Forum Activity for @Sam2

Maintenance?

every now and then i blow with compressed air the elements, the cooling system and check that all the electrical connection are tight (if you understand engineering a bit you will know that electricity "vibrate" and heat expand /contract cabling so something, sometimes could get loose)

I had asked these questions with Pomati and Selmi and they wrote - Machine is maintenance free and infact Pomati even wrote, they have never got any complaint related to machine break down

Sam,

i had a look at this tread: the only other person that has reply to you has been someone that want to sell you their machine without telling you why they want to get rid of it.

Usually the sale reps of all the company would have put their long emails about how good their product is!

Maybe others do not take the time to help you with your decision....

i'm here to put my 2 cents of experience with a machine i use, it is just a genuine comment as what i believe this forum is about: sharing information and help each other.

We had bought the FBM just a year ago. After 6 months of perfect working condition i started to get "itchy" and in collaboration with the Engineering dept. of FBM i have modified certain parameter of the machine just because i'm a crazy guy that like to bring a machine over the limit.... i like racing and because i do not have time to do track racing with my motor bike, i race everything else

Maintenance?

every now and then i blow with compressed air the elements, the cooling system and check that all the electrical connection are tight (if you understand engineering a bit you will know that electricity "vibrate" and heat expand /contract cabling so something, sometimes could get loose)

I check once a month that the cooling liquid is on level; i put a protective sheet on the computer board so it doesn't get dirty. That's all.

I guess if you have a car you do check tires and oil every now and then, no?

Compare to the others, i believe that replacing a -easy to find- temperature prob. is way easier to replace a computer transistor or an electronic board..

The concept is the same tempering concept for every one: a melting pot; a spiral that brings the chocolate up, a cooling system and a control system.... HOW they do it is very different. i can only tell you that the FBM ones suit me 110% otherwise i would be very stupid to buy another 2 and planning to buy their cooling tunnel (Custom made to my specs) as well in 1 years time.

Then as i said, you can buy a red Ferrari and be happy, i would choose a 911.....

What kind of maintenance is required for FBM machine? For how long have you been using?

Haven't seen replies from people using Selmi or Pomati..

"Definitely they use the same concept, but the technology behind is complex and each of them have their own style. I have read in this forum that if a Selmi breaks (seldom) it is a lot of "computerized" things to change..."

This makes those machines more superior than FBM machines.

Hi Sam,

it seems that i'm on CHocolate life at the same time as you!

That Selmi machine are more..."beautiful" no doubts about it! the design is incredible!

Not sure about Pomati, never worked with..

Definitely they use the same concept, but the technology behind is complex and each of them have their own style. I have read in this forum that if a Selmi breaks (seldom) it is a lot of "computerized" things to change... The Fbm is more user friendly for maintenance, it is more mechanical orientated rather than sensor etc. (i apologize if i say something not 100% true, as i haven't taken a part a Selmi...no one would allow me)

Still all of them are made in Italy so i'm glad ( as italian) if you choose one of them.

I can only talk about experience:

When we bought the Unica from FBM, we got it with pneumatic depositor (the most amazing invention!) and with "the shower" accessory that allows you to do one mold (3 bars) in one single shot, but also chocolate drops and chocolate sticks.

Shipping is a big expense, i suggest you to consider if in less than 2-3 years you will need the enrober or not: things in business can change fast!

Like you, we thought that the enrober was not necessary at that time, but 2 months later i had to decline a biiiig contract because i couldn't do "enrobing" work!

Now we are in process of ordering another Unica and a Compatta BOTH with enrober, makes our life easier and we can increase our range of product to satisfy more clients.

We are going to do a product that has 2 coatings (dark and white) and we can (with the 2 enrober) finish the product in half of the time: out of the white..straight into the dark... No waiting time!

My opinion: the 3 companies make excellent machinery, I have chosen FBM for many reason. you should get what you think will make you happy working with it every day...

Cheers, keep us updated!

Still waiting for replies from chocolatier.

As far as my research goes, i believe only price is the factor between all these machines without taking into consideration the accessories. Rest all these machines are the same.

I am inclined towards FBM as it can support accessories. However, Selmi and Pomati looks more professional but they can't support enrober. However, enrober is not my requirement initially. So don't know whether i should buy FBM which supports enrober or buy a second machine later to get enrober equipment.

Hi, just out of curiosity,

is the Selmi plus a 12 kg machine? i have worked in the past with the bigger ones, but i was wondering if the small one are as good as the big ones.

Btw, i like to be clear that i'm not a FBM sale rep. I love their machines and i do not dislike Selmi... i just didn't like their customer service...

Sam ~

I'd be happy to discuss this with you. You can reach me at: (805) XXX-XXXX.

[ Moderator edit: PB - PLEASE ANSWER THE QUESTION. I am curious to know why you don't want to share your reason for wanting to sell it? The OP asked about impressions of various machines, so it would be helpful to share your impressions with the community.Just FYI, TCL is constantly spidered by Google, so phone numbers can end up in search results, so I deleted it.]

