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Youngchaos
Guest
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.
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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