I've always used Tylose C by Jem Cutters and I use Nic Lodge's sugarpaste recipe (yes, I call it sugarpaste 'cause I figure the main ingredient is sugar, so...and then I heard Ron Ben Israel say the same thing, so I guess I'm not the only one who thinks like a literal minded 6 year old 
) anyway...my sis just sent me some today and this Tylose is from CK Products. I only made half a batch because I'm waiting for my powdered sugar supplier to clear a shipment through customs, joy 
(I have no idea why I'm blathering on today ).
I didn't need any of the powdered sugar that you normally set aside when kneading the sugarpaste (and it's 91 degrees and super humid today - dear God in heaven), and although I think I'll be able to use it, it was very dry and stiff. I don't know why I thought this, but I always thought it was manufactured in one place and although I was surprised when I got the package, I just figured that there were different distributors, but it would be the same product. I presume this means that I need to use less next time 
, but I just wanted to know if anyone else has noticed a difference in brands.
I can't help too much, but I have the CK Products brand and I've found that you only need a TEENY bit to get the desired results. I've not used any other brand, since this is what my close cake store carries. Good luck next time! 
yes, I call it sugarpaste 'cause I figure the main ingredient is sugar, so...and then I heard Ron Ben Israel say the same thing
I can't really help, because I've always used Chef Rubber CMC, but I had to comment because when Chef Ron taught our flower making lcass in culinary school, he was ADAMANT that it NOT be called "gum paste." We were warned about this by other chefs--to NOT call it gumpaste around Chef Ron--he prefers sugar paste or even FLOWER paste. If you did say gum paste in his class he sort of shot you a look until you corrected yourself lol. He's was SO much fun!
I use Nics recipe all the time and CK Products tylose. I only put about 5 cups of sugar in the recipe and throw the fat in at the very end of the mixing. Works GREAT!
We use this in all my classes.
Sweet regards,
Jennifer
I use Nics recipe all the time and CK Products tylose. I only put about 5 cups of sugar in the recipe and throw the fat in at the very end of the mixing. Works GREAT!
We use this in all my classes.
Sweet regards,
Jennifer
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