Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

Stephanie Wallace

Confectionery Frames

Recommended Posts

Does anybody have a source (U.S.) for reasonably priced plastic confectionery frames. I bought a very large one in France for ~12 Euro; here I cannot seem to find them for less than forty bucks or as parts of expensive sets that I do not need. It seems bizarre that something so cheap to produce would cost so much.

Share this post


Link to post
Share on other sites

you would think. but i've had custom ones made at a plastic company and they charge for cuts/labor. so it ended up being about $40 for a 10"x10" frame (measurement of interior opening)

otherwise, can't help you :sad:

Share this post


Link to post
Share on other sites

I picked up a few plastic cutting boards from Ikea recently, and am going to get my huband to cut out the centers to make a frame. (It's only been 2 months, should happen soon!!) I figure I can make a 7x9 square in the middle. The boards are 6 mm thick, so I think they will work well to make 2 layer centres.

Share this post


Link to post
Share on other sites

I worked for ad agencies for years, and it's amazing how many tools transition to pastry.

I use these quite often. I have some really old, really heavy all metal ones that I "inherited" from an agency where I worked that closed. I would check on the newer models that the plastic coating is heat resistant, but you can buy flexible curve at any art supply store. I use these more for curves than straight lines, though.

flexible curve

Share this post


Link to post
Share on other sites
I worked for ad agencies for years, and it's amazing how many tools transition to pastry.

I use these quite often. I have some really old, really heavy all metal ones that I "inherited" from an agency where I worked that closed. I would check on the newer models that the plastic coating is heat resistant, but you can buy flexible curve at any art supply store. I use these more for curves than straight lines, though.

flexible curve

Do you think that they would work if you layed them out straight like you would with caramel rulers?

Share this post


Link to post
Share on other sites

i once had great plastic candy frames that i bought here for cheap, but they died over the years. i tried to replace them only to find that no one seems to import them anymore. i was so sad as everything else these days is so expensive.

Share this post


Link to post
Share on other sites

That, I cannot answer. I would think they would work, but I cannot speak from experience.

I use a square cake pan lined with parchment when I make caramels that I want to cut into perfect squares. I use flexible curves for shapes.

Share this post


Link to post
Share on other sites

Hello I have only had the Grewleling book for a few weeks, and I want to make some pbjs and a few other things, but I noticed he uses a 12 x 12 metal frame for cooling and structure purposes. I have googled them online, but keep getting reg. picture frames :blink: Do most people make there own, and if so how would I go about acquiring one?

Thanks in advance.

Alicia

Share this post


Link to post
Share on other sites

Hello, I think most of us are using metal frames form different sources.I bought mine froma a metal shop ( I got some heavy alluminum bars that I put together) and I got one fram ( set frame ) from Tomric, plastic http://www.tomric.com/Section.aspx?cat=12&sec=31&cmd=

I have seen Chris here that made his own frames and it looked like a pretty smart idea ( he is a brainy guy :biggrin: ), we might have to ask him how to make our own , probably cheaper.

Share this post


Link to post
Share on other sites
Hello, I think most of us are using metal frames form different sources.I bought mine froma a metal shop ( I got some heavy alluminum bars that I put together) and I got one fram ( set frame ) from Tomric, plastic http://www.tomric.com/Section.aspx?cat=12&sec=31&cmd=

I have seen Chris  here that made his own frames and it looked like a pretty smart idea ( he is a brainy guy  :biggrin: ), we might have to ask him how to make our own , probably cheaper.

Lowes has bar stock you can buy. You might consider making it 12 x 6 or 9 x 8 which would be 1/2 batch. Most recipes make 180 pieces which is nice if you are selling but quite a bit for trial or self consumption.

Share this post


Link to post
Share on other sites

If you make it yourself, does it have to be welded together? Thanks for the responses, the tomric ones are pretty big. Note on Tomric, why does it say everything they sell is backordered? I emailed to ask, and they never bothered to answer.

I would need half batch size. I am making a ton of chocolates for valentines Day and probably most other holidays, but that would be the only times I would need full batches. I am new to the confection thing, but it fascinates me and I want to do things right.

Thanks so much for your replys, I will check out lowes.

Alicia

Share this post


Link to post
Share on other sites

I've been working on a new solution recently, actually, since I didn't find the original wooden mold to be flexible enough (I want to be able to easily do three different heights: 1/4", 3/8" and 1/2"). I bought 16 neodymium magnets from a place online for about $10, then a 12"x12" sheet of cheap steel (magnetic) and had some 1/4" bars of stainless steel cut to length. The stainless was supposed to be the magnetic sort, but I ordered the wrong kind. Besides that, the custom cuts were not clean or precise enough. Finally, the rolled steel plate was not flat enough. Doh! So, I'm going to get a much thinner steel plate, and get a local shop to do a higher-tolerance cut of some magnetic stainless steel. I'll post pics once that's done - my target cost is $30.

