• 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

57 posts in this topic

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.


Formerly known as "Melange"

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?


Don't waste your time or time will waste you - Muse

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.


nkaplan@delposto.com

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.


Vanessa

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.


Mark

www.roseconfections.com

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)

Chris Hennes
Director of Operations
chennes@egullet.org

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: )


Chris Hennes
Director of Operations
chennes@egullet.org

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.


toertchen toertchen

patissier chocolatier cafe

cologne, germany

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.


John DePaula
formerly of DePaula Confections
Hand-crafted artisanal chocolates & gourmet confections - …Because Pleasure Matters…
--------------------
When asked “What are the secrets of good cooking? Escoffier replied, “There are three: butter, butter and butter.”

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.


John DePaula
formerly of DePaula Confections
Hand-crafted artisanal chocolates & gourmet confections - …Because Pleasure Matters…
--------------------
When asked “What are the secrets of good cooking? Escoffier replied, “There are three: butter, butter and butter.”

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!


Tammy's Tastings

Creating unique food and drink experiences

eGullet Foodblogs #1 and #2
Dinner for 40

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


Chris Hennes
Director of Operations
chennes@egullet.org

Share this post


Link to post
Share on other sites

  • Similar Content

    • By Jim D.
      Host's note: this topic was split from Pâte de Fruits (Fruit Paste/Fruit Jellies) (Part 2)
       
       
      I took a look. Rather manipulative site: you have no idea what your selection will cost until you have finished choosing chocolates. And the descriptions are a masterpiece of marketing:  dulce de leche is "succulent homemade milk jam"--a rather grand description of cooked sweetened condensed milk. Really! But you are so right, they look amazing.
    • By jedovaty
      Good morning!
       
      Long story short: I am doing a spin off the coconut/chocolate/almond candy (almond joy), and trying to create a specific shape out of the almond.  My hands are cramped after a couple dozen failed attempts whittling roasted almonds, so now I'd like to try a different approach, and instead, create some kind of sub-candy or cookie with roasted almonds that I can put into a mold or use a mini cookie cutter.  I'm fairly new to sweets, my knowledge in this area is pretty slim.  Some ideas so far, I don't like any, but it might help turn some gears:
      1. dusting almond over a stencil, but that's not enough almond nor crunchy enough
      2. almond brittle, but that's too hard and sweet, I'd like it more of a soft crunch, and bringing the almond flavor forward
      3. meringue with almonds (sort of macaron-ish), however, weather has been humid and raining here, and I'm ending up with a gooey mess instead of that soft crunch
       
      In addition to having almond-forward taste and soft crunch texture, it'd be fun to explore something modernish - I have a accumulated a few tools and ingredients not customarily found in homes.
       
      There are dietary considerations I will have to account for, however, no need to worry about that now, I am just looking for ideas and a place to take it from there
       
      Thank you for your time in reading!
    • By ChristysConfections
      Hey there wise E-gullet-ers!
       
      I have another question to put out there. I am interested in making a rose jelly - one that I can layer with a chocolate ganache similar to a pâte de fruit. I don't really know how to go about this. Do you infuse water with dried rose petals and make a syrup? What's the best way to gellify it? I'm very curious. Has anyone made jellies with any other botanicals? Is anyone willing to share their recipe as a guideline?
       
      Many thanks!
      Christy
    • By JesseK
      Hello,
       
      hoping someone can help me with some workflow questions. I've recently taken over the pastry role in a small tasting menu restaurant and we'd like to produce molded chocolate truffles for either mignardise or take-aways. We have 5 poly trays of molds that hold 40/tray and we'd like to produce roughly that many per week (200). Time and space is tight so I'd like to do this in one go, once per week. The problem I'm having is I don't know the proper workflow for creating this many candies at once. We do not have a tempering machine so it would be stovetop tempering. Is it possible to do that in one go with one big bowl of chocolate? In the past I've made truffles, but always discarded the chocolate after filling the molds. Is it a bad idea to put chocolate from the molds back into the large batch of tempered chocolate? (i.e. fill the molds with chocolate, let the shell set (1-2 mins) then when tipping the chocolate out, can that be tipped back into the large batch?) Also, any tips for large batch tempering of chocolate? We don't have a marble slab so the seeded method is really the only one. The real question is how can I keep a large batch of chocolate tempered for the time it takes to produce 200 molded candies? We have minimal equipment for this kind of operation and I'd be tempering over a double boiler then using ambient heat from a frenchtop to maintain temperature. 
       
      Is this too much to do without a tempering machine? I'm worried about maintaining the temperature of the tempered chocolate during the time it takes to fill 200 molds with filling. I know I can retemper if I lose it but I really need to work fast and efficiently to get this done in the timeframe that I have (~1hr). If anyone has some insight into a workflow it would be much appreciated. 
       
      Thanks,
       
      Jesse
    • By curls
      Looking for your opinions and experiences... I am planning to put some wire shelving in my chocolate & confections kitchen. The kitchen has a concrete floor. This shelving will hold ingredients, colored cocoa butters, and packaging. Wondering if I should get casters for this shelving... what are your thoughts on this oh so important question?  ;-)
  • Recently Browsing   0 members

    No registered users viewing this page.