Forum Activity for @Jayne Hoadley

Jayne Hoadley
@Jayne Hoadley
05/21/17 04:02:42PM
8 posts

Dipped Caramels


Posted in: Tech Help, Tips, Tricks, & Techniques

I found the key is to first score the number of rows you will be dipping.  Cut that piece of caramel and transfer it to a cutting board for cutting.  If it is firm I usually do not need to reshape, and if it is softer I just reshape it.  Cutting smaller amounts helps the caramel to hold shape through dipping.  I have used this cutter for 4 years now.  If I have a few people helping we can get through 4 full sheets in just a few hours....when I started my business ....10hrs for one pan from start to finish with just me.  I have a low tech business, but I also got a bit of advice from a chef I studied under...."Be the machine, before you buy the machine."  It takes a lot of money to buy equipment, so I always make certain that I have the need and the money.  Hope this is helpful.

Jayne Hoadley
@Jayne Hoadley
05/20/17 06:25:24PM
8 posts

High quality boxes for sale - great savings!


Posted in: Classifieds

Hi.

I am interested in buying the first two listings, however I wanted to double check the quantities listed.  At ASB the boxes are listed 12 per case, so have these been reboxed into 24pc cases?

Jayne Hoadley
@Jayne Hoadley
05/20/17 06:03:52PM
8 posts

Dipped Caramels


Posted in: Tech Help, Tips, Tricks, & Techniques

Hi there.

Caramels are a huge part of my business.  I have many things on my equipment wish list, but I will tell you what we use.  I do have a guitar cutter, and I would never use it for my caramels.  Our caramels are cut with a Tomric caramel cutter, and we also use this for toffee.  Our production time has been cut down by 75%! and we still hand dip everything.  We do not foot the caramel....we repair if needed.  You will find what works for you, and if I can answer any questions let me know. 

Jayne Hoadley
@Jayne Hoadley
09/25/15 10:20:15PM
8 posts

Caramel cutter help - Tomric


Posted in: Tech Help, Tips, Tricks, & Techniques

I love that cutter I have two.  It may depend on the amount of fat your recipe has in it.  You could certainly oil the blades.  I cut toffee with it too.  When I cut caramel I roll it over the caramel with a bit of pressure and continue rolling it back and forth until it is all the way through.  Then I turn and go the opposite way.  My caramel is almost 1" thick.  I have also cut marshmallows with it, however with these I do oil the blades.  Hope this helps.

Jayne Hoadley
@Jayne Hoadley
09/08/15 10:13:37PM
8 posts

Tempering with holely baffle


Posted in: Tech Help, Tips, Tricks, & Techniques

Hi.  I will give you my experience with this machine and the chocolate I use. 

I use a very high quality chocolate from Felchlin, but I don't have any experience with bean to bar.  What I found was that the factory settings are too low to get a good finish.  If you are using the holey baffle, are you wanting to temper 15 to 17lbs? 

I melt to 115 F then I add seed that is IN temper to the back and take it to 90.1 F.  I do not let it run out of seed.  When it reaches 90.1 F I remove seed and hit the button again, and I make sure it stays at my working temp which is 90.1.  This direct temper method has worked really well.  The finsh is beautiful, and it can stay in temper without over crystalizing for a couple of hours.

I hope this helps.

Jayne

 

Jayne Hoadley
@Jayne Hoadley
08/11/13 10:24:17AM
8 posts

Fruit ganache query


Posted in: Tech Help, Tips, Tricks, & Techniques

Hi Paul. I do not make dairy free, however one of my colleagues does. She uses coconut oil, and palm oil. Also, I'm sure you like 811. It's a great versatile chocolate with good flavor, however I'm going to suggest that you try using a different chocolate with a more "fatty" mouthfeel to begin with. I am not a "purist", if you will, so in my kitchen I use Callebaut, Cocoa Barry, Valhrona, and Felchlin depending on the product I am making and the desired result. You may want to check out Felchlin. They have wonderful chocolate and it is top quality. It is a Swiss chocolate and has an extremely smooth mouth feel.Good luck.J
Jayne Hoadley
@Jayne Hoadley
02/20/12 08:31:44PM
8 posts

POS displays


Posted in: Classifieds

Hi George. I am not certain where you are located, but you may want to check out www.aspecialtybox.com. They do have a custom box business that does smaller runs, and they may be able to do something more permanent. I am not certain that they do anything other than disposable, but you might look into it.

Good luck.

Jayne Hoadley

Jayne Hoadley
@Jayne Hoadley
02/20/12 08:35:11PM
8 posts

How many per day?


Posted in: Tech Help, Tips, Tricks, & Techniques

Hi Krista.

I am very slow at dipping, but on average I can do about 125 per hour. 150 if I really concentrate lol. I wonder what someone who is really fast can do? I hope more people post, so I can ask a few questions too.

Warm regards.

Jayne