CR SPOTLIGHTS

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  Spring
  The colors and shapes of spring are always in bloom at Chef Rubber, along with floral and fruity flavors.
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  Cinco de Mayo
  Celebrate Cinco in style with festive transfer sheet designs.
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  Mother’s Day
  Cheerful colors fill her heart with such bliss. Floral moulds dress up the day in a lovely way. Delight her senses with fresh floral and fruity flavors
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  Summer
  Themes and flavors of summertime joy are here, at your culinary fingertips.
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  Father’s Day
  Show dad he’s the best with Father’s Day transfer sheet designs, savory flavors and gift ideas!
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  4th Of July
  Patriotic colors of independence fly high at Chef Rubber this summer!
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  Chocolate Products
  We provide top quality cacao products to chocolatiers, chefs, pastry chefs, bakers & other culinary artists.
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  Silitrix Rabbit
  Join in the crazy round-the-globe exploits of our rascally mascot, Silitrix The Rabbit, as he figures out all kinds of unexpected ways to use Chef Rubber products.

CHEF RUBBER ON FACEBOOK

Chef Rubber

21 hours ago

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. ... See MoreSee Less

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Chef Rubber

21 hours ago

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! ⬇️ ... See MoreSee Less

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Chef Rubber

2 days ago

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. ... See MoreSee Less

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Chef Rubber

2 days ago

Pectin Pate De Fruit also known as – Yellow Pectin or Pectin Jauneis 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. ... See MoreSee Less

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