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minas6907

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  1. 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
  2. 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?
  3. 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.
  4. Same here. Send me a direct message and I should be able to respond this evening when I get home, thanks!
  5. Hello, sorry for the late reply, I didnt see the comment. Yes, both are available.
  6. 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!
  7. 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.
  8. 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.
  9. 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!
  10. 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.
  11. I just came across, the panning attachment at Design and Realization is on sale for $415, not a bad price for a panning attachment, down from $550. I'm not sure how long it will be for, I just randomly came across it. . https://www.dr.ca/confectionery-coating-pan-attachment.html
  12. Where did you get your caramel formula? What kind of mold were you using? Caramel that has been poured or deposited into a silicone mold shouldnt have problems releasing. And if you print a marzipan board, please post pictures! Hopefully I can get to panning caramels one day. Really, I just assumed I'd have trouble with them sticking. When cutting caramels for wrapping, If two pieces touch more a few minutes, they just stick together, then after separating them, I sort of have to shape them back to where they were. Of course if the caramel is cooked to a higher temp, it isnt as big of a issue, but I imagine myself adding caramel centers to the pan and they either all slowly stick together until I have 1 large clump, or they just adhere to the sides of the pan. I did try chilling centers before and didnt like the outcome. Granted, it was about 30 min in the freezer, not 30 min in the fridge, but as soon as I started to add chocolate, I had so many doubles and triples it was insane! But if the centers were crystallized, I dont see any problem in panning them. I meant to include this in my last post, on the note of crystallizing caramels. I have done that, not intentionally, but totally by accident. A years ago I made a slabbed caramel. On it setting up, I started pulling it as you would taffy. I'm not totally sure why I did this, I think it may have been just to see if there would be any texture change or softening like you would get after pulling taffy. Anyways, I thoroughly pulled it and set it back into a rough slab shape. Came back to it about an hour later, totally opaque, and very crystallized. I tasted it, it reminded me of fudge, it had that short texture and sliced cleanly. I trashed it at the time, but that actually could be a very real starting point for caramel centers that are easy to produce. No depositing required and I imagine that the pieces would have no problems in the coating pan. I'm sure the crystallized caramel could be formed into a slab and cut into desired size to pan, or while it is still malleable, pull into a rope and cut the pieces like hard candy drops, and let them crystallize individually.
  13. I chuckled to myself when I saw this topic, this is something I tried to figure out a few years ago. I searched for molds that would let me make a small cube, so I can then pan them and round out. Honestly, I really didn't find anything that I thought was suitable, but I did have some ideas, but please keep in mind that I havent tried any of them. One idea was adding cocoa butter to a caramel, so when it is cut into cubes of the desired size, it would help with there not being too much cold flow. Its sort a weird balance with caramel, obviously, you don't want too hard of a caramel, that wouldn't be pleasant to eat, but too soft, and you unable to pan them, and there would be too much cold flow, making it rather frustrating when trying to make a bunch of little centers. Caramel is a great center to pan, and Sugar Babies are a good example of that. But in looking at the ingredients, you see the caramel centers for that candy have modified starch, which would help in a massive way to stabilize the candy and give it a soft chew. I feel like panning a caramel without additions like that would be a difficult thing to replicate without stabilizers like that. Hopefully cocoa butter would aid with that, but again, its not something I've been able to try. Another idea I had for the panned caramel was coating the centers in chocolate by hand, then finishing in the machine rather then try to actually build up the layers of chocolate inside the pan. Really, I don't think it needs to be pretty, I think speed is more of a factor here. You could coat them all very quickly by hand, stick them in the fridge to set up, then start panning. It wouldn't really matter if they looked uneven or ugly, or even if the chocolate is tempered, everything would smooth out. Something I also looked into was a marzipan roller board, used to making spheres from marzipan. It is, however, a bit expensive for me without knowing for sure if I'll be getting the desired result, and a 3/4" sphere is a bit large for a center before panning. http://www.pastrychef.com/MARZIPAN-ROLLERBOARD_p_1073.html Then there's something like these https://www.amazon.com/niceCube-Mini-Ice-Cube-Trays/dp/B01L7ZFBXW/ref=sr_1_4?ie=UTF8&qid=1520952783&sr=8-4&keywords=mini+ice+cube+silicone 3/8" actually does sound like a good size for a center before panning. I almost picked these up a while back, but over the years I've accrued white a few a these types of inexpensive molds "just to see if it would work," and don't really want to add to that collection. But really, this is something I put a lot of thought into over the years. I've also wanted to pan fondant to make something like Junior Mints. And now as I write this post, those mini ice cube molds look more desirable. I could pour the warm fondant into them, scrape the top as clean as you can on a silicone mold like that, and pan. Fondant centers should set up hard enough that they don't stick....hopefully. Hopefully this helps! I love that you built your panning setup, and seeing the products that resulted from it!
  14. The cocoa butter felt more set up then I was planning on. It did seem a bit difficult to remove, I think there was a hefty coating of cocoa butter, but again, this is my first time using the tape. I think I was just thrilled not to have any of the cocoa butter sticking to the mold like the first time!
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