Any reasons for selling..

Sam ~

We have a SELMI PLUS Tempering machine withSHAKER TABLEand ENROBER for Sale. It works perfectly and is in great condition.

~ PB Marshall

[ Moderator note: THIS IS OFF-TOPIC. The OP asked for information about machines, not about who had a machine for sale. This belongs in CLASSIFIEDS. ]

This sounds good.. Even i am finalizing FBM..

Waiting for more comments before i finalize..

Hi Sam,

i disbelieve those are a lot of problems. I run the machine flat out and over the limit of production suggested by the manufacturer.

We have increased output thanks to this machine from 400kg to over a ton.

in effect more than "damages" it all has been "fine tuning" to my specification.

The machine was set up to "european" weather condition, i tuned to our conditions.

I asked to caliber all the thermostats because i'm very pedantic and obsessed with perfection. As well i asked to increase the performance of the tank (melting pot) with elements from a bigger machine so my "downtime" is shorten by 40%.

Most of the people would never try to do that or would never need to do that. We could say i turned a very fast motorbike to a racing motorbike....

In the morning it takes 20 min. to temper just by pressing a button.... you can also set up the machine to be ready even before you arrive to work.... but i like a cup of coffee with my staff when we start the day, so i don't bother with setting timers.

My 2 cents....

Cheers

Antonino

You have faced so many issues in FBM in a year... ?

Also, am i right, that it takes lot of time in the morning to start and lot of time in tempering the chocolate?

Hi ,

im a chocolate maker and we do quite a bit of chocolate, bars and truffles/pralines.

I'm (not hiding, not a sale rep) a big fan of FBM. We have a Unica 25kg we running her flat out since almost a year. very little hiccups, simply fixed with a screw driver by me (you can check previous post on it).

just few days ago we did a temp calibration on the pc board, easy game.

Last, we noticed some issue with the tank temperature: a skype meeting, 2 days later the parts arrived free of charge and by my self i simply replaced it with FBM on skype with me all the time. Sure $10k wont be enough for a Unica.... but maybe a Compatta....

Waiting for replies from Chocolatiers

I would also like to add Bravo Tempering Machine and Pomati T8 / T10 in the above

Yes! There has been a lot of talk about this on this forum about the different types of machines out there. If you want an enrober attachment as well for around $10,000 then your only option is one of the entry level wheel machine such as the one by Perfect Equipment and I believe Bakon USA offers one as well. . You can get excellent results with these machines. You just need to understand chocolate. I own a Perfect Compact Coater, one of the cheapest machines on the market. I have written in depth about it on another post. It's under the discussion "What is your Dream Machine?" . A Selmi with enrober probably hovers around $30,000. It is a better machine in my opinion and is signifigantly more expensive. As for my machine, I get excellent support from Perfect in Quebec and have ordered parts when I needed it. I think all the companies you mentioned offer excellent support.

Hello,

I am sure, this question might have been discussed many number of times. However, every customer has got it's own requirement.

Our 1st concern is: Machine should be Good in Working, Should be Easy to Handle, Operate, Clean and Should give best results.

Our 2nd important concern is: Machine should have longer durability for all parts. There should be a good Technical Support when required, Quick and Reasonably Priced parts. I don't know if i should focus on this or not.

Our 3rd concern is: Machine Accessories.

Budget $10000

We would like to know which machine we should go with:

Selmi One / Color Ex

FBM Compatta

Gami T260

Selmi Plus or Selmi Plus Ex (Only because of enrobber attachment)

Wheel Machines (say Mol D'art or Bacon USA or any other)

I have mentioned Selmi Plus only because of enrobber attachment. Otherwise i believe above mentioned FBM and Gami support enrobber attachments for the above models

I am simply confuse as which machine i should go with. We believe at a cost of $10000 we can only get automatic tempering machine with a capacity of around 10-15kg. Further some machine may not offer enrobber attachment which may be required in the future.

I have mentioned Selmi Plus and Ex above because they offer enrobber attachments from this machine onwards. In case, users recommend this, we can think of increasing the budget or the other way out is to buy small machine initially and then to go with a bigger capacity one once the business is established and good operations are there.

Looking for urgent replies from users.

Company owners / Distributors please don't participate in this forum.

I have a new business in Florida making chocolate covered macadamia nuts in 9 different configuration. I have someone make them out west but shipping is really cutting into the bottom line (especially with the fuel surcharge). I need someone that can do some panning work for me in Florida. Preferably within a 100 miles of Sarasota but will go as far as 200. Being new the volume is low. About 1000 pounds a month but growing fast. Does anybody know where I can get someone to manufacture my product for me? Thanks for any input.

G

Hi Ellen,

The local library can direct you to many business analyst resources. The SBTDC can also provide you with a copy of an IBIS report on Chocolate.

