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Thread: Baker's sugar

  1. #1
    [email protected] Guest

    Default Baker's sugar

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

  2. #2
    Michael Kuettner Guest

    Default Re: 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



  3. #3
    James Silverton Guest

    Default Re: Baker's sugar


  4. #4
    [email protected] Guest

    Default Re: Baker's sugar

    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

  5. #5
    Dimitri Guest

    Default Re: Baker's sugar


    <[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


  6. #6
    Ophelia Guest

  7. #7
    Paul M. Cook Guest

    Default Re: Baker's 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



  8. #8
    cybercat Guest

    Default Re: Baker's sugar


    <[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."



  9. #9
    notbob Guest

    Default Re: 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

  10. #10
    Robert Klute Guest

    Default Re: Baker's sugar

    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

  11. #11
    cybercat Guest

    Default Re: Baker's 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


  12. #12
    Nexis Guest

    Default Re: Baker's sugar


    "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


  13. #13
    Paul M. Cook Guest

    Default Re: Baker's 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


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

    Paul



  14. #14
    Robert Klute Guest

    Default Re: Baker's sugar

    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.

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