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My thought was also that it was getting beaten to death, and needed more gentle handling (or, I suppose, machining).
Another thought: Serious Eats pointed out that organic confectioner's sugar uses tapioca starch rather than cornstarch, because it's difficult to find organic cornstarch. I wonder if switching this (and therefore switching the starch) would help.
My thought was also that it was getting beaten to death, and needed more gentle handling (or, I suppose, machining).
