Need help for airbrushing in pastry.

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Youngchaos

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Hello guys, i know this could be strange but im an amateur pastry maker and i nees your help. This is not my workside.
What i want to obtain is the "Flocage" Effect , its a velvety effect on frozen dessert spraying on a cocoa butter mixture at 45-50° . Actually there are some Professional Instrument but cost pretty much and are limited to that use (270€ at least). A lot of people cut-off the price using a spraygun like Wagner 180P but it use plastic and i dont think is food-grade. So ive seen the airbrush-world and i could use an Airbrush with 0.8/1.2mm range tip with a compressor(i would use at home tho). The pressure needed is like 3.5bar 4max . I can show you the consistency of the mixture here :

Can you help me? Thanks in advance!!

Forgot to say i will use it sporadically once-twice a week for like 1-1.5minutes.

Ps im in the EU Market - Italy specifically.
 
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Your biggest issue will be the mixture cooling and hardening. (for those unsure, its a mixture of melted cocoa butter and chocolate)
if you are trialling this, then a standard spray bottle will work in the interim, just make sure you are in a warm room to delay the hardening
 
Your biggest issue will be the mixture cooling and hardening. (for those unsure, its a mixture of melted cocoa butter and chocolate)
if you are trialling this, then a standard spray bottle will work in the interim, just make sure you are in a warm room to delay the hardening
It can be used just cocoa butter not necessarily chocolate . Mixture with pure cocoa butter will be more fluid. Anyway i will use an aluminium airbrush and i will heat it up but im unsure on what compressor to buy. 6LT is enough to guarantee an ok autonomy just to spray on the cake ? Or the motor will get on ? I will use it indoor thats why ! Ps spray bottle doesnot work :/ not enough pressure i guess.
 
Oz airbrush used to have some video's from Grex for some of this including how you heat the AB. Maybe try searching youtube for that info.

Here is at least one of them
 
Oz airbrush used to have some video's from Grex for some of this including how you heat the AB. Maybe try searching youtube for that info.

Here is at least one of them
That's intersting , what type of compressor do you think shes using?! I
 
Anyway i will use an aluminium airbrush and i will heat it up...

I'd be interested in seeing a comparison between brass and aluminum brushes for this use case. It seems to me that brass might be better than aluminum, as an aluminum body might act as a heat sink, forcing you to re-heat the brush and "paint" more frequently.

But on the other hand, aluminum also has around 3x the specific heat capacity of brass, so maybe with a low enough surface-area-to-volume shape it might actually retain heat longer?

I'm not an engineer, so I don't have the knowledge to do a back-of-the-envelope mathematical comparison, and the only way to test it practically would be expensive (you'd need two brushes that were identical other than the material, and the H&S Evolution is the only brush I know of that offers that). I strongly suspect that brass would be better, but I'm not sure.
 
I would get the clear air hose too, that is usually used for food. Then should there be any contaminants you will be able to spot it.
If noise is not an issue, then any regular workshop compressor will be just fine. The smaller the tank the quicker it will need to refill, so if you need to work on multiple pastries at one time, and have it running for a while, a larger tank would be better. If its just for short use a small one should be fine - though not so small it would need to run continuously, as that can cause overheating and wear out the motor quicker if you need it long term.

If noise is an issue, then you will need a 'silent' one. This is much more expensive so tank size may be affected by budget.
 
Hello guys, i know this could be strange but im an amateur pastry maker and i nees your help. This is not my workside.
What i want to obtain is the "Flocage" Effect , its a velvety effect on frozen dessert spraying on a cocoa butter mixture at 45-50° . Actually there are some Professional Instrument but cost pretty much and are limited to that use (270€ at least). A lot of people cut-off the price using a spraygun like Wagner 180P but it use plastic and i dont think is food-grade. So ive seen the airbrush-world and i could use an Airbrush with 0.8/1.2mm range tip with a compressor(i would use at home tho). The pressure needed is like 3.5bar 4max . I can show you the consistency of the mixture here :

Can you help me? Thanks in advance!!

Forgot to say i will use it sporadically once-twice a week for like 1-1.5minutes.

Ps im in the EU Market - Italy specifically how to airbrush cake.
Hello.
my wife has decided that cake decorating is the hobby she wants to pursue. Looks like we'll be eating a whole lotta cake!

She has used, and likes, the Airmaster by KopyKake, which seems to be the baker's choice (the classes near us, grocery stores, and Buddy on Cake Boss all use them exclusively), but it's almost $300 and seems to be limited in its abilities.

What I know: we need a gravity/side feed unit that can run on very low pressure (8-10 psi). The Aztek 4709 seems to work well, but she would rather have a single action (suggestions here?). The Harbor Freight compressor that gets good reviews is $60, so I'd like to spend around $100 or less on the brush.

Does anyone have one or have advice?
 
Hi walterkeith,

Not sure where you live or if it will work for you.

I have this:


Click on the link in the listing to see the KopyKake post.

Send me a PM if you are interested please.
 
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