Castor sugar

Castor Sugar

Castor sugar, also known as caster sugar or superfine sugar, is a type of granulated sugar with a very fine texture. It is commonly used in baking and other culinary applications due to its ability to dissolve more quickly than larger-grained sugars.

History

The production of castor sugar can be traced back to the sugar cane and sugar beet industries. The process of refining sugar into a finer grain has been practiced for centuries, with the term "castor" or "caster" sugar originating from an old English term for a small sieve used in the process.

Production

Castor sugar is produced by grinding granulated sugar to a finer texture. This process can be done mechanically using a sugar mill or other grinding apparatus. The resulting sugar is then sifted to ensure a consistent grain size.

Culinary Uses

Due to its fine texture, castor sugar is often preferred in baking recipes where a smooth, fine crumb is desired. It is also commonly used in making meringues, as it dissolves quickly and easily into egg whites. In addition, castor sugar is often used in cocktail recipes, as it dissolves quickly in cold liquids.

Comparison to Other Sugars

While similar in many ways to granulated sugar, castor sugar's finer texture allows it to dissolve more quickly. This makes it a preferred choice in certain recipes, particularly those where a smooth texture is important. It is not as fine as powdered sugar, which is often used for icings and glazes.

See Also

• Granulated sugar
• Powdered sugar
• Baking
• Meringue

References

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