Forum Activity for @dale montondo

Label ingredients? Nutrition Facts

Posted in: Tech Help, Tips, Tricks, Techniques

I called the FDA. Since I don't use any meat products they referred me to the Dept of Ag. and Mkts. I called them and They told me I was talking to the correct Dept.In order to sell in NYS I need an approved kitchen. A list of ingredients starting with the largest ingredient. A name on the packaging. Contact #'s and owner name.I was told If I met that I can sell anywhere I want. I should be able to verify that in about 4 weeks when I open my shop. My other inspections include the town code, fire marshal, and town Supervisor. Also Certificate of authority to collect taxes. Insurance in case someone gets sick. Then it's time to see the business attorney. This is what I have to do in NY. If I require more or less I will post when I open for business.

Label ingredients? Nutrition Facts

Posted in: Tech Help, Tips, Tricks, Techniques

No matter how small you are you have to list your ingredients (and net weight, btw). You also need to specify any of the major allergens of which your product could contain traces. The exemption you mention is for the Nutrition Facts label--you don't have to do this until you sell over a certain amount per year. Which is handy, cause it will cost a few bucks to get that info together. The FDA has a guide dedicated to labeling requirements that goes into serious detail.

Label ingredients? Nutrition Facts

Posted in: Tech Help, Tips, Tricks, Techniques

Hi,I can't speak for food exactly but I know in cosmetics that all ingredients must be listed on the packaging.I've had extensive experience with the FDA on cosmetics and know first hand that ignorance is never an excuse.I quickly looked at the FDA website and here is a link to a few pages that list all of the guidelines: http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/FoodLabelingNutrition/default.htm When I have time I am going to read these CFR as it looks like there are some exceptions to the rules.21 CFR 101.9(j)(1) and 21 CFR 101.36(h)(1) a http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/FoodLabelingNutrition/UCM053857 am interest to hear other people that are already selling chocolate's experiences and advice as well!Best of luck to you,Melody

Label ingredients? Nutrition Facts

Posted in: Tech Help, Tips, Tricks, Techniques

I"m getting such a run around on this topic even call FDA but the hold for an answer is taking hours. But my question is do we have to put all ingriendents on our products once we start selling online or in person even is your a very small bus? Also do we have to put the Nutritin Facts and if so do anyone have a lead on how to do this? I was ready to launch my site when it came to mind and don't want to put myself in any hot water before I get started.

I thought I read somewhere if you have less than 10 full time employees and make and sales few than 10,000 units you are exempt. (NY) just want to be clear.

Thanks a bunch

updated by @Karen H.: 04/11/25 09:27:36

Chocolate Panning, process and equipment

Posted in: Tech Help, Tips, Tricks, Techniques

hola , I am looking some info were to buy ,products for panning ,,,, like what the name of the product , and puts on the shine ,any info would be great , thanks steve

Chocolate Panning, process and equipment

Posted in: Tech Help, Tips, Tricks, Techniques

Wondering if you can offer some advice---I just started playing around with panning, and I am not able to get the coated centers (coffee beans, in my case) to polish. I'm using the kitchen aid attachment, and each half has two metal ribs welded in---do i need to add more for polishing or is that what those are for? I'm also trying to avoid any coatings for polishing, which i understand is possible, though I don't believe it yet

Chocolate Panning, process and equipment

Posted in: Tech Help, Tips, Tricks, Techniques

It would be the plastic tubing that you might get at a make your own wine place - used for decanting the wine into bottles. You want something considered food grade.
updated by @Kerry: 09/08/15 06:03:11

Chocolate Panning, process and equipment

Posted in: Tech Help, Tips, Tricks, Techniques

I am fairly new at this and trying to figure the process out. When you say plastic tubing can you please tell me a little more about what this means? I assume it is something I can get at a hardware store?
updated by @Dana Rebarchick: 01/22/15 13:07:45

Chocolate Panning, process and equipment

Posted in: Tech Help, Tips, Tricks, Techniques

Hello,

we are producer hazelnut and chocolate process equipment.

