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açucar em pó

English translation: icing sugar

GLOSSARY ENTRY (DERIVED FROM QUESTION BELOW)
Portuguese term or phrase:açucar em pó
English translation:icing sugar
Entered by: suesimons

13:10 May 6, 2010
Portuguese to English translations [PRO]
Cooking / Culinary
Portuguese term or phrase: açucar em pó
Is this castor sugar or granulated sugar? MTIA
suesimons
Local time: 05:35
icing sugar
Explanation:
This is it in the UK.
Selected response from:

Amy Duncan (X)
Brazil
Local time: 01:35
Grading comment
Mtks to everyone for their suggestions.
4 KudoZ points were awarded for this answer



Summary of answers provided
4 +7powdered sugar
Marlene Curtis
5 +5icing sugar
Amy Duncan (X)
4 +2castor sugar
Sonia Maria Parise
4confectionary sugar
Salvador Scofano and Gry Midttun
Summary of reference entries provided
types of sugar
Carlos Quandt

Discussion entries: 6





  

Answers


2 mins   confidence: Answerer confidence 4/5Answerer confidence 4/5 peer agreement (net): +7
powdered sugar


Explanation:
http://www.google.com/search?hl=en&ei=W8DiS6-DOY6G8AS78oSEAw...

Marlene Curtis
United States
Local time: 00:35
Native speaker of: Native in PortuguesePortuguese
PRO pts in category: 76

Peer comments on this answer (and responses from the answerer)
agree  imatahan
3 mins
  -> Grata!
agree  Zoe Perry: or sometimes also called "confectioner's sugar"
4 mins
  -> Grata!
agree  Norbert Hermann
22 mins
  -> Grata!
agree  Filippe Vasconcellos de Freitas Guimarães: Finely ground, with added starch: http://www.sidul.pt/SidulSores/Acucar/Tipos_de_acucar/acucar...
42 mins
  -> Grata!
agree  David Drysdale (X): I believe that's it in the USA
1 hr
  -> Thanks!
agree  Carlos Quandt
1 hr
  -> Grata!
agree  Verginia Ophof
5 hrs
  -> Thanks!
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3 mins   confidence: Answerer confidence 4/5Answerer confidence 4/5
confectionary sugar


Explanation:
Is confectionary sugar the same as caster sugar? - Yahoo! Answers
- [ Traduzir esta página ]
30 Nov 2008 ... the recipe asked for confectionary sugar, but i accidently bought caster ... They are different, confectionary sugar is very fine (like talcum powder) and is ...
answers.yahoo.com/.../index?qid... - Estados Unidos - Em cache - Similares

Salvador Scofano and Gry Midttun
Norway
Local time: 06:35
Native speaker of: Native in NorwegianNorwegian, Native in PortuguesePortuguese
PRO pts in category: 28
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3 mins   confidence: Answerer confidence 4/5Answerer confidence 4/5 peer agreement (net): +2
castor sugar


Explanation:
:)

--------------------------------------------------
Note added at 7 mins (2010-05-06 13:18:10 GMT)
--------------------------------------------------

também conhecido como caster sugar
caster sugar:
açúcar refinado, açúcar em pó

Sonia Maria Parise
Italy
Local time: 06:35
Works in field
Native speaker of: Portuguese
PRO pts in category: 4

Peer comments on this answer (and responses from the answerer)
agree  imatahan
2 mins
  -> Obrigada, imatahan!
agree  Katja van Hellemond: have a look in any Jamie Oliver cook book!!!
6 mins
  -> Thank you, Katja!
agree  R. Alex Jenkins
10 mins
  -> Cheers, Richard!
disagree  Douglas Bissell: Açúcar em pó is NOT caster sugar, it's icing sugar, please go back to source and see what they are talking about!
7 hrs
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13 mins   confidence: Answerer confidence 5/5 peer agreement (net): +5
icing sugar


Explanation:
This is it in the UK.

Amy Duncan (X)
Brazil
Local time: 01:35
Native speaker of: English
PRO pts in category: 43
Grading comment
Mtks to everyone for their suggestions.

