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RobertM

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Everything posted by RobertM

  1. According to my notes.... yellow C sugar (and brown sugar) are sugars from reboiled syrups. Yellow C sugar and brown sugar are not dried as is white sugar, and contain 3 to 4% moisture.
  2. Ive got a very old formula for a confection, which calls for Yellow C Sugar..... live nit run across this particular sugar before, does anyone have the ability to enlighten me as to what it is? Or a source? Thanks Bob
  3. I’m counting on my fingers.....at least one hand full.....
  4. Hell’s Bells.....now I’m thinking the dipping bowls may be a darn good idea to have in my classes for the students to dip ........ where is my thinking cap???
  5. Chris, you could be like an electrician and work in three phases....bread.....confectionery......and...?? And join us again in NOTL.....it’s been awhile since you have joined us!
  6. Worked for me!!
  7. Thanks Rodney! OK Kerry, can you switch mine to a tilting version??
  8. It seems I’m the only nontitling melanger.....so, I ask the group, do I want a tilting vs non tilting?
  9. RobertM

    Marshmallows

    Wow....I wish I did.... and will be anxiously awaiting your report and photographs.....
  10. I’m interested in the non tilting
  11. So far, it’s a nice, quiet class and dinner..... can someone please pass the Beaver?
  12. Will the famous Beal Dipping Fork be for sale again?
  13. Count me in for all...
  14. I e never heard of lecithin causing foaming. When did you add it? I always add it to the fat addition....
  15. You can also add a bit of lecithin to your caramel which will help your emulsion. when I make caramels with butter, I always add the butter to the beginning of the cook. I was once told that adding it at the end can cause the butter to go rancid......
  16. Those are some awesome tests! Will be very interested to know the results
  17. A Formulary of Candy Product by Norman E. Harris, Silvio Cespo and M.S. Peterson
  18. Just found this All-Sugar Sanded Jellies 55 pounds Granulated Sugar (25.91% weight) 45 pounds Invert Sugar (21.21%) 12 pounds thin boiling starch (5.66%) 100 pounds water (47.13%) 3 Oz cream of tarter (0.09%) color and flavor to suit place the sugar, invert sugar, start h, and cream of tarter into a kettle and cook. stir the batch occasionally until it reaches the boiling point continue to stir and boil the batch to a good string turn off the heat, add color and flavor and cast the batch into dry starch place the jellies in a drying room overnight, then remove the jellies from the drying room and clean well. run them through a sanding machine and when the jellies are quite dry they are ready to be packed
  19. Artesial, can you provide some specifics about what you are attempting to learn? are you having specific problems? Yes, I had a JKV for,several years.... It’s been awhile, but, as I recall when I had my JKV, I raised the heat to melt the chocolate and the crystals. at that temp, I turned on the wheel and lowered the temp to about 86 and then back up to 90, still with the wheel turning. The first few times I used it, I was paranoid about my temper, so, of course, I always checked it and it worked great! I loved that machine.... if you want, PM me and we can work through issues you may be having.
  20. The first cut is the deepest.... oh, sorry, this isn’t eMusic.org.......I forgot But now you’re singing that tune and your tart looks delicious!
  21. This also had geletan in it along with the chocolate, sugar and water. It was a beautiful Shiny glaze and then when I tried to smooth it......well, you can see the results.....
  22. My first attempt at a Sachertorte; while not “perfect” I don’t think it looks to bad....
  23. Haley, those are some very nice looking chocolates! Welcome!
  24. Yeah! Was hoping you wouldn’t miss two in a row....
  25. I’m working on a new design....perhaps Niagara they will be unveiled.....
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