Label
All
0
Clear all filters

Granulated Sugar

Appears in
Professional Baking
Professional Baking

By Wayne Gisslen

Published 2008

  • About
  • Regular granulated sugar, also called fine granulated sugar or table sugar, is the most familiar and the most commonly used.
  • Very fine and ultrafine sugars (also called caster sugar) are finer than regular granulated sugar. They are prized for making cakes and cookies because they make a more uniform batter and can support higher quantities of fat.
  • Sanding sugars are coarse and are used for coating cookies, cakes, and other products.
  • Pearl sugar is a type of sanding sugar. It consists of opaque, white grains and does not easily dissolve in water. This characteristic, as well as its appearance, makes it useful for decorating sweet dough products. Pearl sugar is also called sugar nibs.

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value
'Brilliant app for foodies'
'Spotify of cookbooks'

Part of

The licensor does not allow printing of this title