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Superfine Granulated

Appears in
top 1000How Baking Works
How Baking Works

By Paula Figoni

Published 2003

  • About

Superfine sugar has crystals that are intermediate in size between powdered sugar and regular granulated sugar. Superfine sugar (also called ultrafine) dissolves more quickly in liquids than regular granulated sugar. It also allows the incorporation of smaller air cells into batters and creamed shortenings, and is good for sugaring baked goods.

While not all bakeshops stock superfine sugar, those that do find that it produces a finer, more uniform crumb in certain cakes; it reduces beading in common meringues; and it increases spread in cookies.

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