The Laboratory Type Pres Using For Obtaining Hazelnut Oil.

Hazelnut/cocoa bean cutting unit

http://innovas.com.tr/english/urunler/giyotin/Cutting_Unit.pdf

chocolate cooling system

Scraped surface heat exchanger

http://innovas.com.tr/english/index.htm

The Laboratory Type Chopping Machine For Agricultural Producs Nuts Etc

Hzelnut cutting andchopping units with sieving

etc...

http://innovas.com.tr

info@innovas.com.tr

thanks in advance

Hilal akmak

sales engineer

Chocolate Panning, process and equipment

Posted in: Tech Help, Tips, Tricks, Techniques

You can ridge your pan by taping plastic tubing in it.

Chocolate Panning, process and equipment

Posted in: Tech Help, Tips, Tricks, Techniques

Andal - that's exciting news. Will it have heating and cooling air or just turn?

Chocolate Panning, process and equipment

Posted in: Tech Help, Tips, Tricks, Techniques

We at cocoatown.com are working on a panning attachment for the small melangers to be used by scale chocolatiers. We are testing the attachment and will send you more information soon.

Chocolate Panning, process and equipment

Posted in: Tech Help, Tips, Tricks, Techniques

To get the shine without chemicals - you need to let the product sit overnight then put back in the pan - 48 C air is blown in with pan rotating. You are listening for quiet - once it gets quiet you pick a piece up and see if it is squishable (ie the chocolate becomes plastic). Once you reach this point you start adding cold air again (13-15 C) for about an hour until the product shines.

Chocolate Panning, process and equipment

Posted in: Tech Help, Tips, Tricks, Techniques

Dear Kerry,

Thank you so much for your advise. I will try that tomorrow and will keep you up to date.

Benoit

PS: have you got some advises to get the shine on the product without chemical stuff?

Chocolate Panning, process and equipment

Posted in: Tech Help, Tips, Tricks, Techniques

You need to add the chocolate slowly (and not tempered). The product (ie hazelnuts) need to be cooled in some way while you add the layers of chocolate. So either some dry ice, or an air conditioner blowing cold air into the pan.

Chocolate Panning, process and equipment

Posted in: Tech Help, Tips, Tricks, Techniques

Hello

I have just started experiments on my new coating pan. Is there anyone out there that could help me?

I put my hazelnuts into the pan, then pour the tempered chocolate...all began to mix...and a few minutes later, everything began to stick...and I got, a big "ball' of choco-hazelnuts"...horrifying...what is the problem do you think? How to avoid that? Is it a matter of spinning speed? of amount of material in the pan?

Thank you

Benoit

Chocolate Panning, process and equipment

Posted in: Tech Help, Tips, Tricks, Techniques

Thank you very much. I'll give Dave a call.

Chocolate Panning, process and equipment

Posted in: Tech Help, Tips, Tricks, Techniques

Centerchem is a great resource. Dave Jordan's your go-to guy with them.

Chocolate Panning, process and equipment

Posted in: Tech Help, Tips, Tricks, Techniques

Do you have any recommended suppliers for the coatings (glaze, food shellac, etc.)?

Chocolate Panning, process and equipment

Posted in: Tech Help, Tips, Tricks, Techniques

Hey Bob, how'd your education, equipment procurement, and first steps go? We're looking into panning but probably not on the scale you are.

Chocolate Panning, process and equipment

Posted in: Tech Help, Tips, Tricks, Techniques

Something around 20 inches is all I have experience with. You don't want to overfill the pan initially, because as you add the chocolate the amount of product 'grows'. It doesn't take too long to coat a batch, then it sits overnight anyway before polishing the next day.

Chocolate Panning, process and equipment

Posted in: Tech Help, Tips, Tricks, Techniques

Kerry,Thanks for the reply and yes, that answered my questions. I also took a look at the Union Machinery web site for used equipment. Lots of items to choose from. What might be a good size to start with for batch sizes of 15 - 20 pounds?

