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#16
11-06-2001, 05:21 PM
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 I'm using egg white powder, water and icing sugar to make the icing Momo. Is this what you mean? Or just use powdered egg white and water? At the newsstand this afternoon I could not find Redbook. WIll it be possible to see your pictures online Foodnfoto?
__________________ When I get a little money, I buy books. And if there is any left over, I buy food. - Desiderius Erasmus  |
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#17
11-06-2001, 05:31 PM
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| No, I'm referring to royal icing mix. It's the same concept, but with this, all you do is add water and beat in water with a paddle. It always comes out glossy and white! |
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#18
11-06-2001, 06:27 PM
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| I've never seen a royal icing mix in the grocery. Could you please tell me who manufacture this product? Thanks!
__________________ When I get a little money, I buy books. And if there is any left over, I buy food. - Desiderius Erasmus |
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#19
11-07-2001, 04:37 AM
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| You can buy royal icing mix thru Wilton or any of the stores carrying their products. Have you bought it thru any larger bakery suppliers Momoreg? I haven't noticed it in anyones catalogs.
__________________ "Bakers are born, not made. We are exacting people who delight in submitting ourselves to rules and formulas if it means achieving repeatable perfection", Rose Levy Beranbaum |
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#20
11-07-2001, 05:20 AM
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| I've ordered it wholesale through CK Products (Indiana, I believe) in 10# boxes, and retail through NY Cake and Baking, in 3 oz bags. Tell me if you need phone numbers. |
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#22
11-10-2001, 07:25 PM
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 Go with the pasturized whites in your dairy case They are safe and will yeild you the lovely shine you are missing. something is lost in the translation with the powder........ That is my best advice. Or you could use the powder and use food shalac to finish when dried.
__________________ bake first, ask questions later. Oooh food, my favorite!  http://www.myspace.com/chefmbrown Professor Culinary and Pastry Arts www.CCCCD.edu |
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