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.

Sign in to follow this  
dmalouf

Caramel Tools: Rulers, Cutters & Transfer Sheets

Recommended Posts

Do as Kerry suggested and save loads of money.  I got caramel rulers cut out of 'hairline' stainless steel, really shiny, well polished steel bars that are the perfect size and weight.  Can't live without those things.

Also, you could get a machine shop to weld up 4 bars for you to make a ganache frame, but make sure they have a sander large enough to be able to sand the whole assembly nice and flat, or you'll get wobbly frames that require shrinkwrapping on one side when spreading ganache.  Guess how I know?    :hmmm:

"Guess how I know?" I got a good chuckle from that. I would be willing to guess there would be, ah, one or two persons that have found things out the same way. I am looking thru the yellow pages to get some info. on steel shops. I have the hubby thinking about it also. :laugh:

We have some places called the Metal Supermarket where you can get the stainless.

Share this post


Link to post
Share on other sites

What width should the stainless steel be for caramel rulers?

Share this post


Link to post
Share on other sites
What width should the stainless steel be for caramel rulers?

I've seen widths advertised from 11/16" to 1" and thicknesses 1/8”, 3/16”, 3/8", 1/2" and 5/8".

To me the key would be to have the width enough greater than the height so it doesn't tip over when you scrape over it.

I found a Metal Supermarket quite near my house. In fact I pass by it to go to my fencing lesson, but that's on a Sunday and they would likely be closed. I'm thinking of getting a quote from them for stainless bars. If I do buy from them I'd be happy to shop for you as well if you want to wait until I get to Ann Arbor the next weekend.

Share this post


Link to post
Share on other sites
I found a Metal Supermarket quite near my house.  In fact I pass by it to go to my fencing lesson, but that's on a Sunday and they would likely be closed.  I'm thinking of getting a quote from them for stainless bars.  If I do buy from them I'd be happy to shop for you as well if you want to wait until I get to Ann Arbor the next weekend.

If you do get a quote, please let me know - I'd definitely be interested. I just called a metal place near me, but he doesn't have what I need in stock, although it could be ordered. The price he gave me off the top of his head seemed quite high, though, so I'd be interested in seeing what you get quoted.

Share this post


Link to post
Share on other sites
What width should the stainless steel be for caramel rulers?

I've seen widths advertised from 11/16" to 1" and thicknesses 1/8”, 3/16”, 3/8", 1/2" and 5/8".

To me the key would be to have the width enough greater than the height so it doesn't tip over when you scrape over it.

I found a Metal Supermarket quite near my house. In fact I pass by it to go to my fencing lesson, but that's on a Sunday and they would likely be closed. I'm thinking of getting a quote from them for stainless bars. If I do buy from them I'd be happy to shop for you as well if you want to wait until I get to Ann Arbor the next weekend.

Ok, for 3/4 inch wide and 3/8 inch high rectangular stock:

Stainless T-304 is $8.77 for a foot from onlinemetals.com or $28.05 for a 4' length if you want to cut it yourself. The steel bar is 0.9686 pounds per foot.

If you want to go with 6061-T6 aluminum it drops to $1.81 for a foot or $5.77 for a 4' length. That's one third the weight at 0.3308 pounds per foot.

The Metal Supermarkert is probably a bit more due to lower volume, but you wouldn't have to add postage.

If you are willing to go with aluminum you could outfit yourself quite cheaply.

Share this post


Link to post
Share on other sites

. . .

If you are willing to go with aluminum you could outfit yourself quite cheaply.

The problem I see with aluminum (and I have used it!) is that it tends to shift when you pour in something as heavy as caramel. You might want to consider paying the extra for the heavier stainless.

Share this post


Link to post
Share on other sites

Thanks so much for the link to onlinemetals.com, David! I just ordered a few sets of stainless steel bars. Can't wait to get them!


Edited by SugarGirl (log)

Share this post


Link to post
Share on other sites

. . .

If you are willing to go with aluminum you could outfit yourself quite cheaply.

The problem I see with aluminum (and I have used it!) is that it tends to shift when you pour in something as heavy as caramel. You might want to consider paying the extra for the heavier stainless.

