“ Manufacturer: Tate Lyle. Pure Cane Sugar. Fine crystals blend easily for perfect baking and meringues. „
Granulated sugar is fine for popping into your tea or coffee, but what happens when you don't want to be able to crunch down on your buttercream or feel the sugar granules in your mouth as you eat your home made muffins? Well, caster sugar is the answer, and when it comes to this, Tate and Lyle Caster Sugar is my first choice.
One 2kg bag of this caster sugar will cost you £2.45 from Tesco. Obviously, this is more expensive than you would normally expect to buy ordinary granulated sugar for, but this is because it has been ground to a much finer consistency so it is more suited for baking and so on and some effects you just cannot achieve with normal granulated sugar. I haven't found a problem with using this sugar in things you would normally put granulated sugar in, for example tea, but I would not recommend it for this purpose as why would you use something more expensive on something you could use a cheaper product on to the same effect?
This sugar is packaged in a Tate and Lyle paper bag which looks cosy and traditional. The main colours used on the packaging are yellow and white (the yellow has been shaped into the forms of trees and plants) and this is what I look for in the sugar aisle when I am in need of Caster sugar. The packaging looks good and of good quality; it also opens quite easily. However there is no resealing mechanism so instead you have to roll the opening of the bag down to keep the sugar away from dirt and moisture. I tend to like to peg it up after use as an extra precaution. Also, even though the paper packaging is effective for keeping out dust and dirt, moisture can easily seep through the paper and onto the sugar. That is why you should always keep this sugar in a dry place. I keep mine in a kitchen cupboard.
The texture of this sugar, of course, is very fine being caster sugar, in comparison to granulated sugar anyway. This is what makes it perfect for baking as cakes and other baked items do not contain that crunchiness that using granulated sugar can result in. However, if you leave the bag of sugar over time lumps will form inside. I suppose that it would be better to sieve it through, but when I am baking I usually just smooth out these lumps by crumbling them with the back of a wooden spoon.
This caster sugar is really excellent for smooth baking, and you can really notice the difference when baking with this instead of granulated sugar. I do use granulated sugar, admittedly, sometimes when I am baking cakes, but only when I am out of caster sugar, and the results are definitely not as nice or smooth. Caster sugar also makes great buttercream which you can use to top your freshly baked creations! This product delivers excellent, smooth results every time.
In conclusion, though you have to dish out a bit more for this sugar than you would have to for granulated sugar I think it is worth it for the cooking results. This makes baking so much easier and I would highly recommend it with 5 out of 5 dooyoo stars.
Whenever I'm following a recipe and it tells me to use sugar I use caster sugar even if it doesn't specify it, I always use Tate And Lyle Caster Sugar because I've never seen any other brand of it apart from Billingtons and they're majorly expensive so forget that! lol
Tate And Lyle make wicked caster sugar. It blends easy into wet or dry ingredients, a couple of hours ago I used this caster sugar with butter to make a butter cream for some proper boring cheap cakes my dad had brought home from work. It mixed easy into the butter and gave me a delish smooth butter cream that wouldn't have been half as good with normal sugar.
It's got exactly the same sweetness as normal sugar because if we've run out of sugar I'll add 2 teaspoons to my cup of coffee and it tastes the same as when I've used granulated sugar. The very fine grains mean if you add it to hot liquids it will dissolve more or less on contact, I always stir a couple of spoons into a sweet and sour soup I make and it melts into the liquid quick so that the soup gets the sweet flavour it needs to take the edge off the sourness.
I can't think of anything not to like about this caster sugar. It's quite cheap and even in the most expensive little shop by me it's only 99p a bag, the main thing with caster sugar is how well it dissolves and this one is perfect I reckon so there's no reason it buy another brand because even the mega expensive Billingtons is exactly the same as this.
Forget the diets and let's think about home baking! I learned how to cook when I was very young as my Mother had had an operation on both wrists and living in the country practically everyone baked, because buying cakes was an admission that you weren't a good housewife! She sat outside the kitchen door in the sun and gave me instructions and I remember that I always used caster sugar when making Victoria sponge cakes, scones, shortbread, meringues etc.and still do now, although I don't bake as much!
Tate & Lyle is a well known brand of sugar and syrup and I find it gives me the best results as it is a Cane sugar rather than made from sugar beet. The company was formed by a merger in 1921, but both companies had been refining sugar since the 1800's.
The packet is white and orange with the name printed in white capital letters on a blue background. My packet is 1kg but it is available in 500gram and 2 kg sizes. The packet is strong paper and is recyclable, and the caster sugar is produced in the UK, it is shipped in bulk as a liquid. The sugar is made from natural juice from sugar cane and on the side of the packet the nutritional information is given. There is 400kcal per 100gram of sugar and it is pure carbohydrate.
Price varies depending which shop you buy it in, but a 500gram packet is about 69p, and a 2kg just over £2.00.
Tate & Lyle have a website www.tasteandsmile.co.uk where you can find inspiration from recipes and more information about sugar as part of a balanced diet.
I'm sure everyone will recognise sugar, a white granular product, caster sugar is much finer than Granulated sugar and so dissolves easier when beating into a cake mixture, it also means the result looks better as Granulated sugar can cause brown specks on the surface as it takes longer to dissolve and so burns a little. Caster sugar is best in most forms of baking especially when making sweet pastry, cakes, apart from Rich Christmas cake when soft brown sugar improves the flavour and for biscuits, scones and meringues. Granulated or special Jam sugar is best when making jam, and there is no point spending extra when the cheaper product is better.
