What are the key features of C&H® Baker's Sugar™?
C&H® Baker's Sugar™ is an ultrafine, professional-grade cane sugar that blends and melts evenly in your batter, providing better structure, aeration, and volume in cakes while also allowing frostings and glazes to be smoother and silkier.
Can you use C&H® Baker's Sugar™ as a substitute for C&H® Granulated Sugar?
Yes, C&H® Granulated Sugar can be substituted by C&H® Baker's Sugar™.
What makes Baker's Sugar™ different then Granulated Sugar?
The difference is mainly in the size of sugar granule. The ultrafine granular size of Baker's Sugar™ is carefully screened to ensure a size that allows a smooth dissolvent into your recipe mixture that promotes functional benefits like aeration and volume in cakes or a smooth, silky texture in your frostings, meringues, or mousses.
What is a baking tenderizer?
A baking tenderizer, like Baker's Sugar™, delays starch gelatinization, which increases volume. It also aids in creaming, or air incorporation, which creates air bubbles in butter. The number and size of air bubbles in a batter directly affect the volume and grain of the finished product.
Why is smaller bubble size important?
Smaller bubblesize is more stable, will retain more moisture as the cake cools down, and provides a larger volume, finer-grained cake.
How does Baker's Sugar™ affect the texture of the cake?
The finersugar crystals producefiner grains, resulting in a cake with a fluffier and more velvety texture.
How does Baker's Sugar™ affect color?
Thanks to the finer crystals, the sugar can dissolve quickly and evenly, potentially leading to a more uniform caramelization process.
Is your sugar gluten-free?
None of our sugar products contain gluten.
Are your products free of allergens?
Our products do not contain and are not packaged on equipment that handles any of the nine major allergens identified by the FDA. All our ingredients are labeled on our packages.
