Keep honing your skillsE-Books
What's inside:
- An overview of the three (3) main confectionery product categories
- A breakdown of the four (4) stages in candymaking
- Insights into how different ingredients and environmental factors impact your confections
- Sixteen (16) classic recipes, with tips for perfecting your sweet creations
Old-Fashioned Candy Recipes By Savage Bros
In this e-book, Savage Bros unveils the untold art of candymaking practiced by skilled confectioners for generations, along with timeless recipes—some of which have been cherished for over a century.
What's inside:
- Essential tips for selecting melting & tempering tanks, molding workstations, and vibrating tables.
- Must-have features when investing in cookers, cooling and heating tables.
- A guide to choosing the right lifting solutions to meet your kitchen’s needs.
- Other vital tools and equipment needed to run an efficient commercial operation.
- Expert insights on the remaining factors that contribute to building a successful confectionery business.
Starting A Commercial Confectionery Kitchen by Dwayne Hallan
In this e-book, Dwayne Hallan, Illinois’ Candy Hall of Famer, offers a comprehensive blueprint for confectioners ready to take the next step in establishing a successful commercial kitchen. Drawing on decades of industry experience, Hallan shares invaluable insights into the key elements that transform a passion for candy making into a thriving business.
What's inside:
- A deep dive into traditional tempering methods to help inform your next move.
- Practical insights to help you adopt the right equipment to scale your production.
- Scalable production workflows to match your business.
- How to troubleshoot common tempering issues
Scale Smart, Scale Right: From 5 lbs to 200 lbs of ChocolateBy Randy Hofberger
Randy Hofberger’s new e-book is your essential guide to scaling up your chocolate tempering—from traditional, manual methods to modern, efficient production workflows.
This e-book walks you through how to scale your chocolate tempering process from 5 lbs to 200 lbs a day (and beyond). It’s packed with practical insights to help you adopt the right equipment at the right time—and avoid common pitfalls along the way.