sugar
Posted: 07 January 2008 04:17 PM   [ Ignore ]
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Would there be much of a difference if i use my granulated sugar that i always use for baking instead of the super fine sugar that they mention in recipe? Shoudnt be that much difference? What does every one else use when they bake,super fine or reg. granulated dominos sugar?

Thanks Mumu

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Posted: 07 January 2008 09:53 PM   [ Ignore ]   [ # 1 ]
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granulated=regular?
superfine=caster?
thanks in advance.

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Posted: 08 January 2008 08:57 PM   [ Ignore ]   [ # 2 ]
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Thank You every one.

Mumu

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Posted: 09 January 2008 07:02 PM   [ Ignore ]   [ # 3 ]
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Rozanne - 08 January 2008 02:17 AM

Nushera, castor sugar is a British term. Starting on page 432 of the Cake Bible, Rose has a very informative section on the various types of sugar.  Happy new year.

Hi Rozanne- Happy New Year. Here in Aus we have regular white sugar, raw sugar, light and dark brown sugar, icing sugar(powdered sugar with or w/o cornstarch), and caster(look how it spells) sugar. regular white sugar is pretty “fine”, caster sugar even finer. btw, i have used/tasted “regular” sugar produced in US, EU, Indian subcontinent and Aus and found the Aussie sugar to be the sweetest. “foreign” recipes often become “horribly sweet” if sugar is not reduced.

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