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Is there any way to salvage gritty icing? - Page 2

post #16 of 22
7/3/12 at 7:23pm
Quote:
Originally Posted by BakingIrene

It was Domino 10X sugar which was not correctly bagged at the factory. They either bagged 6X or a mix of 6X and granulated. Many people have reported the same problem and it turns out to always be Domino. There appears to be no quality control in the factory regarding the sieves used for the different grades. Or else some extremely stupid person is dumping the grains that can'tr pass 10X sieves back into the production line.

Adding hot extra liquid dissolves those larger sugar grains. Beating longer also helps that process. The result is that the icing does get more fluffy.

If you still have the bag, contact Domino with any production code info. And maybe take the bag back to where you bought it from...because it is NOT 10X "powdered" regardless of what it says.

Yes I have worked in food packing and I know how products fail the processing like sieving or filtering. It's blatantly obvious as soon as you use a microscope...


I'm sorry, I must have missed something - how did you know it was Domino?

The only times this has happened to me has been with Target Market Pantry brand.
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post #17 of 22
7/3/12 at 8:00pm
Why did I say it was Domino brand or another label packed at their plant?

Quote:
Originally Posted by cas17

has happened to me on a number of occasions. i cannot find the common factor. i only use hi ratio. i only use dominos 10x. i only use hot to very warm creamer. it boggles my mind. BUT it seems sometimes i cannot get all of the PS into my recipe of 1 cup shortening to 1lb of PS to work. the times i try to "force" the last cup or so into the bc it will turn chalky/gritty on me. i don't know if i'm not added enough liquid on those occasions or not but i don't want my icing to be too soft. almost makes me want to only do smbc but then i would have refrigeration issues :\\



also

http://cakecentral.com/cake-decorating-ftopic-714046-15.html the top post

And here's a link from Domino Sugar: https://shop.dominosugar.com/Confectioners-Sugar/25-lb

If you read carefully, you can see that the 25lb bulk pack is 6X NOT 10X.
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post #18 of 22
7/3/12 at 8:09pm
Glad to know that about Domino Sugar! I used to buy the 10 lb bag at BJs and it used to be fine. Then I got a few bags that were awful! You could tell immediately it was different. It was clumpy. I thought it had gotten wet. So I stopped buying it there and only buy the two pound bags at Publix, which gets expensive. I'll have to try the 10 lb bags again.
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post #19 of 22
7/3/12 at 8:21pm
I have been reading various postings and all of them on Cake Central.. Couldn't find the really bad ( and gross) experience...never mind.

I was looking for some chance to move the discussion past the idea on many other CC threads that beet sugar is the cause of the grittiness. I grew up making icing with powdered beet sugar. When I moved, I switched to cane sugar...absolutely no difference whatsoever and I am a VERY picky baker.

So having found the info from the horse's mouth, it makes sense that people are having trouble with bulk Domino and bulk off labels.

Dollars to donuts those bulk bags all come from the Domino plant, because off label food is the stuff left after the name brand gets packed for each day's work. They don't waste food, they don't hold it because equipment has to be sanitized daily, so they pack into bulk bags by weight and sell at the lower price.

OK and none of this applies to Canadian sugar. I buy Rogers, Redpath, no-name, and bulk from BulkBarn. NEVER had this experience. In some parts of Canada they sell Crystal Sugar which is US owned and equally consistently good.
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post #20 of 22
7/3/12 at 11:15pm
I use C&H pure cane powdered sugar and never had the grittiness problem...but the bakery I worked for used Dominoes and they had a grittiness issue several times.
I would freeze your gritty BC and use it for when you do piped decor like borders or perhaps as the stuff you use to attach fondant or gum paste decor to your cake. At least it wouldn't go to waste!
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post #21 of 22
7/5/12 at 1:39am
I tried Domino and didn't like it at all. I use C&H pure cane sugar or Sunny Select pure cane sugar and I have never had a problem with my frosting being gritty. Targets Market Pantry is horrible. Thought I would give it a try on a batch of MMF. Never again. Some people swear the problems beet sugar.
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post #22 of 22
9/8/12 at 2:07pm
Today I ran into the same issue for a second time. I'm beginning to think it's because of the humidity in my area as when I began making it, it was fine....but after the whipping stage, it started to become gritty. I didn't have any cream in the house, so I used hot water, just a tad, and whipped it up.....perfect! Cake Central members to the rescue!!! thank you! thumbs_up.gif
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