It's really hard to say, I think you need to do some small batch testing with whatever equipment you have or can borrow, or by hand. How smooth does it have to be? Is there water added?
-
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 a free account.
Edit History
It's really hard to say, I think you need to do some small batch testing with whatever equipment you have or can borrow, or by hand.
-
Similar Content
-
- 5 replies
- 285 views
-
- 6 replies
- 2,318 views
-
- 2 replies
- 954 views
-
- 19 replies
- 667 views
-
- 187 replies
- 31,216 views
-
-
Recently Browsing 0 members
- No registered users viewing this page.
