Forum Activity for @Daniel Herskovic

Thanks Eric for sharing your experience here. Hopefully, there is someone on this forum that can help you. Maybe some of the Bean to Bar people here can help you figure out this machine and process. It would be great if someone could chime in and offer some technical support to Eric here.

Eric does bring up some good points. I hired a technician who understands flow wrappers to set up our machine. I did not just plug it in and start working. The benefit of working with a domestic company is that they will have the technical support to get you through. There are companies here in the USA that sell Chinese Machines and offer the support for the machines they sell. It does come at a price though of many more thousands of dollars. For my budget, going direct was the only option and then hiring a technician to set it all up.

I also think it is important to do some research on each overseas supplier. If they won't supply you with a reference of a customer who has their machine, I would not work with them. When I was making my purchasing decision, I interviewed  US owners of different machines from different suppliers in China. The supplier I went with was the one who got the best reviews. 

all items have sold, thank you all for the interest

Hello,

A real good Web Site for Chinese Equipment is Alibaba.com. They have a good number of companies that make equipment for the Cocoa Processing Equipment & Chocolate makers equipment at real good prices for pretty good & well built equipment. The only thing bad is the LACK of Instructions. Example I purchased the Behmor 1600 Plus that came with very detail instruction, So if you are a beginner you can pick it up very quickly. Also where I purchased it from had very detailed direction on how to work it & support. But with some of the Chinese companies. The Instruction Manual is VERY THIN. Example I used to purchase my Cocoa Butter to make Chocolate. But I had just bought a Cocoa Farm here in Ghana & wanted to start Processing Cocoa Products & of course making Chocolate. But I bought my FIRST Hydraulic Cocoa Butter Press from a Chinese company. I MUST SAY it is a VERY GOOD Machine & the PRICE was GREAT!!!! But since I have NEVER MADE COCOA BUTTER BEFORE I am TOTALLY LOST!!!. I received a FOUR (4) page instruction manual that dealt with the Press. But nothing about Cocoa Butter. I did get 2 separate videos of the press with (NIBBS). So I have a REAL GOOD Cocoa Butter Press & now I MUST try to find someone who has made Cocoa Butter to show or explain on its use. That is the ONLY problem purchasing some of the Chinese Equipment are the Support in the use of their machines.

If someone could help me learn to use my Press I would be very GRATEFUL.

Eric

Hello 

is it possible to have some samples to test out 

greetings

Peter 

o i want do experiment with this beans 

Hello Benoit 

kortbij in België 

wat wens je voor de grinders 

en kan je me soms enkele fotos nog doorsturen 

of kan ik ze komen bezichtigen ?

grt

Stevens Peter 

0485 68 31 22

Yes, thank you for sharing!

Now I go back to my expansion plan and wonder if I can afford one this year...

Contact Mr. Fisher at for the replacement motor.  He has the specifications and more information.  I am confident that he has replacement motors for the Spectra 40 etc., but I was looking for the Spectra 20, 220 v three phase one.  The motor cost, with the mounting flange, is $295.24.  This motor is made in Italy, but stocked in the USA.

David Fisher Inside Sales

EIS

5940 Cabot Parkway

Alpharetta, GA 30005

(770) 407-4710

Bob Unger

replacement motor specs.pdf - 472KB

So don't leave me in suspense whats the motor details?

Thank you for sharing this, Daniel.

I've also been in the market for one of these machines, and would be interested in emailing your contact. I'll let them you know referred. 

Best.

Yes! I am actually very happy with this machine. We posted a short video about a month ago on the Mayana Chocolate facebook page.

This machine is currently wrapping our product well and opening many new doors for us in the kind of lower price point products we can offer . We don't have to worry about getting backed up with product as we wait to hand wrap each bar.

There are many manufacturers of flow wrappers in China and this is a good one in terms of customer service and the product they offer. We were experiencing some difficulties as we we were getting set up and Steven, the sales rep, took some videos for me.

You can of course find more advanced machines which are more automated with more bells and whistles from companies like Bosch, but they start at $40,000 . This machine cost me $5200 and that included a gas flush hookup and a printer. Shipping was $1400 from China to Wisconsin, USA . It took a solid month to get it here from there to here.

