sf wrote:
>
> I was looking up if I should add wet ingredients to dry or dry
> ingredients to wet and found out more than I ever knew about sugar
> from this Yahoo answer. I thought I'd share this with you, because it
> cleared up the fundamental difference between cane and beet sugar.
>
> "When sugar is added to wet ingredients, it is so the sugar can
> dissolve a bit before combining with all the other ingredients. When
> added to dry ingredients it to add to the texture and structure of the
> finished baked product. This is one of the reasons if you have ever
> tried to substitute a sugar substitute (Splenda) for pure granulated
> sugar, the finished product is dense and quite flat. A little tip:
> when baking, and your recipe calls for granulated sugar, be certain
> the product you are using is Pure Cane Sugar, not just granulated
> sugar. Some supermarket store brands of granulated sugar contain beet
> sugar which contains additional moisture and can alter the final baked
> product. This is especially true when you are making cut-out cookies.
> The cookies shape will spread too much if pure cane sugar isn't used.
> Hope this helps.
>
> Source: I'm a professional baker."

Misinformation.

Whether derived from sugar cane or sugar beets, the end result is
crystallized sucrose. There is no functional difference between the two
products. Sugar substitutes are a different matter.