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Sugar

Most types of sugar are not commonly available in supermarkets or local stores. Their crystal sizes differ and each type of sugar provides a different set of characteristics suited for a specific job.

Granulated, white, extra fine or regular sugar is a highly refined sugar produced from sugar canes or sugar beets. It is available in cubes and tablets, with textures of various types and sizes. This is the sugar normally found in every home's sugar bowl.

Superfine, ultrafine, or bar sugar (aka. castor or caster sugar) is a more finely granulated sugar which dissolves almost instantly. It's crystal size is the smallest of all granulated sugars, making it ideal for extra fine textured cakes, meringues and iced drinks.

Fruit Sugar, in comparison to "regular" sugar is slightly finer and has a more uniform crystal size. Fruit Sugar is ideal for dry mixes like gelatin desserts, pudding mixes and drink mixes.

Confectioners or powdered sugar is another granulated sugar ground to a smooth powder and then sifted. It contains a small percentage of cornstarch to prevent caking, and is available in different grades of crystal fineness, the finest of which is often available in supermarkets.

Coarse sugar has a crystal size larger than that of "regular" sugar, and is processed from sugar liquor. This processing method makes coarse sugar highly resistant to the natural breakdown to fructose and glucose at high temperatures, important for making fondants, confections and liquors.

Brown sugar is a soft textured sugar made with a combination of white sugar and molasses. The two most common types of brown sugar are light and dark. The lighter the brown sugar is, the more delicate the flavor.

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