The choice of experienced, professional bakers.
Since 1961, C&H® has produced Baker’s Sugar, a professional-grade cane sugar for demanding professional bakers and chefs across the country. But it was only offered to the professional market. Over time, more and more of our regular customers – many of whom aren’t professional chefs but turn out some pretty special creations on their own – heard about Baker’s Sugar and began asking for it. And that’s why we made this product available to you.
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It’s made especially for baking. Unlike the White Granulated, the ultra fine grain size is much much finer. So it mixes, blends and melts more evenly. It’s painstakingly screened to make sure the crystal size is remarkably uniform. And it’s ultra-refined for the highest grade of purity available in the industry. It’s ideal for all sorts of baked goods and confectioneries including cakes, cookies, pastries, brownies, frostings and glazes.
It’s easy to use. C&H® Baker’s Sugar measures exactly like regular granulated sugar. A cup is still a cup. A tablespoon is still a tablespoon. And C&H® Baker’s Sugar is always made from pure cane… ordinary beet sugar just won’t do.
You get terrific results. A fine, delicate crumb. A silky smooth texture, a rich, delicious sweetness. That great taste of real cane sugar. And lots of compliments. Just ask a professional baker.
C&H® Baker’s Sugar must be kept dry. To avoid clumping and help retain freshness, store granulated sugar in a covered container in a dry environment. Do not refrigerate. Due to the fine crystal size, some small lumps may occur, but should separate easily.
Find out more. Visit the Baker’s Sugar website
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