Sugar powder is to grind white sugar into a very fine powder.

white sugar is very easy to absorb moisture and agglomerate after grinding, so in order to avoid this phenomenon, a small proportion of corn starch is usually added to sugar powder in the production process to prevent agglomeration, which is sugar powder. Powdered sugar is very delicate, which is very suitable for making cookies or cakes. At the same time, because it often needs to be mixed with butter evenly during baking, powdered sugar is more easily mixed with these materials because of its fineness. Therefore, sugar powder is essential in baking.

white sugar can be divided into coarse sugar and fine sugar due to different production processes. In home baking, the most frequently used is fine sugar, because its particles are fine, it is easier to dissolve in batter or dough, and it is also easier to mix with other ingredients to improve the efficiency. Coarse sugar is difficult to dissolve because of its large particles, and is generally only used for operations such as boiling syrup.

storage of powdered sugar

powdered sugar only needs to be dried and stored, and it can be put in a glass bottle or sealed in a bag in time. Sugar powder is a fine powder ground by white sugar, which is more delicate than ordinary white sugar. It can be placed in a dry condition at room temperature. Because of its delicate texture, sugar powder should be eaten as soon as possible after being bought, and it is best to eat it within one to two months.

Sugar powder is easy to absorb water and agglomerate because of its fine grains, so it is usually solved in two ways. First, traditional adding a certain proportion of starch to sugar powder makes it difficult to coagulate, but this will destroy the flavor of sugar powder; Another way is to pack the powdered sugar in a small aluminum film bag, and then put it in a large package for sealed preservation. Every time a small bag is used, powdered sugar usually does not agglomerate until it comes into direct contact with air.