bobdrob

I'm trying to get my B&P students to make holiday nougats. Our major problem is structure. Is there any stabilizer we can add to our basic recipe to prevent humidity collapse & weeping? They taste great & look great for the first day, but when we get to the wrapping & packaging the next day the pate already looks old, sad, saggy, & tired. All suggestions gratefully accepted. regards, bob

As a High School Culinary Instructor, I need a recipe/ formula for a Pate de Fruit using AGAR. I have tons with pectin, but would like an agar recipe to contrast with pectin & gelatin work. All replies greatly appreciated. regards, bob

to follow up: Service one would do it, but they're too far to be practcal for us. Valley didn't do the machine, but steered me to a CFESA site that pointed me to Harris-Warren in yarmouth port on the Cape. They said they'd do the work. Hooray for old school skills! thanks Matt - lovely offspring BTW!

thanks matt - I'll give them a call tomorrow AM. Anybody else got a recommendation?

The Culinary Bake Shop in my Voc School has a Dutchess BM-59 (that's how old it is-it had a discreet model #) dough divider, similar to the BM36, that needs service. Easttern Bakers in Boston used to offer a refurb service for a few hundred bucks (well worth it!) The old paisano who did it has long since retired. After googling & calling around i've found little help in this matter. Even Dutchess didn't have a clue. Does anyone know of a service company in the New England area who still works on these puppies? I'll gladly schlep it to & fro. We're on Martha's Vineyard, so everywhere is a schlep to us. All help greatly appreciated! regards, bobdrob