• Castor Sugar

    Uncategorized 25.01.2012

    This kind of sugar is manufactured by boiling sugar syrup. It is a good deal finer than granulated sugar and dissolves faster. It is essential in most European patisseries particularly in meringue, cake and pudding recipes. It has no characteristic savor.

    Posted by yzgtj @ 9:46 am for Uncategorized |

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