Tate & Lyle Fairtrade Golden Caster Sugar 1kg - Unrefined Cane Sugar
FINE GOLDEN CRYSTALS WITH A MELLOW CARAMEL NOTE: Unrefined cane sugar milled to a fine caster grain, so it creams into butter and dissolves into batters as quickly as any caster sugar, but with a warm amber colour and a delicate honeyed depth the plain kind cannot manage. It comes from the natural juice of the sugar cane plant and nothing else, with the cane's own molasses left in to give the flavour. Fine, free flowing crystals that add taste as well as sweetness. FOR BAKERS WHO WANT FLAVOUR AS WELL AS TEXTURE: Shortbread, meringues, light sponges, macarons, madeleines, flapjacks, crumble toppings and buttery biscuits all behave properly with a fine crystal, and golden caster adds a gentle caramel note on top. The colour warms a sponge slightly and suits anything with butter, oats, ginger, treacle or dark fruit. Consistent crystal size means today's batch behaves like last month's. Quietly better results from a straight swap in your usual recipe. THE 1KG BAG, THE EVERYDAY HOME BAKING SIZE: A kilo is the size most home bakers reach for: enough for a month of proper baking without sitting open long enough to clump. Fine sugar takes up moisture from damp air, so fold the bag over or decant into a jar and keep it in a cool, dry place, and it stays free flowing to the last spoonful. Enough here for a couple of sponges, a batch of shortbread and a pavlova, with some left for cold drinks. The sensible size for a working cupboard. AT HOME WITH BUTTER, OATS, FRUIT AND SPICE: Cream it with butter for cakes and biscuits, rub it into flour for shortbread and crumble, whisk it into egg whites for a faintly toffee coloured meringue, or fold it through cream and berries for a fool. It pairs naturally with oats and golden syrup in flapjacks, with cinnamon and ginger in spiced bakes, and with apple, plum and rhubarb in puddings. It also dissolves quickly into cold drinks and cocktails. One bag, most of the sweet repertoire. UNREFINED CANE SUGAR FROM A ROYAL WARRANT HOLDER: Made from the natural juice of the sugar cane plant, with the cane molasses that gives these sugars their richness and depth left in place. Tate & Lyle Sugars first produced cane sugar at its London refinery in 1878, pioneered the sugar cube, and holds a Royal Warrant on the strength of over 140 years of refining experience. Fairtrade certified, so growers are paid on Fairtrade terms. Safety and quality managed across the supply chain.
Tate & Lyle Fairtrade Golden Caster Sugar 1kg - Unrefined Cane Sugar
FINE GOLDEN CRYSTALS WITH A MELLOW CARAMEL NOTE: Unrefined cane sugar milled to a fine caster grain, so it creams into butter and dissolves into batters as quickly as any caster sugar, but with a warm amber colour and a delicate honeyed depth the plain kind cannot manage. It comes from the natural juice of the sugar cane plant and nothing else, with the cane's own molasses left in to give the flavour. Fine, free flowing crystals that add taste as well as sweetness. FOR BAKERS WHO WANT FLAVOUR AS WELL AS TEXTURE: Shortbread, meringues, light sponges, macarons, madeleines, flapjacks, crumble toppings and buttery biscuits all behave properly with a fine crystal, and golden caster adds a gentle caramel note on top. The colour warms a sponge slightly and suits anything with butter, oats, ginger, treacle or dark fruit. Consistent crystal size means today's batch behaves like last month's. Quietly better results from a straight swap in your usual recipe. THE 1KG BAG, THE EVERYDAY HOME BAKING SIZE: A kilo is the size most home bakers reach for: enough for a month of proper baking without sitting open long enough to clump. Fine sugar takes up moisture from damp air, so fold the bag over or decant into a jar and keep it in a cool, dry place, and it stays free flowing to the last spoonful. Enough here for a couple of sponges, a batch of shortbread and a pavlova, with some left for cold drinks. The sensible size for a working cupboard. AT HOME WITH BUTTER, OATS, FRUIT AND SPICE: Cream it with butter for cakes and biscuits, rub it into flour for shortbread and crumble, whisk it into egg whites for a faintly toffee coloured meringue, or fold it through cream and berries for a fool. It pairs naturally with oats and golden syrup in flapjacks, with cinnamon and ginger in spiced bakes, and with apple, plum and rhubarb in puddings. It also dissolves quickly into cold drinks and cocktails. One bag, most of the sweet repertoire. UNREFINED CANE SUGAR FROM A ROYAL WARRANT HOLDER: Made from the natural juice of the sugar cane plant, with the cane molasses that gives these sugars their richness and depth left in place. Tate & Lyle Sugars first produced cane sugar at its London refinery in 1878, pioneered the sugar cube, and holds a Royal Warrant on the strength of over 140 years of refining experience. Fairtrade certified, so growers are paid on Fairtrade terms. Safety and quality managed across the supply chain.
Price now:
£6.29
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Product Description
FINE GOLDEN CRYSTALS WITH A MELLOW CARAMEL NOTE: Unrefined cane sugar milled to a fine caster grain, so it creams into butter and dissolves into batters as quickly as any caster sugar, but with a warm amber colour and a delicate honeyed depth the plain kind cannot manage. It comes from the natural juice of the sugar cane plant and nothing else, with the cane's own molasses left in to give the flavour. Fine, free flowing crystals that add taste as well as sweetness. FOR BAKERS WHO WANT FLAVOUR AS WELL AS TEXTURE: Shortbread, meringues, light sponges, macarons, madeleines, flapjacks, crumble toppings and buttery biscuits all behave properly with a fine crystal, and golden caster adds a gentle caramel note on top. The colour warms a sponge slightly and suits anything with butter, oats, ginger, treacle or dark fruit. Consistent crystal size means today's batch behaves like last month's. Quietly better results from a straight swap in your usual recipe. THE 1KG BAG, THE EVERYDAY HOME BAKING SIZE: A kilo is the size most home bakers reach for: enough for a month of proper baking without sitting open long enough to clump. Fine sugar takes up moisture from damp air, so fold the bag over or decant into a jar and keep it in a cool, dry place, and it stays free flowing to the last spoonful. Enough here for a couple of sponges, a batch of shortbread and a pavlova, with some left for cold drinks. The sensible size for a working cupboard. AT HOME WITH BUTTER, OATS, FRUIT AND SPICE: Cream it with butter for cakes and biscuits, rub it into flour for shortbread and crumble, whisk it into egg whites for a faintly toffee coloured meringue, or fold it through cream and berries for a fool. It pairs naturally with oats and golden syrup in flapjacks, with cinnamon and ginger in spiced bakes, and with apple, plum and rhubarb in puddings. It also dissolves quickly into cold drinks and cocktails. One bag, most of the sweet repertoire. UNREFINED CANE SUGAR FROM A ROYAL WARRANT HOLDER: Made from the natural juice of the sugar cane plant, with the cane molasses that gives these sugars their richness and depth left in place. Tate & Lyle Sugars first produced cane sugar at its London refinery in 1878, pioneered the sugar cube, and holds a Royal Warrant on the strength of over 140 years of refining experience. Fairtrade certified, so growers are paid on Fairtrade terms. Safety and quality managed across the supply chain.
Product Specifications
General | |
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Brand | Tate & Lyle |
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