New York Decorators - Question For You On Trans Fat Ruling?
Decorating By justsweet Updated 3 Jan 2007 , 9:24pm by peg818
I was reading an article regarding Starbucks removings trans fat from their food (http://www.netscape.com/viewstory/2007/01/02/starbucks-to-drop-trans-fats-from-items/?url=http%3A%2F%2Fnews.yahoo.com%2Fs%2Fap%2F20070102%2Fap_on_bi_ge%2Fstarbucks_trans_fats&frame=true)
And saw in the article that "All other foods in the city, including doughnuts, cookies and pies that use partially hydrogenated vegetable oil for texture, will have to be trans-fat-free by July 2008."
How does this effect you?
Do you have to change your cake and frosting recipes too?
What are you going to use to replace the partially hydrogenated vegetable oil (trans fat)?
Thank you, just curious to see what is being done and maybe I can try it.
I know I am not in New York. But a lot of Bakery's have been making icing with out Trans fats. I only use French Buttecream has no trans fats. But their are many more that don't contain Trans fats.
I know that someone else also posted this same question so you might be able to do a search and see what there replies were, too.
I know if they banned Trans Fats here - the grocery stores wouldn't know what to do. Both of our grocery stores use Dawn's buttercream out of a bucket.
I am guessing Manufacturing companys like Dawn will have to change their formulas to be able to sell to those in NY. I think it will effect a ton of people.
its just NYC that has banned the transfats so far. So i don't have to worry about that yet. I expect that it will spread to the rest of the state eventually and we will all adapt. I guess if you are working illegally from home then you don't need to worry about using the transfats. I don't use alot of transfats so the adjustment shouldn't be that hard. I figure i will just have to switch to the transfat free crisco for the little i use to stablelize my icing
Quote by @%username% on %date%
%body%