Questions and Answers – Brick Hard Granulated Sugar
Question:
I use quite a bit of bakers special sugar so I buy it in 50# bags. Since I have not used as much lately, the last time I bought it even though it was in a plastic container that eventually moisture got in. What can I put inside the container which is safe but will absorb the moisture enough to keep the sugar from getting into hard pieces? – Kimberly (9/02/05)
Answers:
Sugar does not have a shelf life. Sugar will last indefinitely if stored properly. The secret is to keep moisture out of granulated and confectioners sugar, and retain the moisture in the brown sugars. Store all sugar in airtight containers. Once opened, store in an airtight container to prevent the sugar from going hard or damp.
Feedback:
Thank you so much! Although I have pretty good containers I guess after many months of opening and closing they don’t always get closed tightly. I was guessing it was moisture and found silica gel packs online so I’ll just throw one in the container to make up for my closing mistakes. I used to have a wholesale cake bakery and would go through about 700 to 1000 pounds a month. The 50 pound bag I just finished that I opened in December 2003.
Question:
How do I restore a 5 pound bag of granulated white sugar that is brick hard? T hank you for your help.
Answers:
Granulated sugar does not spoil, but if it gets damp it will likely cake up or get lumpy. If it does, it can simply be pulverized again until it regains its granulated texture.