ALL ABOUT SUGAR

Domino Sugar web site says that their confectioner's sugar contains cornstarch.

Sugar is not necessarily always just sugar as you/we know it. This information comes from my files - collected from
everywhere and used when necessary.

I still haven't worked out US powdered/confectioner's/icing sugar to my satisfaction yet - but I'm getting there. I have
always assumed that powdered sugar is just that - pure sugar, nothing else. BUT....there are numerous mentions of
the starch component of confectioner's/powdered sugar. Just a point - Royal Icing is made with egg white and pure
powdered sugar [no starch] - if you have ever had a failure, then perhaps it had starch in it [?].

Any member is VERY welcome to any bits from their country of origin. Mine, of course, is Australia. This could end
up as a great FAQ.....

INTERNET FOOD FAQ * UK castor/caster sugar is somewhat finer than US granulated sugar. * US superfine
sugar, = UK castor/caster sugar = "berry sugar" in British Columbia.

AUST * White Sugar = granulated = crystalline sugar - for domestic use and some baking

* Caster/castor Sugar = fine grade crystalline sugar - for baking

* Raw Sugar- left after processing the sugar cane to remove the molasses and refine the white sugar [refined to
remove contaminants].

* Brown Sugar - light or dark Sugar from boiling molasses until brown sugar crystals form

* Coffee Sugar - large crystal cane sugars partially refined [similar - demerara]

* Pure Icing Sugar - granulated sugar ground to powder [lumps easily] for professional and most cake decorating
[not other ingredient]

* Icing sugar Mixture - granulated sugar ground to powder PLUS 2-4% starch

USA

* Sanding Sugar - largest crystalline sugar [for sprinkling]

* Coarse Sugar - larger crystal size [highly stable - making fondants, confections and liquors]

* Sugar = granulated = white = crystalline sugar - for most domestic baking

* Fruit Sugar [Fine Sugar] - fine-grade uniform crystal size

* Bakers Special [Extra Fine Sugar] - finer-grade uniform crystal size

* Superfine, Ultrafine, or Bar Sugar: - finest-grade uniform crystal size

* Confectioners (or Powdered) Sugar - sugar powder PLUS 3% cornstarch to prevent caking. For commercial use
a range from coarse to ultra-fine. For home consumption, 4X 6X 10X

* Raw sugar - what's left after sugarcane has been processed and refined.

* Barbados Sugar, a moist, fine textured sugar.

* Demerara Sugar: light brown large crystals slightly sticky

* Turbinado Sugar: partially processed [steam cleaned] blond color mild brown sugar flavor

* Brown Sugar = boiling molasses syrup to form brown sugar crystals = sugar crystals [different grades] coated in a
molasses syrup

* Light Brown Sugar

* Dark Brown Sugar

* Muscovado or Barbados Sugar - British specialty - very dark brown strong molasses flavor slightly coarser
crystals and stickier

* Free Flowing Brown Sugars - fine, powder-like brown sugars that are less moist than "regular" brown sugar.

CANADA

* Granulated Sugar = white - Granulated sugars of varying crystal size General household use

* Types: Coarse Sugar, Sanding Sugar, Medium White Granulated Sugar, Fine White Granulated Sugar, Extra Fine
Sugar (or Special Fine Sugar), Superfine Sugar (or Fruit Sugar, Fruit Powder, Powdered Sugar, Instant Dissolving
Sugar)

* Coarse Sugar = can also called Confectioners' Sugar - White granulated sugar very large crystal size

* Pearl Sugar = Decorative sugar = Sanding Sugar - Lumps of refined sugar particles

* Castor Sugar = "Super-fine Sugar", "Fruit Sugar", "Fruit Powder", "Powdered Sugar" or "Instant Dissolving Sugar"

* Brown Sugar = Golden Yellow Sugar - White moist granulated sugar blended with molasses syrups or boiling
molasses until brown sugar crystals form

* Demerara - Very moist granulated sugar having a heavy molasses coating

* Muscovado sugar Dry crystal sugar made by crystallization of dark syrups (similar to Demerara) * Turbinado =
Plantation Sugar = "Sugar in the Raw" - Specialty, semi-refined product - not "raw sugar"

* Icing Sugar = Fondant Sugar = Fondant Icing Sugar - Finely ground granulated sugar PLUS 5% starch

NOTE: Canadian Raw Sugar - Impure dry, brown sugar crystals not sold to Canadian consumers

UK * Granulated sugar - white sugar with coarse granules.

* Caster sugar - fine white sugar [superfine sugar - US]

* Icing sugar - white sugar which ground to a fine powder.

* brown sugar

* Barbados sugar - 'moist' dark brown, soft sugar with molasses flavor.

* Demerara sugar - crystallized cane sugars partially refined [similar - Turbinado sugar US]

* Muscovado sugar - light and dark fine quality raw cane sugar with molasses flavor

* Preserving sugar - large crystals

IRISH

There are a number of different types of sugar:

* Granulated Sugar - used for home consumption.

* Manufacturers Sugar - finer grade - used in the food and beverage industry.

* Caster Sugar - finest crystals in baking and powdered drinks.

* Brown Sugars - crystalline from molasses which adds a special flavor.

* Golden Granulated - free flow brown sugar

* Sure-Set Jam Sugar - using apple pectin and citric acid

According to the INDIAN Standards Specifications (ISI), there are around 20 grades of sugar based on the grain
size and colors.