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Caster sugar has a smaller average crystal size than graded white sugar and does not contain the larger crystals. It produces textural differences in bakery products. It is ideal for sugar-coated products and some confectionery, and also exhibits fast-dissolving characteristics which are desirable for cold drink preparations. In powdered dry mixes such as sachet drinks, puddings, jellies and cake mixes, the uniform crystal size of caster sugar ensures even distribution, avoiding stratification and non-uniformity of the end product!