Joe Camerlin

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Joe Camerlin

Do you patent new ideas with regards processes or new candy?


Hi All, Great to be part of this...
@Joe Camerlin 6 years ago - Comments: 5

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Joe Camerlin
 
@joe-camerlin • 5 years ago • comments: 0
Joe Camerlin
 
@joe-camerlin • 5 years ago • comments: 0
Posted a response to "Dry fondant 3% invert ingredient question"
"Great thanks for the answer."
Joe Camerlin
 
@joe-camerlin • 5 years ago • comments: 0
Created a new forum topic:
Dry fondant 3% invert ingredient question
Joe Camerlin
 
@joe-camerlin • 5 years ago • comments: 5
Posted a new Comment on Packaging PB Cups-Any suggestions?:
"I agree, panning is a bit more complex than simply depositing chocolate in a mold. Temperature, humidy, drying & speed of the panning drum are proboably..."
Joe Camerlin
 
@joe-camerlin • 5 years ago • comments: 5
Posted a new Comment on Packaging PB Cups-Any suggestions?:
"On second thought, I think the ratio of filling to chocolate may be one to one."
Joe Camerlin
 
@joe-camerlin • 5 years ago • comments: 5
Posted a new Comment on Packaging PB Cups-Any suggestions?:
"Peanut butter cups are my favorite candy. I posted my own recipe on the Recipe forum here if you are interested. I thought of packaging peanut butter cups..."
Joe Camerlin
 
@joe-camerlin • 5 years ago • comments: 0
Posted a response to "How to inhibit sugar crystalization?"
"Thank you for the response. Now I just need to "digest" this. "
Joe Camerlin
 
Joe Camerlin
 
@joe-camerlin • 5 years ago • comments: 0
Posted a response to "Bug reports"
"Hi Clay,   Beautiful, it looks perfect with the blue hyperlinks.   Thanks, Joe C."
Joe Camerlin
 
@joe-camerlin • 5 years ago • comments: 0
Posted a response to "Bug reports"
"Hi Clay, Great site, excellent resources here. The only thing I found which may use a little tweaking if that when you move the mouse over a..."

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