Debbie Utley-Gates
@debbie-utley-gates
active 6 months, 1 week ago
Da-solution joined the group Business 2 years ago
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Don Li started the topic From home kitchen to commercial kitchen in the forum Confections 2 years ago
Hello all,
I’m facing a challenge. The candy I’m making from home kitchen exhibits desired flavor. Ingredients include chocolate. Batch size small: 24 candies. Ceramic pot.
However, when I started to experiment with a large stainless steel pot for a large batch production, the candy tastes bland (undesirable).
Both process uses similar heat…[Read more]
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Don joined the group Confections 2 years ago
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Connie Martin replied to the topic Where can I get a Website Done? in the forum Business 2 years ago
Hi Anna, you have all the resources to build a website right here in Forrager. I used David Crabill’s video and created my own website, and so can you. Just go to the menu, choose resources & then pick learn. Find the lesson for Square Online & follow David’s instructions. He breaks it down so you can understand it & do it yourself. I’ve been…[Read more]
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Kristen Emma joined the group Laws & Industry Info 2 years ago
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Kristen Emma joined the group Business 2 years ago
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Anna started the topic Where can I get a Website Done? in the forum Business 2 years ago
I’ve recently started off a Cupcake business for myself and I really need a website done as most of my customers are struggling to find my business on the web. I just need a website which can showcase the different sweets and everything I bake and maybe even a direct purchasing page. Anyone has any suggestions?
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Anna joined the group Business 2 years ago
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Rachel Rudd joined the group Bread 2 years, 1 month ago
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Rachel Rudd joined the group Other Baked Goods 2 years, 1 month ago
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Rachel Rudd joined the group Indiana 2 years, 1 month ago
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Rachel Rudd joined the group Cookies 2 years, 1 month ago
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Rachel Rudd joined the group Kitchen & Equipment 2 years, 1 month ago
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Rachel Rudd joined the group Packaging & Labeling 2 years, 1 month ago
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Roberto Martini replied to the topic Help with Hard candy mystery in the forum Confections 2 years, 1 month ago
other than trial and error…
<end of previous reply missing>
Try the “brute force” method: add a spoonful of fresh sugar to the mixture when reaching 300°F and see…
Please let me know how it went, pardon me for my english (*undesired*, *unexpectedly*) and greetings from Italy.
Roberto -
Roberto Martini replied to the topic Help with Hard candy mystery in the forum Confections 2 years, 1 month ago
Hello Jessie,
It looks like you got into the recrystallization phenomenon, that is usually an undesidered (and avoided) effect in hard candy making, but that can unespectedly bring some curious results like the one you got.
As you probably know, the mix of sugars used for hard candy making should always include, together with saccharose (the…[Read more] -
Roberto Martini joined the group Confections 2 years, 1 month ago
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Erin Ferry joined the group Other Baked Goods 2 years, 1 month ago
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Erin Ferry joined the group Packaging & Labeling 2 years, 1 month ago
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Erin Ferry joined the group Bread 2 years, 1 month ago
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