pastrygirl

Have they met Americans? Good luck with that. Besides, I thought they were dismantling all the regulatory agencies? Anyway, chocolat-chocolat carries Roxy & Rich's natural line. Haven't tried these, I use mostly their jewel colors. https://www.chocolat-chocolat.com/product/coloured-cocoa-butter-natural-collection/

Ah, then that's a half sheet pan, you mention quarter sheet grids above. My half sheet pans barely fit in my bus tub so wouldn't recommend it. You might have to just stop up your whole sink basin if you want to soak those pans.

Hotel pan or do you happen to have a large roasting pan?

YAY for freeze dried mangosteen, $2.99/1.5 oz. A light & crunchy version of one of the harder to find tropical fruits.

'A computer free space' (Frankie's) is a new one to me. Fair, though. That diner menu is ... vast 🤔

Hmm, maybe try mascarpone as the "liquid" instead of cream with a smaller proportion of white chocolate? What white are you using? Felchlin has one that is supposed to be very 'milky' with Swiss mountain milk.

Thanks for the illustration. The middle one doesn't look bad to me - not vibrant but red. The one on the right doesn't look red at all. Maybe some makers use a higher concentration of pigment in the cocoa butter?

Do you mean they fade over time or just don't look red enough over dark choc from the beginning?

No, but that's the second pastry thing this week I'd never heard of. Cool to keep learning!

Following up, I got my CB today - after exchange rate, bank fees, and shipping it was $39.22/kg or $17.83/lb USD for 2 x 3 kg of Cacao Barry. Expiration May 2026, so it's cool if it lasts me awhile.

I do have an impulse sealer. Sounds like manually squishing the air out and sealing that way is my best bet at this stage. thanks, all

@TdeV This is a pretty sturdy product but an adjustable vacuum would be ideal. 80% or something.

Correct on both counts. Here is the bag. It fits pretty snugly around a 1" deep tray then goes into a box. Currently I fold the end of the bag & tape it, would like a better seal. If I switch to a flat bag (no gusset/pleat), I may also have to change the dimensions of the outer box to acommodate overhang.

I see. My bags in question have a gusset, so the sides fold in & create a quadruple layer. Do you think that extra thickness would allow air to escape through the middle of the bag where it's only 2 layers?

For people with Food Savers or other non-chamber vacuum sealers: will they work with any heat-sealable bag? I'm not doing sous vide or anything, just want a fast way to seal products & reduce air in bags that I already have.