Kerry Beal

Do you think isomalt would pulverize that well? Would it look white when it was?

Sugar powdered in Sumeet and a very small amount of white chocolate added and ground in Sumeet as well. Just sugar on the right, treated sugar on the left. About an hour later. Not sure about the dextrose used in a lot of these non dissolving sugars - from my reading I think dextrose is more hygroscopic than sucrose. More fat would probably increase the stability.

@Franci - I was able to get powdered sugar with my Sumeet much finer than the Tmx when I was doing my nib to bar experiments. Perhaps you just need another toy! I'll run some trials in the basement after the child is in bed (it's a noisy toy).

Others will address this better - but I think one of the Wagners is what you want.

If you make your own - you could use starch from corn and dextrose made from corn if that would avoid the wheat issue. Or are you trying to avoid all starch? Also - even though it comes from wheat it might not contain gluten.

Ah - that explains it then!

Ingredients: Dextrose (corn and/or wheat), corn starch, hydrogenated vegetable fat, anti-caking agents (magnesium stearate, calcium phosphate), flavouring.Traces of wheat and oat.

http://www.frenchfoodexports.com/confectioners-sugar-sucraneige.html Ingedients - dextrose, sucrose, veg fat and anti caking agent.

Did you see this? Perhaps replace chocolate with cocoa butter.

I only got the Spanish version.

Indeed - the little Bosch is a beautiful thing!

I'd go for a Thermomix - serves as a blender, food processor and some of the functions of a stand mixer.

When I fully melt my cocoa butter (which isn't all the time) - I like to take it to around 35º C. I put a bit in the gun at a time. I don't put it through a sieve - there are times when it likely would have been a good idea when I get clots in the gun. I use a little warmer try to keep my little airbrushes on - it's probably around 40º C - reduce the heat with an Ikea dimmer switch.

Can't find it on the Curious Blogsquat, which is where I went looking

Why do I think there were pictures somewhere when he was doing this stuff?

I don't see it as practical for coloured cocoa butter based on the amount of colour you would have to put in and the inability to easily switch out for another colour quickly. I see it more for pastry.

I've got mine all set up with the biggest needle.

Yup - I get their names mixed every time!

Looks like 35 PSI is ideal for that airbrush.

Thinking wet splatters and dribbles hit with a blast of compressed air (i.e. air brush with no paint) to feather them - then green behind

Cabrallon 6024

Micelli - talk to Mike

Bet you can get bigger needles for it - which model is it?

Uncertain - for my Paasche I prefer the biggest needle. For my Fuji (which is a different model than they have now) I also have the largest - but the new Fuji's do best with the smallest needle or you get too much overspray. How much do the extra needles cost for the Grex? Is it worth betting a couple?

Found this info about size of needle on instagram chefsmartoneI'm using a rubber stamp modified to fit a wooden pole. The airbrush I use is a Grex S5 it has an opening of 0.5 mm that is ideal for colored cocoa butter spray.