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Tip #6: What to Do with Spilled Lecithin

Posted By RCI, Tuesday, February 7, 2012
Updated: Monday, May 4, 2020
This week’s tip is quick and easy. If you’ve spilled lecithin while making confections, don’t try and wash it because it will gum up and make it worse. Try throwing sugar on it and it will clean right up.
 
 
We had a great article on lecithin in our recent Kettle Talk, our newsletter magazine for members. RCI members can click here to view a PDF of the issue. If you’re not an RCI member, click here to learn more about joining.
 
If you have easy cleaning tips to share, leave us a comment!

Tags:  Candy Making  Cleaning  Productivity 

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Tip #5: Think Outside of the Box with Chocolate Covered Strawberries

Posted By RCI, Tuesday, January 31, 2012
Updated: Monday, May 4, 2020
With Valentine's Day quickly approaching, your customers are likely requesting the classic, delicious chocolate covered strawberries. Have you considered also creating something to satisfy those non-traditional romantics?
 
We’ve compiled just a few ideas to add some fun and variety to a tried and true favorite 
 
Go Tropical - Cover your strawberries in chocolate and then dip them in a tropical topping such as coconut, dried fruit bits or even lime or lemon zest. 
Pile it On – Many confectioners create candy and caramel apples that are layered with goodness, so why not apply the same principle to your strawberries. Maybe you could do a layer of chocolate, then caramel and then sprinkle a few nuts.
Add Some Color – Use colored sugar crystals to create a rainbow of strawberries. Dipping them in white chocolate first will make the colors stand out but milk and dark chocolate lovers might want some color, too.
Combine Classics – Dip your strawberries in chocolate and then cover them in classic favorites such as sprinkles, chocolate morsels (for those ultimate chocoholics), cinnamon red hots or candy bar pieces.
 
Do you do something different or creative with chocolate covered strawberries? Leave us a comment. We'd love to hear about it!

Tags:  Candy Making  Marketing 

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Tip #2: Let Your Marshmallow Breathe

Posted By RCI, Wednesday, January 11, 2012
Updated: Monday, May 4, 2020
Making your own marshmallow? Congratulations!
 
We’ve got a tip to help you get the most out of your time and product. Don’t store your marshmallow too quickly! Be sure marshmallow is completely at room temperature before cutting and packaging. Marshmallow needs to breathe for a while or else the warmth may create moisture and you may experience mold on your product. A general rule of thumb is to let marshmallow sit overnight before cutting it and storing it. Also, think about what you are dusting your marshmallow with. Corn starch doesn’t allow it to continue to breath once packaged. Other options? We hear toasted coconut is pretty tasty!
 
If you have some marshmallow tips to share, please leave a comment! We want to create a community of sharing here at the RCI Tip of the Week blog. 

Tags:  Candy Making  Marshmallow 

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