Superfine sugar

Superfine sugar, also known as confectioners' sugar or extra-fine sugar, is a type of sugar with crystals that are much smaller and finer than common granulated sugar. Its ultra-fine texture allows it to dissolve rapidly, making it ideal for preparing desserts, fine pastries, icings, meringues, and beverages.

This ingredient primarily comes from sugarcane or sugar beet, which undergoes an additional process of grinding and sifting to obtain a finer grain size. Due to its quick dissolution, superfine sugar is commonly used in recipes that require delicate textures and homogeneous mixtures.

Among its properties, its ability to dissolve quickly in both cold and hot liquids stands out, preventing lumps and improving the texture of preparations. Furthermore, it contributes to better aeration in whipped mixtures, resulting in lighter and fluffier batters.

In different Spanish-speaking regions, superfine sugar has various synonyms, such as:

• Azúcar impalpable (Argentina, Chile, Uruguay)
• Azúcar extra fina (Mexico, Colombia)
• Azúcar glas or glasé (though this sometimes refers to powdered sugar with starch, in some places it is used as a synonym)

In summary, superfine sugar is an essential ingredient for those seeking more tender and delicate results in their recipes, facilitating better integration in sweet preparations and beverages.