Sometimes called “Casson” sugar or “Perlé” sugar, granulated sugar is white crystallized beet sugar. It is produced by grinding and then agglomerating crystallized sugar.
It is the average aperture (OM) that distinguishes the different types of granulated sugar:
- No. 2 Pearl Sucre – OM = 6 to 9.5 mm
- No. 4 Pearl Sucre – Particle Size: 3.2 mm to 5.6 mm
- No. 6 Pearl Sucre – Particle Size: 2.5 mm to 5 mm
- No. 10 Pearl Sucre – Particle Size: 1.4 mm to 2.5 mm
For comparison: the average particle size of No. 2 granulated Sucre is close to 0.6 mm.
Granulated sugar adds flavor to baked goods (waffles, chouquettes, galettes des rois, raisin bread, etc.)
Uses: Decorating pastries and baked goods, or as ingredients in doughs and ice cream.
- Legal name: sucre blanc
- Agriculture conventionnelle
- Conditioning: sac 25 kg, 10 kg
- Storage: A l’abri des variations de température et d’hygrométrie
- Download the technical sheet
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