Glossary entry (derived from question below)
Portuguese term or phrase:
açucar em pó
English translation:
icing sugar
Added to glossary by
suesimons
May 6, 2010 13:10
14 yrs ago
Portuguese term
açucar em pó
Portuguese to English
Other
Cooking / Culinary
Is this castor sugar or granulated sugar? MTIA
Proposed translations
(English)
5 +5 | icing sugar |
Amy Duncan (X)
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4 +7 | powdered sugar |
Marlene Curtis
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4 +2 | castor sugar |
Sonia Maria Parise
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4 | confectionary sugar |
Salvador Scofano and Gry Midttun
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References
types of sugar |
Carlos Quandt
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Proposed translations
+5
13 mins
Selected
icing sugar
This is it in the UK.
Peer comment(s):
agree |
Norbert Hermann
10 mins
|
Thanks, Hermann.
|
|
agree |
Evans (X)
: yes, Amy, definitely for the UK
11 mins
|
Thanks, Gilla.
|
|
agree |
Filippe Vasconcellos de Freitas Guimarães
: Yes indeed, or confectioner's sugar
31 mins
|
agree |
Douglas Bissell
: I've never heard the phrase powdered suguar used naturally. Castor sugat is a much larger crystal. Please take my word for it as a cook, the term IS "Icing sugar"
7 hrs
|
With all due respect, Douglas, it IS "icing sugar" in the UK, but in the USA, the terms "confectionary sugar" and "powdered sugar" are both used widely...and I'm a bit of a cook myself (and an American)!
|
|
agree |
Edward Nelson
2 days 7 hrs
|
Thanks, Edward
|
4 KudoZ points awarded for this answer.
Comment: "Mtks to everyone for their suggestions."
+7
2 mins
powdered sugar
Peer comment(s):
agree |
imatahan
3 mins
|
Grata!
|
|
agree |
Zoe Perry
: or sometimes also called "confectioner's sugar"
4 mins
|
Grata!
|
|
agree |
Norbert Hermann
22 mins
|
Grata!
|
|
agree |
Filippe Vasconcellos de Freitas Guimarães
: Finely ground, with added starch: http://www.sidul.pt/SidulSores/Acucar/Tipos_de_acucar/acucar...
42 mins
|
Grata!
|
|
agree |
David Drysdale (X)
: I believe that's it in the USA
1 hr
|
Thanks!
|
|
agree |
Carlos Quandt
1 hr
|
Grata!
|
|
agree |
Verginia Ophof
5 hrs
|
Thanks!
|
3 mins
confectionary sugar
Is confectionary sugar the same as caster sugar? - Yahoo! Answers
- [ Traduzir esta página ]
30 Nov 2008 ... the recipe asked for confectionary sugar, but i accidently bought caster ... They are different, confectionary sugar is very fine (like talcum powder) and is ...
answers.yahoo.com/.../index?qid... - Estados Unidos - Em cache - Similares
- [ Traduzir esta página ]
30 Nov 2008 ... the recipe asked for confectionary sugar, but i accidently bought caster ... They are different, confectionary sugar is very fine (like talcum powder) and is ...
answers.yahoo.com/.../index?qid... - Estados Unidos - Em cache - Similares
+2
3 mins
castor sugar
:)
--------------------------------------------------
Note added at 7 mins (2010-05-06 13:18:10 GMT)
--------------------------------------------------
também conhecido como caster sugar
caster sugar:
açúcar refinado, açúcar em pó
--------------------------------------------------
Note added at 7 mins (2010-05-06 13:18:10 GMT)
--------------------------------------------------
também conhecido como caster sugar
caster sugar:
açúcar refinado, açúcar em pó
Peer comment(s):
agree |
imatahan
2 mins
|
Obrigada, imatahan!
|
|
agree |
Katja van Hellemond
: have a look in any Jamie Oliver cook book!!!
6 mins
|
Thank you, Katja!
|
|
agree |
R. Alex Jenkins
10 mins
|
Cheers, Richard!
|
|
disagree |
Douglas Bissell
: Açúcar em pó is NOT caster sugar, it's icing sugar, please go back to source and see what they are talking about!
7 hrs
|
Reference comments
1 hr
Reference:
types of sugar
Sugar crystals, particularly white sugar, may come in different granulations. Some common types are:
* Icing: very small crystals that quickly dissolve in liquids or can be used for decorating desserts, like confectioners' sugar
* Caster: larger crystals than icing
* Granulated: basic table sugar, with larger crystals than caster or icing
* Preserving: very coarse sugar used as a preserve in jams and similar confections
http://recipes.howstuffworks.com/sugar1.htm
There are several speciality white sugars:
* caster sugar is just a very small crystal size white sugar
* icing sugar is ground up white sugar, essentially sugar dust
* sugar cubes are lumps of sugar crystals "glued" together with a sugar syrup
* preserving sugar is a special large crystal
http://www.sucrose.com/ltypes.html
“Regular” or white sugar, extra fine or fine sugar
“Regular” or white sugar, as it is known to consumers, is the sugar found in every home’s sugar bowl, and most commonly used in home food preparation. White sugar is the sugar called for in most cookbook recipes. The food industry stipulates “regular” sugar to be “extra fine” or “fine” because small crystals are ideal for bulk handling and not susceptible to caking.
