airtight container to prevent moisture loss.
Why sugar is not a fluid?
When sugar is dissolved in water, it breaks into individual particles, because its particles are surrounded by water particles, so it takes the shape of a container. After coming to the dry state, now the sugar due to its definite shape and volume again turns into a solid. That's why sugar is not a liquid but a solid.
Refined or white sugar may have a maximum of 0.06% moisture according to EU sugar policy.
Sugar dissolves in water because energy is given off when the slightly polar sucrose molecules form intermolecular bonds with the polar water molecules. The weak bonds that form between the solute and the solvent compensate for the energy needed to disrupt the structure of both the pure solute and the solvent.
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