Granulated sugar classified by particle size (for different uses) 

Coarse sugar: Large particles, dissolves slowly, heat-resistant. Suitable for: Making hard bread, decorating cookie surfaces, or syrups requiring prolonged boiling. Fine Granulated Sugar (Caster Sugar): Fine-grained, 

dissolves quickly. Suitable for: sponge cakes, chiffon cakes, whipping egg whites (dissolves easily without deflating the whites), 

and everyday home cooking. 

Medium Granulated Sugar: Intermediate between the two, versatile.

白砂糖按颗粒粗细分类（用途不同）

· 粗砂糖：颗粒大，溶解慢，耐高温。适合：制作硬式面包、曲奇饼干表面装饰，或者需要长时间熬煮的糖浆。

· 细砂糖（幼砂糖）：颗粒细腻，溶解快。适合：海绵蛋糕、戚风蛋糕、打发蛋白（因为容易溶解，不会导致蛋白消泡）以及家庭日常烹饪。

· 中粒糖：介于两者之间，通用型。