Powdered sugar

Powdered sugar is one of the most affordable means for decorating confectionery and baking. Crushed, in the literal sense of the word, into dust, ordinary sugar can transform any cake – it is enough to create a pattern on chocolate icing using a stencil using white powder, which will effectively contrast with a dark surface. However, even an ordinary cupcake or donut sprinkled with powdered sugar looks much more appetizing than in its “usual” form.

Product manufacturing technology

This spice is produced by grinding sugar crystals into a powder. In industry, for this, very impressive equipment is used, which is called the “impact-reflective mill”. Not only beet sugar, which is well known to us, but also cane sugar can act as a feedstock.

Of course, it is simply impossible to ensure that all ground particles are of the same size. Therefore, the finished product is divided into several categories.

Particles of the largest size are not yet powder, but they are no longer sugar either. It is this powder that is used as a sweetener in instant coffee sticks.

Medium grinding powder has also found its use in the creation of confectionery. It is used as a topping for marmalade and Turkish delight.

Finally, the powder with the smallest particles is the same powdered sugar that we know so well. After it passes through an impact mill, it is dried and mixed with a range of additives.

Due to the fact that the powder has a very high hygroscopicity, it is necessary to add substances to it that would effectively absorb excess moisture, so that the powder will retain its texture and prevent caking. Most often, corn starch acts as such an additive. In addition, sugar cane fiber, rice flour or powdered invertase, a special enzyme that is widely used in the food industry, can be added to raw materials intended for the production of powder, even before the grinding process.

The ideal powdered sugar, which has been prepared in full accordance with existing technology, will be snow-white. Any impurities must be absent. In addition, the product should not have any odor.

Chemical composition and calorific value

The energy value of the product is 339 kcal per 100 g. As for nutrients, proteins and fats are completely absent in its composition, and carbohydrates contain 99,8 g.

If we talk about the chemical composition, then it is almost identical to the composition of the raw materials that are used to prepare the product, that is, sugar.

Use in cooking

There are many ways to use powdered sugar.

1. The product can be used as a sprinkle for pastries and other sweets. Donuts, muffins and cookies sprinkled with powdered sugar have been known to each of us since childhood.
2. The powder is used to make confectionery creams based on proteins. In this case, they are more tender and airy.
3. The product can be used as a substitute for regular granulated sugar. Due to the fact that the powder is a powder and not crystals, it is easier to mix with other products. In this case, the structure of the finished dish will be more homogeneous.
4. The product is used for preparing cocktails and soft drinks.
5. It is sugar powder that is the ingredient that helps to give the legendary Savoiardi dessert a crispy crust.
6. Experienced confectioners use powdered sugar to make glazes that will not be cooked, but should be as smooth as possible, almost “mirror-like”. The powder in this case is mixed with citrus juice, sometimes protein is added.
7. It is powdered sugar that is used to decorate the so-called “naked” cakes – a variety of dessert that has recently gained popularity, which is a perfectly even biscuit that is covered with cream or icing only on top, leaving the sides in a “natural” form so that the cakes and layer are visible. Often culinary specialists decorate such cakes with seasonal berries and fruits, which are sprinkled with powder. However, here’s the problem! Ordinary powder, once on a wet surface, will melt very quickly. Therefore, to decorate fruits, a special powdered sugar was created – thermostable or non-melting. Its “trick” is that after grinding the raw materials, hydrogenated fats are added to it, dried and ground again. The result is a product that is resistant to heat and humidity.

Benefits and medicinal properties

The main area of ​​use of powdered sugar is the food industry. However, there are also very unusual ways of using it for medical purposes.

So, for example, many veterinarians know a very old method of treating purulent conjunctivitis, blepharitis and keratitis in animals – blowing a sweet powder into the eye.

“Human” pharmaceuticals use sugar powder to create those same multi-colored glazes that many pills are “dressed” in.

However, this is not all. In folk medicine, there is a very unusual way to treat otitis media. To do this, mix powder and vegetable oil in equal parts, slightly warm the mixture on a candle and drip it into the sore ear. After that, the ear canal is closed with a cotton swab and kept for up to twelve hours. It is believed that a single procedure is enough for the patient’s condition to improve.

And finally, another way to use the product for medical purposes is associated with the ability of powdered sugar to absorb water. As you know, wounds after surgical interventions can heal very poorly, they constantly get wet, inflammation begins, which sometimes even antibiotics cannot cope with. Oddly enough, powdered sugar is a very effective remedy for this problem. It absorbs excess moisture, dries the wound, as a result of which the microbes that cause inflammation simply die from dehydration. As a result, the regeneration process begins to go faster.