Chocolate Panning, process and equipment

Posted in: Tech Help, Tips, Tricks, Techniques

Yup, those pans would have worked fine. You use the smooth pan for the coating, then one of the ridged pans for polishing. Of course you can tape tubing inside your smooth pan, to make it ridged for polishing.By 'coat the chocolate after panning' I assume you are asking if you need products such as polish and sealers? The whole process can be accomplished without these things.

Chocolate Panning, process and equipment

Posted in: Tech Help, Tips, Tricks, Techniques

Thanks for the great replies. The coarse seems to be a great way to get started. I do like the idea of a headed pan for other flavorings. However, I might look at one of the off the shelf nut roasters which are propane fired. This way I can run the chocolate in one room where the ambient can be better controlled and do the roasting and flavoring in another room where the heat isn't as much of a problem.I did actually bid on the 3 pans that were on eBay but I had to be away from my computer when the bidding closed and I got outbid in the end. Would this type of pan work for chocolate? One had ridges and the other two were smooth inside. Might like to know if another deal like this come up.Also, is there a need to coat the chocolate after it has been panned? Is this a standard process or only used with certain types of chocolates?Thanks again for the suggestions.Bob

Chocolate Panning, process and equipment

Posted in: Tech Help, Tips, Tricks, Techniques

I second the PMCA/NCA panning course. It was an excellent course.You've got to love the Selmi - a little dear in price - but it heats and cools which allows you to polish the product without any additional polishing products being added.E-bay often has pans - I bought a Stokes pan several years ago. I noticed a group of 3 small pans that closed yesterday for about $2100.There are a couple of companies that sell used equipment - Union Machinary being one that comes to mind.The chocolate is probably one of those things you are going to have to experiment with to decide what you like with your product. I've been happy lately with the Belgian Belcolade milk and dark.

Chocolate Panning, process and equipment

Posted in: Tech Help, Tips, Tricks, Techniques

The PMCA offers a nice panning course, covers hard, soft, and chocolate panning. Think too of a pan you can also hot pan with. Similar pan but with gas burner under to caramelize sugar around the nuts. Add a variety of seasonings and you can offer a nice seasonal variety. But then you can also season the chocolate. For chocolate, think of a cool/dry air source. Portable coolers work nice but overall warm the room so not good for continuous use. Just blowing ambient air will work if cool/dry enough, but you lose some control, especially if you're looking to add color for marbling or speckling.Good luck with whatever you choose.

Chocolate Panning, process and equipment

Posted in: Tech Help, Tips, Tricks, Techniques

Greetings,
I'm investigating the art/science of chocolate panning for nuts, primarily hazelnuts and almonds. This would be for a small side business to our hazelnut farm here in Oregon. I'm looking at providing raw, roasted and chocolate coated nuts to start with. Raw and roasted I have under control, but chocolate panning and equipment is new except for what I've been reading. Still, looking at batch sizes of say 10 to 20 pounds of nuts, what type/brand of coating pan might be a good start? The Selmi certainly looks like a great tool but really high end and costly. Is there any good source for used equipment?

Regarding the process, what is the best approach for classes, training or literature? What are some of the best bulk chocolates to purchase, both milk and dark?

Thanks,
Bob

updated by @Bob Aman: 04/11/25 09:27:36

Selling at farmer's markets... in the heat of summer?

Posted in: Tech Help, Tips, Tricks, Techniques

Hi llana! Craigslist is a website used for posting classifieds and forums... Not sure it is used much in Israel. http://telaviv.craigslist.org/ I use it to look for used equipment in other cities in America... It is great for posting things for sale, or to post things that you are looking for. People even post homes and cars for sale.

Selling at farmer's markets... in the heat of summer?

Posted in: Tech Help, Tips, Tricks, Techniques

Can you explain to me what is Craigslist-sorry!

Selling at farmer's markets... in the heat of summer?

