"Gabby" > wrote in message >...
> "Mark Willstatter" > wrote in message
> om...
> A little work on Googe tells me that in France granulated
> > sugar is "sucre granulé", caster sugar is "sucre de roulette".
>
> Babelfish strikes again. Unless you want your sugar to come with little
> wheels you'd best look for 'sucre en poudre'.
>
> Gabby

Gabby, "roulette" might not be the right word, my French is almost
non-existent (as no doubt you noticed ;^)) but "sucre en poudre"
wouldn't be it, either. We're looking for something in between the
French version of granulated sugar and confectioners/powdered/icing
sugar. I'd be curious to hear what the right word *is*.

"Mark Willstatter" > wrote in message
om...
> "Gabby" > wrote in message
> >...
>> "Mark Willstatter" > wrote in message
>> om...
>> A little work on Googe tells me that in France granulated
>> > sugar is "sucre granulé", caster sugar is "sucre de roulette".
>>
>> Babelfish strikes again. Unless you want your sugar to come with little
>> wheels you'd best look for 'sucre en poudre'.
>>
>> Gabby
>
> Gabby, "roulette" might not be the right word, my French is almost
> non-existent (as no doubt you noticed ;^)) but "sucre en poudre"
> wouldn't be it, either. We're looking for something in between the
> French version of granulated sugar and confectioners/powdered/icing
> sugar. I'd be curious to hear what the right word *is*.

My "Le Robert & Collins" English French dictionary defines "caster sugar" as
"sucre en poudre".

Gabby

"Mark Willstatter" > wrote in message > Gabby, "roulette"
might not be the right word, my French is almost
> non-existent (as no doubt you noticed ;^)) but "sucre en poudre"
> wouldn't be it, either. We're looking for something in between the
> French version of granulated sugar and confectioners/powdered/icing
> sugar. I'd be curious to hear what the right word *is*.

Oh, and it defines 'icing sugar' as 'Sucre glace' which makes sense since
it's used to make 'glaçage' or 'glace'

Gabby

Ellie C > wrote in message >.. .
> Roy Basan wrote:

> Very interesting! Who knew? I had noticed that French bakers don't make
> the same sort of cake we make in the US. I knew they made sponges and
> genoises but didn't realize that there were no other types of cake.
> Hmmm. I do see pound cake in the supermarkets, though.
A pound cake if made traditionally i.e a pound of each ingredient(
flour, eggs, sugar and butter) can be made perfectly with the French
T45 flour suited for fined baked goods.
> I think I can buy British flour in a store in Carcassonne that carries
> British food items. I'll try that.
>
> Thanks!

If you happend to find a British flour in France, please try to ask
the store keeper if its just plain flour or cake making flour.Plain
flour can be just similar or slightly less in quality to the T45, its
still untreated, just milled flour from English wheat.Please Choose
the latter( cake flour)....
The near equivalent to US cake flour is the so labelled High ratio
cake flour.
I am not sure if that kind of labelling is applied on British flour
exported to the neigboring EEC countries.
Roy

Mark Willstatter wrote:
> "Gabby" > wrote in message >...
>
>>"Mark Willstatter" > wrote in message
.com...
>> A little work on Googe tells me that in France granulated
>>
>>>sugar is "sucre granulé", caster sugar is "sucre de roulette".
>>
>>Babelfish strikes again. Unless you want your sugar to come with little
>>wheels you'd best look for 'sucre en poudre'.
>>
>>Gabby
>
>
> Gabby, "roulette" might not be the right word, my French is almost
> non-existent (as no doubt you noticed ;^)) but "sucre en poudre"
> wouldn't be it, either. We're looking for something in between the
> French version of granulated sugar and confectioners/powdered/icing
> sugar. I'd be curious to hear what the right word *is*.

"sucre en poudre" is what it says on my box of finely ground sugar. But
this is not like confectioner's sugar, it's what's called caster sugar
in England, and I think I've seen it called superfine sugar back in the US.

Roy Basan wrote:

> Ellie C > wrote in message >.. .
>
>>Roy Basan wrote:
>
>
>>Very interesting! Who knew? I had noticed that French bakers don't make
>>the same sort of cake we make in the US. I knew they made sponges and
>>genoises but didn't realize that there were no other types of cake.
>>Hmmm. I do see pound cake in the supermarkets, though.
>
> A pound cake if made traditionally i.e a pound of each ingredient(
> flour, eggs, sugar and butter) can be made perfectly with the French
> T45 flour suited for fined baked goods.
>
>>I think I can buy British flour in a store in Carcassonne that carries
>>British food items. I'll try that.
>>
>>Thanks!
>
>
> If you happend to find a British flour in France, please try to ask
> the store keeper if its just plain flour or cake making flour.Plain
> flour can be just similar or slightly less in quality to the T45, its
> still untreated, just milled flour from English wheat.Please Choose
> the latter( cake flour)....
> The near equivalent to US cake flour is the so labelled High ratio
> cake flour.
> I am not sure if that kind of labelling is applied on British flour
> exported to the neigboring EEC countries.
> Roy
Thanks! I'll remember this when I next go the the Best of British store
in Carcassonne.

"Ellie C" > wrote in message
...
> Gabby wrote:
>> Oh, and it defines 'icing sugar' as 'Sucre glace' which makes sense
>> since it's used to make 'glaçage' or 'glace'
>>
>> Gabby
> Are you sure the word "glace" is used for what we call frosting? I've only
> ever come across it used for ice cream, and ice.

Have to admit I've never heard icing referred to as 'glace' either, only
'glaçage'. Then again, I'm in Canada and we don't always use the same
terms as in France.

Gabby