Clear Black Posted March 11, 2017 Share Posted March 11, 2017 Anyone here use 444 and make tarts? Ive had some issues with my first few batches. After the two week cure time they are frosting to the point where the color is basically just a pale version of what it starting out as. For example, my bright pink tarts I made 2 weeks ago are now washed out, pale pink with frosting all over to the point the color is washed almost all out. Looking through some forum searches I see people adding BW to prevent frosting. What % should I try adding BW at to the point where I dont lose any throw? Are there other additives I can buy that are specific to prevent frosting in soy? TIA Quote Link to comment Share on other sites More sharing options...
Nickie Posted May 2, 2017 Share Posted May 2, 2017 I am wondering this same thing.....I put up a post about it with no response. Quote Link to comment Share on other sites More sharing options...
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