Superfine sugar

Superfine sugar is a type of granulated sugar characterized by having much smaller and finer crystals than regular sugar. Its light and uniform texture allows it to dissolve more quickly and easily, making it an ideal ingredient for preparing delicate recipes, such as meringues, mousses, pound cakes, and some types of fine pastries.

This sugar is generally obtained through the advanced refining of white sugar, which ensures superior purity and whiteness. It is highly valued in cooking for its ability to integrate perfectly into mixtures and syrups without leaving any grainy residue.

The origin of superfine sugar is linked to the industrial refining processes of sugarcane or sugar beet, cultivated in various regions of the world, especially in Latin America, Europe, and Asia.

Properties:

• It dissolves faster due to the reduced size of its crystals.
• It provides sweetness with great uniformity in preparations.
• It helps achieve smooth and airy textures in delicate desserts.
• Its purity promotes white and glossy colors in creams and icings.

In different Latin American countries, superfine sugar may also be known as azúcar impalpable, azúcar extra fina, or azúcar extrafina. It should not be confused with powdered sugar or confectioners' sugar, which is superfine sugar ground even more finely and sifted, used primarily for decoration.