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Everything posted by RobertM
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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.
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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
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I’m counting on my fingers.....at least one hand full.....
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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???
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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!
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Worked for me!!
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Thanks Rodney! OK Kerry, can you switch mine to a tilting version??
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It seems I’m the only nontitling melanger.....so, I ask the group, do I want a tilting vs non tilting?
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Wow....I wish I did.... and will be anxiously awaiting your report and photographs.....
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I’m interested in the non tilting
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So far, it’s a nice, quiet class and dinner..... can someone please pass the Beaver?
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Will the famous Beal Dipping Fork be for sale again?
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Count me in for all...
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I e never heard of lecithin causing foaming. When did you add it? I always add it to the fat addition....
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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......
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Those are some awesome tests! Will be very interested to know the results
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A Formulary of Candy Product by Norman E. Harris, Silvio Cespo and M.S. Peterson
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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
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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.
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Your Daily Sweets: What Are You Making and Baking? (2017 – )
RobertM replied to a topic in Pastry & Baking
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! -
Your Daily Sweets: What Are You Making and Baking? (2017 – )
RobertM replied to a topic in Pastry & Baking
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..... -
Your Daily Sweets: What Are You Making and Baking? (2017 – )
RobertM replied to a topic in Pastry & Baking
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Haley, those are some very nice looking chocolates! Welcome!
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Yeah! Was hoping you wouldn’t miss two in a row....
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I’m working on a new design....perhaps Niagara they will be unveiled.....