Extra Fine Granulated

About This Project

White refined is the most common form of sugar in North America and Europe. Refined sugar is made by dissolving and purifying raw sugar using phosphoric acid similar to the method used for blanco directo, a carbonatation process involving calcium hydroxide and carbon dioxide, or by various filtration strategies. It is then further purified by filtration through a bed of activated carbon or bone char. Beet sugar refineries produce refined white sugar directly without an intermediate raw stage.

White refined sugar is typically sold as granulated sugar, which has been dried to prevent clumping and comes in various crystal sizes for home and industrial use:

• Coarse-grain, such as sanding sugar (also called “pearl sugar”, “decorating sugar”, nibbed sugar or sugar nibs) is a coarse grain sugar used to add sparkle and flavor atop baked goods and candies. Its large reflective crystals will not dissolve when subjected to heat.
• Granulated, familiar as table sugar, with a grain size about 0.5 mm across. “Sugar cubes” are lumps for convenient consumption produced by mixing granulated sugar with sugar syrup.
• Caster (or castor) (0.35 mm), a very fine sugar in Britain and other Commonwealth countries, so-named because the grains are small enough to fit through a castor, a form of sieve. Commonly used in baking and mixed drinks, it is sold as“superfine” sugar in the United States. Because of its fineness it dissolves more quickly than regular white sugar and is thus especially useful in meringues and cold liquids. Castor sugar can be prepared at home by grinding granulated sugar for a couple of minutes in a mortar or food processor.
• Powdered, 10X sugar, confectioner’s sugar (0.060 mm), or icing sugar (0.024 mm), produced by grinding sugar to a fine powder. The manufacturer may add a small amount of anticaking agent to prevent clumping — either cornstarch (1% to 3%) or tri-calcium phosphate.