I plan on ordering again from this manufacturer for maybe some vertical packaging machines -- for packing bags. If you reach out to them, please tell them Daniel from Wisconsin referred you. I don't work this company -- just a satisfied customer.

I enjoy talking machines, packaging, chocolate, etc... so please feel free to keep the questions coming.

thank you so much

USD $5,000 sounds amazing!

Are you still happy with it? Can you show us the end result?

Ok roll chocolate please email me at the address above also. Thanks. 

If they fall through, I'm interested in the roaster, winnower and melanger.

Absolutely EVERYTHING that you need to get into the gourmet chocolate business! All was purchased new in 2013-2014. In excellent condition. Would prefer pick up (but willing to ship) and to sell all items together. Includes:

Chocovision Revolation 3210x – Fully automatic chocolate tempering. Has stainless steel construction and state-of-the-art design and technology is the perfect solution for chocolate production facilities. ChocoVision's acclaimed microprocessor control card ensures tempering and maintaining chocolate within 2/10th of a degree Fahrenheit. This space-efficient machine can melt a minimum of three to a maximum of seventeen pounds of chocolate in about an hour. Sells new from $2,500. Features include:

• Large capacity - automatically tempers up to 10 lbs of chocolate in under one hour. includes brand new Holey Baffle ($199.00 value) to increase the capacity to 17 lbs
• Fully controllable digital control panel
• Fully automatic micro-processor using forced hot air
• Bowl pause
• Manual temperature adjustment (up to 130 degrees during the Melt Cycle, 95 degrees in Temper Mode)
• Overnight (Standby) Mode
• Set and hold temper point to 2/10ths of a degree Fahrenheit
• Customized heat control
• Designed to operate efficiently under the most demanding of circumstances
• Customized Heat Control to better control the chocolate's viscosity
• Includes cover/lid

Please click here to download the Rev X3210 Instruction Manual

3.5 shelf Frigidaire refrigerator, accommodates half sheet pans, retails for $499

Danby window air conditioner

Panasonic microwave

Waring electric burner

Hundreds of molds for ALL occasions

Shelving, storage rack and containers

20 half sheet pans

Assorted other pots and other kitchen items (candy thermometer, measuring cups, scale, etc.)

Ribbons, flowers, etc.

Packaging materials, including pour and pack packaging for >100 bars

Colored foils in various sizes, & bags – more than can count!

ALSO AVAILABLE:

L&J Restaurant Manufacturing 23” Stainless steel sink – retail >$250, plus faucet – available at additional $175

ADVANCE TABCO Enclosed Base Table available at additional cost.  List price $3,405. In like new condition offered at $2,600.

Table Model: N
Table Size: 24" x 36"
Style: Hinged Doors
Table Top: Enclosed Base
Table Edge: Bull Nose Edge
Midshelf? No
Material: 1.5" Splash
Steel Grade: 304
Gauge: 14

Please email your name and phone number and we will get back to you. Photos too large to upload, available upon request.

Hi Linda. I could do that. Would you mind contacting me at redacted

Roaster, vibrating table and the melanger.

Thank you.

perhaps after a little while. what are you interested in?

Are you interested in selling the items separately?

I found a replacement motor for the Santha Spectra 20.  USA product.  If anyone wants info, I will send it to them. Under three hundred bucks direct from the manufacturer and payable to them directly.  I am not asking for, or taking, any money for this.

well, here in buenos aires, it is just now being legal to use cannabis oil for medical purposes.. so no.. those were only for friends and recreational purposes.. I posted just to share my experience whith cannabis oil.

I have 7 of these molds available in perfect condition. These molds are such time savers and saved my hands from hand rolling my truffles! I closed my chocolate business and no longer need them.

$40ea (they retail for $69) or all 7 for $200. Shipping NOT included.

• Professional grade silicone. Use the mold in the freezer and oven
• Eliminates the need for hand-rolling your chocolate, reusable and easy to clean
• Can be used with chocolate, ganache, caramel, jelly, praline and hard candy
• Makes: 54 pcs - Weight: 12 g / 0.4 oz - Cavities diameter: 22 mm

Send me a note and let me know how many you want. I'd prefer to sell all 7 at once.

Thanks!

Nicole

 IMG_1694.JPG.jpg - 1.7MB

Dario:

If you are making these for personal use then variability is okay, I guess.