You said it shifts with caramel - have you used for ganache, and did that work okay? I'm thinking I could get some of the more inexpensive aluminum ones for ganache frames, where I want a variety of depths, and one set of stainless steel to use for caramel, etc.

Share this post


Link to post
Share on other sites

. . .

You said it shifts with caramel - have you used for ganache, and did that work okay?  I'm thinking I could get some of the more inexpensive aluminum ones for ganache frames, where I want a variety of depths, and one set of stainless steel to use for caramel, etc.

I have never tried with ganache. I have braced the aluminum bars with heavy brass weights but that is a bit of a pain and takes up more space than I would like.

Share this post


Link to post
Share on other sites

I'm happy to report that Aluminum 6061 bars work great for ganache! I put them on a Silpat to create some friction, and had no problems at all.

I called up my local metal supplier yesterday, and they had 3/8 inch by 3/4 inch bars in stock. The cheapest way to buy it was in a 12 foot length, then I paid them to cut it up. Because you have to allow 1/4 inch for cuts, I asked for 12 11-inch bars, which should have left me with 9 inches extra. Well, somehow I ended up with 13 bars, one of which is longer than the others. But that's okay, because that one acted as a good scraper for leveling off the top. Once the bars are put together I get about a 10 inch by 10 inch opening, which is plenty big for me.

Total cost, $38 for enough bars for three frames.

Share this post


Link to post
Share on other sites
I'm happy to report that Aluminum 6061 bars work great for ganache!  I put them on a Silpat to create some friction, and had no problems at all.

I called up my local metal supplier yesterday, and they had 3/8 inch by 3/4 inch bars in stock.  The cheapest way to buy it was in a 12 foot length, then I paid them to cut it up.  Because you have to allow 1/4 inch for cuts, I asked for 12 11-inch bars, which should have left me with 9 inches extra.  Well, somehow I ended up with 13 bars, one of which is longer than the others.  But that's okay, because that one acted as a good scraper for leveling off the top.  Once the bars are put together I get about a 10 inch by 10 inch opening, which is plenty big for me.

Total cost, $38 for enough bars for three frames.

Thanks for reporting back Tammy, it sounds like a great deal compared to the $100 or so I spent on the 4 bars of 1 x 5/8 x 22 that I bought from ChefRubber.

Share this post


Link to post
Share on other sites

i love chefrubber, but i feel a bit trapped when ordering from them...

1) they have items i can't always get somewhere else

2) they tend to be a bit more expensive than other places

3) they charge a $5 'handling fee' for every order

4) their shipping charges are a bit high

can anyone else say 'hostage'?

Share this post


Link to post
Share on other sites
i love chefrubber, but i feel a bit trapped when ordering from them...

1) they have items i can't always get somewhere else

2) they tend to be a bit more expensive than other places

3) they charge a $5 'handling fee' for every order

4) their shipping charges are a bit high

can anyone else say 'hostage'?

My other problem (not with Chef Rubber in particular) is that no one store has everything that I want. So I end up having to order things from 3 or 4 places and pay shipping for all of them. That gets frustrating. Tomric is the only place that carries chocolate cutters. Chef Rubber has the best selection of colored cocoa butters. DR has cool molds and cheap transfer sheets. Etc.

I want one-stop shopping! :raz:

Share this post


Link to post
Share on other sites
i love chefrubber, but i feel a bit trapped when ordering from them...

1) they have items i can't always get somewhere else

2) they tend to be a bit more expensive than other places

3) they charge a $5 'handling fee' for every order

4) their shipping charges are a bit high

can anyone else say 'hostage'?

My other problem (not with Chef Rubber in particular) is that no one store has everything that I want. So I end up having to order things from 3 or 4 places and pay shipping for all of them. That gets frustrating. Tomric is the only place that carries chocolate cutters. Chef Rubber has the best selection of colored cocoa butters. DR has cool molds and cheap transfer sheets. Etc.

I want one-stop shopping! :raz:

i hear ya. I have to do the same thing. something from one place, something from another etc. lol lol

Luis

Share this post


Link to post
Share on other sites

I just ordered some metal bars from onlinemetals.com

Very fast service and from what I can tell, very reasonable prices. While I think the aluminum bars are fine (and MUCH cheaper), I really like the weight of the stainless steel bars better. I bought 0.375" (3/8") square bars in both aluminum and stainless to compare.

