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C&H is producing something it calls Baker's Sugar that purports to be similar to that used by professional bakers. It's benefits include more thorough disolving qualities and more even distribution. I have used it and I don't notice much difference. Still, the price is the same as regular sugar and they are interchangable so why not?
Regular granulated sugar in Britain is much coarser than our sugar here. Regular US granulated sugar is somewhere between the coarse British sugar and superfine (caster) sugar.
I seem to remember reading somewhere that the finer a sugar is ground, the less sweet it becomes. Hmm?

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