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- Joined Feb 7, 2021
Hi All! I have been professionally baking for about 11 years, and I have been approached to help launch a candy line. Just like that! I'm in a whole new world! I have been reading, watching, experimenting.. learning so much about sugar and chocolate.. I'm in love. Anywho. I digress.
I have tried my hand at some "candy bars", and I love the slabbing technique. Now, I'm looking into production options to optimize efficiency and product consistency. ANY tips would be so, so appreciated. Like- should I be looking guitar cutters, or are they really only practical for very soft applications. and WHY are "confection frames" hundreds of dollars?? Has anyone used a good 'ole sheet pan extender in confection processing?
Thank you in advance for any pearls you can impart!
~W
I have tried my hand at some "candy bars", and I love the slabbing technique. Now, I'm looking into production options to optimize efficiency and product consistency. ANY tips would be so, so appreciated. Like- should I be looking guitar cutters, or are they really only practical for very soft applications. and WHY are "confection frames" hundreds of dollars?? Has anyone used a good 'ole sheet pan extender in confection processing?
Thank you in advance for any pearls you can impart!
~W