Thread: is there such thing as.......
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Old 04-14-2002, 11:18 AM
LotusCakeStudio Offline
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Join Date: Jun 2001
Location: City of Brotherly Love, baby.
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Everyone says that b/c IMBC has the sugar cooked at a high temp, it's the more stable BC (than Swiss). But you know what? When I used both, I couldn't tell the difference.
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