In most commercial kitchens and bakeries, an essential baking supply such as the humble sugar sieve is very important to remove lumps from dry ingredients. By ensuring the flour and sugar are at their very finest, chefs can be assured that their product will bake evenly and come out looking delicious. This essential baking supply can be used with a wide variety of different sugars to produce a perfectly mixed product, every time.
Confectioners have many types of sugar to choose from and the reasons for choosing these different sugar types are varied. Granulated sugar is the most common type of sugar. It is sometimes referred to as “table sugar” or “white sugar.” Powdered sugar is granulated sugar ground to a fine powder and is sometimes called “confectioner’s sugar.” This can be used to decorate the tops of desserts, but make sure that this sugar gets a run through a sieve a couple of times, as it tends to clump. Superfine or castor sugar is like granulated sugar, except the crystals are smaller than normal. Because of the small crystal size, the sugar dissolves instantly in liquids.
Brown sugar is a coarse grain sugar coated with molasses. The amount of molasses used can vary. When used in baking, it creates a grainy texture, but it can also be melting and used as a liquid topping to many desserts. This sugar typically does not need to be sifted because it is sticky by natural and meant to be packed tightly when measured.
Add a sugar or flour sieve to your baking supplies and be amazed at how easy it can be to create perfectly baked goodies.