A grade between superfine sugar and powdered sugar. Pastry chefs use caster’s sugar more than home cooks. Its silky texture ensures a smooth mouthfeel. It’s most often used in meringue-based desserts when you need the product as glossy and as smooth as possible.
|Basic Preparation||Ready to add to any recipe as directed, as no preparation is required.|
|Recommended Applications||This product is wonderful to use for light uncooked desserts like soufflés, meringues, or mousses, and is commonly used in place of granulated sugar.|
|Qualities||Gluten-Free, Kosher Parve, Non-GMO|
|Handling / Storage||To be stored in a cool, dry place.|
|Country of Origin||United States|
The information provided for this product is for educational purposes only. This information has not been evaluated by the Food and Drug Administration and is not intended to diagnose, treat, cure, or prevent any disease.
We recommend that you consult with your physician or qualified healthcare practitioner before making any significant change in your diet.
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