Creating individual bars

[Sirtunes]

Hi, I changed over from pouring loafs to pouring individual bars (6 bars per mold). My mixture isn’t like pudding, more like mashed potatoes. This is frustrating me because I can’t create the swirls I want with thick batter. How can I thin my batter to make my work easier? Help!

 

[Relle]

We need your recipe to give you help, otherwise just guessing.

 

[akseattle]

@Sirtunes , wouldn't you just adjust your recipe to have a lower lye concentration? So, basically, just start with more water?
what is your lye concentration right now? Seems like starting with more water is an easy enough thing to try. Good luck and let us know how it goes!!
Why did you move away from loafs? Just curious. I use individual cavity molds to try out new fragrances and or left over batter that doesn't fit in the loaf.

 

[AliOop]

Agreed, more water can help, but since we don't know what lye concentration you are using now, or the rest of your recipe and additives, we can't give you any solid recommendations.

We also need to know:

1. How much you are stickblending? Often it is way too much. The batter only needs to be at a stable emulsion, not trace. For a 1000g batch of my typical recipe, this is only two or three short pulses of the stickblender - definitely not continuous blending. Here is a great video about that.

2. The heat of your oils and lye when you combine them. The hotter the mix, the faster it will thicken.

 

[akseattle]

@Sirtunes were you able to get a smoother batter after all? Keep us posted!

 

[Relle]

The OP hasn't been back since the 22nd Nov.