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If anyone knows about the percentages of sugar & corn starch to make icing sugar for commercial purposes, please let me know. How important is it for these percentages to be accurate?

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Powdered sugar (as it is known in the US) is approximately 3% cornstarch by weight.

See, for example, United Sugar's website. This is typical of all manufactuers, however.

  • I tweaked the question slightly, if you want to add anything about how important it is to make it with exactly 3% cornstarch. – Cascabel Jan 7 '14 at 15:03

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