Powdered sugar,also calledconfectioners' sugarandicing sugaris a finely groundsugarproduced bymillinggranulated sugarinto a powdered state. It usually contains between 2% and 5% of ananti-caking agent—such ascorn starch,potato starchortricalcium phosphate[1][2]—to absorb moisture, prevent clumping, and improve flow. Although most often produced in a factory, a proxy for powdered sugar can be made by processing ordinary granulated sugar in acoffee grinder,or by crushing it by hand in amortar and pestle.
Use
editPowdered sugar is used in industrial food production when a quick-dissolving sugar is required. Home cooks use it principally to makeicingor frosting and othercake decorations.It is often dusted onto baked goods to add a subtle sweetness and delicate decoration.
Powdered sugar is available in varying degrees of fineness, most commonly XXX, XXXX, and 10X: the greater the number of Xs, the finer the particles.[3]Finer particles absorb more moisture, which results in caking. Because of anticaking agents, it cannot always be used as a substitute for granulated sugar. Canadian regulations limit powdered sugar to 5%starchor ananticaking agent.[4]
Other varieties
editCaster sugar
editCaster sugar(also referred to assuperfine,bar,orbaker's sugar) has a larger particle size than powdered sugar, approximately half that of granulated sugar,[5]and has no added starch. It is commonly used in baking and cold mixed drinks because it dissolves faster than granulated white sugar. Caster sugar can be easily prepared at home by grinding white sugar in a food processor to make it finer.[citation needed]The most common food caster sugar is used in is meringue.[citation needed]
Snow powder
editSnow powder (or snow sugar) is a non-melting form of icing sugar used for visual appeal on cakes or pastries that require refrigeration. It usually containsglucose,starch,and anti-binding agents (such astitanium dioxide,which gives it a vibrant white color), and retains its structure and look even when dusted onto baked goods that are slightly wet, such as fruit bars and tarts. It will not melt even if it is sprinkled on whipped cream or ice cream.[6]It is mostly used for decorative purposes.
Snow sugar is less sweet than regular powdered sugar because glucose is around 20% lesssweetthantable sugar,which also contains fructose. Fructose tastes more than twice as sweet as glucose.
History
editFactory-made powdered sugar became available during the 19th century.[7]Before that, sugar came in the form of asugar loaf,and bakers ground and sieved the lumps of sugar to get fine icing sugar.[7]
References
edit- ^Asadi 2006,pp. 451–452.
- ^Chen & Chou 1993,p. 530.
- ^"The Crushing Difference Between Granulated & Confectioners' Sugar".O Chef. Archived fromthe originalon 2008-01-19.Retrieved2008-01-16.
- ^"Consolidated federal laws of canada, Food and Drug Regulations".laws.justice.gc.ca. Legislative Services Branch. 2019-06-03.Retrieved2019-07-16.
- ^"C&H Baker's Sugar".C&H Sugar.Retrieved30 October2015.
- ^"What is Snow Sugar?".Baking Bites.Retrieved2018-02-22.
- ^abHolt, Geraldene (2015-04-01)."Icing".The Oxford Companion to Sugar and Sweets.Oxford University Press.p. 353.ISBN978-0-19-931361-7.
Bibliography
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Media related toPowdered sugarat Wikimedia Commons
- Asadi, Mosen (2006).Beet-Sugar Handbook.John Wiley & Sons.
- Chen, James C. P.; Chou, Chung Chi (1993).Cane Sugar Handbook: A Manual for Cane Sugar Manufacturers and Their Chemists(12th ed.). John Wiley & Sons.