Turbinado Sugar Trends, Analytics and Statistics
Food & Beverage Industry Trends Highlights
Turbinado Sugar plating ideas from top restaurants
Fastest rising Turbinado Sugar pairings
Percentage of restaurants that serve Turbinado Sugar Popularity in Restaurants
0.44%2,737 of 621,918 RestaurantsPercentage of all Turbinado Sugar recipes Popularity in Recipes
0%5 of 4,735,453 Recipes
Food Market Overview for Turbinado Sugar
Turbinado Sugar Growth Over Time
Annual Growth
Turbinado Sugar consumption yearly growth rate36.01%Annual Consumption Frequency
Turbinado Sugar is consumed 1.26 times on average every year1.26
The percentage of the average American diet that Turbinado Sugar represents. June 2021 data Market Adoption
The popularity of Turbinado Sugar at home vs at restaurants. The dashed black line represents the breakdown of the industry average. June 2021 data Home vs Restaurant Consumption
- Eat In
- Market Avg.
- Eat Out
Percentage of restaurants that serve Turbinado Sugar Popularity in Restaurants
0.44%2,737 of 621,918 Restaurants0% of recipes have Turbinado Sugar Popularity in Recipes
0%5 of 4,735,453 Recipes
Product & Culinary Innovation Analysis
Most Popular raw ingredients Ingredients and Pairings
Top raw ingredients Ingredients and Pairings | ||
| #1 | turbinado sugar | |
| #2 | sugar | |
| #3 | salt | |
| #4 | butter | |
| #5 | citrus | |
Trending Ingredients and Pairings | ||
| #1 | sherry wine vinegar | |
| #2 | unagi sauce | |
| #3 | taro root | |
| #4 | beluga | |
| #5 | creamy dressing | |
Most Popular prepared food Ingredients and Pairings
Trending Ingredients and Pairings | ||
| #1 | soba | |
| #2 | white chocolate cake | |
| #3 | fish steak | |
| #4 | french toast sticks | |
| #5 | dal makhani | |
Most Popular beverages Ingredients and Pairings
Top beverages Ingredients and Pairings | ||
| #1 | juice | |
| #2 | water | |
| #3 | coffee | |
| #4 | fruit juice | |
| #5 | soda | |
Diets & Traits
Diets Over Time
- nut free
- grain free
- vegan
- lactose free
Most popular Turbinado Sugar related motivations
fitness
5.80%snack
4.56%meal prep
3.06%
Restaurant Trends Analysis
Turbinado Sugar Pricing Analysis
Restaurant Penetration
0.44% of restaurants serve. June 2021 data 0.44%Foodservice Cuisine Penetration
The cuisine that offers Turbinado Sugar the most. June 2021 data pizza place15%Restaurant Menu Analysis
10519 of menu items containing Turbinado Sugar. June 2021 data 10,519Dish Count Per Menu
The average number of Turbinado Sugar dishes found in menus. June 2021 data 3.84
Home Cooking
Most Popular Recipes
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Pumpkin Chocolate Chip Cookie Recipe with Pumpkin Spice Streusel By Irvin Lin Don’t be put off by the long list of ingredients. The recipe comes together surprisingly fast. The streusel has a few ingredients that aren’t common in most pantries, like cacao nibs and turbinado sugar. I’ve included substitutions as well if you don’t want to run out and buy new ingredients. You can make the streusel ahead of time and let it sit in the fridge up to 2 days ahead of time in an airtight container or ziplock bag before or after you bake it (if you bake it ahead of time, just make sure it’s completely cool before you store it). Or you can make a double or triple batch of it and freeze it for up to a month for use in the future. One thing to note, the pumpkin in the cookie takes the place of the eggs, so I imagine (though I haven’t tested it) that this recipe can easily be adapted to vegan if you want by subbing out the butter with coconut oil or a vegan butter stick. Just skip the step where I brown the butter. If you do try it vegan style, let me know in the comments how it turned out. Recipe idea inspired by a story in Fine Cooking Cookie recipe adapted from Sally’s Baking Addiction Ingredients Streusel 1/2 cup (115 g or 1 stick) unsalted butter 