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Powdered sugar, also called confectioners' sugar and icing sugar is a finely ground sugar produced by milling granulated sugar into a powdered state. It usually contains between 2% and 5% of an anti-caking agent —such as corn starch , potato starch or tricalcium phosphate [ 1 ] [ 2 ] —to absorb moisture, prevent clumping, and improve flow.
Its molecular formula is C 12 H 22 O 11. [2] White sugars produced from sugar cane and sugar beet are chemically indistinguishable: it is possible, however, to identify its origin through a carbon-13 analysis. [1] White sugar (and some brown sugar) produced from sugar cane may be refined using bone char by a few sugar cane refiners. [3]
Dry bulk ingredients, such as sugar and flour, are measured by weight in most of the world ("250 g flour"), and by volume in North America ("1 ⁄ 2 cup flour"). Small quantities of salt and spices are generally measured by volume worldwide, as few households have sufficiently precise balances to measure by weight.
1 cup (2 sticks) European-style butter, such as Kerrygold or Plugra. 1 cup sugar. 1 tbsp baking powder. 1 large egg. 1 bottle (1 fl oz) almond extract. 1 tsp vanilla extract. 1/2 tsp fine sea salt.
An ingredient's mass is obtained by multiplying the formula mass by that ingredient's true percentage; because an ingredient's true percentage is that ingredient's baker's percentage divided by the formula percentage expressed as parts per hundred, an ingredient's mass can also be obtained by multiplying the formula mass by the ingredient's ...
A sucrose solution with an apparent specific gravity (20°/20 °C) of 1.040 would be 9.99325 °Bx or 9.99359 °P while the representative sugar body, the International Commission for Uniform Methods of Sugar Analysis (ICUMSA), which favours the use of mass fraction, would report the solution strength as 9.99249%. Because the differences between ...
Royal icing is a hard white icing, made from softly beaten egg whites, icing sugar (powdered sugar), and sometimes lemon or lime juice. It is used to decorate Christmas cakes, wedding cakes, gingerbread houses, cookies, and many other cakes and biscuits. It is used either as a smooth covering or in sharp peaks.
Two-piece sugar cube packaging (Germany) Individually wrapped sugar cubes (France) The typical size for each cube is between 16 by 16 by 11 millimetres (0.6 by 0.6 by 0.4 inches) and 20 by 20 by 12 millimetres (0.8 in × 0.8 in × 0.5 in), corresponding to the weight of approximately 3–5 grams, or approximately 1 teaspoon.