Baker's Sugar vs. Granulated


Has anyone come up with a comparison, either by volume or weight, for substituting Baker's Sugar for granulated sugar. I tend to only buy Baker's Sugar these days and given it's finer grind I'm thinking it's not a true one-to-one substitution by volume for granulated.

badge posted by: sherylm on October 29, 2010 at 1:19 pm in Baking, misc.
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reply by: KAF_Frank on October 29, 2010 at 1:38 pm

I ran into a similar situation years ago when I upped a family recipe for hotel holiday production.

The general rule is that both of these sugars average out to about 7 ounces per cup. And that works fine for everyday baking.

But if you are exploding a recipe, a small variance can become significant. I ran a quick check in our test kitchen. 1 cup of granulated averaged about 6 3/4 ounces. 1 cup of Baker's Special came in around 7 ounces. This is about a 4% variance. Hope this helps. Frank @ KAF.

reply by: Mike Nolan on October 29, 2010 at 3:26 pm
Mike Nolan

Sheryl, baker's sugar always seems to be so much higher priced than ordinary sugar, do you have a source for it at a better price?

reply by: KIDPIZZA on October 29, 2010 at 4:25 pm

Good day. One cup of gran. sugar weighs 7, oz (industry standard). One cup of Bakers sugar would weigh slightly more because the diameter of the reduced sugar chystals are smaller you can get more of them in the measuring cup. In order to get the same amount you must rely on weighing them.
I hope this helps. Enjoy the rest of the day young lady.


reply by: elisabethberthasavage on October 31, 2010 at 1:30 pm

Frank is right. I also just did a quick weigh in and the granulated came to 7 oz. on the nose and the super fine weighed in at 7 3/16 oz. In our Baking Education Center, we do not make adjustments going from granulated to super fine. Elisabeth

reply by: frick on October 31, 2010 at 5:01 pm

Sherylm, I believe your question had been well answered regarding weight, however, there was mention of the considerably higher cost of Bakers Sugar. You can easily make bakers' sugar by whirling granulated sugar in the food processor. Many bakers do it.

reply by: sherylm on November 02, 2010 at 11:18 pm

Thanks for the input, I appreciate it. As to the cost of the sugar I don't do a lot of baking because my husband is diabetic, so for the infrequent times that I do use sugar I'm willing to deal with the cost vs. effort offset.