Edited to add: I'm using the magnets to hold the mold rails in position (no welding): neodymium is very strong, so I can use small magnets coated in plastic so they can be washed. I am using stainless for the rails so they can be washed, and cheapo cold-rolled plate for the base since it gets covered in parchment anyway.


Edited by Chris Hennes (log)

Share this post


Link to post
Share on other sites

Thanks to Cheriepie, I've had polycarbonate frames made by a company in Philadelphia called Trident Plastics. They make a fiberglass bottom and then polycarbonate rulers. They can make them to any specification and are fairly cheap.

They only really work with ganache as the plastic rulers will curl when pouring a hot mix (pate de fruit, caramel etc.) If you are looking for a full frame they could probably make that for you as well. I've no connection to the company but always like to refer those who have done good work for me. I won't post the contact info as I'm not sure it is appropriate but just message me if you want the info....

Does anybody have a source (U.S.) for reasonably priced plastic confectionery frames. I bought a very large one in France for ~12 Euro; here I cannot seem to find them for less than forty bucks or as parts of expensive sets that I do not need. It seems bizarre that something so cheap to produce would cost so much.

Share this post


Link to post
Share on other sites
If you make it yourself, does it have to be welded together? 

Alicia

Not at all!

gallery_40084_3902_28153.jpg

Just line them up to whatever size you need and tape them down so they don't shift around when you pour and level the ganache.

Having them in seperate pieces facilitates removing the frame after it sets up.

This is really simple and you can use almost anything of the height and length you need.

Share this post


Link to post
Share on other sites
Just line them up to whatever size you need and tape them down so they don't shift around when you pour and level the ganache.

Tape? Brilliant! (As usual, the engineer makes things more difficult than they need to be... :rolleyes: )

Share this post


Link to post
Share on other sites
If you make it yourself, does it have to be welded together? 

Alicia

Not at all!

gallery_40084_3902_28153.jpg

Just line them up to whatever size you need and tape them down so they don't shift around when you pour and level the ganache.

Having them in seperate pieces facilitates removing the frame after it sets up.

This is really simple and you can use almost anything of the height and length you need.

thats exactly like i work, but you dont need any tape if you put em on a silpat ;-)

cheers

t.

Share this post


Link to post
Share on other sites
If you make it yourself, does it have to be welded together? 

Alicia

Not at all!

gallery_40084_3902_28153.jpg

Just line them up to whatever size you need and tape them down so they don't shift around when you pour and level the ganache.

Having them in seperate pieces facilitates removing the frame after it sets up.

This is really simple and you can use almost anything of the height and length you need.

thats exactly like i work, but you dont need any tape if you put em on a silpat ;-)

cheers

t.

Ditto.

As an aside, does anyone know where to get those plain flat sheets? Sort of like a cookie sheet but with absolutely no rim at all.

Share this post


Link to post
Share on other sites

I got my supplies at Home Depot for about $5. I got a pre-cut polycarbonate sheet and some approx. 1/2 inch plastic weatherstripping for about 25 cents a foot. I just stick the 4 pieces of weatherstripping to an acetate sheet with tempered chocolate and the acetate sheet to the polycarbonate board with a damp towel (not in that order!). It doesn't move at all. And for some reason I prefer working with plastic over metal. Must be trauma from having to wash the metal frames for the Wybauw course. =)

Share this post


Link to post
Share on other sites
thats exactly like i work, but you dont need any tape if you put em on a silpat ;-)

I use a silpat, but I also stack 1/4" x 1/2" bars for dual layer ganache so I have to tape the second layer.

Share this post


Link to post
Share on other sites
As an aside, does anyone know where to get those plain flat sheets?  Sort of like a cookie sheet but with absolutely no rim at all.

From what I recall nobody sells them. I believe the FPS just went to a metal supply shop and had them cut to size from sheet stock.

Share this post


Link to post
Share on other sites
As an aside, does anyone know where to get those plain flat sheets?  Sort of like a cookie sheet but with absolutely no rim at all.

From what I recall nobody sells them. I believe the FPS just went to a metal supply shop and had them cut to size from sheet stock.

Well, duh! That makes sense, David. I just never think about going to these metal supply places but they can save you a lot of money.

Share this post


Link to post
Share on other sites

Thanks so much for the pictoral on how they work!!! Gonna have to get my butt to Lowes! My silpat should work no problem!! :wub: Thanks so much guys!

Alicia

Share this post


Link to post
Share on other sites

i'll just add that if you use the separate pieces like David showed, you can adjust the size of your frame if it turns out you don't have quite enough ganache to fill the layer. Or too much and need to make it bigger. Very handy!

