Thread: Baker's sugar

<[email protected]> schrieb :
> Could I substitute regular granulated sugar for baker's sugar in a
> cookie recipe?

No. Wrong consistency.
Powder it in the food-processor.

Cheers,

Michael Kuettner

[email protected] wrote on Tue, 25 Mar 2008
11:52:42 -0700 (PDT):

j> Could I substitute regular granulated sugar for baker's
j> sugar in a cookie recipe?

I'd imagine so but, come to think of it, this may be the first
time I'd heard of "baker's sugar"?

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

On Mar 25, 2:55 pm, "James Silverton" <not.jim.silver...@verizon.not>
wrote:
> janospet...@hotmail.com wrote on Tue, 25 Mar 2008
> 11:52:42 -0700 (PDT):
>
> j> Could I substitute regular granulated sugar for baker's
> j> sugar in a cookie recipe?
>
> I'd imagine so but, come to think of it, this may be the first
> time I'd heard of "baker's sugar"?
>
> James Silverton
> Potomac, Maryland
>
> E-mail, with obvious alterations:
> not.jim.silverton.at.verizon.not

Baker's sugar is a fine granulated sugar, not a powdered sugar...
http://www.bakerssugar.com/start.htm

<[email protected]> wrote in message
news:[email protected]..
> Could I substitute regular granulated sugar for baker's sugar in a
> cookie recipe?

Generally yes, it is just a smaller grain and designed to dissolve quicker
than regular sugar. A little more mixing may be required.

Dimitri


Baker's Sugar is the first professional-grade pure cane sugar made
especially for home bakers. Yet, it measures the same as regular sugar.


A special refining process produces the finest granulation of sugar
available. Only 3% of C&H Sugar becomes Baker's Sugar.

Finer crystals provide more surface area to catch more air and moisture.

The ultrafine, consistently sized granules of Baker's Sugar means:

It blends smoother and melts faster with no gritty texture, so it's
especially good for fillings, frostings, and glazes.

It retains more moisture. Cakes are fluffier with a lighter texture and
cookies are moister with fewer cracks.

It dissolves easier. Meringues turn out lighter and more delicate.

It bakes more evenly without those annoying soft spots and lumps.

Best of all, professional bakers prefer the rich, delicious sweetness of
pure cane sugar.


Terms of Use. Privacy Policy. ©2000 C&H Sugar Company, Inc. All Rights
Reserv

[email protected] wrote:
> Baker's sugar is a fine granulated sugar, not a powdered sugar...
> http://www.bakerssugar.com/start.htm

We call that Castor sugar. These days regular granulated is fine enough that
we don't have to buy castor sugar.

<[email protected]> wrote in message
news:[email protected]..
> Could I substitute regular granulated sugar for baker's sugar in a
> cookie recipe?

Just process granulated sugar in your food processor. It takes about 10 or
so pulses and it is plenty fine enough. Though for years I made cookies
with ordinary sugar and it worked fine so long as you thoroughly cream the
butter and sugar together.

Paul

<[email protected]> wrote in message
news:[email protected]..
> Could I substitute regular granulated sugar for baker's sugar in a
> cookie recipe?

Do you mean confectioner's sugar? I have never seen "baker's sugar."

On 2008-03-25, cybercat <[email protected]> wrote:

> Do you mean confectioner's sugar? I have never seen "baker's sugar."

http://www.bakerssugar.com/start.htm

nb

On Tue, 25 Mar 2008 16:53:22 -0400, "cybercat" <[email protected]>
wrote:

>
><[email protected]> wrote in message
>news:[email protected]..
>> Could I substitute regular granulated sugar for baker's sugar in a
>> cookie recipe?
>
>Do you mean confectioner's sugar? I have never seen "baker's sugar."

confectioners sugar == powdered sugar == icing sugar

baker's sugar == superfine sugar == berry sugar == bar sugar

superfine granules are about 1/2 the volume of "regular" or sugar

"Robert Klute" <[email protected]> wrote in message
news:[email protected]..
> On Tue, 25 Mar 2008 16:53:22 -0400, "cybercat" <[email protected]>
> wrote:
>
>>
>><[email protected]> wrote in message
>>news:[email protected]..
>>> Could I substitute regular granulated sugar for baker's sugar in a
>>> cookie recipe?
>>
>>Do you mean confectioner's sugar? I have never seen "baker's sugar."
>
> confectioners sugar == powdered sugar == icing sugar
>
> baker's sugar == superfine sugar == berry sugar == bar sugar
>
> superfine granules are about 1/2 the volume of "regular" or sugar

Thanks Robert!



--
Posted via a free Usenet account from http://www.teranews.com

"Michael Kuettner" <[email protected]> wrote in message
news:fsbhr5$qkn$[email protected]..
>
> <[email protected]> schrieb :
>> Could I substitute regular granulated sugar for baker's sugar in a
>> cookie recipe?
>
> No. Wrong consistency.
> Powder it in the food-processor.
>
> Cheers,
>
> Michael Kuettner
>
>

Nonsense

You can substitute it in a cookie recipe, and you'll likely get the same results. In
something like crème Brule, or a beverage there'd be a bigger difference, but it
shouldn't make much difference, if any, in a cookie.

kimberly

"Robert Klute" <[email protected]> wrote in message
news:[email protected]..
> On Tue, 25 Mar 2008 16:53:22 -0400, "cybercat" <[email protected]>
> wrote:
>
>>
>><[email protected]> wrote in message
>>news:[email protected]..
>>> Could I substitute regular granulated sugar for baker's sugar in a
>>> cookie recipe?
>>
>>Do you mean confectioner's sugar? I have never seen "baker's sugar."
>
> confectioners sugar == powdered sugar == icing sugar
>
> baker's sugar == superfine sugar == berry sugar == bar sugar
>
> superfine granules are about 1/2 the volume of "regular" or sugar

Don't you mean double? The granules being smaller would pack tighter
eliminating air spaces meaning the weight by volume would be higher.

Paul

On Thu, 27 Mar 2008 03:29:03 GMT, "Paul M. Cook" <[email protected]> wrote:

>
>"Robert Klute" <[email protected]> wrote in message
>news:[email protected]. .
>> On Tue, 25 Mar 2008 16:53:22 -0400, "cybercat" <[email protected]>
>> wrote:
>>
>>>
>>><[email protected]> wrote in message
>>>news:[email protected]..
>>>> Could I substitute regular granulated sugar for baker's sugar in a
>>>> cookie recipe?
>>>
>>>Do you mean confectioner's sugar? I have never seen "baker's sugar."
>>
>> confectioners sugar == powdered sugar == icing sugar
>>
>> baker's sugar == superfine sugar == berry sugar == bar sugar
>>
>> superfine granules are about 1/2 the volume of "regular" or sugar
>
>Don't you mean double? The granules being smaller would pack tighter
>eliminating air spaces meaning the weight by volume would be higher.

The actually isn't that much difference in the weight per volume. The
size of the individual superfine granules are about .35mm on a side
compared to .5mm for regular or fine granule. Which, oops, means that
it has 1/2 the surface area and only 1/3 the volume.


As a side note, I have seen web sites that state that bakers sugar is in
between superfine and 'regular' sugar in terms of granule size.
However these same sites are all over the place as to the granule size
of Fruit sugar, superfine, and ultrafine. So, until I find a site that
states the granule size, I am holding to my definition.