bripastryguy
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Posts posted by bripastryguy
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you can try www.coppergifts.com
they have alot of cutters
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This is the ones I did this year
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I have had a problem unmolding that type. I felt the best way was to cut them. You can use the Poland Spring , water cooler cone cups. They are waxed lined which work well if you paint them with chocolate, fill them then unmold after a few hours. They are extremely economical and you can get tehm anywhere
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I do wholesale and I know what you mean. Yes the packaging for corrugated is more durable but it also costs more. I use a local supplier for the boxes I use, we do a full line of petit gateaux and I have to have the boxes sturdy enough to stack 5 high and hold up in the fridge and freezer. You can check ULINE.com to see if they have what you need. We use whats called a "literature mailer". I used to get them from them then I found a local guy that could save me 20 cents a box (we go through about 3000-5000 per year)
MAKE SURE YOU ADD THE PRICE OF YOUR PACKAGING ONTO YOUR SELLING PRICE.
if you have any questions you can always call me.
Brian
Sweet Karma
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Mostly what is being discussed is neutral mirror glaze which needs to be dilutted and brought to a boil. In some cases this may effect the final product (melt it). The product that Norman probably used is a Cold process mirror glaze which needs no heating and can be diluted to a certain degree. I use either Puratos Cold Mirroir or Paris Gourmet's Crystal mirror glaze
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i second using pfeil and holing, great selection and fast delivery.
Avalon is also great, I drive there when i need some items short notice, terrific customer service and the owner is extremely friendly.
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My business is located in Nassau County New York and it has been the latest to get on the bandwagon of banning the use of Trans Fats in restaurants and bakeries. First off, I think its insane that we are now allowing unelected and even elected officials to monitor and prohibit what we eat. These items unlike smoking have no ill effect on individuals around us. We are not forcing people to eat the stuff and they know its been used for decades! They (Dept of Health) is in turn sanctioning the use of saturated fats! They are known to cause heart disease and stroke. Holy SHIT!!!!! Its not even endorsed by the American Heart Association.
Enough bitching....
They have given restaurants until April to remove all trans fat products and bakeries have 1 year.
My question is: Has anyone had successful results with these unperfected zero trans fat substitutes?
I cant believe how this is going to effect my bottom line (not saying that I use or abuse a tremendous amount of this stuff, but it does have its uses, that all butter can be used in place of most of them, it doesnt have some of the necessary characteristics......)
If here are pastry pros and bakery owners out there that have switched let me know whats good and whats not. I know the Zero TF shortening cant take heat (creaming), it has to be kept in a cool enviroment.....I really dont want to change what my customers have grown to like.. I may just be gripping for no reason, but some of my items are better with the use of these TF items
I also have to look into the fact that I am under Department of Agriculture licensing and does the ban from the local health department hold for me?
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Which classes are you taking?
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my ratio is
1 part BS or SS choc : 1 part unsweetened chocolate : 1 part cocoa butter
Melted, strained through a very fine strainer and keep very warm. Your items that will be sprayed should come right out of the freezer to get the best velvet appearance and texture
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GFron1,
You really need the cocoa butter to adjust the viscosity of your spray mixture. I have never tried straight chocolate but give it a shot. The Wagner works great, just make sure you clean it out after every use and heed the advice about covering everything, the overspray gets messy.
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You are better off going this route.
Make a color transparency (like the ones used for over head projectors) and sandwich it between the isomalt.
Pour the isomalt, place the transparency on top then pour isomalt over the top to cover.
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some of the orange molds are of different gauges, some are slightly thicker or more rigid and dont freeze well enough then there are those that arent flexible enough to unmold cleanly. I find it hard to buy these types of molds online unless i have the exact stock number and manufactuer. i usually take a trip and get the ones i need
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The "bottle" is the best way to go, JB Prince sells them for around $10.00. Its all i use and we make lots of cakes that use soaking
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just did it and no color change cookman
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I use these types of molds religiously at my patisserie. Different types have different purposes. The black ones you refered to probably are Flexipan made by Demarle, sold by Matfer... They are the industry standard or so I thought. We do use the molds alot and the Flexipans I have have definetly started to show wear and tear (@ $80-90 a piece thats a lot of money), they are slightly more flexible and release somewhat better than others I have tried. We also use lots of shapes in the Gastro Flex line and have been extremely happy with them in most cases. For smaller mini pastries I have to see which ones are more flexible and release cleaner. There are many companies making the orange molds-Gastro, Sil Flex, Martellato (these are the best in my opinion)
So what I am saying is that it depends on the application
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Wholesome foods is the name, thanks
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I ran across a sugar company that was organic as soon as I find the info Ill post it. Plus try Dagoba chocolates
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Not bad at all. my customers have said that they enjoy it, not too sweet and not that mouth coating shortening taste either
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Nicole,
1:1
1 pound Fondant (pouring) to 1 pound shortening....
