Editing Powdered sugar (section)

==Use==
Powdered sugar is used in industrial food production when a quick-dissolving sugar is required. Home cooks use it principally to make [[Icing (food)|icing]] or frosting and other [[cake decorating|cake decorations]]. It is often dusted onto baked goods to add a subtle sweetness and delicate decoration.

Powdered sugar is available in varying degrees of fineness, most commonly XXX, XXXX, and 10X: the greater the number of Xs, the finer the particles.<ref>{{Cite web |url=http://www.ochef.com/663.htm |title=The Crushing Difference Between Granulated & Confectioners' Sugar |publisher=O Chef |archive-url=https://web.archive.org/web/20080119211014/http://www.ochef.com/663.htm |archive-date=2008-01-19 |access-date=2008-01-16}}</ref> The most commonly used powdered sugars are those categorized as 6X and 10X.<ref>{{Cite book |last=Greweling |first=Peter P |title=Chocolates & Confections: Formula, Theory, and Technique for the Artisan Confectioner |publisher=[[John Wiley & Sons]] |year=2013 |isbn=978-0-470-42441-4 |edition=2nd |location=Hoboken, New Jersey |pages=3}}</ref> Finer particles absorb more moisture, which results in caking. Because of anticaking agents, it cannot always be used as a substitute for granulated sugar.  Canadian regulations limit powdered sugar to 5% [[starch]] or an [[anticaking agent]].<ref>{{Cite web |url=https://laws.justice.gc.ca/eng/regulations/C.R.C.,_c._870/page-75.html#h-573503 |title=Consolidated federal laws of canada, Food and Drug Regulations |date=2019-06-03 |publisher=Legislative Services Branch |department=laws.justice.gc.ca |access-date=2019-07-16}}</ref>