1 1/4 cups (175 g) all-purpose flour 1/4 cup (32 g) cacao nibs or chopped walnuts 1/4 cup (50 g) white granulated sugar 3 tablespoons dark brown sugar 2 tablespoons Turbinado sugar (sometimes called Sugar in the Raw, you can substitute dark brown sugar) 2 tablespoon unsweetened natural cocoa powder (not Dutch-process) 1 teaspoon pumpkin pie spice blend 3/4 teaspoon kosher salt Cookie batter 10 tablespoons (145 g) unsalted butter 1/2 cup (100 g) white granulated sugar 1/4 cup (55 g) packed dark brown sugar 1 teaspoon vanilla extract 3/4 teaspoon pumpkin pie spice blend 1/4 teaspoon nutmeg 1/4 teaspoon kosher salt 1/4 teaspoon baking powder 1/4 teaspoon baking soda 6 tablespoons (110 g) pumpkin puree (not pie filling) 1 1/2 cups (210 g) all-purpose flour 1/2 cup (85 g) chopped dark chocolate (something you like to eat out of hand) To finish 1 to 2 teaspoon of flaky sea salt like Maldon or kosher salt Directions 1. Make the streusel by melting the butter in a large microwave safe bowl until just liquid. Add the remaining ingredients and toss until clumps start to form. Place in the freezer for 10 minutes. While the streusel is chilling, line a baking sheet with parchment paper and preheat the oven to 350ºF. Once the streusel is chill, spread it out on a baking sheet and bake for 12 to 15 minutes, stirring once in-between. The streusel won’t change much in color and will still seem soft but will crisp up once you cooled. Let cool to room temperature. 2. While the streusel is baking, make the cookie batter by first placing the butter in a large skillet and cooking on high heat it until it melts. Reduce to medium heat and stir constantly until the milk solids of the butter start to just turn a light shade of brown. Turn the heat off and continue to cook using the residual heat of the pan until the milk solids are golden brown and smell fragrant and nutty. Immediately pour into the bowl of a stand mixer fitted with a paddle attachment, making sure to scrap in all the brown bits. 3. Add the both sugars, vanilla, pumpkin pie spice blend, nutmeg, salt, baking powder and baking soda into the bowl with the browned butter. Turn the mixer to low and stir until all the dry ingredients are moist and incorporated. Add the pumpkin puree and mix until incorporated. Add the flour and mix until the dry ingredients are completely absorbed. Place the cookie dough in the refrigerator for 30 minutes (or overnight). 4. Once the dough has chilled preheat the oven back to 350ºF and line a baking sheet with a silicon baking mat or parchment paper. Add the chocolate to the dough, reserving about 1 to 2 tablespoons of the chocolate to garnish the cookies. Add the streusel, reserving about 2 tablespoons of the streusel to garnish the cookie as well. Using a wooden spoon or your clean hands, mix in the chocolate and streusel, folding and squeezing the dough together until the solid parts are incorporated. 5. Pinch off a heaping tablespoon of the dough and roll into a 1-inch ball. Place on the baking sheet and then press down with the palm of your hand to create a 1 3/4-inch round disk. Press some chunks of streusel into the top of the cookie then press a couple of pieces of chocolate into the top of the cookie disk as well. Sprinkle with a pinch of the finishing salt and repeat with the remaining dough. 6. Bake in the oven for 9 to 11 minutes or until the sides of the cookie start to look a little dry. Don’t overbake though, you want these cookies to be slightly underdone in the middle. Let them sit on the baking sheet after you’ve taken them from the oven for 10 minutes to continue to set and cook. Then carefully move them to a cooling rack, the cookies will be a bit soft and fragile but will firm up as they cool. Makes 24 cookies Eat The Love#3
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Recipe Count
5
Used As Ingredient
5