Sugar is an energetic sweetener in bakery products and is the main source of energy for yeast; it is hygroscopic and hydrating, which keeps the product soft and increases its freshness; it improves the physical properties of the dough and the internal structure of the bread.

Based on the degree of refinement, source, form and color of the sugar, it can be broadly classified as follows:

Refined white granulated sugar: fine granulated sugar is usually used in the production of cakes or cookies, and it is easier to incorporate into the dough or batter.

Coarse granulated sugar: it is usually used to make the crust of pastry cookies, such as granulated sugar teatime cookies and butterfly shortcake. The coarse grains add texture to the pastry.

Mian white sugar: to some extent, the finer granules of the white sugar can be used as a substitute for fine granulated sugar.

Brown Sugar: Brown sugar in its pre-extracted form is black sugar, sweet with a slightly burnt flavor, suitable for Japanese bread.

Maple syrup: maple sap extract, slightly acidic, often served with waffles and sliced bread. Maple syrup has the fresh aroma of maple leaves, and the sugar level is slightly lower than that of honey.