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Have an idea for a mould and need help getting it

Have an idea for a mould and need help getting it made? 🤔

Head to our website and send us all the details for your project! (Link in our Bio ☝️)

Like these cannabis moulds with state regulated THC emblems that will be engraved into each edible for easier and safer identification for all your gummy candies.

Have you used any of the candy moulds?? 👀 If s

Have you used any of the candy moulds?? 👀

If so, we would love to know what you make with them!

Because these moulds are so versatile we have heard all kinds of products be used with them, we have even had someone moulding soap with them! Let us know! ⬇️

Pectin is divided into 2 categories: HM and LM 🧑‍🍳

Pectin HM (High- Methoxyl) this pectin is commonly used to create fruit preserves and requires the presence of sugar and specific levels of acidity.

Pectin LM (Low-Methoxyl) requires the presence of calcium to activate the gelling process.

Within the HM pectins you have two categories, slow set and rapid set, both of these react the same, the only difference between the two is the set time and set temperature.

Rapid set will set faster and set at a higher temperature than the slow set. Because of this you would probably choose to use Rapid set when making jams or jellies that require suspension of matter such as fruit, peppers, etc.

Slow set would be chosen for jellies that do not require any suspension. However you can use Rapid set for both situations, but cant use slow set for suspended items.

Pectin Pate De Fruit also known as – Yellow Pect

Pectin Pate De Fruit also known as – Yellow Pectin or Pectin Jaune
is a slow setting apple pectin specifically made for making pate de fruits and other high sugar products.

Unlike Pectin NH and Low Glazing this is not thermal reversible. 🧑‍🍳🍬

G Pectin- is a pectin blend that contains dextrose and citric acid. This blend of pectin is perfect for softer jellies like the ones intended for bonbons – you may remember this pectin from Pastry Chef Andrew Shotts book, Making Artisan Chocolates who developed this type of pectin and we were lucky enough to be able to help bring this into the market! 🧑‍🍳🍏🍬

Fun Fact: Pate de Fruit literally translates to “ fruit paste” these delicious treats are made by thickening fruit purees with sugar and pectin. Similar to gummies, but different. These are softer and full of fruit flavor from the puree, unlike gummies that have a firm consistency and usually use a liquid as a flavoring.

Let’s talk pectins. We know that pectin is sim

Let’s talk pectins.

We know that pectin is similar to gelatin in that it it’s a thickener but has a very different mouth feel, and it is also vegan! However there are several different types of pectins that are used in different types of applications, depending on what you are trying to make.

Join us today while we break down the major differences between the 6 different types of pectins chef rubber currently offers. 🧑‍🍳🍓🍏🍊

1. Pectin NH – is an apple pectin that is usually used for fruit glazes and fruit fillings. This is a type of modified LM Pectin, needing calcium to gel, however this specific pectin requires less of it. It is also thermally reversible, which means that it can be melted, set and remelted, to then be reset again.

2. Pectin Low Sugar Glazing – This pectin is also an apple pectin, however it is for non-fruit, low sugar glazes. And just like it’s sister Pectin NH low sugar glazing is also a gel reversible pectin.

There are 2 different type of gummy/jelly like can

There are 2 different type of gummy/jelly like candies.

1. Gummies - gummy bear consistency utilizing gelatins to create a tight firm gummy.

2. Jelly - or Pate de Fruit type of consistency where pectins are used to create this softer sweeter candy. Like the ones pictured above from @alynnartisanchocolates

Stay tuned as we dive deeper
into the world of pectin. 🕳🐇

PhotoCred: @alynnartisanchocolates

Gelifiers - they do exactly what they sound like.

Gelifiers - they do exactly what they sound like.
These agents “gel” food, keeping it smooth and together. Food gelling agents and food thickeners are generally used when making sauces, creams, ice cream, jellies, and so much more.

Gelifiers are any thickening agents used to increa

Gelifiers are any thickening agents used to increase the viscosity of a liquid without changing it’s other properties greatly.

In plain english: they are ingredients used to convert a fluid recipe into a solid, keeping them smooth and binded together.

We’re well versed in gelatin for gelling 🧑‍🏫

There are a variety of other gelling agents that are called hydrocolloids that help give us control over the types of gels we create.

Follow along with us today as we talk about gelling agents 🕳🐇

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Award-winning, vibrant and diverse, ICE has helped thousands of students find their culinary voices — and we’re ready to help you find yours. With campuses in dynamic and exciting food cities — New York City and Los Angeles — ICE works at the forefront of the food and hospitality industries. The Institute of Culinary Education (ICE) is one of the largest and most diverse culinary schools in the world. Established in 1975, ICE offers award-winning six to 13-month career training programs in Culinary Arts, Pastry & Baking Arts, Health-Supportive Culinary Arts, Restaurant & Culinary Management and Hospitality & Hotel Management, plus professional development programs in Bread Baking and Cake Decorating — with more than 14,000 successful alumni, many of whom are leaders in the culinary and hospitality industries. ICE also offers continuing education for culinary professionals, hosts more than 500 special events each year and is home to one of the world’s largest recreational cooking, baking and beverage programs with more than 26,000 students annually. Click above to learn more about ICE’s programs and campuses or join us on Twitter, Instagram and Facebook at @iceculinary to find your culinary voice™

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The future of food is taking shape on the campuses of Johnson & Wales University. At JWU we study the creative arts of the kitchen, the impact of sustainable food systems, the health benefits of a nutritious diet, and the growth of innovation and technology in our culinary practice. Food as an integral part of our culture. Standing on the shoulders of our worldwide reputation, JWU is revolutionizing culinary education, preparing students to become a new generation of leaders in global, food-related industries, study, and research. With food at its core, JWU’s curriculum is built to examine and shape this complex human ecosystem. For more information, visit our website.

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The Culinary Institute LENOTRE (CIL) in Houston, Texas, is the only French –owned culinary school in the US and was recently named the #1 Culinary School in America by Niche.com. Offering 7 programs in Culinary Arts, Baking & Pastry, and Hotel/ Restaurant Management (four Elite Diploma Programs and three Associate Degree programs) CIL trains and welcomes the culinary experts of tomorrow into its international family of renowned chefs and hospitality professionals.

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The PreGel America International Training Centers are the foremost culinary educational facilities for aspiring specialty dessert chefs.

Located in prominent cities notorious for their excellent culinary innovation, including Charlotte, NC; Los Angeles, CA; Ft. Lauderdale, FL; Chicago, IL; and Dallas, TX, our state-of-the-art facilities offer unparalleled ingredients, superior equipment, and unequalled training and guidance.

Our thorough curricula are built to suit all skill levels, covering the spectrum of specialty dessert creation from artisanal frozen desserts to fine pastry. Programs including our 5-Star Pastry Series® – established for advanced culinary professionals to sharpen and increase their skills in the arts of plated desserts, pastry buffets, chocolate, and more – are specifically designed to provide both classroom learning and hands-on instruction.

Our classes are certified by the American Culinary Federation (ACF) for Continuing Education Hours (CEHs) towards ACF initial and renewal certification.

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New Orleans Culinary & Hospitality Institute (NOCHI) is an industry-driven, non-profit culinary school whose mission is to provide a seat at the table for all to bring their culinary passion to life. Intensive 100-day certificate programs in Culinary Arts and Baking & Pastry Arts support students seeking to develop careers in an industry that knows no limits. NOCHI believes New Orleans’ rich culinary heritage and culture make the perfect setting for an institute where the next generations of talent and leadership will be developed. For more information on its facility and classes, please visit our website.

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