Difference In Powered Sugars-I Only Use C&h...
Decorating By brnrlvr Updated 9 Sep 2007 , 5:46pm by TractorDiva
I have been meaning to mention this, and reading some posts tonight made me think of it again...
I only use C&H sugars. I can tell a night and day difference between C&H and beet sugars expecially in my frosting. Also because of the pulled sugar work I do, C&H and Dominos are the only two recommended for it because of all of the impurities in the other sugars. I wonder if some of the problems people have with MMF or buttercream comes from the type of sugar. I know it seems silly, but it's like making rice crisipes with generic rice crispies- doesn't seem like there should be a difference, but-they suck!
Anyways- just a thought.
Powdered sugar does vary from manufacturer to manufacturer.
There is a standard for the size of the grain, which not all manufacturers follow, especially those who make generic brands.
There is a limit as to how much cornstarch or maltodextrin can be put into powdered sugar, but the actual amount can vary from manufacturer to manufacturer. The more cornstarch, the more liquid is absorbed, and the thicker it gets.
I do not know the C&H brand, but I do no Domino. They adhere to strict standards, and they test their batches to make sure that the amount of cornstarch (maltodextrin) is consistent from batch to batch.
Theresa 
Beet sugar is sugar that is extracted and processed from beets, the same way they extract it from sugar cane.
Theresa
Since I am still taking classes (just started course 3) and we throw away so much sugar every week...I switched to the generic brand. I just couldn't pay the price of C&H knowing it would end up in the trash compactor. It still crusts and does what I need it to do for my practice during the week and for the class requirements.
I also noticed that the generic brand is not as sweet as the C&H. Could be from the difference between cane and beet sugar, and the additives, I suppose.
Pulled sugar...will I ever get there?
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