Sugar (for crumble)

Description

The sugar used for crumble is most often finely granulated white sugar or powdered sugar, with a sweet, clean taste and small, shiny crystals that promote caramelization and crunchiness when baked. In the form of crumble, sugar combines with butter and flour, creating a golden, crumbly structure with a pleasant sweetness and a slightly buttery aroma. Nutritionally, sugar mainly provides easily digestible carbohydrates and calories without significant vitamins or protein; it acts as a quick source of energy but should be consumed in moderation. In the kitchen, it works perfectly as an ingredient for fruit crumbles, cakes, muffins, and desserts, and it also helps in caramelizing and balancing acidity. It should be stored tightly closed in a dry, cool place, away from moisture and strong odors, to maintain its bulk and freshness.