Posted in: Tech Help, Tips, Tricks, Techniques

Thermoelectric coolers are all over Craigslist. I bought two last summer (one in May, one was in July) for $30-$35/piece
updated by @Chris6: 04/17/15 19:11:34

Selling at farmer's markets... in the heat of summer?

Posted in: Tech Help, Tips, Tricks, Techniques

I am new in the business and ready to start selling, but need chocolate cabinets to place in retail areas. Could I obtain specs to give to my electrical engineering son? I need 2 cabinets now! For retail locations - one a zoo, and another a large gallery/antique mall. email directly: jackiejjjj@aol.com

Selling at farmer's markets... in the heat of summer?

Posted in: Tech Help, Tips, Tricks, Techniques

With the unit pictured above, condensation from the cooling fins on the cold (inside) section, amounts to around 1/2 cup daily. Here we have an average RH of around 70%, and I've measured a very respectable 50-55% inside the display.The temperature differential is not enough (usually) to cause any significant condensation.Oh, and at Valrhona's Ecole, they were using a thermoelectric dehumidifier in the crystallization room. Apparently they do work quite well, the chefs seemed pretty taken with it.

Selling at farmer's markets... in the heat of summer?

Posted in: Tech Help, Tips, Tricks, Techniques

Koolatron manufactures about 30 miles from me - not sure if you still can, but you used to be able to go to their outlet and pick up seconds for just a few bucks. I see them occasionally at thrift stores too.

Selling at farmer's markets... in the heat of summer?

Posted in: Tech Help, Tips, Tricks, Techniques

Search for "portable thermoelectric cooler" on Google. There are a number of different brands but "Koolatron" seems to be very highly rated. You can get a good-sized one for under $200 that runs off 12VDC - plugs straight into the "convenience" outlet of a car or optional 120VAC adapter. Vinotemp makes one (available at Home Depot) that is soft-sided and is built into a luggage cart. Not quite as large as some of the Koolatron units but it would seem to be convenient for some applications.

Selling at farmer's markets... in the heat of summer?

Posted in: Tech Help, Tips, Tricks, Techniques

Hey Wendy and Cheebs, thanks for the tips you both gave. I'm sorry to have replied so slowly but I've been traveling. Wendy, those are some great ideas for keeping the money coming in during the summer. Frozen hot chocolate? Fabulous!Cheebs, that case is gorgeous. I suspect a custom cabinet maker here in New England would get a bit more than $1000. though. The 12 volt car battery is a good idea. I wonder if those small solar collectors would be good? I may just have to nab the one on our horse's paddock and play around with the idea!Tracy

Selling at farmer's markets... in the heat of summer?

Posted in: Tech Help, Tips, Tricks, Techniques

Good idea. My gears are turning. I will have to think about this for a while. Seems like we could really make something perfect for pretty cheap. I love to "MacGyver" new tools. My husband always says that we are in the wrong business...the people who make the equipment for chocolatiers are the ones making the money! Everything is SO expensive!

Selling at farmer's markets... in the heat of summer?

Posted in: Tech Help, Tips, Tricks, Techniques

The cabinet was made by a professional cabinetmaker, who also had the curved glass made. I did all the electrics and lighting. It wasn't cheap either, with total cost coming in around $1000. Still very good compared to commercial units which sell around $3k-$5k.I had considered selling a similar unit, but since I'm in Guatemala it makes it very expensive to ship just about anywhere.BTW, most wine coolers actually use thermoelectric devices for cooling. If you can find a damaged unit you could use the internals to cool your display.

Selling at farmer's markets... in the heat of summer?

Posted in: Tech Help, Tips, Tricks, Techniques

Hey Cheebs! That is really nice! You built this? You could sell these like crazy! I have had to find the most inexpensive ways to do farmer's markets... I tell everyone that visits our booth to come to our shop...for the finer things that we create...it usually works. But maybe one day I could splurge and have this as an option. It looks very impressive. Thanks for the suggestion of thermoelestric coolers too! I actually have never seen one of these. When we decided to start doing farmer's markets...we toyed with the idea of getting a small wine cooler. But decided that it would be open and closed so much it wouldn't work. I will keep this in mind if I ever decide to change how we do things.

