In most commercial kitchens and bakeries, it is very important to have flour and sugar run through sieves to make certain that no lumps or chunks of the powdered substances are left. By ensuring the flour and sugar are at their very finest, chef’s can be assured that their product will bake evenly and come out looking delicious. 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 is 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.