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Rajala

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Posts posted by Rajala

    Scratches in chocolate molds

    in Pastry & Baking

    Posted

    16 minutes ago, wannabechocolatier said:

    Any updates?

    Sorry, the guy decided to keep the moulds. :D

     

    But I got the same thing that "it can happen with the injection technique" reply. I guess it can, but it's annoying and I would like there to be more quality control.

    • Sad 1

    Confections! What did we make? (2017 – )

    in Pastry & Baking

    Posted

    4 hours ago, MikanPotatos said:

    what do you use for the vanilla ganache? White chocolate, cream, butter, vanilla?

    Asking because im trying to emulate the taste of pastry cream without the need for white chocolate as it imparts a certain taste.

     

    This is just a regular ganache with cream and white chocolate. I let the vanilla infuse in the fridge for three days by mistake. :D Planned for one, but it turned out amazing.

    Scratches in chocolate molds

    in Pastry & Baking

    Posted

    Those scratches are way too large to be just regular mistakes if you ask me. I had 8 moulds like that showing up recently - the 2295 as well. Emailing with them and they want pictures of the chocolate moulded in order to move on with this - but I haven't had time for that just yet.

     

    Something is definitely up with the last couple of batches of 2295.

    What do you call this bonbon filling?

    in Pastry & Baking

    Posted

    Gianduja something yes. They're working to make gianduja protected though, but I would be surprise if that protection is for more than Europe - as it should be only hazelnuts from Piemonte that makes gianduja. Europe have some weird stuff like that. You can't call cheese feta unless it's manufactured in Greece etc.

    Water Activity/Shelf LIfe

    in Pastry & Baking

    Posted

    I've talked about this and it's hard to get a perfect answer. Because the environment you work in matter. There's stuff all over in the air etc, but if you for some reason have loads of more staphylococci around you than normal for whatever reason, it might end up as a problem.

     

    When talking about these things it's about controlling the growth of stuff like staphylococci and fungus, and I think most people aren't prone to give you fixed numbers. Just as you can see in those numbers. 5 to 15 weeks? Wtf, how do I know which is which? :)

     

    I found bonbons which I made a year ago, which had been in 18° the whole time, I tried them and it tasted perfectly fine - not as good as when they were made though. But in the end it's about to know these things if you're going to sell your products, and if you can't guarantee more than 4 weeks of shelf life - don't. If you need to guarantee more, you should really talk with someone who work with these things to make sure that all is in order. Luckily you nor me don't live in the US where you would be sued for millions of dollars if someone ate a moldy bonbon or got sick because of something else. But it's still important, of course - your business could crash and burn if someone got food poisoned.

     

    Since I'm an idiot, and want to understand more - I just started reading this 😂

     

    image.thumb.png.7af3f600432883164ed32af7e7647989.png

    • Like 1

    Water Activity/Shelf LIfe

    in Pastry & Baking

    Posted · Edited by Rajala
    Spelling/grammar (log)

    The only AW meter I've seen that requires a computer (desktop, tablet etc) is AquaLab 3. The unit itself doesn't even have a display. The reason? Meter wants to move to SaaS, so they can continue to invoice long after you've bought your unit.

     

    I mean, it's a really nice piece of equipment. I got a quote for like 7000 EUR for it, where AquaLab 4 (which is the one I currently have) was like 10000 EUR. I think it's even more as of today. But that unit doesn't need a monthly fee.

     

    You can also look at Novasina, something like https://www.novasina.ch/produkt/labtouch-aw/

     

    I think that one is 5000 EUR or so, but it uses a different way to read/measure the AW with some sensors that will need to be changed. How often? I'm not sure. I would say the most important thing is to check which accuracy the meter has. If it can give you a result which is +-0,02, something you measure that say 0,85 might as well be 0,87 for the worst. The latest I heard while discussing food safety with a professor (I really did, haha) is that staphylococci can thrive and multiple at as low as 0,83-0,84. So to be extra safe, 0,85 should be a thing of the past.

     

    • Like 1

    Making large numbers of tart/tartelette shells: How?

    in Pastry & Baking

    Posted

    13 hours ago, Vojta said:

    Hi, Rajala. What kind of mould do you use? Tart ring/ mould and what material? Did you let the tarts cool before removing? Did you oiled the moulds? Did you chill the dough before baking (inside moulds)?

     

    PS: about my 'problems': it was the temperature mostly. I also developed a method that should work in warm kitchen like my, but haven't a chance to test it yet.

     

    It's perforated metal rings from Pavoni. No oil/butter on the tart rings and the dough has been frozen for easy cutting. Sometimes I can lift the tart ring straight up, like they just shrunk a bit while baking. But the ones I tried today just were stuck on the ring itself. I just want to get a consistence result - need to figure out what I'm doing right/wrong.

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