So, in the British medical media in 2013, a publication about a patient who had a leg amputated received a wide response. The inflammation could not be removed, the wound simply “did not want” to heal. It began to drag on only after one of the doctors, who had lived in Zimbabwe for a long time, decided at his own peril and risk to try the method, which is very popular in Africa. He used a bandage with powdered sugar to keep the wound from getting wet. As a result, the inflammation was removed, the wound began to heal.

Of course, this story should not at all be regarded as a call for self-treatment and for sprinkling sweet powder on any wounds. But deep scratches will heal faster if they are washed with boiled water, sprinkled with powdered sugar and bandaged, which should be changed daily.

Harm and contraindications

And yet, since powdered sugar is pure sugar, it has all the harmful properties and contraindications inherent in this product. So, first of all, it is characterized by high calorie content and literally “rolling over” the amount of carbohydrates in the composition. Therefore, people suffering from diabetes, this product is contraindicated. For the same reason, those who are overweight should not abuse dishes that contain the product.

In addition, the product can have a negative effect on the condition of tooth enamel and increase blood cholesterol levels. So in any case, you should not get carried away with delicacies, in which it is present.

Cooking at home

You can also make icing sugar at home. The easiest way to do this is to use a coffee grinder. However, please note that in this case, the unit will have to be thoroughly cleaned beforehand, unless, of course, you want the finished product to smell like coffee. Taking into account the fact that you cannot wash the coffee grinder, you will have to do with cleaning with a soft cloth dipped in soapy water. Please note that it should be exactly damp, not wet.

Also, if you use a coffee grinder to make powder, you will have to scroll the granulated sugar several times.

Another way to get the powder is to make it in a blender. In this case, several important factors should be considered.

First of all, the blender bowl should not just be dry, but perfectly dry. Even the slightest trace of moisture will cause your powder to turn into clumps that you won’t be able to work with.

After you have crushed the sugar and turned off the blender, take your time to open the lid of the bowl. Sugar dust, which was formed during the grinding of sugar, should have time to settle.

Do not store the finished finished product near heat sources so that it does not melt.

If you are going to use homemade icing sugar for colored frosting, add coloring before grinding the sugar. Then, during the cooking process, all the ingredients are properly mixed, as a result of which the consistency will be ideal.

To prepare powder in a blender, pour a glass of sugar into the bowl of the device. Turn on the unit at maximum speed and grind the crystals for three minutes. Do not overdo it – if you do not stop in time, the parts of the blender that have heated up during operation can melt the powder.

Sift the finished product, remove and discard all lumps. It should be stored in sealed packaging, and even better – immediately used for its intended purpose.

Cooking cranberries in powdered sugar

Cranberries in powdered sugar are a delicacy to which it is extremely difficult to remain indifferent. Delicate sweet shell, under which there is a real explosion of aroma and tart acid. You can prepare this amazing dessert at home, and with minimal skill.

There are two options for preparing cranberries in powdered sugar: with and without egg whites. We will bring both.

Recipe 1

For it, you will need one glass of fresh cranberries, 100 g of powdered sugar, two tablespoons of water and three tablespoons of granulated sugar. The latter will be needed to prepare the sugar syrup needed to create a hard shell for the berry.

Dissolve granulated sugar in water, heat over low heat and stir until completely dissolved. You can not bring to a boil. After that, let the syrup cool down so that the cranberries do not boil.

Berries, carefully so as not to damage, rinse and dry.

Sift the powder using a sieve to remove bumps. You can roll cranberries on a baking sheet or in a deep bowl – whichever is more convenient for you.

Dip a portion of cranberries (about twenty pieces) into the syrup so that the berries are completely covered with it. Remove with a slotted spoon, let the syrup drain well. After that, dip one berry into powdered sugar so that the berries do not touch each other. Powder the top of the cranberries so that they are completely covered in the white powder.

After that, start gently shaking the baking sheet or bowl so that each berry turns into a “snowball”. After that, gently lay the cranberries on parchment and let dry for an hour.

Recipe 2

You will need: 500 g of fresh cranberries, two egg whites and 500 g of powdered sugar.

Rinse the berries and place them on a kitchen towel to dry completely. The slightest trace of moisture will nullify all culinary efforts.

Cool a couple of eggs, separate the whites. Pour them into a shallow bowl and stir thoroughly with a fork until the consistency is smooth. Please note – you do not need to beat the whites, just stir.

Pour egg whites into bowl with cranberries. Stir gently until the berries are completely covered with the protein mixture.

In a low but wide tray, pour a thin layer of powdered sugar on the bottom, and carefully place the berries on it so that there are gaps between them. Pour the powder over the berries again. Cover the tray with a lid and shake lightly so that the powder mixes with the proteins, and the berries are in the protein-sugar “cocoon”.

Spread the finished cranberry balls on parchment and leave to dry. This will take about an hour and a half. By this time, the glaze will finally harden.

Cranberries are served in powdered sugar in a glass or crystal bowl, in the form of a low hill. The delicacy goes well with hot tea.