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  1. Marshmallows

    Hi all, I was wondering if anyone has any experience making marshmallows in a 80-qt. mixer and, if so, if they could share any pointers and/or advice when making marshmallows in such a large scale? Thanks
  2. I was curious if anyone has ever tempered chocolate using a JKV 30 machine such as this one... If so, could you share any pointers regarding its use?
  3. Is it possible to use the water activity value of a ganache to estimate a potential shelf life of that ganache?