However, my understanding of the regulations for commercial production in Colorado and Washington, for example, are that dosing needs to be very precise.

I sure wish I would have found this thread before I purchased the Spectra 20.  My first batch of chocolate and the motor quit.  They shipped me a new motor (10 days via FedEx) but like an idiot I thought it would be here the next day.  Now the 15 pounds of chocolate was harder than concrete.  Major pain to get it all out not to mention dropping the tub out with the added weight of the chocolate.

Basically you have to completely disassemble the machine to replace the motor.  Kumar, from the factory, acted like I was the only one with this issue, ever.  Yeah, right. So after ten days, plus five days to get them to ship and another ten days cleaning and disassembling and rebuilding the unit with the new motor, I once again started a batch of chocolate.  This time I only did ten pounds.  Six hours into the process the same exact issue.  Motor froze up and quit.  On the first one, I took the motor apart and found a couple of the plastic cooling fan blades were broken off and the bearing was froze.  Cheap crap.

Now it has been four days and I still haven't gotten a new motor and, in fact, I haven't had a response since last week. 

The machine is so simple, if one could get a good motor it would be ideal, as it is, it is junk.  Does anyone know of a replacement motor?  It is a motor from India, but the error codes were analyzed by Emerson.  I am going to see if they have a motor that will actually work.

We sold our chocolate shop and are now selling some of the final items we kept from the sale.  We specialized in custom baskets during our time in the business and used a software which allowed us to create individual boxes for events or businesses.

Attached are some examples of the boxes this software allowed us to make and which we are selling.  The system uses MODPAC 1lb box lids and is the only size that is included in this sale.  You can design within the software (but seems limited and plain or import your design or image from another software such as illustrator, photoshop etc.  As long as you can save it in a jpeg format it will accept it.  Towards the end we would just purchase stock images and put the message in text over it, it was easier and faster then designing from scratch.  Many of our large clients actually just requested a template which we will include (digital) and their art department would design it and we would just print their design on to the boxes.

The company who made the software is no longer carrying it (discontinued), but does sell the sheets to print on and will continue to sell to those who need them (verified) as long as they buy the sheets in bulk (1,500 or more at a time).  Sheets are about 1.00 (little less) per box.  Our cost for a completed custom box (including modpac top and bottom, insert, candy pads, ink, and sheet was $3.83 which is crazy cheap for a custom box, needless to say none of our competitors had this advantage over us which allowed us to gain large corporate clients.  We would do the one offs from time to time but the bread and butter is in the large quantity orders.

We are selling the following items:

-SOFTWARE DISK (ran it on windows XP and 7)

- NEW Large format printer (Artisan 1430)

- Approximately 1,200 vinyl sticker covers (new) for 1lb. modpac boxes.

you can see some of our examples on our facebook page that's still up if you search "Pretzels Pleaze" or search google images you will see some of our work with these boxes.

The price for the new large format printer, stickers (1,200 +/-) and software is $1,500 USD, shipping should be around $45 bucks in the USA (ground).

if you have any questions you can reach me at: g.romanii@yahoo.com

 box 1.jpg - 114KB

Hello,

I own two small grinders at home, santha 11 and premier grinder. Recently I started to ponder if despite the wonderful texture of my chocolate (according to numerous judges opinions in the last international chocolate awards competition) it still non-comparable to several bean-to-bar producers I tasted in UK.

to what extent you really fill the difference even if the chocolate is smooth?  

How significant is the grinding time factor? invariably around 3.8kg of white chocolate is grinding for about 40-42 hours (and don't worry, the viscosity is OK, adding lecithin in the last several hours etc...)

 I will be happy if you share some of your knowledge and experience:)

thank you so much mitch <3

first it dependes a lot on the oil you are using, supposing you are making the oil, it changes a lot depending on the flowers you use, and also on the time you take infusing them.

I just mix the oil with warm cocoa butter, and use the same ammount of drops on each cavity.

I made this around 15 times..
the result is never exactly the same.
the result is never exactly the same.

Hey! If this is still available, I'm interested. I live a few hours north of you. Email me at isaacekblad at gmail.com

The most common requirement for "well fermented" that I am aware of is 80%. Much more than that and there is real risk of over-fermentation generating off flavors.

