|By tom on Monday, February 26, 2001 - 10:03 pm: Edit|
i want to find rice paper to place on top of
nougot, any leads?
|By Panini (Panini) on Wednesday, February 28, 2001 - 06:20 pm: Edit|
are you refering to Italian nougat that is wrapped. If so I think alot of makers in Italy have gone to a type of aga aga starch paper. Kind of the same thing you fing on the edible transfers for cakes.
|By Doucefrance (Doucefrance) on Wednesday, February 28, 2001 - 08:27 pm: Edit|
Does anyone know where I can find "sucre grain" which would be coarse sugar in english, like the thick grains we put on our brioche in France?
|By W.DeBord on Thursday, March 01, 2001 - 06:15 am: Edit|
I saw rice paper in the Beryls Catalog (hope I spelled that right). They had several different colors. I just got their catalog yesterday...they charge $5.00 for a copy, they are out of New York(found them through advertising in Chocolatier).
If you need a number I'd have to repost tommarrow???
|By Panini (Panini) on Thursday, March 01, 2001 - 06:37 am: Edit|
How are you doing? You should be able to find that at any baking distributor. the smallest grain they call sanding sugar, the medium the call corse, and the large grain the call crystals.
The are all larger that table size. If you can't get them call me and I'll send you some, approx $7 for a gallon. www.paninicakes.com .
Sysco might even have them
bye for now
jeff and sophie
|By tom on Sunday, March 04, 2001 - 11:21 am: Edit|
panini,yes thats the type of nougot i am
interested in where would i find aga aga starch
|By tom on Sunday, March 04, 2001 - 11:24 am: Edit|
W.DeBord,thanks for the lead, i am familiar with
Beryls and will try the