what is the main difference between standard sugar and white refined? My answer is that it is a step less refined than white. But my question and concern is if it has some different reaction in recipes...In general i've used it and it doesn't seem to, but I've been told that for fine desserts and cakes we should use the refined one. This might just be because there might be some impurities (small pieces of non-sugar stuff) in it. Any one have a take on this. It is NOT sugar in the raw or mascabado.
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