Rajala

Okay, I will continue my monologue here with a new question; PDF with two different layers? Is it safe to pour hot PDF from a saucepan over a PDF that is already set? I mean, I guess so but it feels like the heat potentially could melt some of the PDF its poured on? Maybe I'm overthinking things here. 😂

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.

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 😂

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.

Just to update here if anyone else have this question; just take the whole kg of puré and use the recipe from Boiron or whatever. It was the right amount. I made a pdf with green apple, 300 grams caramelized sugar (1050 in total), cinnamon, cardamom, vanilla, and some butter essence

So, I got a guitar cutter. The standard big size (whatever that means). How much product will one need to fill a full frame that's 1 cm high? The cutting area is 36x36 cm. How do you guys usually do? https://pavonitalia.com/professional/en/catalog/product/view/id/2997/s/chitarra/category/57/

https://lagustasluscious.wordpress.com/2012/08/27/take-my-recipe-please-how-to-make-your-own-butterfingers/ There's a good picture in Greweling's book.

It's just a regular recipe for pate sablee. That can mean anything of course, haha. Nothing crazy, but I'll write it down when I can.

Yeah, 20 years is pretty long considering that Facebook killed off many enthusiast communities.

I'll try that with the next batch!

They're chilled already. Sorry for being unclear. The only thing would then be to line the rings with butter or something else. But everyone claims that shouldn't be needed. I will try to work the dough less next time. I think that might be the problem.

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.

I missed that, sorry. Yeah, but like leaving them i the open will definitely cause it to dry out a bit. Question is like how much the "dry" surface will affect any readings. Well, I'm going to talk with someone about this later, someone who's expertise is food safety. She will know more than me for sure.

This is so strange. It feel like it's dropping way too much. I'm currently talking with people working with these kind of things for a project of mine. I have to ask them about this. How do you store the sample for those three hours?

So, I'm back making some tarts with all the nice berries now available. I have a problem with some tarts not releasing from the mould (almost sounds like I'm talking about chocolate here?). Am I overworking the dough? What can be the cause of this? Million things of course, but maybe there are things that are more common than others?

My kitchen is 29,5°C at the moment. Maybe I should try make some bonbons? 😅

I've made some experiments with heating the moulds and I don't really notice any difference. Maybe it could be an issue if you're working space is really cold? Like 18° or so? Not sure. But I don't get more glossy chocolates by heating the mould before moulding.

I found a way to buy some, but it was a whole pallet of ~450 kgs. A little bit too much. But I solved this in a different way, someone helped me and will ship from US.

That's a nice looking unit!

From what I gather it's also that the chocolate have the best taste at these temperatures. I don't think that cold is a problem per se, we know that there are companies that freeze their bonbons and thaw them later in the right conditions to prevent sugar bloom and fat bloom which also can occur under temperature fluctuations.

Haha nice update. Yeah, it's something hot there, that's for sure.

Looking good Jim! I like the approach with Orelys.

Seems really hard to find these malt balls in Europe? Anyone from Europe lingering around that know where you can source these?

How? Okay, I should probably just try to ask some local vendors if they can source it or so. I have no idea what they are called in Swedish, maybe a part of the problem.

I've been thinking of these malted milk balls or maltballs or whatever we want to call them. Can you buy these pre made and then coat them or do you make them yourself? My google skills are failing my brutally on this subject.