SWEETNESS

Having an issue w/diminishing intensity of citric acid in production of Sour Citrus Gummies. I'm using the Gelatine Gummies recipe from Grewling's C&C. After setting the product, I'm cutting and dredging them in caster sugar:citric acid 9:1 and then sealing in poly bags. New productions have a whole lot of punch - right on the edge of what I think is a good sour balance for a gummy. We give them a 2 month shelf life and after the first couple of weeks, there's little residual sour. Any thoughts on where the sour is going?

I have a recipe from the US that wants corn syrup....it comprises 21% of the total formula weight. However, I live in Australia where corn syrup is expensive to come by. I'd like to replace the corn syrup w/ readily-available and inexpensive glucose. Can I do a straight substitution gram for gram or do I need to calculate? If the latter, what is the formula? I dispair of testing a whole production of marshmallows and failing. thx.

Kingsley's - the King Street Location. http://www.kingsleyssteak.com.au/

Adding a world view to the conversation string: here in Australia we invariably pay for bread. There's no such thing as free bread on the table. And even in an average restaurant, we pay stupid amounts of money for that's typically very average bread spread w/ a bit of butter. I long for places such as Glacier Brewhouse in Anchorage, Alaska where you can get full drinking great beer and eating excellent (and free) Spent Grain Bread.

I've done quite alot of food drying, but never cranberries. But I would think you'd get a great result using frozen cranberries, thawed with excess moisture removed and then plonked into the dryer. Frozen cranberries are as cheap as chips especially at holiday season....can either be thawed and dried as needed or dried and stored airtight. A suggestion btw would be to soak the thawed berries in pineapple juice before draining and drying. Pineapple juice would cut the bitter edge without making your cranberries taste like Pineberries. :-) I use pineapple juice for drying apples (to prevent discolouration) and you can't taste it in the finished product.

Have a look at the Levain site. You don't have to visit the store or other retailers....just mail order. http://www.levainbakery.com/home.html ← I don't want mail order - I don't want to have to travel to the UWS to get them... they don't sell through Dean & Deluca or someone else? ← Levain look like a very proprietary mob to me - I don't know Levain well. but something tells me they wouldn't be keen to relinquish control over those cookies. Good luck. btw, what's 'UWS'?

Have a look at the Levain site. You don't have to visit the store or other retailers....just mail order. http://www.levainbakery.com/home.html

Feed back on results, OK? I'm interested.

Truly....do yourself a favour. Take a portion of the revenue from these ice cream cookies you're making and buy just ONE Silpat to try it out. You can use it for other purposes as well. I cast sugar onto it. And if I have a BIG cake and I need to slow perimeter baking, I place the cake pan on baking tray lined w/ Silpat to insulate the bottom during baking. Of course, I use a Silpat to bake every one of hundreds of shortbread that move through my kitchen.

One suggestion that will solve 2 x problems: Problem: sticking. Solution: bake on a Silpat. It's a one time investment that will last a very long time unlike silicone paper. Your cookies will slip right off the Silpat, even when cool. Problem: Cookies need to spread. Solution: use a Silpat to allow butter to melt and cookies to subsequently spread before cooked. Baking on a Silpat effectively slows baking allowing cookies to spread. I know this because spreading cookies is exactly what I sometimes DON'T want; while I bake almost every cookie on a Siplat, Chocolate Chip and Oatmeal cookies I bake on parchment - for faster baking with less spread. Hope it helps.