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Message: [QUOTE="ShuBunny, post: 44415, member: 4675"] Hi [USER=2340]@Norcalbaker59[/USER], Yes you have explained about the mechanical leavening process. I’m still digesting what I have learnt. Is it correct to say that granulated sugar will make bigger air pockets because it is bigger in size; and produce a better leavening effect? Or, if faced with a hot kitchen, using caster sugar which dissolves faster, will mean the correct creaming stage reached earlier, and likely at DDT. I’m noting that caster sugar is better for fine crumb cakes and for syrups, caramels etc. Is there a guideline for when to use granulated sugar? Thanks a lot! [/QUOTE]