Here is a device used in Nicaragua for measuring pH and temperature of pulp at collection:

Here is a link to the kind of device shown above. It's not the same one. I have not used the one I link to, it's just an example of the kind of device that can be used.

http://hannainst.com/hi98107-phep-ph-tester.html

To measure the pH of the cotyledon you need a lab pH meter. You take a couple of seeds from the pile when you turn, peel them, grind them, and then add a measured amount to a buffer solution to the vessel. The sensor then measures the pH. Here is the kind of device I am talking about. I have no experience using this one, it is just an example of the kind of device I am talking about.

http://hannainst.com/hi5221-research-grade-ph-orp-meter-with-cal-check.html

If price is a real concern, here is another:

http://hannainst.com/edge-dedicated-ph-orp-meter.html

Digital refractometers (to measure sugar content) are also available:

http://hannainst.com/hi96801-digital-refractometer-for-brix-analysis.html

although optical refractometers are far more commonly used.

Thanks Clay for the advice. We're in East Africa. Nearest laboratory is a couple days a way and I think very unlikely we'd be able to use a mechanical device to pressing beans.

I was going for 90% because this seemed like the minimum acceptable quality for an FCC contract and I thought that would be a good place to start. I did not realize all of the flavour would be lost.

We are using thermometers to monitor temp each day. I do not know pH or sugar content. Do you have any recommendations for tools that would allow us to regularly measure pH of the cotyledon?

Why are you looking for 90% fermentation? (By this I am assuming you mean 90% well fermented where well fermented equals brown color in dry beans.)

By the time the beans hit this level of fermentation the chemicals contributing to flavors other than cocoa have been cooked out.

The best indicator that fermentation is complete is to measure the pH of the cotyledon. You need the starting pH (average - and different beans and growing areas have different starting pH range) and the finished pH is around 1.3-1.5 below that. You need to measure how low the pH goes and then when it starts creeping up again fermentation is over.

Some residual acidity is not necessarily a bad thing, but too much is not good. You don't need to bring the beans in overnight but you may need to cover them depending on weather. (Where are you located?) Consistency is important. If you change the drying method much based on changing local conditions you will get different results every time. Less is known about the science of flavor development due to drying than fermentation.

Keep in mind that when the beans are in the bags for 2 days they are actually fermenting so you need to keep this in mind. Better to have some mechanical means to remove the extra pulp quickly (a press or centrifuge) or have the first box designed in such a way that it enables the juice to drain more quickly. 

Do you know the starting pH, sugar content, and temperature of the bean mass? You should.

Are you putting thermometers in the boxes so you know temperatures during the process? You should.

Just about everything you need to start-up a chocolate hobby/business from home. Just buy beans and molds and you can make up to 8 lbs a day with this kit. Everything in great shape.

Items available:

Behmor Coffee/Cocoa Roaster - Used 3 times. Still under warranty.

Retail - $369.

Asking - $300.

Champion Juicer - For cracking and pre-grinding beans. Comes with relevant accessories.

Retail - $265.

Asking $150.

Chocolate Alchemy Sylph Winnower - Like new. Best available low-cost method to winnow beans.

Retail - $225.

Asking - $175.

1HP Shopvac - For use with the winnower.

Retail $35.

Asking $25.

Spectra 11 Melanger - Good condition. Brand new drive belt.

Retail - $500.

Asking - $350.

Chocovision Revolation 2 - Great automatic tempering machine. Excellent condition.

Retail - $879.

Asking $595.

Vibrating Table - For getting the bubbles out from small molds.

Retail - $60.

Asking $40.

Total retail cost is over $2300. Best offer on the whole package takes it. Shipping from San Francisco Bay Area if necessary. Local pickup ideal.

 IMG_4931.JPG.jpg - 1.4MB

I have three kinds of high quality rigid boxes to sell, see links and images with their current prices at ASpecialty Box where I got them.  The more you buy, the more you save.  Actual shipping quote provided with your zip code. Trays are not provided with the boxes.  Shipped in their original cartons, all in perfect condition.

4 Piece Brown Truffle Box ,  ($2.24 per box before shipping at ASpecialty)   This box can also be used for other large formats like barks and turtles. My boxes are a slightly different brown than what ASpecialty currently has, see the link for the twelve truffle box for an image of that color.

http://www.aspecialtybox.com/525

I have a total of 2 cases of 24 available. 

