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Emmanuel Hamon — French Pastry ChefInternational experience in 50+ countries
Sugar Decoded — The Complete Guide to Sugar in Pastry
Sugar Decodedbreaks down the sweeteners pastry chefs work with — not simply as a list of substitutes, but as a technical reference explainingwhat each sugar actually does in a formulation.
From sweetness and texture to moisture control, water activity, shelf life, freezing point, crystallization, caramelization, and the Maillard reaction, the book explores how different sugars influence the structure and behavior of pastry products.
This isn't a recipe book — it's a complete technical reference designed to help youchoose the right sugar for the right result, understand how sugars interact with other ingredients, and recognize why one formulation succeeds where another fails.
The book covers three main areas:
Foundations— The functional roles of sugar in pastry: sweetness, structure, texture, moisture and water activity (Aw), freezing point control (PAC), crystallization, caramelization, and the Maillard reaction. Learn how to approach sugar selection as a genuine formulation decision rather than simply following a recipe.
Sweeteners, One by One— Detailed profiles of the sugars and sweeteners used in professional pastry, including sucrose, powdered sugar, glucose syrup, dextrose, invert sugar, sorbitol, honey, lactose, isomalt, muscovado, coconut sugar, malt sugar, agave syrup, corn syrup, panela, stevia, erythritol, and maltitol.
Professional Tools— Practical comparison charts covering sweetening power, hygroscopicity, glycemic index, and Maillard behavior, together with a sugar substitution guide, formulation guidance, and a complete glossary for quick professional reference.
Every section is approached throughreal pastry functionality— what happens to texture, softness, moisture, freezing, browning, stability, and shelf life when one sugar is chosen instead of another.
A book forprofessionals, students, home bakers, and anyone who wants to understand what's really behind every gram of sugar in a formula — not just follow the recipe.
111 pages — English language
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