KMommy Posted June 27, 2006 Share Posted June 27, 2006 Whenever I use Dry Flo in any B&B products I find that it makes them feel gritty. Is there a certain temp. that the oils or butters should be before adding Dry Flo? Quote Link to comment Share on other sites More sharing options...
KMommy Posted July 3, 2006 Author Share Posted July 3, 2006 Anyone? I only have a sample of this and there were no specific instructions given with it. Quote Link to comment Share on other sites More sharing options...
Carrie Posted July 3, 2006 Share Posted July 3, 2006 I've never found that it makes my product gritty. Maybe you are using too much. I use a level tablespoon in 11oz of butters and oils for my whipped butter. Try cutting back on the dry-flo. In butters, I add IPM to help with the greasy feeling, also I use a little FCO. Quote Link to comment Share on other sites More sharing options...
Crafty1_AJ Posted July 5, 2006 Share Posted July 5, 2006 I add mine to my melted oils with a wire whisk. Helps break up the little clumps and incorporate thoroughly. I don't have problems with grit. Could it be something else, such as grainy shea butter?HTH Quote Link to comment Share on other sites More sharing options...
spatreats4u Posted July 5, 2006 Share Posted July 5, 2006 i used it once in a butter that was terribly greasy....i ended up with greasy/gritty butter! :undecided i have used it in other things & it was fine...so not sure what happened but it did make that one product yucky!!!! Quote Link to comment Share on other sites More sharing options...
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