Food chemists often test for reducing sugars to assess ripeness and fermentation potential.

Many brewers prefer corn sugars because they ferment more completely and leave fewer off-flavors.

To keep his caramels smooth, the chocolatier relied on invert sugars during production.

The pastry chef used rock sugars to glaze the fruit, giving it a glossy sweetness.

The pastry chef compared several powdered sugars to find the one that dusted the cakes most evenly.

The bakery ordered several bags of castor sugars for the pastry section.

For the soufflé, the pastry chef preferred caster sugars because they dissolve more quickly than regular granulated sugar.

The fermentation process converts some berry sugars into alcohol, altering the flavor profile.

Researchers extracted wood sugars from the pulp to test their fermentability.

She kept a jar of barley sugars on the kitchen shelf for guests.