Selling at farmer's markets... in the heat of summer?

Posted in: Tech Help, Tips, Tricks, Techniques

Something no one has suggested so far are thermoelectric coolers. They come in a variety of sizes, and unlike ice cooling, these units actually dehumidify, instead of adding moisture to the air in the cooler.I built a 12-volt powered, LED-illuminated portable display cooled by a unit cannibalized from a cooler. A compact 12-volt car battery could easily power this unit all day, as it draws a measly 67 watts of power. It works quite well, usually giving a 15 degree differential between outside and in. Where I'm located there's no need for more cooling, but I imagine adding a second unit would do the trick in hotter places. Here's a picture.

Selling at farmer's markets... in the heat of summer?

Posted in: Tech Help, Tips, Tricks, Techniques

Another thing about sampling...My husband reminded me about how Fudge shops are known for giving samples. Oh the many times I have seen people stop by for the sample and not buy while on vacation to tourist towns...Gatlinburg, TN, the Atlantic City Boardwalk...etc. I wonder how much is actually given away. There is a small Fudge shop here where we live and they display a huge sign in the window boasting "FREE TASTE". I can't help from picturing a giant block of fudge inside...like a salt lick, for the customers to go in and take a nice big taste...or lick. Shoo dee doo. I blame them along with Costco for the "freebie hunters". They have lost their appreciation for the finer things...and I think it is pretty inconsiderate to always ask a small business for free samples! Owning a business is tough...and Very expensive! Somebody has to pay for all those samples! Ha Ha! Sorry to go on about this! Sampling is a difficult subject.

Selling at farmer's markets... in the heat of summer?

Posted in: Tech Help, Tips, Tricks, Techniques

Just found this discussion. I do farmers markets throughout the summer. It is a great way to keep money coming in during the slowest time of the year. I have a shop, so most of the people who come visit us at the market know what I do in my shop and if they don't know us I can tell them about it. At the farmers market, We do things that we do not do in our shop. We do "festival type" things like frozen bananas dipped in chocolate, chocolate dipped strawberry kabobs, our own version of frozen hot chocolate, etc. Things you can walk around with and eat... Our customers love it and they know to go to the market to get these things...made fresh right in front of them. On cooler days we do an amazing hot chocolate, caramel apples, and we will then start bringing in products from our shop...candy bars, chocolate covered nuts, mendiants, etc. It keeps me from having to deal with melting so much. It seems to keep customers coming back to see what's new too...because we will dip fresh fruits that are in season. A bag of fresh blackberries in white chocolate, raspberries in dark, or dark chocolate figs...etc. I love the market. I love the comments on sampling too! I like the idea of sampling ganache...a lot of people don't quite understand what all goes into making truffles. I never sample them...and I have really quit sampling just about anything. I had a lady last week at the market get mad at me for not sampling to her...but she was the only one who asked for a sample. Everyone else seemed excited to BUY something. I was so happy to hear about the lady that ate cat food mentioned earlier! That is awesome! You don't get samples of food you are ordering at a restaurant...you cant just sample any product at Walmart...but I agree with Elena...it is a Costco or Sams syndrome that people have. It drives me crazy! What we do is so specialized...I just can't give it away anymore. I have been burned by doing that in the past. People stop coming to buy things and come for samples...even other vendors started coming at the end of the day to see what I had left over after I gave out fresh berries that had been dipped in chocolate that didn't sell. It was upsetting. They buy them now because they love them! I do give the other vendors a small discount now...it is like a big family...If you do stick to selling your chocolates throughout the summer, I think Elena has some great tips!

Selling at farmer's markets... in the heat of summer?

Posted in: Tech Help, Tips, Tricks, Techniques

Hey Mark, she has a lovely website and some extremely unique creations. I love her global icons w/24k goldleaf! Clever, clever, clever. Thanks for pointing her out! Tracy