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.