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Tried a new mix design for a patio and the finish set up way too fast
We used a local supplier's 'fast set' blend on a 90 degree day in Phoenix and it was unworkable in 20 minutes. Learned the hard way that you need to adjust water and admixtures based on the bag specs, not just the weather. Anyone have a go-to mix for hot, dry pours?
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matthewgonzalez16d agoTop Commenter
Add some ice to your mixing water next time.
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kelly_hart2816d ago
Okay, "add some ice" is pretty specific, @matthewgonzalez. Are you talking about keeping the whole bowl cold, or just the water itself? Like, for a buttercream so it doesn't get greasy? Or is this for something like pastry dough to stop the butter from melting? I've seen people chill their whole mixing bowl in the freezer first, but the ice water trick is new to me.
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