34 Biscuit, cookie and cracker manufacturing manuals elated to the quantity of sugar and its particle size. Sugar with small particle size results in more spread than coarse particles. a variation in sugar particle size when supplied to the mixer for the dough can give process control problems Appearance when used as surface decoration. Sugar of various sizes from large crystals to icing sugar is used to dust the surface of dough pieces before baking. In most cases the sugar remains unchanged after baking but in certain biscuit types if the sugar particles are small they melt on the dough surface due to the oven Sucrose is normally purchased as granulated sugar. The crystal size range is quite high but this grade is free flowing and remains so for a long time if correctly stored. Finer particle sized sucrose is often produced by milling in the factory. The product of milling is initially powdered sugar(with a large particle size range)which is often used in doughs because the smaller particles dissolve more rapidly. By sieving powdered sugar, to remove the large particles, a fine powder, icing sugar may be obtained If powdered or icing sugar is purchased there is a great probability of it becoming lumpy because of the very large surface area exposed by the small particles. Moisture from the atmosphere coats the powder particles and crystals may form causing caking. Caking can be reduced but not eliminated, by adding small quantities of an anticaking agent such as tricalcium phosphate or corn starch. Generally it is better to make powder sugar immediately before it is needed Caster sugar is not as fine as powdered sugar. It is stable in terms of caking but is much more expensive than granulated sugar 5.6 Delivery and quality testing of sugars and syrups 5.6.1 Crystal sugars Crystal sugars are delivered either in bags or in bulk. Icing sugar is always in bags as it is difficult to handle in bulk and brown sugars are always in bags because they are sticky. Bulk handling of sugar is considered below Crystal sugars are normally tested on arrival at the factory for particle size distribution. This is done by sieving through a series of sieves and measuring the proportions held on each sieve. The results of this test can be compared with the specification given by the supplier for the grade of sugar being checked34 Biscuit, cookie and cracker manufacturing manuals related to the quantity of sugar and its particle size. Sugar with small particle size results in more spread than coarse particles. A variation in sugar particle size when supplied to the mixer for the dough can give process control problems. Appearance when used as surface decoration. Sugar of various sizes from large crystals to icing sugar is used to dust the surface of dough pieces before baking. In most cases the sugar remains unchanged after baking but in certain biscuit types if the sugar particles are small they melt on the dough surface due to the oven heat and produce an attractive glaze. Sucrose is normally purchased as granulated sugar. The crystal size range is quite high but this grade is free flowing and remains so for a long time if correctly stored. Finer particle sized sucrose is often produced by milling in the factory. The product of milling is initially powdered sugar (with a large particle size range) which is often used' in doughs because the smaller particles dissolve more rapidly. By sieving powdered sugar, to remove the large particles, a fine powder, icing sugar may be obtained. If powdered or icing sugar is purchased there is a great probability of it becoming lumpy because of the very large surface area exposed by the small particles. Moisture from the atmosphere coats the powder particles and crystals may form causing caking. Caking can be reduced, but not eliminated, by adding small quantities of an anticaking agent such as tricalcium phosphate or corn starch. Generally it is better to make powder sugar immediately before it is needed. Caster sugar is not as fine as powdered sugar. It is stable in terms of caking but is much more expensive than granulated sugar. 5.6 Delivery and quality testing of sugars and syrups 5.6.1 Crystal sugars Crystal sugars are delivered either in bags or in bulk. Icing sugar is always in bags as it is difficult to handle in bulk and brown sugars are always in bags because they are sticky. Bulk handling of sugar is considered below. Crystal sugars are normally tested on arrival at the factory for particle size distribution. This is done by sieving through a series of sieves and measuring the proportions held on each sieve. The results of this test can be compared with the specification given by the supplier for the grade of sugar being checked