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Sugar in baking is structural. Remove it and you lose volume, tenderness and moisture, so sugar reduction is really a project to rebuild bulk and function from other ingredients.
Bulking agents
Polyols, soluble fibres and starches replace the mass sugar provided. Each affects sweetness, texture and browning differently, so blends are usually better than a single substitute.
Texture and volume
- Increase humectants to keep crumb soft.
- Adjust fats and liquids to restore tenderness.
- Review leavening and bake profile for volume and colour.
Buyer tip: compare products after several days, not fresh from the oven; sugar reduction often shows up as faster staling.
Shelf life
Less sugar can mean higher water activity and shorter mould-free life, so preservatives or process changes may be needed. Treat shelf life as part of the reformulation, not an afterthought.
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