Powdered Sugar

Sucrose ground to a fine powder, typically blended with 2 to 5 percent anti-caking agent (cornstarch or tricalcium phosphate) to maintain free flow. The standard sweetener for icings, fondants, and dusting on baked goods.

White free-flowing powder with very fine, uniform particle size. Sweetness identical to granulated sucrose, with markedly faster dissolution and the ability to be incorporated into cold or low-moisture preparations without grittiness.

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

Common market grades include 6X (standard confectioners, 90 percent through 200 mesh), 10X (finest standard, 99 percent through 200 mesh), and 12X (ultra-fine, used in royal icing and high-clarity fondant). Starch-free and tricalcium-phosphate-anti-caked grades are available, as are cornstarch and tapioca-starch-blended grades.

Bulk and reduced-MOQ shipments. Batch-level COA covering sucrose content, anti-caking agent, particle size, moisture, and microbiology.

Powdered Sugar is industrially milled sucrose, the same crystal product as granulated sugar but reduced to fine powder by hammer mill or impact mill. The resulting particle size is typically 50 to 100 micrometers, fine enough that the sugar is no longer perceived as gritty against the tongue.

Production starts from refined granulated sucrose, which is fed through hammer mills under controlled humidity, then blended with anti-caking agent before screening and packing. Cornstarch is the dominant anti-caking agent in North American and European specifications; tricalcium phosphate is used for kosher-for-Passover and starch-free specifications. The fineness designation (6X, 10X, 12X) indicates the number of times the sugar has been passed through the mill.

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, reflecting status as a refined food carbohydrate.

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

The strategic role of Powdered Sugar against granulated sucrose is dissolution speed and finished texture: applications that require sucrose to be incorporated below the melting temperature, into a fat-continuous matrix, or onto a finished surface without subsequent baking benefit from the fine particle size that Powdered Sugar provides.

• Cake icings, glazes, and royal icing; standard sucrose form for non-cooked frostings
• Buttercream frostings and pastry creams
• Fondants, marzipan, and modeling sugar paste
• Dusting and decorative finishing of pastries, doughnuts, and confections
• Whipped cream and dessert toppings requiring rapid dissolution
• No-bake cheesecakes, mousses, and chilled desserts
• Cocktail and beverage simple syrups requiring fast cold dissolution
• Chocolate ganache and truffle production
• Sugar paste and gum paste for cake decoration