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  2. 10 Types of Sugar, Explained (Because There’s More ... - AOL

    www.aol.com/10-types-sugar-explained-because...

    Aleksandr Zubkov/Getty Images. Best For: icing/frosting recipes and dusting finished baked goods Also known as powdered sugar, confectionerssugar is one of the aforementioned types of white sugar.

  3. Sugar - Wikipedia

    en.wikipedia.org/wiki/Sugar

    Firmly packed brown sugar 1 lb = 2.5 cups (or 1.3 L per kg, 0.77 kg/L) Granulated sugar 1 lb = 2.25 cups (or 1.17 L per kg, 0.85 kg/L) Unsifted confectioner's sugar 1 lb = 3.75 cups (or 2.0 L per kg, 0.5 kg/L) The "Engineering Resources – Bulk Density Chart" published in Powder and Bulk gives different values for the bulk densities:

  4. Raspberry Cheesecake Lasagna Is A No-Bake Summer Delight - AOL

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    Directions. In a medium pot over medium-high heat, cook raspberries, water, cornstarch, and 3/4 cup granulated sugar, stirring, until bubbling and thickened, 3 to 4 minutes. Let cool completely ...

  5. Cooking weights and measures - Wikipedia

    en.wikipedia.org/wiki/Cooking_weights_and_measures

    In Canada, a teaspoon is historically 1⁄6 imperial fluid ounce (4.74 mL) and a tablespoon is 1⁄2 imperial fl oz (14.21 mL). In both Britain and Canada, cooking utensils come in 5 mL for teaspoons and 15 mL for tablespoons, hence why it is labelled as that on the chart. The volumetric measures here are for comparison only.

  6. Sucrose - Wikipedia

    en.wikipedia.org/wiki/Sucrose

    Powdered, 10X sugar, confectioner's sugar (0.060 mm), or icing sugar (0.024 mm), produced by grinding sugar to a fine powder. The manufacturer may add a small amount of anticaking agent to prevent clumping — either corn starch (1% to 3%) or tri-calcium phosphate. Brown sugar crystals

  7. Glucose syrup - Wikipedia

    en.wikipedia.org/wiki/Glucose_syrup

    A typical confectioner's syrup contains 19% glucose, 14% maltose, 11% maltotriose and 56% higher molecular mass carbohydrates. [7] p. 464 A typical 42 DE syrup has about half the sweetness of sugar, [1] p. 71 and increasing DE leads to increased sweetness, with a 63 DE syrup being about 70%, and pure dextrose (100 DE) about 80% as sweet as sugar.

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