Jump to content


participating member
  • Content Count

  • Joined

  • Last visited

Recent Profile Visitors

The recent visitors block is disabled and is not being shown to other users.

  1. minas6907

    Starch Imprinters

    Starch imprinters have been claimed!
  2. That makes sense, I never considered a food processor. Try it in the mixer, it honestly is super simple. I'd say the hardest part is waiting for it to cool. Poured out on a slab, obviously it will cool down to 120f pretty fast, but since I pour the syrup into the mixing bowl, it does take some time to cool, I just moniter the temp with an IR thermometer. Then add the paddle when cool enough, and put it on speed 1. You'll hear the moment the fondant has fully crystallized, the mixer will go from mixing smoothly to struggling. But just do some trial and error, it's just a different way of agitate the syrup. On the topic of fudge, I haven't used a mixer for that, I've only done fudge on a slab. I suppose you could do it in a mixer, but I think you would need to watch it closely, I'd be concerned with it fully crystallizing in the bowl, which would prevent or at least make it very difficult for you to shape by hand or put into a form. It probably would work if you kept an eye on it and removed it quickly before it sets. By contrast, the fondant doesn't worry me in a mixer since the shape it takes in the mixer doesn't matter, since it will be heated up again and deposited or used as an ingredient, such as in fudge. How are you currently doing your fudge?
  3. May I ask you why the fondant is so difficult to produce? I've always used the his recipe for fondant, always worked, and the stuff lasts forever. Quite frankly, I used to agitate on a stone slab, but in more recent years I pour the boiled syrup into a mixer, allow to cool to 120f, then turn the mixer on the slowest speed and let agitate for about 10 minutes, then store. Really I was just curious if what was a pain was the manual agitating on a slab or something else. That does get old, especially cleaning off that layer of crystallized sugar.
  4. Ikea has polycarbonate molds?
  5. minas6907

    Confectionery Frames

    I think it's been a few years now, but on eBay I was able to find 1/4x1/4x12" bar stock, it was perfect, so I got a bunch of different lengths. In the past, I've purchased alluminium angle stock, cut it to size, then had fun grinding all the rough edges. I wouldn't do that again, I'm confident you could find what you need on eBay, or check around at metal yards and such. Im pretty sure metal rods of that size are often considered scrap. Here's one I found. It's not perfect, but it gets the job done at a reasonable price. https://rover.ebay.com/rover/0/0/0?mpre=https%3A%2F%2Fwww.ebay.com%2Fulk%2Fitm%2F360706883622
  6. minas6907

    Lava cake or muffins

    Is there a reason you'd start with a mix meant for lava cakes rather then just getting a muffin mix?
  7. minas6907

