Forum Activity for @Ash Maki

We are here in northern california. Though it is black the black on either side of it is not a part of the case but a custom job we did.

We are a new Canadian chocolate company producing bean derivatives bean to bar single origin in Ecuador

Thank you!

I will read that. always happy to learn more..

WTB - antique machinery for working chocolate factory museum which I'm currently building in southern Spain.

Ideally looking for a beautiful old roaster - Sirocco or Oeconom- GW Barth or Mottant - upto 120kg but twenty would be fine.  A cracker/winnower would be useful too.  

Many thanks.

Jason Godwin

Mayan Monkey Mijas.

Jim:

You can get away with up-converting 120V to 220V for this application -- I did not know that this would be put to use in a home setting. The Clima is 220V 3-phase, so not something you'd put into a residential setting.

An electronic converter that is designed for use with appliances will be fine. I have a couple of options I could recommend in the ~$100 range.

My brief search to find out what a 220V single-phase appliance actually entails for a U.S. house was not conclusive (or, more likely, I didn't understand what I read). If that conversion takes a lot of effort/expense, then don't go to the trouble of checking the price.

Jim - no trouble as I am in fairly regular contact with the people at Angel Refrigeration (Everlasting does not sell retail so it is necessary to go through a dealer and there is no US dealer). I don't think these are available in 120V, but I can get in 220V single-phase.

Hi Ash,

We spoke over the weekend, I left a message at your 707 number this morning.  Would like to speak with you further about the FBM?

Thanks

Don't go to a huge amount of trouble, but I would help if I had approximate pricing on the mini-refrigerator model. My space limitations (as well as what I'm guessing the model you recommended would cost) suggest the mini would be more my speed.

I have for sale  2 cartons of 50, brown truffle/chocolate boxes.  Each box includes base, lid, gold tray for 15 pieces, and glassine. Boxes are shipped flat and require assembly. I am asking $60 for each carton of 50 boxes.

Box measures 7 1/2 x 4 1/2 x 1 3/8  PN RS-NE15

They were originally purchased from Unger, which is the sole importer to North America for Package Nakazawa. They are beautiful, sturdy and easy to use. You can see them here http://www.packagenakazawa.com/

 For ease of purchase go here:

http://www.ebay.com/itm/-/132053259648? 

Depending on how in depth you want to go, here's a bit of a primer on Tg of dairy powders, that touches a bit on the phenomenon over time.  Little dated, but still decent info.

Solid and Liquid States of Lactose - Springer

It's likely a combination of denatured milk protein and amorphous lactose (having gone past it's glass transition temperature).  Keep your temperatures below 70C on your milk products and you shouldn't see this.  There is no way that i know of to process that hard material out once it has been formed.  Prevention is the key here.

Jim -

Angel Refrigeration in the UK represents Everlasting and other brands, and I am their agent in the US. Everlasting makes several temperature and humidity-controlled cabinets specifically for chocolate.

Here is a link to Everlasting chocolate refrigeration products on the Angel Refrigeration web site. The option I recommend most is not listed, but it's a two-door version of the Choc71 and Choc101 solid-door models. The two doors are arranged one over the other (not side by side), so you are only opening half the fridge at a time. The 71 holds Euro-sized sheet pans (which you can order through Angel). The 101 holds US-sized sheet pans through the inclusion of racks along the sides. If you are interested I can get you prices.

:: Clay

yes. very. it took me hours to get rid of them.

some of the big particles cause the engine to stop when they stuck under the wheels. There are more smaller particles in the chocolate, most of them taste like burned milk powder and a few like caramel (from sugar). 

It is plausible to assume that the milk powder burned, however I would expect to see that from the first moment and not after a few hours when the particles are smaller and they need to stick to each other randomly to create clusters..

are the 'pieces' very hard and granular?

I assume you right and the secong option make sense.

The real question is why after a few hours and not in the beginning, moreover, it seized when grinding..

Please contact bobochocolates@gmail.com for more details.  Here is a utube of the machine:FBM Chocolab - Truffle Coating

My guesses:

1) You've got water coming in somewhere

2) You denatured your milk protein when you baked it (if your temp really was 30C higher than 75C - then I'd lean in this direction)

"a fridge designed for holding and crystallizing chocolate is going to be a better idea."

I did not know of such a fridge. Is it possible to get a link to an example?

Hello,

In contrast to previous two tries, the following had terribly failed:

I carmelized sugar separately. I mixed cacao liquer and some cacao butter with non-fat milk powder (as grainy stage or dry stage) and baked in the oven for 1.5 hours. I put the temperature on 75C but assume that it was 30C higher.