If you brush grapes, or even small flowers and mint leaves with a little egg white and sprinkle with caster sugar and leave to dry in a warm place they make lovely decorations on desserts and cakes, and can be eaten. If making cocktails at home decorate your glass by dipping in egg white and then caster sugar, sweeter than the salt version for a Margarita. The sugar can also be coloured with a few drops of colouring, and then left to dry.
A useful money saving tip for the credit crunch is to mix sugar with some liquid soap and use as an exfoliant, but do not use on the face as the sugar can tear your skin, caster sugar being finer doesn't make it gentler but it does a better job!
I like to empty my sugar into a jar and put a Vanilla pod in with it so the sugar takes on a vanilla flavour making it taste even better in my baking. There is very little smell in caster sugar and the taste is obviously very sweet, it helps bring out the flavour of the other ingredients when mixed together.
An excellent product for baking, and one I hope continues for a long time.
I don't keep granulated sugar in the house but have always got a packet or two of Tate & Lyles Caster Sugar in the cupboard because I use it regularly for baking.
This caster sugar is excellent for everything; it has the sweetness of sugar but the granules are so much smaller which means it's easy to blend it into liquids, beat into butter and melt down for caramel desserts. It's pure white as expected and looks very appealing even when poured into a sugar bowl when I have guests, I personally think it looks nicer than normal sugar because of the small size of the granules which gives it a slightly sparkling appearance.
If you regularly bake, make jams or sauces and use granulated sugar then do give this caster sugar a try. It not only makes adding sugar to your recipes so much quicker and easier but you'll also see a difference when it comes to eating the finished product as using caster sugar cuts down on the risk of granules of sugar left in the food which can hurt sensitive teeth and spoil your meal.
Here's an idea for caster sugar which should suit most people, although if you're a vegetarian then you might as well look away now! Heat some apricot jam in a saucepan, add a generous heap of caster sugar and stir over the heat until the sugar has melted and the jam is now thickened and bubbling slightly. Spread this mixture on all sides of a pork or gammon joint which has been cooked halfway. Finish cooking the meat and enjoy the sweet fruity aroma spreading through your kitchen!
I buy my caster sugar in 1lb bags and this costs anywhere between 89p and £1.29 depending on where you buy it from. Tate & Lyles is the most commonly stocked caster sugar so you won't get much choice when you come to shop for it, but it's an excellent sugar which everyone who bakes should keep in.
Tate and Lyle Caster Sugar...
You can buy yourself a bag of Tate and Lyle Cater sugar for around 90 pence at most supermarkets and this is a good price, as many places will not stock their own brand.
Caster sugar is used mainly for baking and the main difference between caster sugar and standard granulated sugar is that the granules of sugar themselves are smaller in size meaning they will melt quicker when they are cooked.
The Tate and Lyle caster sugar comes in a 1lb bag and is well packaged. I find it the best sugar to use when making cakes or things. I had switched for a while to a more expensive caster sugar one that was golden in colour because I thought I would try out the natural sugar and see if there was any difference in taste. ( The golden colour is bleached out of the white sugars to make it look more appealing.) I didn't find any difference in the taste however so it wasn't long before I was saving myself a few pence and switching back to using the standard Tate and Lyle caster sugar.
All in al I would say this is pretty good sugar to use when baking. It comes at a reasonable price for a good amount and works well by tasting good. 5 stars and a HIGH RECOMNDATION.
WHY CASTER SUGAR?
Caster sugar is finer than the more usual granulated sugar and is ideal for baking as the fine crystals blend easily. Using caster sugar, to make sponge cakes and meringues in particular, will give a very light texture. You will see the difference in this type of sugar by the finer grains. If you use caster sugar for all your baking you will get excellent results.
Some excellent recipes using caster sugar can be found at www.tasteandsmile.co.uk
Sugar is made from either sugar cane or sugar beet, but Tate and Lyle Caster sugar is pure cane sugar. For those who are worried about the environment you should note that sugar cane is a kind of tropical grass and needs strong sunshine and lots of water in order to thrive.
The plants are similar to bamboo and can grow to a height of 5 metres in the right growing conditions.
It takes approximately 12 months for sugar cane to become ready for harvesting. The canes are then cut down and if the roots are undamaged more canes will be produced for the next harvest.
The sucrose (or sugar) is stored in the canes and after harvesting this is passed through various stages of manufacture - you can find out more about this by checking out www.sucrose.com
Approximately 100 tons of sugar can be produced from each hectare of sugar cane. It is not grown in Europe and because of this, sugar used to be a luxury product.
In the main sugar cane is produced in the southern states of USA, South America, South Africa and India.
Shipping is difficult, so the sugar is usually made in two stages. In the area where it is grown the raw sugar is extracted from the canes. This is then exported to the country where it is to be used and undergoes production processes to make it into white sugar.
TATE AND LYLE
Tate and Lyle caster sugar bears the logo By appointment to HM Queen so it is used by the royal households.
For the 18th anniversary of Childline Tate and Lyle raised five thousand pounds for the charity, by donating 20p for every proof of purchase of a 1kg bag.
Tate and Lyle are well known for their sugar products. The caster sugar is available in packets of 500g, 1kg, 2kg and larger packs for catering.
Sugar is a natural preservative and because it also enhances flavour, as well as providing sweetness, it is ideal for baking. The addition of sugar to recipes adds texture and body, as well as natural colouring, to the finished product.
HEALTH - all Tate and Lyle sugars are free from additives and preservatives, no E numbers, just pure, natural, cane sugar. However, as we all know too much sugar is not good for us, I would advise using slightly less than cake recipes recommend. You will hardly notice the difference and you will be consuming less sugar which must be good for you.
Now all we need to do is to produce a climate where we can grow our own sugar canes and cut out all that shipping! With the recent rain who knows we may be able to grow it - if we ever get any sunshine again!!!