Author Topic: Confectioners Sugar In Doughs?  (Read 2321 times)

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Offline chickenparm

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Confectioners Sugar In Doughs?
« on: November 10, 2011, 12:56:28 AM »
I was just wondering if anyone has ever used powdered or confectioners sugar in their dough,instead of regular sugar?

If so,what was the results?
 :)

-Bill


Offline Aaron

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Re: Confectioners Sugar In Doughs?
« Reply #1 on: November 10, 2011, 11:28:17 AM »
Confectioners sugar is just regular sugar ground finer fyi.
Aaron

Offline chickenparm

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Re: Confectioners Sugar In Doughs?
« Reply #2 on: November 10, 2011, 02:01:26 PM »
Confectioners sugar is just regular sugar ground finer fyi.
Aaron

Thanks..I was just curious if it behaves differently since its been broken down to a powdered form.

-Bill

Offline DocSpine

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Offline chickenparm

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Re: Confectioners Sugar In Doughs?
« Reply #4 on: November 10, 2011, 04:38:16 PM »
http://www.dominosugar.com/baking-tips-how-tos/baking-faqs

 8)

Thanks.According to the site,Its not recommended to be used as a substitute for granulated sugar.



-Bill

Offline norma427

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Re: Confectioners Sugar In Doughs?
« Reply #5 on: November 21, 2011, 07:37:53 AM »
I was just wondering if anyone has ever used powdered or confectioners sugar in their dough,instead of regular sugar?

If so,what was the results?
 :)




Bill,

I have no idea how powdered sugar works in pizza dough, but I recently saw a post on the sourdough.com website and the formulation included powdered sugar.  http://sourdough.com/blog/appliqu%C3%A9-white-bread

Norma
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Offline The Dough Doctor

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Re: Confectioners Sugar In Doughs?
« Reply #6 on: November 21, 2011, 10:00:23 AM »
Powdered sugar and granulated sugar are one and the same except for particle size. Keep in mind when using volumetric portions that they are NOT interchangeable, but from a functionality standpoint, they are the same. Infact, you can make your own powdered sugar in a food processor.
In case you're wondering (inquiring minds want to know) donut sugar, that stuff that looks like powdered sugar on a cake donut is not actually powdered sugar, even though it is called a powdered sugar donut, or coating. Donut sugar is made with powdered dextrose (not as sweet as sucrose) along with added starch and fat. It is designed specifically for use as a coating sugar on donuts and is never used a a substitute for powdered sugar.
Tom Lehmann/The Dough Doctor

Offline norma427

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Re: Confectioners Sugar In Doughs?
« Reply #7 on: November 21, 2011, 11:52:38 AM »
Powdered sugar and granulated sugar are one and the same except for particle size. Keep in mind when using volumetric portions that they are NOT interchangeable, but from a functionality standpoint, they are the same. Infact, you can make your own powdered sugar in a food processor.
In case you're wondering (inquiring minds want to know) donut sugar, that stuff that looks like powdered sugar on a cake donut is not actually powdered sugar, even though it is called a powdered sugar donut, or coating. Donut sugar is made with powdered dextrose (not as sweet as sucrose) along with added starch and fat. It is designed specifically for use as a coating sugar on donuts and is never used a a substitute for powdered sugar.
Tom Lehmann/The Dough Doctor

Tom,

Thanks for you explanations!  I learn something new from you each time you post.  ;D  I never knew that the stuff that looks like powdered sugar on donuts really isnít powdered sugar.  I am one of those inquiring minds.   :-D

Norma
Always working and looking for new information!

Offline The Dough Doctor

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Re: Confectioners Sugar In Doughs?
« Reply #8 on: November 22, 2011, 10:02:15 AM »
Norma;
An inquiring mind is a terrible thing to waste.
The most thought provoking word in the English language is the word "why?".
Have a great Thanksgiving!
Tom Lehmann/The Dough Doctor

Offline Bill/SFNM

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Re: Confectioners Sugar In Doughs?
« Reply #9 on: November 22, 2011, 02:10:51 PM »
So I just took a quick survey of the pantry: so many kinds of sugar!

I have three brands of powdered sugar (don't ask) and they all list "corn starch" as one of the ingredients. I'm not a fan of the taste from the corn starch. Been making a lot of glazed donuts lately (don't ask) and use KA glazing sugar which has maltodextrin in addition to sugar. Much, much better. I also use powdered dextrose for curing hams and such. And then there is casters sugar for baking. And then there are the brown and turbinado and Mexican pilloncillo and muscovado. And the sorghum and barley syrups. Corn syrups, golden syrup, maple syrup .... 2 kinds of molasses .... 4 kinds of honey .... vanilla sugar ....

I think I have a problem and need help.

 



Offline The Dough Doctor

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Re: Confectioners Sugar In Doughs?
« Reply #10 on: November 22, 2011, 03:05:44 PM »
Bill;
I think you've just got a sweet tooth. LOL :)
Tom Lehmann/The Dough Doctor

Offline Pete-zza

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Re: Confectioners Sugar In Doughs?
« Reply #11 on: November 22, 2011, 03:09:40 PM »
I think you've just got a sweet tooth. LOL :)

Tom,

You mean if he has any left :-D.

Peter

Offline norma427

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Re: Confectioners Sugar In Doughs?
« Reply #12 on: November 22, 2011, 10:49:54 PM »
Norma;
An inquiring mind is a terrible thing to waste.
The most thought provoking word in the English language is the word "why?".
Have a great Thanksgiving!
Tom Lehmann/The Dough Doctor

Tom,

I am always wondering why something happens and trying to find out things I haven't learned before, especially about pizza dough  :-D  I am glad you told me the most thought provoking word in the English language is the word "why?"   It least it makes me feel that I am not crazy for also wondering why, why, why.   :angel:

I hope you and your family have a great Thanksgiving too!   :)

Norma
Always working and looking for new information!