Sifting is the best way to prevent flour from lumping. Some recipes call for sifting flour twice, others call for sifting before measuring. Whatever directions are given it is best to follow them to get the best result.
Mix it lightly with a fork or beater. If you're putting it in a batter, however, there really isn't much reason to declump it. If you are just trying to get it out of the package and it's a solid lump, it's gone stale and you shouldn't use it.
To prevent flour from clumping whilst on the shelf,add around 30-40 grains of plain raw rice to the packet before storing it in the cupboard.
Corn starch
No, I believe you are thinking of the reaction between iodine and starches or you could be thinking of salt which is now often iodized to prevent clumping when exposed to water.
No there is no specific reason to keep brown sugar refrigerated. However you should keep in a dry place because moisture will make it clump up rock solid.
No, powdered sugar is mixed with cornstarch,wheat flour, or calcium phosphate to improve its flowing ability, which are harmful to hummingbirds. However, industrial grades without these additives are available, but good luck finding them.
salt binds to molecules to keep it from clumping
Brown sugar is brown because of the presence of molasses. Light brown sugar has 3.5% molasses and dark brown sugar has 6.5%.
keep it in the frig. when it gets hard, it will soften in the microwave.
The two types are Light Brown and Dark Brown. There's also Whole Cane Sugar.
Like granulated/table sugar, caster/or sugar comes from sugar cane or sugar beet Castor, or caster, sugar is exactly the same as regular granulated sugar, simply ground to a very fine flour-like consistency Please do not confuse castor/er sugar with confectioners, or icing or fondant sugar which contains 3% starch to prevent clumping You can make castor/er sugar yourself by blending or processing regular granulated table sugar for a few minutes Use it promptly to avoid clumping
Like granulated/table sugar, caster/or sugar comes from sugar cane or sugar beet Castor, or caster, sugar is exactly the same as regular granulated sugar, simply ground to a very fine flour-like consistency Please do not confuse castor/er sugar with confectioners, or icing or fondant sugar which contains 3% starch to prevent clumping You can make castor/er sugar yourself by blending or processing regular granulated table sugar for a few minutes Use it promptly to avoid clumping
brown sugar
Brown sugar is sweeter than white sugar because brown sugar contains molasses. White sugar is made from pure sucrose, it can sometimes be taken from pure sugar cane or sugar beets. Therefore, brown sugar is slightly sweeter and contain a few more calories than white sugar..