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  1. no10

    Corn Syrup

    Karo's website says that (their) corn syrup contains between 15-20% dextrose (DE 15-20). Does anyone know the percent solids content (or percent water) of Karo's light corn syrup (the "mixture of various other types of sugar" statement isn't very helpful)?
  2. Hi @minas6907, have you ever tried using fruit puree to flavor Greweling's gummy formulation rather than extract or oils?
  3. Hi @minas6907, would you mind sharing how you flavored the jelly beans?
  4. Hi everyone! Does anyone know what the center of a Skittle is? Is it a grained taffy? If so, does anyone have a recipe for grained taffy?
  5. On a somewhat related topic, how do you all prevent scuffing on the surface of your bon bons during transit? Does tightly packing with candy pads work?
  6. Yes, it does! Thank you @pastrygirl!
  7. Thanks for the information, @Louise nadine brill! Any chance you've tried Roxy & Rich's gold cocoa butter?
  8. No problem at all! Thanks for getting back to me. I would like the full recipe! I'll DM you.
  9. Hi @minas6907, are the peanut butter cup molds and the two piece magnetic sphere still available?
  10. @Rajala, would you mind letting us know how your correspondence with CW unfolds?
  11. A message from CW: The issue with injection hairlines is ongoing since the beginning of our company and very often up for discussion. Hairlines are an inevitable result from mould injecting with polycarbonate and are basically meeting points of polycarbonate where plastic touches after a full injection. Imagine an empty tooling and draw a line in the middle of the tooling which divides the tooling in part A and B. The “meeting” of polycarbonate happens at the point where part A and B close after a full injected. The annoying thing is that the line doesn’t necessarily has to be in the middle and hairlines can show up anywhere. Take any moulds that you can find from us and hold upwards to light and try to count the lines you see. You’ll discover a dozen of hairlines but nevertheless our moulds stay unbreakable. Conical designs are most sensitive to hairlines and actually nobody really knows why or how to explain this from a technical point of view. Hairlines show up more frequently on round shapes than on square shapes. Since more than 2 years everybody wants to work with spheres or cones in combination with colouring techniques because conical model gives the best result with colours. How lucky are we, right? However, hairlines are usually speaking inside the plastic or just underneath the surface which doesn’t affect the quality nor the result on chocolate. All our moulds pass human quality control but rising / embossed hairlines are still rather difficult to detect with the naked eye. From experience I can tell we have less than 2% rejects from customers. Chocolate World
  12. Thanks for your perspective, @minas6907. I think I'll be returning these molds and seeking a different manufacturer. The occasional hairline is okay, but there are hairline defects in over 50% of the cavities on a given mold.
  13. Hi all, I'd like to provide an update and ask for the group's input. I took Jim's recommendation and purchased CW molds from TCF Sales (I purchased two types: CW2995 and CW2443). I received the molds, and upon inspection, I again found several cavities in each mold that have scratches (see attached images). The scratches are different (in location and shape) from the scratches found on the Chef Rubber molds that I posted previously about (see above). I purchased three 2295 molds and all three have scratches in the same cavities, so I think it's safe to say that these scratches occurred during production. I contacted TCF Sales, and they contacted CW. Below is CW's response: "I double checked with my colleagues from production told me these are hairlines and they occur during the production process when injecting the mould with polycarbonate. These hairlines are unfortunately inevitable and I cannot guarantee that if we send replacements of the same type of moulds, they will be without hairlines…I checked the produced batches of both moulds and they show the same hairlines… Alternatives (similar to the moulds with hairlines) for both moulds are: CW1526: https://chocolateworld.be/winkel/moulds/frame-moulds/CW1526 (less cavities) - available CW2116: https://chocolateworld.be/winkel/moulds/frame-moulds/CW2116 - will become available next week What do you think? Can we replace the moulds with hairlines by these alternatives?" This is a similar response that CW provided to @sarah72 (see her comment above). I'm a little surprised about the prevalence of these hairline defects given that CW has the reputation of manufacturing quality molds. What are people's thoughts? Would you personally keep these molds? Are there other mold manufacturers that the group recommends? For those who have CW2295, do your molds have these hairline defects? Thank you all for the help and input.
  14. FYI, I cast the mold, and the scratches appear on the chocolate (I had to take one photo in the washroom for lighting purposes). I'll contact CR to let them know and initiate a return. @wannabechocolatierThanks for sharing your experience. This is useful information. @Jim D. I can't feel the scratches, but as you can see from the images below, the scratches are on the surface of the cavity.
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