Production boost from icing sugar switch

23 June, 2006
Page 8 
TALGARTH BAKERY has switched from block fondant to British Sugarís Celebration Icing Sugar for fondant icing.
The change, says Talgarth general manager Mike Morgan, has increased production and process efficiency at the Glamorgan plant, which doubled in size in December. Block fondant took 20-25 minutes to prepare, but Celebration takes three minutes, requiring only the addition of water and a short mixing time.The change has also been popular with wholesale customers, as the quality of the fondant is more consistent. Talgarth is currently investigating the use of British Sugarís FreezeThaw icing sugar for some of its wrapped products. It prevents loss of shine and run-off associated with conventional icing when products are frozen and then re-thawed, according to British Sugar. It achieves this without the addition of chemicals.



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