Vanilla Products – Chef Rubber

VANILLA PRODUCTS

CR SPOTLIGHTS

Spring
The colors and shapes of spring are always in bloom at Chef Rubber, along with floral and fruity flavors.
Cinco de Mayo
Celebrate Cinco in style with festive transfer sheet designs.
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
Summer
Themes and flavors of summertime joy are here, at your culinary fingertips.
Father’s Day
Show dad he’s the best with Father’s Day transfer sheet designs, savory flavors and gift ideas!
4th Of July
Patriotic colors of independence fly high at Chef Rubber this summer!
Chocolate Products
We provide top quality cacao products to chocolatiers, chefs, pastry chefs, bakers & other culinary artists.
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 INSTAGRAM

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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