http://disqus.com/by/littlebaker/enFri, 13 Feb 2009 14:45:18 -0000http://modern-baking.com/bakery_management/trans-fat-waters-0109/?smte=wr#comment-6245823<p>i would be interested in reading articles of bakers who have replaced tran-frat shortening products with non trans-fat. i've tried everything i've heard of and nothing i've found gives me the same quality finished product. i make wedding cakes. i need the icing to be smooth and creamy. non trans-fat products leave me with wrinkly icing that won't hold in liquids very well. this in unexceptable. if they ban trans-fat in my area, i would be in big trouble, unless i went to fondant only. most people do not care for the taste of fondant. before the government makes any sort of ban, they first need to come up with an acceptable alternative. bans like this could put many small business owners out of business. debra, owner/baker illinois</p>littlebakerFri, 13 Feb 2009 14:45:18 -0000