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Posts posted by Denverite

  1. On 6/3/2016 at 7:16 AM, paulraphael said:


    Of note in Carlton's example recipe, the stabilizer blend is designed to form a gel, which is part of what gives body and whipability to a 6% milkfat base. Kappa carrageenan gels in any dairy product (from the calcium) and xanthan and locust bean gum gel when combined. 


    After you age this mix, it will probably be like pudding; it may need to blended to convert to a fluid gel before pouring into a machine.


    This particular blend seems like it would be ideal for a soft serve ice cream; I wouldn't recommend it for regular ice cream.


    Thank you for your help!  My soft serve machine is getting installed this weekend so hopefully I'll be able to figure things out asap.  

  2. On 5/22/2014 at 6:05 AM, carltonb said:

    In regards to question 1. I have done it both ways. The results though similar had slight taste variations, I thought that the creaminess in the product had more to do with the % of cream I used more than anything else.. Also if adding fruit purees I heated it and it produced a good product.


    Question 2. I never tried replacing the egg yolk. I would think that the yolk adds it own distinct quality to the product. I would also prefer to add less stabilizers to the product.


    I have also experimented with a soft serve machine using gelato style formulas. I have had some success. The product comes out a little firmer than a soft serve. There are many good European made powders bases for gelato. Check out PreGel America as will as the Pernogotti line. 




    Hi Carlton-

    Thank you for sharing this formula.  


    Can you share the method?  I've never worked with the gums listed- or any gums for that matter.  


    Guessing it's pasteurized yolks since heating isn't required?  If you add fruit purees, how hot do you get the mixture?  

    Thank you!

  3. 44 minutes ago, Kerry Beal said:

    I suppose if you used a fat based colour powder on the carnuba waxed surface it might work - one way to find out!

    True!  Hopefully it works.  I'll test it out by hand coloring since I don't have a coating pan or access to one.  Thank you for your help. :)

  4. Hello-

    I found eGullet after searching for "how to pan candy" on the good ol' Google.  


    I'm wondering if anyone here has made nonpareils like the picture I attached?  I can buy the base round spheres but they don't come in the colors I want so I thought "hmm, maybe I can make them myself?"  Or, does anyone know of classes offered that might help me out in this pursuit?  I've seen some candy classes but am not sure those are the correct thing for me to take.  


    I found links on pinterest where people used food dye but I'm not sure how hardy the color on the surface would be.  Another thought I had was using an airbrush?  


    Thank you in advance.


    Screen Shot 2016-02-10 at 3.16.58 PM.png

    photo source: https://www.cakes.com/products/non-pareils-mixed-colors-3-dot-8-oz-6236?gclid=CLXhnfTA7soCFYJDaQodZmcLyw

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