9) in yo DP) fi 4 Ss elas07) Sweet MakeoverHelps Keep Things s Sim mple (NAPSA)—Sugar packaging has evolved considerably since the Roman methodofstoringit in clay pots. From these humble beginnings, the packaging has under- gone something of a makeover— making it easier than ever for bakers to use sugar this holiday season. Sugar hasn’t changed in thousands of years, but sugar packag- ing has gone through quite an evolution. Once an expensive commodity reserved for nobility, sugar had been stored in pots made of clay or bronze, woven cloth bags, wooden boxes and even the popular Southern sugar chest. Historically, sugar came in loaves or cones, having been shaped this way primarily to safe- guard the substance during shipping. Sizes varied widely, too, with consumers buying anywhere from Innovative new sugar packaging such as powdered sugar shakers make decorating holiday cookies a snap. To finish off a cake beauti- fully, place a lace doily or home- made stencil over it and lightly sprinkle powdered sugar across. three to 35 pounds. Some sugar Remove the doily to reveal an intricately sweet pattern. e When finishing off spice or sugar cookies, use cinnamon sugar creating innovative new packag- Substitute the sugar shaker for sugar cubes to impress guests. cones can still be found on store shelves, but one sugar companyis ing geared toward the needs of today’s consumers. While the traditional paper bags remain on store shelves, both Dixie Crystals and Imperial Sugar offer revolutionary re-seal- able plastic pouches containing eight cups of granulated sugar, pre-measured one cup servings of brown sugar and convenient, easy-to-grip sugar shakers of pow- dered sugar, cinnamon sugar mix and turbinado sugar. The new packagingis a boon to bakers. Measuring,sprinkling and storing sugar is dramatically improved as a result. With holiday baking and par- ties just around the corner, Imperial Sugar Companyoffers some sugar suggestions: shakers to add spice and sparkle. The superfine sugar melts faster, resulting in a more intense sweet sensation. To boost the flavor of coffee, sprinkle in some Turbinado sugar. When making cinnamonrolls or sticky buns, evenly sprinkle cinnamon and sugar over the dough before rolling up and slicing by using a cinnamon sugar shaker. Before baking double-crusted pies, scones, muffins and quick breads, lightly sprinkle tops with free-flowing brown sugar. e When baking apples or any other fruit, sprinkle lightly with superfine sugar that not only makes the fruit sparkle but also infusesflavor. Learn more at www.imperial sugar.com.
