Forum Activity for @TONNY

Tony.n
@Tony.n
01/08/17 13:45:23
54 posts

WTB - HQ ECUADORIAN COCOA BEANS - Houston TX


Posted in: Classifieds ARCHIVE

Thank you Clay I will reach out to Meridian and Ecom trading!

Clay Gordon
@Clay Gordon
01/08/17 12:39:17
1,688 posts

recommended scale to weigh ingredients?


Posted in: Tech Help, Tips, Tricks, Techniques

beth campbell:

And to avoid the timing out issue, would you recommend a non digital scale?  I often tare a vessel to weigh into and then add some ingredients and come up against some issue which causes me to need more time, and then the scale turns itself off.  And I have to start all over again.  I find this very frustrating and feel there must be another way to do it.  I am sure there are scales that do not turn off?  Or at least give you the option. 

The manual for the scale does mention that there is auto-shutoff for the display, but not the scale. I would contact Ohaus directly to find out for sure. There may be a difference when it's on battery as opposed to being plugged in. BTW, the scale I linked to is well liked on Amazon. (You could also ask the question of the users who reviewed the scale on Amazon about the auto-shutoff.)

I did learn that it's possible to purchase a beam scale with a tare function but I cannot find one with a capacity of over 2kg.

beth campbell
@beth campbell
01/08/17 12:10:58
40 posts

recommended scale to weigh ingredients?


Posted in: Tech Help, Tips, Tricks, Techniques

And to avoid the timing out issue, would you recommend a non digital scale?  I often tare a vessel to weigh into and then add some ingredients and come up against some issue which causes me to need more time, and then the scale turns itself off.  And I have to start all over again.  I find this very frustrating and feel there must be another way to do it.  I am sure there are scales that do not turn off?  Or at least give you the option. 

beth campbell
@beth campbell
01/08/17 12:05:29
40 posts

recommended scale to weigh ingredients?


Posted in: Tech Help, Tips, Tricks, Techniques

thanks very much for your response Clay.  I have a small jeweler scale for .001 g items and that has been very useful for small amounts.  I will look into that website.

Clay Gordon
@Clay Gordon
01/08/17 11:57:49
1,688 posts

recommended scale to weigh ingredients?


Posted in: Tech Help, Tips, Tricks, Techniques

Beth -

The real question here is what accuracy do you need at the low end?

A scale with a max range of 15kg might only have a resolution of 5gr. That would be okay for measuring 10kg of couverture, but might not be okay for measuring some other ingredients you might add. So you would need to consider a separate scale for measuring small amounts.

An inexpensive digital "pocket" scales can measure up to a kilo at .1gr resolution for under $20 (but don't forget to order a calibration weight if you buy one of these). It's going to be cheaper to buy two scales than to get a scale that can weigh out 15kg with a resolution of .1gr. A 15kg scale with a resolution of 2gr can have a discounted cost of about ~US$160 before shipping. A 15kg scale with a resolution of .1gr will cost at least US$100 more.

While you don't need a washdown scale, there are scales in the ~$160 price range that are NSF rated.

I routinely use the Affordable Scales web site to locate scales for specific uses ... you could do this and then find a supplier in Canada if they don't ship.

Balpreet Singh
@Balpreet Singh
01/08/17 11:42:38
23 posts

chocolate molds, vancouver, b.c.


Posted in: Classifieds ARCHIVE

Kindly Send images and quantity along with pricing to sehgalbalpreet@gmail.com

Tim Williams
@Tim Williams
01/08/17 11:38:37
10 posts

F/S - FBM Compatta Tempering machine, 12kg bowl




FBM Compatta Tempering machine, 12kg bowl

$9,000

Located in St. Louis, MO

Pickup or I will ship at your cost for packing and shipping

email me: timw (at) gmail dot com

-       220V 60hz. (3 phase + earth) 60kW

-       Continuous tempering process

-       Night cycle

-       Electronic dosing device with repetitions

-       Removable screw pump

-       Switch to reverse run of screw pump (unload chocolate)

-    Vibrating table

FBM 1.jpg





fbm plate.jpg  •  161KB



- See more at: https://www.thechocolatelife.com/tim-williams/forums/15547/fbm-compatta-tempering-machine-12kg-bowl#sthash.3iclrbmW.dpuf

Clay Gordon
@Clay Gordon
01/08/17 11:31:35
1,688 posts

WTB - HQ ECUADORIAN COCOA BEANS - Houston TX


Posted in: Classifieds ARCHIVE

Tony:

I don't have a particular source in mind, I was just asking for clarification for others who might read and want to respond.

Still need to know quantities involved. A broker such as Meridian in Oregon or Atlantic/Ecom in NY could easily supply you with Ecuador that could meet your quality requirements (not knowing what they are).

