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Is there a conversion between extra fine granulated sugar and regular granulated sugar in a recipe?

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Is there a conversion between extra fine granulated sugar and regular granulated sugar in a recipe?

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No. These are the same sugars, but they differ in granulation sizes. The relative size differences affect how moisture is absorbed (surface to volume effect). Extra fine granulated sugar is smaller in particle size than regular granulated sugar, but there is not a substantial difference for a conversion between the two.

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