pastrygirl

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.

Oof. This April their 5.5 lb was only $70 and I'm just about out. $45/lb is bonkers 🤪 Even the Felchlin CB at AUI is less. Plus, I resent their order handling fee. Webstaurant has Cacao Barry for ~ $20/lb https://www.webstaurantstore.com/cacao-barry-cocoa-butter-pistoles-6-6-lb/409BHD703.html slightly less here https://www.pastrydepot.com/cacao-barry-deodorized-cocoa-butter-3kg-ncb-hd703.html?source=googlebase&gad_source=1&gclid=CjwKCAjw1NK4BhAwEiwAVUHPUBg5tzZReUjsR-dtJhXRKptzC8RV-IkraPEp7u_yPqxRwRj2wmTr6hoCMAMQAvD_BwE and in Canada, competitive depending on exchange rate, foreign transaction fees, & shipping https://vanillafoodcompany.ca/deodorized-cocoa-butter-3-kg-6-6-lbs-cacao-barry/ edited to add: I just ordered 2 tubs of Cacao Barry from Canada, should be $18/lb when all is said & done, best price for me out of those 3. Thanks for bringing this up! 🇨🇦 💌

40 x 14g - a pound & a quarter per mold is a lot of chocolate! I recently got some tiny molds for samples, it was weird how light they were. I hope I never have to polish them, I'd need to use my pinky finger or maybe a q-tip.

I found a pic online & wow, those are super close together. I dislike all the chocolate that gets on the top of the mold when the cavities are far apart, I'm trying to picture how this is messier. Greater volume of chocolate & instead of each cavity draining individually they run together? Do you mean a piping bag for the fillings? How else do you do it? I pipe everything. 🤷‍♀️

If you wanted to add smokiness to a chocolate truffle or a creme brulee, you could infuse the cream with the already-smoked tea leaves.

Blender and smoker not required, use any vessel on your bbq grill or a vessel within a vessel where the larger contains the smoking material and the smaller contains the food. Or use already smoked ingredients like smoked salt or lapsang souchang tea.

Glad you found something that mostly works. Did the two pieces end up being the same weight in reality?

I saw exactly one mention of the acquisition on social media, kind of surprised me that it wasn't bigger news. The guys that bought it back from Hershey's seemed near retirement age at the time, so maybe not surprising that they sold. They had also bought & were operating out of the former Dagoba factory in Southern Oregon. Super convenient now for Harry & David who is just up the road. So, no idea what'll happen with them but it's a little vexing to "save" the artisan co from one behemoth & sell to another.

if the Papermart 15x8 large box fits 30 pieces in trays, I assume you could fit several more without the trays These large ones should fit 40-45 pieces without trays but are a little deep https://glerup.com/large-luxury-set-up-boxes/?sku=C96GOLD&ref=isp_rel_prd&isp_ref_pos=4 gold 1.5 lb single layer here, BR24G, I'm guessing 45-50 pieces: https://www.duerrpack.com/boxes.php various expensive sexy boxes https://www.chocolat-chocolat.com/product/black-croco-48ct-box/ https://www.chocolat-chocolat.com/product/labyrinthe-espresso-croco-box/ https://www.chocolat-chocolat.com/product/laurentian-ebony-box-36-ct/ also these https://www.aspecialtybox.com/large-rigid-deco-bronze-rectangle-magnetic-gift-box-with-ribbon-00589 Good luck!

I think it may be easier for US-ians to get stuff from Canada than vice versa.

It was fine until the ketchup

Did the specialist offer guidelines on macronutrients? Maybe you need more protein, fat, or fiber to feel satiated and have more consistent energy levels. Good luck.

If you followed the directions and made sodium citrate out of citrus juice (citric acid) and baking soda, then you have personal experience that the two are different chemically. Can two different things have the same common or colloquial name? Sure. Don't get your edible Himalayan pink salt mixed up with your meat-curing pink salt. Are people ever mistaken, no matter how confident? Absolutely!

Ugh. Got a pic?

Honestly not sure about color, but your texture results will be different. I cook potatoes starting with cold water because I want them cooked all the way through and it's ok if they heat up as the water heats. For broccoli, green beans, or anything I want a little crunchy, I drop them in boiling water so they only cook briefly on the outside.

They were incorrect.

there was no heat going to the top of the dough/bottom of the jug

To me, the depth of the mold/height of finished piece is more relevant than weight. A 30x30mm cube will weigh more than a 30x30 cylinder or hemisphere or pyramid but they'll all fit in the same packaging. Just saying there might be something of the appropriate depth and diameter but that's only 14-16g due to shape. 😂 Nope! My rep gave me a heads up so I ordered 260 kg at old prices, that should get me most of the way through Xmas, I think. Also looking for better deals on packaging but still planning to raise prices by 5-10%. I need to make a living!

How crucial is the weight? Any wiggle room? I feel like with chocolate prices going crazy, now would be a perfect time to add smaller molds to the mix. Save 10% on ingredients & raise prices anyway Good luck!

I’m liking this faceted dome for Jim, facets should facilitate release https://www.chocolateworld.be/shop/moulds/frame-moulds/CW12056 cant decide if the octagon would be good or a nightmare as far as sticking/suction https://www.chocolateworld.be/shop/moulds/frame-moulds/CW1350

I do, but it’s full of dark chocolate so I still use my mol d’ art melter for milk & white chocolates. Back to molds, sounds like you’re looking for something 25mm deep to fit all your layers? What is the max bonbon height your packaging will allow? I forgot my laptop at the shop, maybe I can search molds tomorrow, not that I’d find anything Kerry didn’t.