The possible end of domestic powdered or granulated sugar production makes the baker quiet.
The structure of Finnish powdered sugar may be different from that of a foreign one. Adobe Stock / AOP
If the production of Finnish powdered or granulated sugar were to stop, it would be a big blow to the bakery industry. This is the opinion of the Koko Suomi leipoo judge Markus Hurskainen.
Several bakeries have committed to using Finnish ingredients. First of all, they should give up domesticity, change the recipe and renew the packaging.
– They don’t happen by snapping your fingers. All in all, it’s a big hunk, Arla Pro’s culinary lead Hurskainen tells Iltalehte.
He believes that there are definitely substitute products in the world, but it is still different from using domestic products.
– As a baker, it has always been an honor for me to use domestic ingredients. It would be pretty drastic if production stopped in Finland and many people lost their jobs.
Hurskainen thinks that powdered sugar produced elsewhere might have a different coarseness than the sugars that bakers and bakery equipment are used to.
If powdered or granulated sugar had to be changed to a new product, many things would have to be modified and changed, which we now know well.
– All the domestic sugars in the stores are of damn good quality and always of the same quality, thanks Hurskainen.
Markus Hurskainen has always used domestic sugar in his baking.