1 case of 24 is $30 ($1.25 per box)

2 cases of 24 is $45 (94 cents per box)

Actual Fedex shipping, send me your zip code for an exact quote.

12 Piece Brown Truffle Box ($2.97 before shipping at ASpecialty)   can also be used for other large formats like barks and turtles.  2 cases are the brown that ASpecialty shows, the other two cases are the Deco Bronze color of other rigid boxes.  Specify which you want.

I have a total of 4 cases of 24 boxes. 

http://www.aspecialtybox.com/532

1 case of 24 is $40 ($1.66 per box)

2 cases of 24 is $60 ($1.25 per box)

3 Cases of 24 is $75 (1.04 per box)

4 Cases of 24 for $90 (.94 per box)

Actual Fedex shipping, send me your zip code for an exact quote.

4 Tier luxury cube box,  deco bronze  ($6.10 before shipping at ASpecialty)

which can be used with many different trays ASpecialty sells.  About 1.5 lbs of chocolates fit in there, it is a spectacluar large format for gifts,  All my boxes are the Deco Bronze that ASpecialty currently has.

I have a total of  seven 12  box cases.

http://www.aspecialtybox.com/9118

1 case of 12  is $45 ($3.75 per box)

2 cases or 24 boxes  are $67.50 ($2.81 per box)

3 cases or 36 boxes are $90 ($2.50 per box)

Please get in touch if you are interested, and provide your exact address for the Fedex shipping quote.  Invoicing via Paypal, I will cover the fees, and provide a tracking number once the boxes are shipped.  If you are in the Boston area, you are welcome to pick up. Thank you!

 updates to grande boxes.jpg - 182KB

Hi,

Obviously these questions are dependent on the local situation, weather, harvest specs, etc. but just hoping for some general advice which may shorten my learning curve.

1. What is the best indication of complete fermentation for a box of forastero beans? (Drop in temperature below 45C? Purple/brown color inside? Absence of acid smell? Time in box?). Assume we are looking to acheive 90% or more. Is some remaining acid after fermentation good? Would it reduce if I lengthened drying time by transferring beans to the drying beds at night?

2. Generally speaking, How easy is it to over-ferment beans? Can this happen if beans are left for an extra 0-12hrs? 12-24hrs? or does it require more like 48-72hrs? I have read that longer fermentation time is generally correlated with better fermentation rate, but I've also read that fermenting up to 100% can cause a vinegar taste and formation of bad bacteria.

Background:

Our beans are all smallholder sourced, mostly forastero. Farmers cut pods themselves and deliver 'fresh beans' to us same day as harvest. There is a lot of mucilage so we stack the beans on pallets in pp bags for 2 days before putting them in hard wood boxes 3'x3'x3' covered with banana leaves. We shift boxes every 48hrs. We are experimenting with soaking/washing the beans after fermentation. Beans are sun-dried on raised beds for 5-7days.

For this recent batch, I have found that by day 6 the beans are still quite warm in the center >45C with an acid/alcohol smell to them. When cut open many are dark purple with brown juice others pale. (see attached @ 2 days on pallets + 6 days in boxes).

 20170422_134708--2.jpg - 470KB

We are the SELMI distributor in the UK and this was our demonstration machine within our Pastry Academy - so has never been used in production. We have never had a problem with it.

Thanks Michael! Have you been happy with your Selmi overall?

WTB- Looking for Bar Molds preferably cavity sizes of 1.5oz or less.  Also, if anyone knows of company that can make customized bar molds.

WTB- Continuous Tempering Machine.  Needs to be super efficient as it will be at a Mall kiosk.  I have not bought a tempering machine before.  I have seen the Selmi One online and thought it might work well because it has a pedal/depositor and tempers quickly.  It seems a bit high on the budget, but maybe that is pretty competitive.  I am open to other brands if it does what we need it to.  The main purpose at the kiosk is it will be used for molding bars onsite.  (definitely needs to easily deposit chocolate into bar molds and temper quickly, quietly, and efficiently).

We are in the Dallas, TX area.  Thank you so much!  Feel free to post here or email me directly at amyschocolategifts@gmail.com

Thanks!

Amy

Hi Diana!

Is it still available? Are you willing to ship in the US? If so, please email me directly amyschocolategifts@gmail.com

Thanks!

Amy