Share this post


Link to post
Share on other sites

I hunted around town for appropriate pieces, but the Lowe's here only sells long pieces, and nothing in the size I wanted (1/4" x 1/4" cross section). Finally, I managed to find 12" sections at the local hobby shop: apparently they are used by model railroaders and the like. They are hollow aluminum rods, but as promised, putting them on a Silpat (OK, generic non-Silpat silicone mat...) prevented them from sliding around when I made Greweling's gingerbread squares. I think they were about $2.50 each: a little pricey, considering what you get, but overall well within what I was hoping to spend.

gallery_56799_5508_20164.jpg

Share this post


Link to post
Share on other sites

  • Similar Content

    • By quiet1
      We have a local Italian bakery my mom loves, but they are very expensive and hard for her to get to. She also really likes cookbooks (she reads them even if she never cooks from them  ) so I was thinking for her birthday I could get her a cookbook that has similar cookies and cakes, and offer to make a few things for her on request also.
       
      I'll obviously look myself, but eGullet is always well informed about the quality of cookbooks so I wanted to know if anyone has any recommendations. The thing about the Italian bakery is that the stuff they make seems to me to be not as sweet as classic American recipes, and often have more complex flavors and also are usually on the light end for whatever the item is. (Like even something that's intended to be dense doesn't have a very heavy sensation in the mouth.)
    • By jedovaty
      Hi:
       
      I'm making some homemade peanut butter cups, but shaping them like bon bons instead.  I don't have bon bon molds, so instead I'm dipping the peanut butter centers into tempered chocolate.  As the chocolate coating sets, it contracts and my soft peanut butter center squirts out a little.  Is there a way to prevent this, or do I need to do a second dipping?  I've tried with both frozen and room temp centers (although peanut butter with a little vanilla, salt, and powdered sugar doesn't seem to freeze at all).
    • By Kerry Beal
      It's that time again - I'm the group leader for a group of newly minted Ecole Chocolat grads taking a masters course. This one is in Wieze, Belgium. You may recall my last trip as group leader for Ecole when I took a group to Valrhona in France.
       
      I got my packing done on Sunday - was all prepared, car was to pick me up at 6 pm to drive me to the airport. Got a little suspicious when the child was late getting off the bus from school - the driver said that the highway wasn't moving well. At about 5:15 I got a call from the limo service to say that the car that was coming to get me had moved 2 car lengths in the last 30 minutes. Apparently a car roll over on the westbound lanes of highway had ejected two people into the eastbound lanes and the entire highway was closed in both directions.
       
      So I set out in my own vehicle - which of course had no gas, and needed oil... at least the toll highway got me past the problem.  Airport wants $175/week to park - so a quick text to @Alleguede and he came to fetch my car from the airport to park in his driveway until I return.
       
      So here I sit in the lounge awaiting my departure.
       
      I'm doing the Jet Lag program that I have done several times before that has worked well for me. Overcoming Jet Lag, by Charles F. Ehret and Lynne Waller Scanlon. This involves food and caffeine modification. So for the past 4 days I've been drinking Rooibos Provence throughout the day and between 3 and 4:30 slugging down as much real tea as my bladder can handle! The dietary part consists of alternating days of 'feasting' and 'fasting' with high protein breakfasts and lunches and high carb dinners. I had planned to get the driver to stop at the Tim Horton's at the top of my street to pick up the black coffee that is to be taken at around 6 pm the day of travel - unfortunately as I was driving myself that didn't happen - so when I hit the lounge I drank down two cups of strong black caffeinated coffee - better late than never. I'm not much of a coffee drinker - and particularly not black. Should be good for some palpitations when I start the next part of the program which is to sleep as soon as I get on the plane!
       
      This is a 'fasting day', 800 calories suggested - I left my carb meal until I reached the lounge.
       

       
      ]
       
      One of the two cups of coffee.
       

       
      These are the "Gentlemen Retire to the Library' chocolates that I posted before that I am taking along - port wine PDF and tobacco ganache. I used Sosa tobacco flavouring this time instead of a cigar so I don't have to concern myself with nicotine poisoning.
       
       
       
       
    • By pastrygirl
      I'm watching The Sweet Makers on BBC - four British pastry chefs & confectioners recreate Tudor, Georgian, and Victorian sweets with petiod ingredients and equipment. A little British Baking Show, a little Downtown Abbey. 
       
      Check it it out for a slice of pastry history. 
       
      BBC viewer only available to the U.K., but on this side of the pond where there's a will, there's a way. 
    • By boombonniewhale
      Hello! I was wondering if anyone on here has tried using an induction cooktop with confection making (caramels, fondant, marshmallows ect...). My stove has literally three settings, and the low setting still burns sugar and there is no such thing as maintaining any sort of "simmer". I was looking into getting a cooktop and buying some copper sugar pots and mauviel makes this thing that goes inbetween. I would love to hear any input into this idea or your experiences!
       
      ~Sarah
  • Recently Browsing   0 members

    No registered users viewing this page.

×