Java/Bali is a bit harder, though I would inquire through the brokers to see if they have anything. I know Big Tree farms sells nib, not sure if they are also selling beans.

Clay Gordon
@Clay Gordon
01/08/17 11:26:50
1,688 posts

Help needed for a pest issue - 'warehouse moth'


Posted in: Tech Help, Tips, Tricks, Techniques

Andy -

There are some interesting fed gov't documents you can read:

Natural and Biological Pesticides

Take a look at the links near the bottom for more. Note that whatever gets used needs to be odor-free or the odor will be absorbed by the fat in the beans. 

About GrainPro bags:

"[ They are ] made from multilayer recyclable polyethylene plastic (PE) with a proprietary barrier layer with sufficiently low permeability to prevent the exchange of air and the absorption of moisture. [They are] designed to be used multiple times.

[They] effectively stop aflatoxin growth, eliminate infestation embedded with the commodities and prevents the penetration by [insects] in the commodity without the use of harmful chemicals."

When it comes to live insects and larvae, the bags increase the CO2 level within, effectively suffocating them. However, they are less effective against eggs so if you remove the beans from the bags the eggs can hatch.

Why not use GrainPro bags for long-term storage of cocoa? I know people who have used them for long-term (> 3 months) and they told me that some trained tasters can detect a plastic-y odor from the bags. Because the GrainPro bags are used inside the jute bags (to help preserve barrier integrity), they are comparatively expensive.

beth campbell
@beth campbell
01/08/17 11:07:45
40 posts

recommended scale to weigh ingredients?


Posted in: Tech Help, Tips, Tricks, Techniques


hi there, 

I am looking to purchase a scale that will be able to handle heavy items and will not time out. I currently use a low end digital scale that times out and also can only handle 5 kg.  I need to be able to weigh my coverture before adding inclusions.  can folks let me know what scales they use?  I will also use it to weigh ingredients especially now that my batches will be increasing in size, so it needs to handle at least 10kg or hopefully more.

Any suggestions? Thanks


updated by @beth campbell: 04/11/25 09:27:36
beth campbell
@beth campbell
01/08/17 09:41:35
40 posts

How long do you grind your chocolate?


Posted in: Tech Help, Tips, Tricks, Techniques

thank you so much Clay for your knowledge.  I will take all that into account and adjust my processes for efficiency and flavor. 

Sebastian
@Sebastian
01/08/17 05:29:22
754 posts

Help needed for a pest issue - 'warehouse moth'


Posted in: Tech Help, Tips, Tricks, Techniques

Not knowing your exact set up makes it difficult to give exact recommendations.  Generally speaking, the colder you can keep the room the better (larvae will remain dormant below about 50F). Also, tenting the bags for fumigation by placing fumigants under the tenting to concentrate it's exposure to the bags is common practice. If your beans are in  airtight plastic bags (a bad idea, by the way), you'll need to perforate them/open them to give the fumigant the opportunity to do it's thing.  Displacing the oxygen in the room with an inert gas, such as CO2 certainly would work, but it also tends to asphyxiate you as well, which comes with it's own set of problems.

chefpatissier
@chefpatissier
01/08/17 05:11:38
7 posts

Looking to purchase 65lb grinder/melanger


Posted in: Classifieds ARCHIVE

Hello All.  
Was wondering if anyone had used the Rumbo also as a conche?  Obviously not ideal but curious about the possibilities.

timwilde
@timwilde
01/07/17 21:19:27
36 posts

Chocolate changing taste in the melter over a few days...


Posted in: Tech Help, Tips, Tricks, Techniques

It's the milk in the chocolate caramelizing through the combo of heat and time.  Even at low heat, all you're doing is expanding the time for maillard reaction to take place, which we see quickly at higher temps.  

So for milk chocolate, it may be better to melt and get on with what you're doing rather than leaving it in for long periods of time. If it doesn't matter to you, just expect that over time it will become more and more caramelized over time.

Something to note; while you may not have noticed it because of a minimal change, you'll want to be careful for how long it stays in. As part of caramelizing the milk, some of the acids are also driven off which can change the mouthfeel of the finished chocolate.  Something I've noticed when working with my own formulation of a caramel chocolate purposefully done.


updated by @timwilde: 01/07/17 21:22:16
Andy Koller
@Andy Koller
01/07/17 17:54:46
15 posts

Help needed for a pest issue - 'warehouse moth'


Posted in: Tech Help, Tips, Tricks, Techniques

Hi Sebastian,
in the storage room, actually, all beans are in single plastic bags and then have a jute bag over it. So to fumigate I will have to open each bag, I guess.
What you suggest more, out of your experience: CO2 or what kind of substance?
I am not sure if all substances are easily available here... Thanks.

