The 4X just refers to how finely the sugar has been ground. For example 10X sugar is powdered or confectioners sugar. The larger the number the finer the grind.
You can, it's just not marked as such. Basic powdered or confectioner's sugar unless it is marked 10x is the same as 4x powdered sugar.
Yes. Confectioners sugar is made by finely grinding regular sugar until it becomes a powder.
The same amount of regular sugar and the seeds from a vanilla pod, or the same amount of regular sugar with some vanilla extract.
Dissolving will depend on surface area. Castor sugar has a smaller particle than regular sugar. The smaller the particle the larger the surface area. Surface area: Regular sugar < castor sugar < icing sugar. Castor sugar should dissolve faster than the same mass of regular sugar but slower than the same mass of icing sugar.
No. According to dietbites.com there is only 211.66 grams of sugar in brown sugar. More in regular cane sugar.
i would say regular sugar is granulated sugar or as some people call it white sugar.
Because powdered sugar is so fine and has cornstarch in it, it is not going to be as sweet as regular sugar. I'm guessing, but it would take like a cup and a half or more of powdered sugar to sweeten the same as 1 cup of regular sugar. The cornstarch would be a factor also possibly making the cake denser or tougher.
you could disolve salt/sugar into it.
It is not the same.
It is just sugar
- 3X - (- 4X) is the same as - 3X + 4X X(- 3 + 4) that is all the factoring needed there
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