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Ugh! How to use up 50lbs of grainy PS?

post #1 of 32
12/27/12 at 8:50pm
Thread Starter 

Restaurant Depot did not have Dominos 10X Powdered sugar (and haven't for a while), they had some other brand instead. I purchased that. Turns out this mess is nowhere near 10X, it's grainy as the Sahara and completely useless to my existence. I tried making one batch of fondant, and what I have is a lump of something with visible sugar granules. No stretch. I don't use PS in my BC. Other than French Macarons (not even sure how the grainy-ness will affect these), I can't imagine what else I can do with all this sugar.

 

Sifting won't fix this cos the problem is that the sugar was not adequately ground up so it's more like 1.5X than 10X.

 

I have a mind to just dump this mess in the trash but before I do, any suggestions? Will grainy PS mess up French Macarons? Doing a test batch is not an option cos 1. Almond flour is too expensive for me to start testing out stuff or wasting any more time along with the wasted money and 2. I'm too pissed to even look at that nonsense.

 

*Breathe* UGH!!!!!!!!icon_lol.gif

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post #2 of 32
12/27/12 at 8:55pm
Try putting it in the blender or food processor to make it more powdery than crystally.
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post #3 of 32
12/27/12 at 8:57pm
Have you contacted RD and asked for a refund or exchange? If a product is labeled as 10x PS and does not live up to that label that's a quality issue and RD will want to know about it.
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post #4 of 32
12/27/12 at 9:03pm
Thread Starter 

Thanks tykesmommy. I considered that. But honestly I think I'd get mad every time I had to do that. It's 50lbs of additional work and time wasted. I try to be as time-efficient as possible, caking is labor intensive as it is. Having to process multiple batches in the food processor every time I need to make fondant or gum paste is just not a way to maintain my sanity. Plus then I run the risk of inconsistent results.

 

I'll be heading out to a different store to see if they have the Dominos 10X 50lb bag. So I just need to figure out a way to use this other 50 lbs. I need a way to use this as is. 

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post #5 of 32
12/27/12 at 9:05pm
Thread Starter 
Quote:
Originally Posted by jason_kraft View Post

Have you contacted RD and asked for a refund or exchange? If a product is labeled as 10x PS and does not live up to that label that's a quality issue and RD will want to know about it.

Thanks Jason. I considered that, thing is, I already threw out the bag the PS came in when I transferred it into air-tight containers so all I have is my receipt. I'll be contacting them tomorrow to see what happens.

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post #6 of 32
12/27/12 at 9:07pm
Good luck!! I hope you get a refund!! I'd be quite upset too!
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post #7 of 32
12/27/12 at 9:23pm
Thread Starter 

Thank you :-)

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post #8 of 32
12/27/12 at 9:40pm

Ah, you must have purchased the Mexican sugar (I can't think of the brand of it right now but it starts with an "A").

 

I had the same problem a few weeks ago.  I tried processing it in my FP but it did absolutely no good. Whatever crystalline substance is in that sugar does NOT dissolve.

 

My RD manager offered to exchange it for a bag of Domino's 10x.   He essentially told me I shouldn't really trust any products out of Mexico.

 

Lesson learned!

~ Sherri
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~ Sherri
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post #9 of 32
12/27/12 at 10:45pm
Thread Starter 

Yep, the brand is Alymaq. SMH. What I don't get is why they would stock a product they don't trust to be consistent with its packaging.

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post #10 of 32
12/28/12 at 1:41am

You need superfine sugar or powdered pure sugar for macarons. Don't waste your time with that crapola.

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post #11 of 32
12/28/12 at 2:11am
Actually, the XXs do not at all denote how many times the sugar is ground. It's the specification of how fine the granules are (the size of the grains). I've seen everything from 4X till 14X. Try using the sugar in place of your regular granulated sugar and see how it performs. Use an equal weight, instead of volume, as confectioner's sugar weighs less per cup than granulated or superfine sugar. Check to see if there is any starch in the sugar, as you might need to make adjustments in your recipes to compensate for that.
Edited by Godot - 12/28/12 at 2:16am

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post #12 of 32
12/28/12 at 10:16am
Thread Starter 
Quote:
Originally Posted by Godot View Post

Actually, the XXs do not at all denote how many times the sugar is ground. It's the specification of how fine the granules are (the size of the grains). I've seen everything from 4X till 14X. Try using the sugar in place of your regular granulated sugar and see how it performs. Use an equal weight, instead of volume, as confectioner's sugar weighs less per cup than granulated or superfine sugar. Check to see if there is any starch in the sugar, as you might need to make adjustments in your recipes to compensate for that.

Thanks Evoir and Godot.

 

@Godot, I figured particle size would correlate with how finely or coarsely ground a substance is. 

 

UPDATE: Spoke with the manager. He offered to credit my account and I can come and pick up another bag of PS. Last time I went all they had was the Alymaq sugar and Imperial PS but 6X. Hopefully they'll have what I want.

 

Thanks for all the suggestions people. xoxoxo

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post #13 of 32
12/28/12 at 11:38am
Glad it worked out. I'm sure they've probably had the same complaint several times already.

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post #14 of 32
12/28/12 at 3:15pm

I'm too late to help you..........but for the future ...........here's the deal as I understand it....... The 10X or 14X or whateverX: the X refers to the amount of starch added to the ground sugar. In fact, the sugar that is lumpy is actually has more real sugar in it then brands that are super fine and smooth. They have to add starch to powdered sugar to make it smooth, so it doesn't clump into lumps of sugar as it naturally wants to do. The starch is a cheap additive just to prevent the lumps! It serves no other purpose and it you taste test various brands of powdered sugar you can begin to taste and feel the differences in the amount of starch each has. It funny because the name brand powdered sugar that comes in 2lb bags has the most starch in it and we pay more for it even though it contains less sugar...........it's super smooth and non-clumping.........but it tastes more heavily of starch instead of pure sweet sugar.

 

That's why you can use xxxsugar dusted under your fondant to roll it out. If it didn't contain some starch, you'd have big clumps on the bottom as it trys to absorb into the fondant.

 

I sift all my powdered sugar and it typical to have some whole sugar grains that don't go through the strainer. Too many does become a pain, but it's just large pieces of sugar like table sugar. Technically you can grind it further in a food processor and you could add additional corn starch if it's clumping too much.

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post #15 of 32
12/28/12 at 3:24pm

I thought Domino's 10-X PS was only sold in 1lb boxes, 2-lb bags, and 4-lb bags. I've been having the hardest time finding the case of 4-lb bags lately so i've been buying the case of 1lb boxes at restaurant depot lately.  I hate opening all those little boxes, but it beats going to the grocery store and waiting for 20 minutes for them to check the stock to see if they have more than what's on the shelf in 2-lb bags. 

 

I wish there was a more reliable brand of 10-X PS that came in larger sizes. 

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