Can anyone lead me to a chemical analysis (or something similar - manufacturer feedback - ?) of fresh cream and meringue by FA? Or of FA's reputation on this subject in general. They say themselves (meaning by the company) to not contain diacetyl. To me that means they most likely contain AP and/or
Acetoin. BTW: I'm not exactly paranoid about these chemicals; it's a love/hate relationship w/what I read. One pressing article being the Mt Baker one about tobacco containing more diacetyl..... blah anyways. Point being I want to know. Thank you for all your help.
Acetoin. BTW: I'm not exactly paranoid about these chemicals; it's a love/hate relationship w/what I read. One pressing article being the Mt Baker one about tobacco containing more diacetyl..... blah anyways. Point being I want to know. Thank you for all your help.