Concerning not only for bakers and those of a sweet tooth, but for those who are sensitive to maize products. Of whom we have have several.
Bakers angered by icing sugar reformulation
A reformulation of Tate & Lyle Sugars’ icing sugar has resulted in a backlog of complaints from bakers.
The company has changed its caking agent in the product, producing what bakers have deemed a “grainy and gritty” icing texture.
Christine Flinn, accredited demonstrator from the British Sugarcraft Guild (BSG), said she noticed the recipe change in January, and contacted the company to complain. The company said it had switched from E341 to maize starch as an anti-caking agent as it improved its keeping quality.
- See more at: bakeryinfo.co.uk/news/fulls...