Baking (rec.food.baking) For bakers, would-be bakers, and fans and consumers of breads, pastries, cakes, pies, cookies, crackers, bagels, and other items commonly found in a bakery. Includes all methods of preparation, both conventional and not.

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Old 02-08-2005, 07:14 PM
Quiltshophopper
 
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Default substituting confectioners sugar for white table sugar?

Is there a specific ratio and method for substituting confectioners sugar
for regular table sugar in baking or in iced tea?
I ran out of regular sugar...
gotta run to the store, but since I have this confectioner's sugar around
here...
can it be done?



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Old 02-08-2005, 08:11 PM
Dave Bell
 
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On Tue, 2 Aug 2005, Quiltshophopper wrote:

Is there a specific ratio and method for substituting confectioners sugar
for regular table sugar in baking or in iced tea?
I ran out of regular sugar...
gotta run to the store, but since I have this confectioner's sugar around
here...
can it be done?


It can be done, keeping in mind that (most US) confrectionaers' sugar is
about 30% corn starch!


Dave
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Old 02-08-2005, 08:36 PM
Vox Humana
 
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Default


"Dave Bell" wrote in message
rea.net...
On Tue, 2 Aug 2005, Quiltshophopper wrote:

Is there a specific ratio and method for substituting confectioners

sugar
for regular table sugar in baking or in iced tea?
I ran out of regular sugar...
gotta run to the store, but since I have this confectioner's sugar

around
here...
can it be done?


It can be done, keeping in mind that (most US) confrectionaers' sugar is
about 30% corn starch!


30% seem really high to me. According to the following site, it contains
between 1.5% and 3% cornstarch.



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Old 02-08-2005, 09:16 PM
Roy
 
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Is there a specific ratio and method for substituting confectioners sugar
for regular table sugar in baking or in iced tea?


For information purposes
For beverages as long as you can disperse it properly it will behave
and taste similarly like normal table sugar.
In fact the finer particle size ( as long as its not lumpy before you
use it) will allow it to dissolve faster than coarser sugar for
beverage and other sweetening application.
For baking if you make cakes such as batter types where you blend the
sugar with fat initially, it has inferior performance than the fine
granulated or caster sugar as it does not allow the fat to entrap air
bubbles well during the creaming process.
If that is the case you had to add slightly more baking powder in order
to get the same results ( cake volume)as fine granulated sugar.
Even in sponges, it does not whip as good as the normal sugar due to
the same reason.. In addition it will just dissolve in the aqueous
phase of the eggs instead of helping in air bubble entrapment and
stabilization in the egg foam. .
Regarding ratio, Vox is right the starch filler is only within the 3%
range and not any higher. Therefore for every 100 grams of powdered
sugar you have 97 grams of sucrose and 3 grams of filler not
significant enough to alter ingredient balance in the low ratio cake
recipe; but can be noticeable for high ratio cake formulation..
If you want to use it in equivalent basis in terms of sucrose
concentration better use more powdered sugar than normal fine
granulated sugar.
BTW, For cookies, the product with powdered sugar does not spread very
well and your cookies appear to have restricted product volume/

Finally ,
I ran out of regular sugar...
gotta run to the store, but since I have this confectioner's sugar around
here...
can it be done?


You have two option, either , to satisfy your curiosity by playing with
it or stretch your legs and run to the nearest store!
Roy

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Old 02-08-2005, 10:01 PM
Dave Bell
 
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Default

On Tue, 2 Aug 2005, Vox Humana wrote:


"Dave Bell" wrote in message
rea.net...
On Tue, 2 Aug 2005, Quiltshophopper wrote:

Is there a specific ratio and method for substituting confectioners

sugar
for regular table sugar in baking or in iced tea?
I ran out of regular sugar...
gotta run to the store, but since I have this confectioner's sugar

around
here...
can it be done?


It can be done, keeping in mind that (most US) confrectionaers' sugar is
about 30% corn starch!


30% seem really high to me. According to the following site, it contains
between 1.5% and 3% cornstarch.


You're right, of course! I would claim to have inadvertently hit the zero,
but I was actually thinking of Baking Powder, when I quoted the 30%
figure. (Now, let's hope I'm not as far off on Baking Powder!)

Dave


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Old 03-08-2005, 04:24 AM
Quiltshophopper
 
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Default

Oh , My, Roy.
Talking like that makes me get all tingly.
Is it normal for foodies to become aroused when others read recipes out loud
or talk about the chemistry of baking?
I swear, I just love baking. It gives me such joy.




snipped For baking if you make cakes such as batter types where you
blend the
sugar with fat initially, it has inferior performance than the fine
granulated or caster sugar as it does not allow the fat to entrap air
bubbles well during the creaming process.
If that is the case you had to add slightly more baking powder in order
to get the same results ( cake volume)as fine granulated sugar.



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Old 03-08-2005, 06:55 AM
Roy
 
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Default

Talking like that makes me get all tingly.
Is it normal for foodies to become aroused when others read recipes out loud
or talk about the chemistry of baking?
I swear, I just love baking. It gives me such joy.


I would say that is your 'foreplay' before you reach the climax..... of
sexual baking?

Mate,,,, the beauty of baking ( an even any form of cookery)not only
lies on the fact that something delightful can come from it....but also
the realization that every thing ( recipes, procedures,
mechanisms).that makes a good cake or other baked products can be
understood scientifically..;.
Just remember.....Albert Einstein already enjoyed the mental delights
of his relativity theory long before it was experimentally proven.....
Just the same with the mundane art of baking or other forms of
cookery....It will be much more delighful that before you start your
baking chore....you can already predict its outcome by just looking at
the ingredients and the method that was supposed to be used for the
preparations....
Anybody who does such step by rout....e such as given in the recipe
cannot find the same kind of enjoyment if they don't understand what is
going on with their concoctions.
Therefore its hollow pleasure.....
Baking and cooking is like sex.....The more you know about your stuff
and what goes on... is like being familiar with your partners what
turns them on so that both of you can enjoy sexual pleasure
together....all the time.
Isn't that romantic?
Roy

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Old 03-08-2005, 09:11 AM
Quiltshophopper
 
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Default

So, what are you doing this weekend, Roy? How about cooking something up
with me...



(I am just kidding around with you; I like to act silly with strangers. I
mean no harm.
I hope I haven't offended or worried anyone. I just like humor.)


Isn't that romantic?
Roy



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Old 03-08-2005, 06:51 PM
Roy
 
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Default




(I am just kidding around with you; I like to act silly with strangers. I
mean no harm.


Silliness is a relative term...depends how you look at it........If you
look at the bigger picture....it is a kind of manifestation of
truth...but heavily spiced with humor.grin

I just like humor.)


So am I.....LOL
I hope that you were able to get your sugar issue resolved by now....
Roy



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