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. 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)
2mmÂ
(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
-
Â
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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. It goes into the batter and gives a caramel nugget in the waffle.
