K Ration How To - Candy
Written: 9/14/2010
Author: Dave Lammert
Applicable Spec - CQD 22 F - K Ration Confectionaries
PDFs:
2 Oz Sweet Chocolate (D-Ration Alternate Packaging)
2 Oz Sweet Chocolate (Flat Bar Alternate Packaging)
Caramels
1. Print pdf on light weight chipboard.
2. Cut the pdf to form a box.
3. Fill the box with 8 caramels wrapped in the original cellophane wrapper.
Malted Milk Tablets
Malted Milk Dextrose Tablets - I used Horlicks malted milk tablets to make a roll of Malted Milk Tablets. I ordered the "Horlicks Malties" on line from Malaysia
1. Print pdf label on white paper and cut it out.
2. Cut wax paper to 3.75”x5”.
3. Cut freezer paper to 3.75”x3.25”.
4. Place your choice of candies (17 Horlicks or about 3 inches of a tablet candy such as Sweet Tarts) in a line on the 3.75” edge of the wax paper.
5. Roll the wax paper tightly around the candy and seal the seam with the heat sealing iron.
6. Place the candy roll on the 3.75” edge of the freezer paper.
7. Roll the freezer paper tightly around the candy roll and seal it with the heat sealing iron.
8. Roll the pdf label around the candy roll and seal it with a small amount of glue.
Sweet Chocolate Bar #1
Use Odwalla Choco-walla 2oz. Cut the bar to 3” x 1 3/8”. Print the pdf on white parchment paper (print on the unlined side.) Laminate the parchment paper to regular aluminum foil using a heat sealing iron on high temperature. Cut the wrappers to 4” x 4” and wrap the bar with the foil side against the chocolate bar.
2 Oz D-Ration
This is interchangeable with the 2 Oz Sweet Chocolate (D-Ration Alternate Packaging).
The PDF is printed on brown kraft paper, waxed, wrapped then lightly heat sealed so the wax does the work.
There are a few different D Bar molds available out there, with most being vac formed plastic.
Paul Costin from GI44-45 was nice enough to hook us up with a silicon rubber mold for the bars.
The process itself is pretty straightforward, with either heating up all the ingredients in a double boiler, or the microwave.
Dave used the mold from Paul with the original recipie / proportions from the spec to re-create the originals.
Dave found the Cocao Fat (Cocao Butter) at Whole Foods. He picked it up without seeing the price and probably would not have bought it if he had seen the price, $27 for 1 lbs. He used .25oz for the recipe. 1 lbs. will last for years.He found the Chocolate, plain, adjusted to 54% cocao fat at Walmart. They have Ghirardelli 100% Cacao unsweetened chocolate. It is right at 54% fat.The other ingredients were straight forward, except the thiamin hypocloride (vitamin B1), which we really don't care about.The end result was a little gritty, but overall not too bad. Davehave a few ideas to make it a little less grainy for future runs.
