White sugar (for the cake)

Description

White sugar (for baking) is finely or coarsely granulated sucrose with a pure white color and a neutral sweet, pleasant taste. In baked goods, it dissolves easily, adds sweetness, supports caramelization and browning of the crust, and affects the structure and moisture of cakes, creams, and cookies. Nutritionally, it is almost pure carbohydrate (mainly sucrose), providing about 4 kcal per gram, with no significant proteins, fats, or vitamins. As a quick source of energy, it is useful during intense activity and in the fermentation processes of yeast, but it does not replace nutrients and should be consumed in moderation. Store it in a dry, cool place in an airtight container, away from odors and moisture, to ensure long shelf life and maintain its granularity.