Large pearl sugar (also known as nibbed or hail), suitable for use in Belgian (or Liege) waffle batter, with the pearl size between 6.0-9.5mm. The density of the sugar stops it from melting during baking and so is very good both in batters and as toppings.
Q: What is the difference between Pearl Sugar and Belgian Waffle Sugar?
A: Pearl sugar is used for cake toppings - a crunchy sprinkling for example on panettone. Belgian waffle sugar is used for making, well, Belgian waffles, specifically "Liege" waffles. It goes into the batter and gives a caramel nugget in the waffle.
Sugar Dimensions Specification
| Sugar Style | Dimension (approx) | Limit |
| Sugar Sand (Very small) | 2mm | (less than 10% under 0.7mm) |
| Sugar Crumb (small) | 2.5mm | (less than 10% under 1.4mm) |
| Pearl or Nibbed sugar | 5mm | (less than 10% under 2.5mm) |
| Belgian Waffle sugar | 6.5mm | (less than 10% under 4mm) |
| Snow Sugar | Fine, like icing sugar | - |
| Panettone Sugar Nibs | 5.3 to 5.5mm | - |
