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Streamlining Macaron Production . . . - Page 2

post #16 of 19
Thread Starter 
Quote:
Originally Posted by scrumdiddlycakes View Post
 

Unless your batter is really thin, I don't think the funnel will work. I have one, it works great for garnishing with liquid sauces, but a macaron batter will ooze out so slowly you will want to kill yourself, haha.

 

I use giant disposable bags, and pre-fill them all, instead of filling, then refilling as I go. Then just toss them, I don't bother with a tip or anything, just snip the end when I'm ready for the bag, and go to it.
Any dispenser will involve being refilled, and I don't think there are any practical ones that would hold close to what a bag can. I usde to crank out about 400 shells a day doing it that way, never found a better system.

 

Thanks scrumdiddlycakes!  I certainly don't want to kill myself!  How do you keep your macarons round without a tip in the bag?  My bags must suck because I can't pipe a perfect circle without a tip in the end.  Or it might be user error. :)

 

Liz

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post #17 of 19

Please don't take this as sarcastic because it's not meant that way........but I don't understand why refilling the bag is a hassle? What size bags do you use? I use a 18" and it doesn't feel like a hassle reloading to me........yes mac's can be sticky....I put a wet towel near me so I can wipe my hands and pastry tip, too keep clean.

 

How many zillions of those do you make?

post #18 of 19
Quote:
Originally Posted by liz at sugar View Post
 

 

Thanks scrumdiddlycakes!  I certainly don't want to kill myself!  How do you keep your macarons round without a tip in the bag?  My bags must suck because I can't pipe a perfect circle without a tip in the end.  Or it might be user error. :)

 

Liz

I just cut the hole a touch smaller than the nozzle would be, and pipe in a circular pattern.

 

Stitches, I'm not sure why but I have never been able to refill a piping bag without getting batter or icing everywhere! I spend more time cleaning up after myself than it takes to fill a whole new bag, lol.

post #19 of 19
Thread Starter 
Quote:
Originally Posted by Stitches View Post
 

Please don't take this as sarcastic because it's not meant that way........but I don't understand why refilling the bag is a hassle? What size bags do you use? I use a 18" and it doesn't feel like a hassle reloading to me........yes mac's can be sticky....I put a wet towel near me so I can wipe my hands and pastry tip, too keep clean.

 

How many zillions of those do you make?

 

 

Quote:
Originally Posted by scrumdiddlycakes View Post
 

I just cut the hole a touch smaller than the nozzle would be, and pipe in a circular pattern.

 

Stitches, I'm not sure why but I have never been able to refill a piping bag without getting batter or icing everywhere! I spend more time cleaning up after myself than it takes to fill a whole new bag, lol.

 

OK, I don't pipe in a circle - I use a 1/2" diameter tip and just use the "straight down squeeze" method and let it fill up my template circle.  I might have to try the other way, or at the very least, get a cap for my tip  (I know that isn't a real method, but don't know what to call it).

 

I looked at my box and they are 18" bags, but I also can't stand opening it back up and refilling it.  It is too messy, and I don't like having it all over my hands, because then I have to stop and wash them, wipe off the bag, etc. etc.  I can't hold a bag if my hands are greasy/wet/slippery, so I try to stay very neat.

 

As for the streamlining, I will be the only prep person/baker in my new bakery.  Almost everything will be prepped to a point and either frozen or put in the cooler.  So, I will have to make all the macaron shells for 2 weeks in one day.  My oven only holds 3 full sheet pans, so I can bake off about 240 shells every hour (adding in time to mix the next batch and pipe and dry).   I am trying to create the best methods for cutting down on prep, cleaning, etc., so I will be able to keep up and stay sane.  I think only focusing on prepping a couple of products a day will help with efficiency.

 

Liz

Follow me on my Twitter handle: @Sugar_Iowa

Or on Facebook: https://www.facebook.com/SugarFineBakedGoodsAndConfections

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