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Peter Waters
- Male
- North Charleston, SC
- United States
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Peter Waters's Page
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If you sell from your location at retail you don't need labels
If you sell from another location you do.
It is getting more complicated - Check the FDA web site. Used to be small manufacturers could get an exemption from doing all the nutritional pa…
Fascinating - thanks for the info - I will keep looking --- I know they use a process somewhat similar using cocoa butter sprayed on a frozen roller and scraped off. I use it for cooking in powder form.
I do know that such a product exist and there is information about the patent and information about the process. Unfortunately the product appears to be sold only outside the U.S.
All retail cake boxes have an ingredient listed as vegetable oil and yet the contents of the box are all dry. I need a fat substitute for baking cake that is a dry product. I can find nothing on the web about it at all and no manufacturers. The cl…
I am in need of a microwave cake that can be prepackaged in a container. The recipe I have narrowed down is as follows:
3 tbs
Self Rising Flour
4 tbs
Sugar
3 tbs
Oil
1 tbs
Milk Powder
2 tbs
Cocoa
1/8 tspn
Baking Soda
2 tbs
Egg Powder
1…
Sounds like it might work... will try Saturday and let you know... Thanx
Suggestions, to what you describe...
You can try the NY crumb bun topping:
1/3 c sugar ( 2 2/3 oz)
1/3 c dark br sugar "
3/4 tsp cinnamon
1/8 tsp salt
8 tblsp unsalted butter (1 stick)
1 3/4 cups cake flour (7 oz)
Whisk sugars, -butter to combine. a…
I am a cross over from the chocolate of Dessert Professional side (www.swiftholland.com) seeking advice.\For the last month I have been trying to duplicate a recipe from my home town of Rome NY 50 years ago. It was a spiral danish with a sweet doug…
Do you have questions about pastry and baking? Reach out to other Dessert Professional online members for answers.
There is a medium grade mold between the Wilton and Polycarbonate.
I have over 8000 molds.
If you go to www.tomric.com they have hundreds if them, you can purchase a lot of the heavy duty molds which are not too expensive. We make our own molds from…
Regarding chocolate clay question about melting
Depending on how hot and what you want to do with it. Instead of using the chocolate clay I use "tallow" which is real cocoa but with an inedible wax base which doesn't bloom, melts at a higher tempera…
Profile Information
- About me :
- Chocolate designer
- I enter competitions :
- Very infrequently
- I consider my specialty to be:
- The unusual
Peter Waters's Photos
Comment Wall (2 comments)
- At 9:01am on July 31, 2009,
Mark Heap said…
- Hi Peter, I saw your photo with the bust. Very nice work! It seems we might have something in common as I'm very interested in realistic sculpture cast in chocolate and also in creating unusual pieces. Do you have other photos you'd like to share?
Mark
- At 5:54am on July 24, 2009,
Hiba said… - Your photo...Nice idea, is it your work ?
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