desiccants

[cakesuite]

I am wondering if anyone here uses dessicants (clay, silica, or other), to keep cakes and sugar work dry on humid days.. I use damp rid at the bottom of the reach-in, but need something for after items are boxed.

[SweetSide]

Personally, I don't have a use for it currently, but at school we had a big tub filled with silica for just such a use. When we were working with sugar and meringues, we put the silica in with the pieces we were working on.

Silica on the bottom, piece supported on a rack or cardboard above.

[alanamoana]

always use it.

used to use limestone...but i prefer the little blue balls (pardon me ), that turn pink when they have absorbed moisture and you can reactivate them by leaving them in an oven with a pilot overnight or in the microwave. it is more obvious when to dry them out. but they are more expensive.

[maggie]

We also use the "little blue balls" that come encased in a perforated metal box. They're great. The humidity here is formidable and these things make our tuiles and sugar and "papers" make it through dinner service every night. They get recharged in a low oven in a few hours. I'll get the ordering info at work today and pass it on.

[miladyinsanity]

The little blue balls are copper (II) sulphate.

[cakesuite]

Thanks. The blue colored balls sound good. Please post a source, if you have the time. I really appreciate it.

[cakesuite]

I found the pellets on ChefRubber. Thanks again!!