Kitcheneasy


What kind of heavy duty blender or food processor can be used for this job???

Oct 21, 2006 by heathervsmail | Posted in Other - Food & Drink

I exertion in a cake bakery and we make have to make several gallons of buttercream frosting a week, useing a provisions processor that makes maybe half a gallon each occasionally. This gets very repitious, and is very time consuming. My boss can not find any commons processor that is big enough to make alot at one time, and the processers we use now have even kaput in less than a day! Anything more heavy duty and that could make even a little more at a time would help. It has to have the sharp blades in it like a grub processor though so it can whip the frosting. So what kind of blender/food processor should I be looking at? A website, calculate,name of blender, or business name would be very helpful. Thank you

get one of those robot-like blenders that are large and has its own mixer it uses and can mix it all in no time like the friendly they use on food network for factories and blending ingredients

Tia | Oct 21, 2006

Which is better for your health? A juicer or one of those heavy duty blenders that keep the pulp?

Dec 31, 2009 by Shar | Posted in Diet & Fitness

I heard that the essence is better for you without the pulp, but the other one looks good also. I am confused.........

Do you separate why they say juice is only one of your 5 a day?
It's because the fibre (pulp) has usually been taken out so keeping the triturate is better. In theory you offset your carbs in the fruit against the material content...it's better for you. Never go for juice from concentrate - it has much more sugar.
Always authenticate the sugars in bought juices.
:-)

sparkly sarahjane | Dec 31, 2009

Powermill Blender-Best value heavy duty food processor. It will blend any healthy ...

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Hints From Heloise

20.01.10

Captivating question! Our research shows that powdered sugar (also referred to as confectioners' sugar) is processed in several abundant particle sizes. You will find 4x and 10x in the store. The higher the number, the finer the particles of sugar. The 10x will anticipate a creamier, smoother-textured icing than ones made with 4x.

Here is an old kinsmen-favorite recipe that uses confectioners' sugar:

STRAWBERRY GELATIN Encrust

1 box white cake mix

1 box strawberry gelatin

1/2 cup oil

1/2 cup water

4 eggs

1 box frozen strawberries, thawed

Mix the cake mix and gelatin together. Add the oil, drinking-water and eggs, and beat until smooth. Fold in half the strawberries and extract (save the rest for the icing). Bake at 350 degrees for 1 hour. To estimate the icing, combine 1 box of powdered sugar, 1 poke butter/margarine and the rest of the strawberries and juice, and mix until well blended. Spread it on the cooled block. For my four-page pamphlet filled with this recipe and other delicious chunk recipes, send $3 and a long, self-addressed, stamped (61 cents) envelope to: Heloise/Cakes, P.O. Box 795001, San Antonio, TX 78279-5001. This advert includes a delectable Red Velvet Cake, my mother's Tomato Soup Block and Shoo-Fly Pie! Fun to make and eat, too. Happy baking! -- Heloise

Source: Washington Post

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