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Thread: Casing recipes

  1. #1
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    Casing recipes

    Would anyone be interested in posting casing lotion receipts? I have looked at the Pall Mall receipts but for a small grower breaking that down into something manageable in the kitchen is a chore. Not looking for anything fancy, just some starter formulas that are manageable and can be modified to taste but have the main ingredients to keep leaf tobacco in case for cigarette production.

    I made an attempt to convert the Pall Mall casing formula to something managable, I have attached a zip file containing an Excell sheet. Anyone good at reciept conversion?
    Attached Files Attached Files
    Last edited by FmGrowit; 10-24-2013 at 07:14 PM. Reason: Adding additional information

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    Smile The Final Recipe

    Quote Originally Posted by HowardW View Post
    Would anyone be interested in posting casing lotion receipts? I have looked at the Pall Mall receipts but for a small grower breaking that down into something manageable in the kitchen is a chore. Not looking for anything fancy, just some starter formulas that are manageable and can be modified to taste but have the main ingredients to keep leaf tobacco in case for cigarette production.

    I made an attempt to convert the Pall Mall casing formula to something managable, I have attached a zip file containing an Excell sheet. Anyone good at reciept conversion?
    Ok folks, I managed to do the math, I guess I was making it too difficult but I do have a 1 gallon receipt if anyone is interested!


    Cocoa 7 oz
    Licorice 0.5 oz
    Chocolate 3 oz
    Invert Syrup 64 oz
    Corn Syrup 24 oz
    Propylene Glycol 11 oz
    Glycerine 19 oz
    Sodium Benzoate 0.2 oz
    Water 10 oz
    128 1 Gal

    If anyone is interested in how I got to these numbers or the writte part of the receipt just drop me a line!
    Last edited by FmGrowit; 10-24-2013 at 07:14 PM.

  3. #3
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    Casing receipts

    Is cocoa the powder and chocolate like hershey syrup?

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    Founder FmGrowit's Avatar
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    Casing receipts

    I'm a little confused myself...and then there's chocolate in the recipe as well. My guess is the Cocoa is the true ground cocoa powder (also Hershey's ), but I'm quite unsure about the chocolate.

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    Casing receipts

    High Fructose Corn Syrup ?

    Where can you get it , it is not the same as Karo corn syrup . At least I don't think so .

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    Moderator Jitterbugdude's Avatar
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    Casing receipts

    It probably doesn't matter but glucose syrup is not the same as high fructose corn syrup (HFCS). HFCS is a combination of glucose and fructose. Depending on the % of fructose you can get either HFCS42 or HFCS55. Most any beekeeping supply house would probably have it. I have not checked, but places like BetterBee, Dadant or Brushy Mountain Bee Farm should carry it.

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    Administrator deluxestogie's Avatar
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    Casing receipts

    With minimal effort, and a cheap candy thermometer, you can turn table sugar (dextrose) into invert sugar, which is a mixture of glucose and fructose. (The process simply cleaves the 10-carbon dextrose into the two 5-carbon sugars--glucose and fructose.)

    Invert sugar tastes twice as sweet as a similar weight of table sugar. It acts as both a preservative and a humectant, when applied to tobacco, and prevents crystalization of thick syrups.

    If you've ever made jelly or jam, you've made invert sugar. By heating 2 parts table sugar with 1 part water (and possibly adding an acid, like lemon juice, citric acid or tartaric acid [cream of tartar]) the dextrose molecules are cleaved into invert sugar. The addition of fruit makes it a jelly or jam.

    Once you make a batch of pure invert sugar--a thick liquid--it will keep in the refrigerator for about 6 months.

    The simplest recipe I've found for making invert sugar, which is required only if you want to be precise about it--necessary when using it for pastries--is:

    Invert sugar
    Yield: 2 lb 3 oz (1 kilo)

    4 Cups + 6 Tablespoon (2 lb 3 oz) Extra fine granulated sugar 1 kg
    2 cups (16 fl oz) Water 480 ml
    ¼ Teaspoon ( ¼ tsp) Cream of tartar or citric acid 1 g

    1. If you have an induction cook top or an electric stove use these options instead of gas. In a non reactive saucepan stir to a boil the sugar, water and cream of tartar (Or citric acid).
    2. Once the mixture boils wash away any sugar crystals stuck to the side of the pan with pastry brush dipped in water. Any additional water added to the pan from this process, has no effect on the final outcome.
    3. On medium heat without stirring boil the mixture to 236°F (114°C). Remove from heat and cover the pan. Let cool at room temperature. Store in a refrigerator. Invert sugar will last at least 6 months.


    This is from:
    http://www.chefeddy.com/2009/11/invert-sugar/

    Bob

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    Casing receipts

    Jitterbugdude

    I have looked into the Beekeeping HFCS -55 . The only thing Im worried about is that it isn't food grade .( Kosher ).
    This may or may not make a difference .

    Deluxestogie

    Thanks for posting that recipe for making FHCS at home .

  10. #10
    Founder FmGrowit's Avatar
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    Casing receipts

    Thanks for posting, very interesting information.

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