Topic: mycyo

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Posted at August 27, 2015, 7:46 am:

Hi, I was on a past thread and came upon using mycryo for tiramisu which I was just thinking of the other day, in that thread someone gave a recipe for a strawberry tart filling , now i was wondering if this product (mycryo)would be good as a stabalizer for mousse type fruit fillings for wedding cakes ,would it hold up at room temp. and if so how long and can it be freezeable and how stable is it when cutting. Has any one used this product enough to know. I have some for my fountain "just in case" so it's sitting here and i know it can be used as a sub for gelatine but i have no idea where to begin. any thoughts or suggestions?
trulys

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Replies:

thats a very interesting question.

Callebaut is happy to tell you how to use their product so you can lov...

thanx Murrmaid i'll look into that.

I've only used it for quick tempering and some design work.

oh hey, i was just wondering about this "quick tempering" th...

If you really want to give this a whirl, I'd check the Cocoa Barry web...

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