Powdered sugar is made by grinding granulated sugar.
The crystals are ground into a fine powder (average particle size: 0.02 to 0.06 mm), which can form a solid mass. For this reason, if it is not used within a few days of grinding, we recommend adding starch (potato or corn).
Powdered sugar dissolves instantly in liquid. It is used to decorate pastries (a process known as icing, hence its name). It can also be used to dust cakes and pies, or to sweeten beaten egg whites.
Uses: Meringues , Calissons, Macarons, Nougats, Fillings, Icing, Sprinkles
- Legal name: Sucre blanc, options amylacé : amidon de maïs
- Agriculture conventionnelle
- Conditioning: Big bag, Sac de 15 kg, sac de 5kg, sac de 1kg
- Storage: A l'abri des variations de température et d'hygrométrie
Partager :