Peer comments on this answer (and responses from the answerer)
agree  Norbert Hermann
10 mins
  -> Thanks, Hermann.
agree  Evans (X): yes, Amy, definitely for the UK
11 mins
  -> Thanks, Gilla.
agree  Filippe Vasconcellos de Freitas Guimarães: Yes indeed, or confectioner's sugar
31 mins
agree  Douglas Bissell: I've never heard the phrase powdered suguar used naturally. Castor sugat is a much larger crystal. Please take my word for it as a cook, the term IS "Icing sugar"
7 hrs
  -> With all due respect, Douglas, it IS "icing sugar" in the UK, but in the USA, the terms "confectionary sugar" and "powdered sugar" are both used widely...and I'm a bit of a cook myself (and an American)!
agree  Edward Nelson
2 days 7 hrs
  -> Thanks, Edward
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Reference comments


1 hr
Reference: types of sugar

Reference information:
Sugar crystals, particularly white sugar, may come in different granulations. Some common types are:
* Icing: very small crystals that quickly dissolve in liquids or can be used for decorating desserts, like confectioners' sugar
* Caster: larger crystals than icing
* Granulated: basic table sugar, with larger crystals than caster or icing
* Preserving: very coarse sugar used as a preserve in jams and similar confections
http://recipes.howstuffworks.com/sugar1.htm

There are several speciality white sugars:

* caster sugar is just a very small crystal size white sugar
* icing sugar is ground up white sugar, essentially sugar dust
* sugar cubes are lumps of sugar crystals "glued" together with a sugar syrup
* preserving sugar is a special large crystal
http://www.sucrose.com/ltypes.html

“Regular” or white sugar, extra fine or fine sugar
“Regular” or white sugar, as it is known to consumers, is the sugar found in every home’s sugar bowl, and most commonly used in home food preparation. White sugar is the sugar called for in most cookbook recipes. The food industry stipulates “regular” sugar to be “extra fine” or “fine” because small crystals are ideal for bulk handling and not susceptible to caking.

Fruit Sugar
Fruit sugar is slightly finer than “regular” sugar and is used in dry mixes such as gelatin and pudding desserts, and powdered drinks. Fruit sugar has a more uniform small crystal size than “regular” sugar. The uniformity of crystal size prevents separation or settling of larger crystals to the bottom of the box, an important quality in dry mixes.

Bakers Special Sugar
The crystal size of Bakers Special is even finer than that of fruit sugar. As its name suggests, it was developed specially for the baking industry. Bakers Special is used for sugaring doughnuts and cookies, as well as in some commercial cake recipes to create a fine crumb texture.

Superfine, ultrafine, or bar sugar
This sugar’s crystal size is the finest of all the types of granulated white sugar. It is ideal for delicately textured cakes and meringues, as well as for sweetening fruits and iced-drinks since it dissolves easily. In England, a sugar very similar to superfine sugar is known as caster or castor, named after the type of shaker in which it is often packaged.

Confectioners or powdered sugar
This sugar is granulated sugar ground to a smooth powder and then sifted. It contains about 3% cornstarch to prevent caking. Powdered sugar is ground into three different degrees of fineness. The confectioners sugar available in supermarkets – 10X – is the finest of the three and is used in icings, confections and whipping cream. The other two types of powdered sugar are used by industrial bakers.

Coarse sugar
As its name implies, the crystal size of coarse sugar is larger than that of “regular” sugar. Coarse sugar is recovered when molasses-rich, sugar syrups high in sucrose are allowed to crystallize. The large crystal size of coarse sugar makes it highly resistant to color change or inversion (natural breakdown to fructose and glucose) at cooking and baking temperatures. These characteristics are important in making fondants, confections and liquors.

Sanding sugar
Another large crystal sugar, sanding sugar, is used mainly in the baking and confectionery industries as a sprinkle on top of baked goods. The large crystals reflect light and give the product a sparkling appearance.

http://www.sugar.org/consumers/sweet_by_nature.asp?id=275

Carlos Quandt
Brazil
Native speaker of: Portuguese
PRO pts in category: 4
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