The icing sugar shaker in two lines
The icing sugar shaker is the stainless steel mesh top duster for the final dusting: 355ml of capacity, 75mm across and 137 tall. It is the largest capacity among the bar top dusters, so it gets refilled rarely.
Who it is for
For anyone serving pastries over the counter, which is almost anyone doing breakfast trade. The veil of icing sugar is the movement that finishes the plate and decides how it gets read: even and light says the pastry work is looked after, patchy says the opposite, and it costs exactly the same time.
Icing sugar behaves differently from cocoa
It is a heavier powder with an even stronger tendency to pack, because it contains starch precisely to fight that. So it falls faster and covers more for the same shake: the hand wants to be higher, around 30cm, and the movement quicker. A shaker should also be kept to one powder: alternating cocoa and sugar in the same tin always leaves a residue in the other dusting, and it shows.
Specifications
- Material: stainless steel
- Capacity: 355ml
- Diameter: 75mm
- Height: 137mm
- Weight: 0.1kg
Dust at the last moment
Icing sugar dissolves against any damp or warm surface: on a pastry straight out of the oven it disappears in a minute, on a cold cream it holds a few minutes longer. The rule is to dust when the plate is ready to go out, not before, and that is why this tin lives in the run towards the room rather than in the back.
Take the icing sugar shaker if
If croissants, cakes, tarts or plated desserts leave your counter, if you want the white powder kept apart from the dark one, if you need a capacity that lasts a whole morning without refilling. The 355ml is about twice what a standard coffee bar duster holds.
Stainless steel counts here too
It holds no odours and it does not build up static the way some plastics do, where the powder clings to the walls instead of falling. It washes with no precautions and dries fast, which is the essential condition: a mesh left damp cakes the sugar at the first filling and then has to be cleared with a brush.
A veil, not a layer
The right amount is the one that still lets the colour underneath show: on a tart you should still see the fruit, on a croissant the bake. A full layer is not more generous, it is only sugar that ends up on the guest’s clothes at the first bite and that covers the flavour instead of carrying it. Two light passes a few seconds apart give a more even result than one heavy one.
Care
Empty it, wash it and dry it properly before every refill, and keep it closed and away from sources of steam. Icing sugar left for days in an open tin on a coffee counter sets into one block: it is not wasted, but it has to be sieved again, and during a service nobody has time for that.
FAQ
How much does the icing sugar shaker hold? 355ml, the largest capacity among the counter dusters.
Can it be used for cocoa as well? Technically yes, but it pays to keep one for each powder: the residue of one shows in the dusting of the other.
Why does icing sugar disappear on the pastry? Because it dissolves with damp and heat: it goes on at the last moment.
What is it made from? Stainless steel, which holds no odours and dries fast.
What size is it? 75mm across by 137mm tall.
The more you buy, the less you pay: 4 pieces -5%, 6 -7%, 8 -10%, on the same item.
Dispatched from Rome, Italy. 15-day returns, free of charge. Questions before you order? Message us on WhatsApp on +39 351 929 6937.
The rest of the coffee counter kit is in the coffee accessories guide.
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