You are quite right. We use this application for handy roses and things like that. You can crank them out, leave the sugar in the cage, in the pan ,turn the light off and walk away. It's also pretty strong when the unknowedgable chef desides to roll the wedding cake in the walk-in for a few minutes to keep the cooks from damaging it. haha
Good for croq's, caramels etc.
For the finer pieces, boiled sugar is best.
I had a sorce for great gloves and milk white, but lost it. If you have resorces please advise.
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