One blogger wrote, "Smucker's is dead to me ... With a name like that it used to be good."
Some loyalists of the specialty flour used to make flaky biscuits and pie crusts have taken to hoarding it, buying five and six bags at a time out of fear its formula is changing.
Smucker says it's still the same flour but will now be made closer to the fields of the upper Midwest where the soft red winter wheat used to make it is grown.
On the Net:
http://www.smucker.com
http://www.whitelily.com
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Information from: The Plain Dealer, http://www.cleveland.com