*Do not melt fondant, you will be using it straight out of the bucket
I know the tendency is to use Sweetex refined shortening but it will be to soft especially in the summer. Use all-purpose, a well known and readily available is BBS. Yes you can use the no Trans Fat brands, decrease weight of shortening and do dont introduce heat that puppy or you're lookin at a liquidy mess.
Coat the bowl of appropriate mixing bowl with half of the shortening then add the fondant piece by piece using the paddle. Once all the fondant is added switch to the whip attachment all whip for a few minutes at high speed to build volume. Can now be lightened further with the addition of light cream (must be refrigerated), non-dairy topping (self stable), whip to desired consistency. If you desire a gloss or shine add a premium oil (flavor anyway you want-hazelnut, sesame, soy....) and gently mix until glossy-Becareful not to whip air into it--air pockets
This can now be stored in a cool dry area in a contaner with an airtight lid.
CHOCOLATE FROSTING
add 4-5 ounces Chocolate (pref.....unsweetened, 72, whatever u want) to 1 cup melted frosting then whip into 2 pounds Frosting.
Cupcakes with this frosting are best used within 2 days, ofcourse best the first day
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unfortunately we dont care for the molds as well as we should, but here's what we do...
they have been washed with a little soap and warm water, allowed to air dry.
Once dry we mely cocoa butter then use a cotton ball to coat the inside with an ultra fine layer of cocoa butter (depending the temperature in my shop we would or would not refrigerate them) then we decorated the molds by either dusting, spraying or painting. Then we usually just have to do one coat of the molds (we bastard temper in the microwave and its seems to be doing the right job-no bloom, streaks, almost perfect). Fill the molds, cap em then refrigerate. As the molds chill you can actually see that the chocolates are pulling away from the sides. Rap the mold on the table and there you go. If you read this this thread, all of this has been discussed in depth
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Oh Annie,
In a perfect world everything you said should be true. In Long Island where I'm located the business of wholesale pastry especially to high end clubs is RUTHLESS if you cant help them, they will not hesitate to drop you off there list and move on to the long list of people waiting to service them. I use the same argument about being someone elses customer,,,,it usually involves my strict rule about minimums, usually they comply.
I have become a babysitter for these guys but I'm a small business and I need the work to pay my bills
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Michael,
I deal with this nightmare on a daily basis. I service some large High End private clubs and they need to be baby sat, I need to call and call and call until I finally get them on the phone for their order. Last minute louies we call em. I feel their really isnt that much you can do (that is if their business is important to you)
Im a small guy in the midst of huge competition so sometimes I need to suck it up and take care of them (wish I could be like the big guys and say"Your order needs to be in by ? or I cant promise that we will be able to accomodate You") not going to happen in my present situation....I have a larger facility plan in the works and we will set these policies into place there.
Are your superiors the ones responsibile? I know sometimes I enable my clients by my ability to produce quality product on short notice.
On the other hand if they want your product they should help you!
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I'm talking with my Sous Chef and discussing how we once started to use the cocoa butter "buffing" method and a cotton ball, we have never had a problem no matter what method we decide to use dor decorating the molds. They seem to come out nearly perfect every time. The temperatures in my kitchen go to the extremes, we must have great luck, I will post some pics when we get a chance.
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sound advice and really was my thinking as well. Chefpeon-my wife thinks i can pull a cake out of my ass too, I guess i have proven to her that I can pull it out when the occasion arises. I guess she doesnt understand that I dont want to have to do that and I would rather educate my customers to plan ahead and stop using me as the old fall back, treat me and my shop with respect and please plan accordingly.
What are you baking for Valentine's Day?
in Pastry & Baking
Posted
Ofcourse Chocolate is the most popular. Throw in some milk and whites, but what is a sure hit?
I do 2 different chocolate desserts boxed in a hand stamped box tied with red ribbon, 2 red plastic forks and a card.Decorated heart cookies, truffles........
I need a few more ideas to have a larger assortment and more variety. The items all need some "shelf life" and must also need to be displayed (either refrigerated or dry will work)
I offer about 20 different individual desserts, so I would be glad to swap some for the day of love.