Caster Sugar

A fine-grained sucrose between granulated sugar and powdered sugar in particle size, typically 0.35 mm crystal size. Free-flowing and free of anti-caking agent. The standard sucrose form for British and Commonwealth bakery and meringue applications.

White free-flowing fine crystal. Dissolves substantially faster than granulated sugar in cold liquids and during creaming with butter, supporting fine-crumb cakes, light meringues, and clear cold beverages.

We supply food-grade Caster Sugar from manufacturers in China holding ISO, Halal, Kosher and other certifications relevant to the product and production.

Common market grades include Standard Caster (0.30 to 0.50 mm crystal), Extra-Fine Caster (0.20 to 0.35 mm), and Bar Sugar (United States designation, equivalent to extra-fine caster). All grades are anti-caking-agent-free, distinguishing Caster Sugar from Powdered Sugar in both texture and labeling.

Bulk and reduced-MOQ shipments. Batch-level COA covering sucrose content, particle size, moisture, color, ash, and microbiology.

Caster Sugar takes its name from the sugar-caster (sugar-shaker) condiment vessel of 18th-century British dining, which required a crystal small enough to flow freely through the perforated lid. The name persisted as a particle-size standard distinct from granulated sugar and from powdered sugar.

Production is by sieving and grading of refined granulated sucrose to a crystal-size distribution centered between 0.20 and 0.50 mm. Unlike Powdered Sugar, no anti-caking agent is added; the crystals remain large enough to flow freely without starch or phosphate additives.

Recognized as a permitted food ingredient by the U.S. FDA, the European Food Safety Authority, and equivalent regulatory bodies. No Acceptable Daily Intake is assigned.

Caloric value is 4 kcal per gram. Glycemic index of approximately 65, identical to granulated sucrose.

The commercial value of Caster Sugar against standard granulated sucrose is the dissolution rate in cold and low-moisture systems: a meringue, a creamed butter batter, or a cocktail benefits from sucrose crystals small enough to dissolve before the surrounding system sets, but large enough to avoid the gritty mouthfeel of incompletely dissolved Powdered Sugar and the cloudy haze of cornstarch anti-caking agent in clear liquids.

• Meringues, pavlovas, and macarons; fast dissolution into whipped egg whites without deflating
• Pound cakes, sponge cakes, and chiffon cakes; smooth fine-crumb structure
• Shortbread, tea biscuits, and butter cookies
• Whipped cream and chantilly cream
• Cocktails and cold beverages requiring fast cold dissolution without anti-caking starch
• Crème brûlée caramelized top; melts evenly under brûlée torch
• Fruit macerations and dessert sauces
• Souffles and light dessert batters
• Sweetened tea, coffee, and breakfast cereals in tabletop format