    Starch Imprinters

    Hello all. I looking to get rid of these starch imprinters I made years ago when I got into confectionery. I dont deposit into starch beds anymore, but I thought they might be useful to someone who does, or wants to start. The shapes are pinwheels, small hearts (2 sets), flat disk, bottle, lips, demi sphere, large heart design, and pyramid with flat top. These imprinter were made using paint sticks from Home Depot. I cast plaster of paris into silicone and plastic candy molds. If I recall correctly, I remember having difficulty getting clean cavities from the shapes that were cast from silicone molds. These are the bottles, large hearts, pyramids, and demispheres. The shapes cast from the plastic candy molds always worked flawlessly, those are the pinwheels, small hearts, flat disk, and lips. The imprinter that has the flat disk has a set of small hearts on the opposite side. I also have extra plaster shapes that were never affixed to the stick. I'm not going to ask for a price, since these are very homemade items, but I just ask that you pay shipping, whatever that may be. Its difficult for me to tell since its kind of awkwardly shaped, perhaps whoever opts for these will have a good idea about how to pack it for mailing. Let me know if you have any questions! edit - I forgot to add, the way the shapes are spaced out is to imprint a standard half sheet pan filled and leveled off with starch.
  8. Same here. Send me a direct message and I should be able to respond this evening when I get home, thanks!
  9. Hello, sorry for the late reply, I didnt see the comment. Yes, both are available.
  10. Ok thanks for that, I'm looking forward to trying his caramel recipes. For caramels, I really haven't strayed too far from Grewelings recipes, they are reliable, that's what I typically use, so normally I do the wet process. With Wybauws process, I think I was more concerned with having all the sugar dissolve in the glucose. Anyways, I suppose it's just a different way of combining ingredients. Thanks again!
  11. Hey thanks for all the replies on the subject. It is definitely a bummer when it comes to the editing, but along the same lines, theres some inconsistancies in parts of Chocolates and Confections, but my favortite text regardless. And when I started to get into cooking as a teen, my first pastry book was both volumes of Fribergs Professional Pastry Chef, which really suffered from so many issues, so I suppose its not unheard of. But it is good to note that many of his formulas are trusted. Anyone make any of his nougat formulas? Also, I was looking at the section on caramels. I never considered making a caramel with a milk powder, I'd actually like to try that. On the topic of caramels, many of his recipes call for caramelizing the sugar and glucose together. I dont think I have done that. I'm familiar with caramelizing the sugar dry, with a few drop of lemon rubbed into the sugar, but would the process be the same for the sugar and glucose? Would you use any acid, or just slowly heat both sugars together? And any specific favorites of JPW I should try first? I know @Jim D. mentioned a few, but I'm open to others. Thanks for the replies everyone.
  12. Heres something I've been wanting to do forever! Soft sugar panning! I finally got the courage to do, much thanks to @Trufflenaut. Heres what I've done so far. The first and second pictures are store bought spice drops. These so far came out of any sugar panned item thus far. The second picture is twizzlers pull and peel, again with the same coat. I initally wanted to actually pull the individual strands and cut them, to have a ton of small centers to pan, but when I realized that was a massive pain, I just cut the licorice sticks to size. It didn't come out the same...I think the syrup was too cold...not totally sure here, but there seemed to be extra mositure there. The last picture is some black licorice, the recipe came from Chefsteps. I don't totally like the amount of gelatin in them, but really, its not bad, and I go totally crazy for anything that is anise flavored. Ultimately, I wanted to make a larger slab of licorice, dice it, and pan it. Looking for something along the lines of Good and Plenty. So I did that today...it didnt come out super well, next time I'm going to adjust the syrup. These feel like there was too much moisture in them, even though I measured it with a refractometer. Soooo, it would seem that I started off well and am just getting worse. I'll post picture of the new licorice dragees when they have a few days to sit. And just as a reference, @Trufflenaut pointed me to a text called Confectionery Science and Technology. Fortunately, Amazon had a used copy for a reasonable price. It has a very detailed instructions for soft and hard sugar panning. My next project was going to be hard panning some chocolate lentils....but I realize I may need to scale back, I might try for a Jordon Almond for now.
  13. Hello all. I recently picked up JP Wybauw's book, that I didnt know existed until a few weeks ago, Fine Chocolates: Gold. I've looked for his book in the past, only to find them being sold individually for $120ish. His new book, which came out a year ago, but was new to me, is appearently his four Fine Chocolates series combined into one volume. Heres the link if anyone want it. https://www.amazon.com/gp/product/9401433429/ref=oh_aui_detailpage_o00_s00?ie=UTF8&psc=1 Really, I wanted opinions on Wybauws work. He really seems like he knows what he talking about, and I from different threads over the years, I cant really recall anything negative, however there a few things in the book I was sort of puzzeled over. I believe this text was translated into English, so theres some funny wording, not really an issue. One of the first recipes that caught my eye was on p. 188, "Truffles with Anise and Liqueur", I like how they were piped into logs, enrobed, and rolled in coarse sugar. However, there is no mention of alcohol, I thought that was weird, just anise seed. A day later I was flipping through again, and on the previous page, p. 187 there was a recipe "Aniseed Truffles," which DID contain liqueur, but no aniseed. So...I'm pretty certain the recipe names for those bonbons were switched with each other. Another thing that perplex me, was on the section on preserving fresh fruit in alcohol. One of the formulas read: 1000 g ° to 96° alcohol 600 g water 200 g kirsch 200 g 30° Baumé (54° Brix) sugar syrup For the first ingredient, the alcohol, there is no low end of the spectrum given, just a ° symbol with no number preceding it. I'm not really sure what to think of that. Then I was looking through it again this morning, and on p. 402, "Espresso" bonbon, caught me eye, pretty basic flavor. I did think the instructions were interesting, first step was to "Bring the cream, glucose, butter, sorbitol, and coffee to a boil." I thought it was interesting to bring to butter to a boil along with everything else, I liked the idea, but there is no butter listed in the recipe! All in all, what makes me nervous is that I seem to find things like this every time I open the book. I know his books are owned by many on this forum, so am I just being over analytical? He really sounds like he knows what hes talking about, and is obviously a well respected individual. Are there things like this in his other books? I haven't tried any of the formulas yet, I've only had the book a few days, and havent really read anything en depth, just glancing through. I would expect a little different from a $90 text, perhaps I'm being too critical, but I wanted to hear others opinions on his books. Thanks for reading!
  14. I have a copy of Chocolates and Confections at Home with CIA by Peter Greweling for sale, $15 obo +3.99 shipping. Book is in good condition, just some wear on the cover in the normal places, and no dust jacket is included. Also, I have a copy of Making Artisan Chocolates by Andrew Shotts, $10 obo +3.99 shipping. Again, good condition, some wear on the cover.