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From: mgh@mtuni.UUCP (Marcus Hand)
Newsgroups: net.cooks
Subject: Re: What is "castor" sugar?
Message-ID: <234@mtuni.UUCP>
Date: Tue, 14-Jan-86 18:10:46 EST
Article-I.D.: mtuni.234
Posted: Tue Jan 14 18:10:46 1986
Date-Received: Fri, 17-Jan-86 01:12:43 EST
References: <269@utastro.UUCP>
Reply-To: mgh@mtuni.UUCP (Marcus Hand)
Distribution: net
Organization: AT&T ISL Holmdel NJ USA
Lines: 36
Summary: 

In article <269@utastro.UUCP> anita@utastro.UUCP (Anita Cochran) writes:
>I have a cookbook which comes from Australia and some of the recipes
>call for "castor" sugar.  I know this was discussed before but I
>didn't have a use for the info then and forgot it but now I need to know:  What
>type of sugar is this?  In some recipes this looks like it is probably
>what we call confectioners sugar.  Is that correct?  Send replies
>to me and I will summarize to the net.  Thanks in advance.
>-- 
> Anita Cochran  uucp:  {noao, ut-sally, ut-ngp}!utastro!anita
>                arpa:  anita@astro.UTEXAS.EDU  
>                snail: Astronomy Dept., The Univ. of Texas, Austin, TX, 78712
>                at&t:  (512) 471-1471

Castor sugar is white refined regular sugar with a granularity about the
same size as table salt.

Others you might come across are:

	Granulated		regular refined white
	Icing			powdered
	Demererra (sp)		brown coloured, with a granularity like
				regular white
	Moistened		fine grain, semi-refined.  Often a bit
				sticky and it can lump. Brown
	Brown			as Moistened
	Treacle			Like molasses, but with the consistency of
				tar
	Golden Syrup		Like treacle, but refined.  It looks like
				light, clear honey
	Loaf			Coarse refined white (I think) used for jams
				and marmalades
	???	those brown translucent chunks that look like road chippings
		that they sometimes serve with coffee

-- 
			Marcus Hand	(mtuni!mgh)