0.375" Stainless steel annealed square at 16" long = 13.60USD

0.375" Aluminum 6061 T6 bare square at 16" long = 2.24USD

So you can see the difference in price.

Shipping was +/- $10.00

Still a lot cheaper than buying from chefrubber, I think.

Share this post


Link to post
Share on other sites

Alana , thank you for reporting your purchase :raz:

I will go an check them out, since I am looking for a frame as well.I have ordered an alluminum frame from Tomric but is way to big for my actual prodution ( 15 by 15 ) darn inches always trick me :laugh:

Share this post


Link to post
Share on other sites

I went to the site and check it out, you can make custom cut , wich is nice.


Edited by Desiderio (log)

Share this post


Link to post
Share on other sites
I just ordered some metal bars from onlinemetals.com

Very fast service and from what I can tell, very reasonable prices.  While I think the aluminum bars are fine (and MUCH cheaper), I really like the weight of the stainless steel bars better.  I bought 0.375" (3/8") square bars in both aluminum and stainless to compare.

In order to give some extra weight to the aluminum bars, I went with a rectangular rather than square cross section - 3/8 by 3/4. Many of the commercial caramel rulers have a rectangular cross section as well, so this isn't unusual.

Share this post


Link to post
Share on other sites
Alana , thank you for reporting your purchase  :raz:

I will go an check them out, since I am looking for a frame as well.I have ordered an alluminum frame from Tomric but is way to big for my actual prodution ( 15 by 15 ) darn inches always trick me :laugh:

That's the best thing about the bars, Vanessa - the size is totally variable. And you can adjust it on the fly if you discover that you made your opening too large. Just nudge the bars over a little bit until you get the size you need.

They've made my life so much easier, I can't believe I went so long without using them!

I think I'm going to make some caramel this weekend, so I'll have a chance to see how well the aluminum bars will work for that. (Although I think my 3/8 inch height will probably be too short.)

Share this post


Link to post
Share on other sites

Wrapping caramels is definitely a drag, but cutting them is no picnic either. It seems like I was seeing these rolling cutters on all my regular sites a few months ago, but now that I've decided I need one...they turn out to be scarce. Anyone recommend a source? Thanks!

Share this post


Link to post
Share on other sites

Check out Savage Bros. I got mine from them. It's a nice, heavy cutter with super sharp stainless steel blades. I believe it was around $550 standard. They will customize one for you as well.

Share this post


Link to post
Share on other sites
Check out Savage Bros.  I got mine from them. It's a nice, heavy cutter with super sharp stainless steel blades.  I believe it was around $550 standard.  They will customize one for you as well.

You can get 1 at Pastry Chef for $249.

Share this post


Link to post
Share on other sites

I've been looking for 1/4" caramel rulers but cannot seem to find them from any of my usual sources. I've found 3/16" and 3/8" but not 1/4". Does anyone have a source?

Steve Lebowitz

umctg@yahoo.com

Share this post


Link to post
Share on other sites

Steve - Welcome to the forum! With a request that specific, we expect some great posts from you :wink:

Share this post


Link to post
Share on other sites
Sign in to follow this  

  • Similar Content

    • 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
    • By ChocoMom
      Greetings all! 
      Quick question ...Has anyone used confectionery coating in ganache, and been successful?   I'd normally not do this, but I have a very dear friend who is allergic to chocolate. Her son is graduating from high school, and she hired me to do chocolates.   We'd all like for her to enjoy something from the selections at the reception.  The only pieces I can do for her without any chocolate derivatives is of the white chocolate variety.  So, white confectionery coating is the only alternative I can find to sub in. 
       
      Now, with the actual chocolates, I did a butter ganache with white chocolate, mango puree and coconut. (Tastes amazing, btw.)   If I do the same method with the softened butter, glucose; then mix in melted confectionery coating, will it harden up when I add the puree, or stay soft?   I tend to think it would be okay, but I absolute hate the idea of wasting that puree.  So, thought it best to ask here and see if this a disaster in the making- or a decent alternative...
      Thank you for any help and advice you're able to lend.  As always, your expertise is very much appreciated! 
      Andrea
  • Recently Browsing   0 members

    No registered users viewing this page.

×