White sugar has a standard granule size, while Domino® Baker’s Sugar™ is an ultrafine sugar with smaller, uniform granules. These finer granules mix easily into recipes, delivering better results than white granulated sugar in baked goods. Plus, it’s a one-for-one substitute for regular white sugar.

In cake batters, Baker’s Sugar™ enhances the creaming process—a mixing method where fat and sugar are combined to create air bubbles. Its ultrafine granules produce smaller, more stable bubbles that retain moisture as the cake cools, resulting in greater volume, a finer crumb, and improved texture. The number and size of these air bubbles directly influence the cake's fluffiness and consistency.

The ultrafine granules of Baker’s Sugar™ dissolve effortlessly and evenly, helping to achieve consistent caramelization and delivering beautifully uniform color across baked goods, making it perfect for achieving professional level results.

With its quick and smooth blending qualities, Baker’s Sugar™ reduces preparation time and is perfect for cream fillings, meringues, and mousses. Its exceptional dissolving properties help bakers work efficiently and achieve consistent, top-tier results.

You can substitute white granulated sugar with Domino® Baker’s Sugar™ using a simple 1:1 ratio. Domino® Baker’s Sugar™ is designed to be a direct replacement for regular white sugar, so there’s no need to adjust measurements in your recipes.