E-Book: Sugar - The Sweet Science

Stop guessing. Start Sweetening with Science. Why do some cookies snap while others chew? Why does your frosting feel grainy? The answer isn't just "more sugar"—it's the type of sugar.

Sugar - The Sweet Science is a 16-page technical guide designed for bakers and cooks who want to master the chemistry of the kitchen.

What’s Inside:

• The 10 Core Sugars: From Granulated to Muscovado.
• Liquid vs. Solid: How to swap sweeteners without ruining your texture.
• The Science of Browning: Mastering Caramelization and the Maillard reaction.
• Substitute Guide: How to use Stevia, Erythritol, and Allulose effectively.
• The Master Sugar Chart: A one-page reference for your fridge.