SueBear
Senior Cook
What is the difference between sugar and confectioner's sugar and why would you actually sift confectioner's sugar before it's use? I'm not in the pastry chef field but I am trying to understand.
Obviously the confection sugar is lighter than regular sugar as far as the grain. A silly question, when you sift that type of sugar what does it do, expand it for a smoother texture of your final product?
As I said silly question but hopefully it made sense.
Thanks everyone!
Sue
Obviously the confection sugar is lighter than regular sugar as far as the grain. A silly question, when you sift that type of sugar what does it do, expand it for a smoother texture of your final product?
As I said silly question but hopefully it made sense.
Thanks everyone!
Sue