baksuiker

Baksuiker is a Dutch term for sugar intended for baking. It refers to granulated sugar used in baking recipes and in doughs and batters, contrasting with sugars that are primarily used for decoration or direct sweetening at the table. The product is typically granulated sucrose with crystals that range from fine to medium in size and is usually sold as white sugar; some brands offer variants with slightly differing crystal sizes. Commercial baksuiker may contain anti-caking agents to prevent clumping.

Uses of baksuiker include sweetening cookies, cakes, pastries, and fillings, as well as being incorporated into doughs and batters where a steady sweetness and texture are desired. It is generally not the type of sugar used for decorative toppings in the same way as pearl sugar or sanding sugar, though it can serve as a general baking sugar when a recipe calls for it.

Relation to other sugars: baksuiker is a category rather than a single standardized product, and in practice it is often interchangeable with kristalsuiker (granulated sugar) in recipes. It is distinct from poedersuiker (powdered sugar) and basterdsuiker (pearl sugar).

Availability: Baksuiker is commonly found in Dutch and Belgian supermarkets, usually in the baking or sugar section, and is marketed to consumers preparing baked goods.

Etymology: The name derives from bak- (to bake) plus suiker (sugar), reflecting its intended culinary use.