Fruit Sugar
Fruit sugar is slightly finer than “regular” sugar and is used in dry mixes such as gelatin and pudding desserts, and powdered drinks. Fruit sugar has a more uniform small crystal size than “regular” sugar. The uniformity of crystal size prevents separation or settling of larger crystals to the bottom of the box, an important quality in dry mixes.
Bakers Special Sugar
The crystal size of Bakers Special is even finer than that of fruit sugar. As its name suggests, it was developed specially for the baking industry. Bakers Special is used for sugaring doughnuts and cookies, as well as in some commercial cake recipes to create a fine crumb texture.
Superfine, ultrafine, or bar sugar
This sugar’s crystal size is the finest of all the types of granulated white sugar. It is ideal for delicately textured cakes and meringues, as well as for sweetening fruits and iced-drinks since it dissolves easily. In England, a sugar very similar to superfine sugar is known as caster or castor, named after the type of shaker in which it is often packaged.
Confectioners or powdered sugar
This sugar is granulated sugar ground to a smooth powder and then sifted. It contains about 3% cornstarch to prevent caking. Powdered sugar is ground into three different degrees of fineness. The confectioners sugar available in supermarkets – 10X – is the finest of the three and is used in icings, confections and whipping cream. The other two types of powdered sugar are used by industrial bakers.
Coarse sugar
As its name implies, the crystal size of coarse sugar is larger than that of “regular” sugar. Coarse sugar is recovered when molasses-rich, sugar syrups high in sucrose are allowed to crystallize. The large crystal size of coarse sugar makes it highly resistant to color change or inversion (natural breakdown to fructose and glucose) at cooking and baking temperatures. These characteristics are important in making fondants, confections and liquors.
Sanding sugar
Another large crystal sugar, sanding sugar, is used mainly in the baking and confectionery industries as a sprinkle on top of baked goods. The large crystals reflect light and give the product a sparkling appearance.
http://www.sugar.org/consumers/sweet_by_nature.asp?id=275
* Icing: very small crystals that quickly dissolve in liquids or can be used for decorating desserts, like confectioners' sugar
* Caster: larger crystals than icing
* Granulated: basic table sugar, with larger crystals than caster or icing
* Preserving: very coarse sugar used as a preserve in jams and similar confections
http://recipes.howstuffworks.com/sugar1.htm
There are several speciality white sugars:
* caster sugar is just a very small crystal size white sugar
* icing sugar is ground up white sugar, essentially sugar dust
* sugar cubes are lumps of sugar crystals "glued" together with a sugar syrup
* preserving sugar is a special large crystal
http://www.sucrose.com/ltypes.html
“Regular” or white sugar, extra fine or fine sugar
“Regular” or white sugar, as it is known to consumers, is the sugar found in every home’s sugar bowl, and most commonly used in home food preparation. White sugar is the sugar called for in most cookbook recipes. The food industry stipulates “regular” sugar to be “extra fine” or “fine” because small crystals are ideal for bulk handling and not susceptible to caking.
Fruit Sugar
Fruit sugar is slightly finer than “regular” sugar and is used in dry mixes such as gelatin and pudding desserts, and powdered drinks. Fruit sugar has a more uniform small crystal size than “regular” sugar. The uniformity of crystal size prevents separation or settling of larger crystals to the bottom of the box, an important quality in dry mixes.
Bakers Special Sugar
The crystal size of Bakers Special is even finer than that of fruit sugar. As its name suggests, it was developed specially for the baking industry. Bakers Special is used for sugaring doughnuts and cookies, as well as in some commercial cake recipes to create a fine crumb texture.
Superfine, ultrafine, or bar sugar
This sugar’s crystal size is the finest of all the types of granulated white sugar. It is ideal for delicately textured cakes and meringues, as well as for sweetening fruits and iced-drinks since it dissolves easily. In England, a sugar very similar to superfine sugar is known as caster or castor, named after the type of shaker in which it is often packaged.
Confectioners or powdered sugar
This sugar is granulated sugar ground to a smooth powder and then sifted. It contains about 3% cornstarch to prevent caking. Powdered sugar is ground into three different degrees of fineness. The confectioners sugar available in supermarkets – 10X – is the finest of the three and is used in icings, confections and whipping cream. The other two types of powdered sugar are used by industrial bakers.
Coarse sugar
As its name implies, the crystal size of coarse sugar is larger than that of “regular” sugar. Coarse sugar is recovered when molasses-rich, sugar syrups high in sucrose are allowed to crystallize. The large crystal size of coarse sugar makes it highly resistant to color change or inversion (natural breakdown to fructose and glucose) at cooking and baking temperatures. These characteristics are important in making fondants, confections and liquors.
Sanding sugar
Another large crystal sugar, sanding sugar, is used mainly in the baking and confectionery industries as a sprinkle on top of baked goods. The large crystals reflect light and give the product a sparkling appearance.
http://www.sugar.org/consumers/sweet_by_nature.asp?id=275
Discussion
Este açúcar também é chamado de açúcar de pasteleiro, pelo facto de ser muito utilizado por estes profissionais, nomeadamente na decoração.
http://www.sidul.pt/SidulSores/Acucar/Tipos_de_acucar/acucar...
Ou seja, "confectioner's sugar", não "caster sugar".
http://www.google.com/search?hl=en&ei=W8DiS6-DOY6G8AS78oSEAw...
http://www.temaseiros.com/19411336971-tipos-de-acucar