I grained everything (including the sugar) in my Santha 11 - it worked well for the first couple of hours but then seize and stick to the wheels (attached).

I tasted them and it feels like milk powder and not something else.

What had happened? and why it took couple of hours? the temperature of the chocolate was no over 50C.

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I'm not getting responses. Are the molds still for sale? 

Brian

Hello in California!  I sent an email and left a message on your provided phone number.  I am looking forward to hearing from you!

Thanks-

The Clima is good option when you need to balance throughput with available space. The Clima is not cheap when compared with some DIY solutions, but it requires very little space (comparatively) and it's easy to put molds onto the Clima input belt without having to move from the depositor so in that respect it's quite labor efficient. At roughly 3.5 molds/minute (timing can be adjusted to increase/decrease time in the tunnel based on cavity thickness) the cooling time is about 13 minutes. We have success cooling 100gr bars in molds with 3 cavities at this speed.

You can find a downloadable US/60Hz catalog page here . Pricing may change in January, so prices are guideline only (as it's December 30 and there's no time to place an order before Jan 1).

Aloha.. wondering what is still available.. I'm on Maui and starting up.. looking for a tempering machine primarily and possibly other equipment and supplies.

mahalo,

jessica 

I am thinking of enrobers. I am not far from the starting line in my research and experience with these type of machines.  There seems to be a pattern or perhaps even a consensus that generally European brands (Italian, German) appear to have the better equipment.  I don't know about customer service but I hope that having a US market for their goods would logically require ongoing positive support. If the equipment is of high quality and reliability the good news should be that customer service will not be used as much.  

What equipment is of interest to you traveling in the opposite direction?

Being in Europe myself I would be curious to know what machines you are considering worthy of being shipped in comparison to machine being fabricated in the US?  As I am also looking at doing the opposite.

Still available?

Pics and location of the display case?

Update - we got our temperature under control, still using a makeshift cooling tunnel (covered speed rack, perforated sheet pans, AC unit) with good results. We are producing approx 25 molds at a time, but plan to bump that to 50 as soon as we get our electricity sorted in this building. I'm planning our expansion to another workshop, and getting opinions on machinery - the FBM Clima 50 is looking mighty nice to me. Clay, any thoughts on that? 

I'm having a hard time sending a PM, but I am also interested in the bar molds. Assuming 6 squares of 9 pieces? 

I am interested in the two mah jong molds. I already have a set of the chinese coins. I can do a postal money order or EFT, whatever is best. 

PM Sent about bar molds and square molds. 

Brian

The major change I've seen is that the US$ is now stronger than the €uro. Otherwise, prices are fairly stable. Ocean shipping costs can vary depending on the cost of fuel and differences in cost structures between shipping companies.

I am wondering if prices have come down or show any type of pattern on importing machines applicable to 

our chocolate businesses?  Anyone had recent experiences or observations?  Are there sources one can be confident in to

check this out?

well, there are two molds, I can email you pictures if you like, I also have two molds of the chinese coins.  shipping via cdn post is no problem, best payment option would be cdn pistal money order.

Hi there. I'm interested in your Mah Jong sets. Am located in Calgary. Please advise.

I'll take the panning attachment if you can get it to me at 94608 in California. Drop me a line at me@brianwallace.com if it is still available. 

PS - Clay typically encourages using the Private Notes feature, rather than posting your email address for spammers, though we have to Follow one another to send said notes, so give me (and any others) a Follow if you'd prefer to negotiate on the site.

Hi foodpump! Two Q's: What's your email address? Do you ship to the US? 

I'm interested in the following molds: magnetic hearts (both the hollow and the transfer style), the mahjong, the cigars, the santa molds, and the standing/sitting bunny molds.

Thanks!

Chris

I've signed on as "foodpump", and am your newest member.  From 2007 to 2016 I ran a small chocolate and pastry shop in Vancouver, and in the last five years specialised in bars, over 24 varieties for the retail sector.  I'm currently working for a catering company as pastry chef.  

My background is culinary, having started with a cook's 3 year apprenticeship in Switzerland back in the '80's, and worked as a cook andblater chef in Switzerland, Singapore, and Vancouver.

the pictures dont match the descriptions  in the order I listed them in....

oh well, back to the descriptions,

christmas garnish plaque, two of them, file too large

baby santas, two molds

modified calkebaut santa molds, $10.00 for both

easter half eggs

ballerina bunny, file too large

farmer bunny, file too large

standing bunny with basket file too large

sitting bunny, file too large

giant 22" santa

I guess you can email me for better pictures

Edward

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