Processed

Baking Blend

A tier

Sucralose baking blends are bulked and sometimes combined with other sweeteners or browning aids so a cake or cookie can be measured cup-for-cup. They try to fix what pure sucralose cannot: volume, tenderness, and a hint of colour. Results vary; structure still wants fat, egg, and often a fibre or polyol partner. A blend that lists maltodextrin first will behave more like a light sugar in the bowl and less like a keto product. Follow the bag's conversion, not a generic internet chart. It will not give you pulled sugar.