| White refined sugar is the most common form of sugar in North America and Europe. Refined sugar can be made by dissolving raw sugar and purifying it with a phosphoric acid method similar to that used for blanco directo, a carbonatation process involving calcium hydroxide and carbon dioxide, or by various filtration strategies. It is then further decolorized by filtration through a bed of activated carbon or bone char depending on where the processing takes place. Beet sugar refineries produce refined white sugar directly without an intermediate raw stage. White refined sugar is typically sold as granulated sugar, which has been dried to prevent clumping.
Granulated sugar is available in various crystal sizes, for home and industrial use depending on the application:
* Coarse-grained sugars, such as sanding sugar are favored for decorating cookies (biscuits) and other desserts.
* Normal granulated for table use is typically around 0.5 mm across
* Finer grades are produced by selectively sieving the granulated sugar.
o caster (0.35 mm) which is commonly used in baking
o superfine sugar, and are favored for sweetening drinks or preparing meringue.
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