Best wishes,

Paul

I'm working on a business plan for a bean-to-bar-to-confection shop. To date we have only done online sales and events. I'm looking for insight into how to estimate number of customers and revenue per customer for a brick and morter retail location. Any thoughts?

ramon@arribanoir.com

Too many replies back and forth

Can you send me your email id? I have a few more queries.

Arriba too has added a questions to the mix.

Btw, my id is akaliwala@gmail.com

It took me over two years, back and forth trips to Ecuador, to develop my "bean to bar" process... I wanted constant quality of Arriba cacao for my chocolate, with the least possibleinterferenceof other ingredients. But it was vital to secure the source.

In my youth I did a summer/fallinternshipwith a coffee and cacao major trader in NY. There I learned how to taste anddifferentiatequalities. This became very important in what now is my passion. Coincidence or not, I have a preference for Ecuador Arriba. Have tried many other, but keep on going back to Arriba beans... Maybe it is in my DNA but also my romantic childhood memories of Ecuador.

Thanks Ramon. You're right.

In my exploratory stage, I came across this terms - cocoa mass. And I couldnt find a great answer.

BTW, do you only process cocoa mass for making chocolate or do you do bean-to-bar as well?

Akbar Kaliwala.

Akbar,We only use Fino Arriba cacao... But your question should rather come after you decide what origin chocolate youprefer?

I would try an taste a variety from different origins, with the least "other ingredients" possible. Your cacao mass is like the grapes off the vines before wine making... chocolate in its rawest form. Let your taste buds decide. Then you can pursue cacao mass suppliers from what ever origin(s). Good luck on a great search...

What was the origin of the cocoa mass you have used?

Can you suggest me a good supplier to try it out?

Cocoa Mass or Cocoa Liquor is the normal way for chocolatemakers to safely store their production materials for extended periods of time. So yes, I use cocoa mass almost every time I make chocolate. (The exception would be when we start from nibs)

So, to answer point 2, it was just fine.

Thank you for your reply.

1. Did you ever try using cocoa mass to make your chocolate?

2. How was it?

1. Cocoa mass is simply roasted, winnowed and coarsely ground cacao

2. It is the first stage of the grinding process

3. Yes

4. None basically... just don't expose to extreme conditions

5. Yes

Hi all,

I recently came across a supplier in Ivory Coast who was offering cocoa mass for my enquiry regarding raw materials.

My questions:

1. What exactly is cocoa mass?
2. During which stage of extraction do we get cocoa mass?
3. Can it be used to make chocolate?
4. What are the precautions regarding temperature regulation during transit and storage - if any?
5. Is it different than couverture?

Looking forward to some answers.

Akbar Kaliwala

Hi all,

I am from India and during a recent trip to one of the agricultural colleges, I have identified some land which might be suitable to growing cocoa.

Unfortunately, the college doesnt have seeds/saplings to try it out.

I was wondering if anyone could help me source maybe saplings/seeds to try it out.

And while at it, I might want to try sourcing from Latin America and Ghana to see the result.

If I could get all three - criollo, forastero and trinitario, it would really help in terms of identifying which type would be suitable.

Also, how many seeds would I need to carry out my testing?

Thanks in advance.

Akbar Kaliwala.

The ganache will go bad long before the nuts turn rancid. I think you can figure about 3 weeks for your truffles until they spoil, grow mold, etc. unless you freeze them. I am assuming you know your nuts need to be toasted prior to using them with your chocolates. Doing this accomplishes a few things but should also extend the time before they turn rancid. I've found old bags of untoastednuts in the back of my cabinets after monthsand they seem fine. How quickly they turn rancid will depend on the oil content (plus storage conditions).

Look at the centers. Chocolate will pull water from a ganache. Once it does it gets dry and crumbly in texture, as themoisture enters the chocolate and forms syrup with the sugar. Look at how much moisture you're adding to the ganache.

tempering failed. You should do as many temper checks as necessary. You could add a "mother" to the chocolate and let it melt enough time so that the rest of the chocolate "behaves" properly

Hello Everyone...

Please I need urgent help....I tempered my chocolate (dark and mil chocolate), and all the process seemed to be fine, they came out nicely from the molds. The problem was that later when i tried them, the chocolate, not the ganache, was crumbly...what do you think the problem is??? could it be that the tempering process was not well done? ehat other reasons can make chocolate crumbly.

Thanx...

Can an enrobing machine cause air bubbles? or is it the chocolate itself? I only notice it slightly when any product goes through the machine. And it's always with milk chocolate, dark and whiteseem to work perfectly fine so common sense tells me its milk chocolate. I will add some cocoa butter today and see if this works.Meanwhile any thoughts?

How about a classier name, like ferrero rocher?......................

You are right... on all counts... I was just trying to sound fancy .

my colleagues and I tried to create a stable homemade spread and there was often separation even though no water was present , that's where the emulsifier idea started....

kind of loses something when it's Nutella though! I wish you had said Duo-Penotti :D