leopardots

Sorry same questions, tempering the cocoa butter to 30/30 to spray how do you regulate the small airmen to successfully deal with the load and would you use a small amount of colour per tijme in the gun/pen?? If the gun/airpen per say was 35/40 would that affect the cocoa butter being sprayed?? many thanks When spraying how hot do you guys have the cocoa butter? Do you pass it through a sieve before spraying? how hot do you hold the spray pan/gun components? many thanks

When spraying how hot do you guys have the cocoa butter? Do you pass it through a sieve before spraying? how hot do you hold the spray pan/gun components? many thanks

Will give the Grex another go today at work. Smaller compressor at work and will change for the 0.5mm needle.

Video99.9kviews43comments Video426kviews80comments here are 2 videos

I just got a grex today, It seems ok but my room temperature is 26ºc and my coca didn't seem ti cling to the mould too well. Salvatore Martone uses the grex

Ok, here is the update. I have just purchase a large chocolate melter 20kg and the eztemper. Grex spray pen and the Sparmax compressor . Can't wait to use them all in sequence

Thank you for your reply. weighing up my options

sorry I meant gun. will have a look at those airpens also.

Thanks kerry, The guy from the site didn't think the psi was enough for a spray gun and pointed at more expensive models. I take it the only other question I have is the type of gun to run with this unit. Many thanks

Hello I am currently looking at https://www.air-craft.net/acatalog/Sparmax-TC-620X-Airbrush-Compressor.html#SID=2025 for use as an air sprayer. does anyone know if this would be sufficient to support an spray gyun also?? I need something very quiet and reliable would this compressor be more suited? https://www.air-craft.net/acatalog/Werther-Sil-Air-50D-Silent-Airbrush-Compressor.html#SID=30

Are the quantities right for the syrup?

400 g water 1 KG sugar 5 g glucose Cook to 105 degrees Take from heat and let it cool down to room temp then use . I took this from an online recipe, but the sugar coating tends to come off during panning, also using shellac and polish seems to take it off also.

I have tried and failed miserably at trying to create a hard sugar coating that can be polished (ala m&m's) Does anyone have a recipe or guide as to the best way to go about achieving this>?

I use liquid pastry to seal the tart in then bake at about 90ºc. I find the longer slower cooking process helps, also, room temperature cooling is essential.