>
> >My friends at Dadant came up with a new product this year which I am
> using.
> Winter patties.  2/3 carbs and 1/3 pollen sub.


I experimented a bit this winter with similar home made, 90% sucrose, 10%
high protein sub, hard blocks.  Initial tests impressed me, so will
investigate further.

I don't want to go through the hassle of cooking candy boards, but am
having trouble getting pressed damp granulated sugar or fine ground sugar
to form a handleable (sp?) block.  Anyone have good tips?

Thanks,
Randy Oliver

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