So in this bakery where I work, they soak the raisins in hot water for a minute or two before using them. When I asked, they said it was to remove the powdery white stuff on the raisins. They said it's some kind of acid or something. Nobody here knows the exact things now, but one of the previous head chefs said it and it just got passed on.
I've looked online and the few answers I've found said that it's just sugar.
So... anybody know exactly what the white stuff is? Is it really sugar and that head chef from years ago was just BSing people or something?