Domino Sugar has announced its new Domino Baker’s Sugar for professional pastry chefs and bakers. With its ultrafine grain size, this sugar dissolves quickly, blends easily and melts effortlessly, making it ideal for cakes, frostings and glazes.

Domino Baker’s Sugar incorporates seamlessly into any recipe, delivering professional-level results. Its ultrafine grain size aerates batter more effectively, creating lighter, fluffier cakes with improved volume. Bakers can also achieve silky-smooth frostings and glazes, while its even-dissolving properties contribute to consistent color across baked goods.

Additionally, as a one-for-one substitute for white granulated sugar, Domino Baker’s Sugar offers convenience without compromise.

“At Domino Sugar, we’re dedicated to providing bakers with top-tier ingredients that elevate their craft to new heights,” says Paula Summers, marketing vice president of Domino Sugar. “With the launch of Domino Baker’s Sugar, we’re delivering a product that can achieve outstanding functional benefits, and better performance — whether you’re a professional pastry chef or a passionate home baker.”

“Great baking starts with precision, and Domino Baker’s Sugar makes it effortless. From perfectly aerated cakes to glossy glazes, it helps me achieve flawless texture and the best performance every time,” adds Eleonora Lahud, senior research chef of Domino Sugar.

Domino Baker’s Sugar, available in the Easy Baking Tub, comes in a package that features the H2R icon to guide consumers on proper recycling. It is Non-GMO Project verified and Kosher certified. It will be rolling out in phases to national and local retailers, as well as online.