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 a free account.

Edit History

GRiker

GRiker


updated fraction of pieces that had cracks the second time after actually counting them

This is a pistachio crunch made in a CW 1157.  I'm having an issue with a hairline crack along the base of the molded piece.  In my first batch of this flavor I had quite a few of them, and also had a really hard time unmolding about 1/4-1/3 of them.  I decided the shell was too thin.  Second time around I made the shell thicker and while I had almost all the bon bons release easily, but a full 1/3 of them still have this hairline crack.  Luckily, I was taking a tray to an event where they would be eaten immediately so I used the ones with cracks.

 

IMG_5323.thumb.jpeg.54473d6c4c09e76c7a9b8246e2bc65ed.jpegIMG_5325.thumb.jpeg.9408871e59e9974d52124781f6cc1310.jpeg


but, I do wonder what is causing them and more importantly how to avoid them in the future.  Any suggestions? 

 

Second, I mentioned that almost all of them released easily.  I had one tray where about 7 of the 21 wouldn't release.  My process is to shell, let start to crystallize, refrigerate ( at around 50 - 55F), fill when filling is 84F, refrigerate then let sit out a few minutes before capping and refrigerating when the cap starts to crystallize.  Then I often just leave them for an hour or so while I clean up then I unmold.   I was thrilled that they almost all unfolded with no smacking of the mold necessary.  Except these few.  I could see from the other side that they had not at all released from the mold.  My experience has taught me that it's better to put them back in the fridge for a while than to smack them on the counter.  So back into the fridge.  After another hour or so they came right out.


The curious thing is that these are the shiniest pieces.  I tried to get a picture, but getting one of shininess comparison didn't work.  Anyway, al the other pieces look great to the untrained eye, but the 7 that wouldn't unfold are much shinier.  Any insight as to why that might be? Really, I'd like them all to be that shiny, but not to have them be so difficult to remove.

 

GRiker

GRiker

This is a pistachio crunch made in a CW 1157.  I'm having an issue with a hairline crack along the base of the molded piece.  In my first batch of this flavor I had quite a few of them, and also had a really hard time unmolding about 1/4-1/3 of them.  I decided the shell was too thin.  Second time around I made the shell thicker and while I had almost all the bon bons release easily, a few of them still have this crack.  Luckily, I was taking a tray to an event where they would be eaten immediately so I used the ones with cracks.

 

IMG_5323.thumb.jpeg.54473d6c4c09e76c7a9b8246e2bc65ed.jpegIMG_5325.thumb.jpeg.9408871e59e9974d52124781f6cc1310.jpeg


but, I do wonder what is causing them and more importantly how to avoid them in the future.  Any suggestions? 

 

Second, I mentioned that almost all of them released easily.  I had one tray where about 7 of the 21 wouldn't release.  My process is to shell, let start to crystallize, refrigerate ( at around 50 - 55F), fill when filling is 84F, refrigerate then let sit out a few minutes before capping and refrigerating when the cap starts to crystallize.  Then I often just leave them for an hour or so while I clean up then I unmold.   I was thrilled that they almost all unfolded with no smacking of the mold necessary.  Except these few.  I could see from the other side that they had not at all released from the mold.  My experience has taught me that it's better to put them back in the fridge for a while than to smack them on the counter.  So back into the fridge.  After another hour or so they came right out.


The curious thing is that these are the shiniest pieces.  I tried to get a picture, but getting one of shininess comparison didn't work.  Anyway, al the other pieces look great to the untrained eye, but the 7 that wouldn't unfold are much shinier.  Any insight as to why that might be? Really, I'd like them all to be that shiny, but not to have them be so difficult to remove.

 

×
×
  • Create New...