I've decided to go with a modified emmert's lube for my pan lubing needs.
The Ingredients
1 lb beeswax
1 lb crisco
4 oz anhydrous lanolin
I have thought of adding sodium stearate to raise the melting temp. The summers here are kind of hot, but I'm not sure how much to use.??
The Equipment
Deep fryer set up as dbl boiler
turkey baster
several 7x11 pans
The Plan
Melt the beeswax and then add the crisco. When melted/mixed, remove from heat and add the lanolin and mix intil blended. Apply to preheated(200*) boolits. When cakes are firm, I'll turn up side down over a towell. I hope they release, and I'll tap them out. I made some homemade cake cutters in case i need them. How many pans should I pour at one time??
Am I missing anything? All help is apreciated. Thanks