Sebastian
@Sebastian
01/07/17 17:39:23
754 posts

Help needed for a pest issue - 'warehouse moth'


Posted in: Tech Help, Tips, Tricks, Techniques

Not at all.  Fumigate regularly.

Andy Koller
@Andy Koller
01/07/17 17:12:59
15 posts

Help needed for a pest issue - 'warehouse moth'


Posted in: Tech Help, Tips, Tricks, Techniques

Thanks for the inputs Sebastian & Clay.
So if you once have the moths, in a storage in the tropics, one will have quite a challenge to solve it. Oh boy....

parole_chocolates
@parole_chocolates
01/07/17 16:00:25
1 posts

Chocolate changing taste in the melter over a few days...


Posted in: Tech Help, Tips, Tricks, Techniques


I'm a new owner of a tempering wheel and a melter and am not sure whether my problem is related to my current setting or the use of the machine. I have noticed that after a few days, the chocolate changes the taste. It becomes a bit more...roasted/caramelized, I guess. Not necessarily bad, but definitely a different flavour from day 1, which does not bode well for big batches of bars. I should add I am talking about milk chocolate here.

My melter is currently set up in my kitchen, which I also use for regular food prep, so smoky/meaty flavours abound. My melter is covered most of the time, either with a plexiglas cover or a metal cover (which leaves about 10% of the pan open to the air).

Sometimes I turn the melter off for the night, sometimes I leave it on low, then reheat the chocolate to 40+ C in the morning and let it temper down to 28-32 C before I use it.

Is the change in taste because I keep reheating/cooling the chocolate, keeping it warm for days, or is it just chocolate absorbing my cooking flavours?


updated by @parole_chocolates: 04/11/25 09:27:36
Tony.n
@Tony.n
01/07/17 15:34:21
54 posts

WTB - HQ ECUADORIAN COCOA BEANS - Houston TX


Posted in: Classifieds ARCHIVE

Hi Clay,

This is required for a chocolate bars that will be sold at a major retailer. For my first order/immediate need, it has to be from US due to time constraints; but, I am willing to import. Can we discuss quantities & details via e-mail: tony.najjar@xocolla.com ?

Thank you in advance!

Tony

Clay Gordon
@Clay Gordon
01/07/17 11:12:36
1,688 posts

Help needed for a pest issue - 'warehouse moth'


Posted in: Tech Help, Tips, Tricks, Techniques

Plus, there is also the possibility (which some have noticed with Grainpro bags) of the beans picking up plastic-y odor if stored in the bags for extended periods of time.

Clay Gordon
@Clay Gordon
01/07/17 11:08:24
1,688 posts

WTB - HQ ECUADORIAN COCOA BEANS - Houston TX


Posted in: Classifieds ARCHIVE

Tony:

What kind of quantities are you looking for?

Do they have to be in the US or are you willing to import?

:: Clay

Sebastian
@Sebastian
01/07/17 08:20:51
754 posts

Help needed for a pest issue - 'warehouse moth'


Posted in: Tech Help, Tips, Tricks, Techniques

It would not prevent an infestation, since the larvea are already on the beans, and the beans would then mold if kept in a sealed plastic bag.

Tony.n
@Tony.n
01/07/17 06:46:06
54 posts

WTB - HQ ECUADORIAN COCOA BEANS - Houston TX


Posted in: Classifieds ARCHIVE

Hello, I am looking to source high quality Arriba Nacional cacao beans. I am located in the Houston, TX metro area.

Please contact me at: tony.najjar@xocolla.com


updated by @Tony.n: 04/07/25 13:00:14
squidwud
@squidwud
01/06/17 23:42:41
2 posts

F/S - Champion 2000 Juicer / Sylph Winnower / Premier Tilting Grinder 2 Litre / Shop Vac Micro - UK


Posted in: Classifieds ARCHIVE


All equipment used to make chocolate about 5 times and less than one year old, so still in great condition. Selling as I no longer have the time to use them.

Shop Vac Micro 10 Handheld Wet/Dry Vacuum Cleaner, 10 Litre, 1100 W

Champion 2000 Juicer

Sylph Winnower

Premier Tilting Wet Grinder 2 Litre

£500 for all items.

Collection is preferred but can arrange shipping if needed. Location Sheffield, UK.


IMG_0298.jpg IMG_0298.jpg - 2MB

updated by @squidwud: 04/07/25 13:00:14
Andy Koller
@Andy Koller
01/06/17 21:15:14
15 posts

Help needed for a pest issue - 'warehouse moth'


Posted in: Tech Help, Tips, Tricks, Techniques

Hi everybody,
I was just informing myself about warehouse "issues" for cacao. Mostly about the cacao moths.
So I came to this topic here in the forum. It's great information. But I have a general question now. Why is still almost every farmer and shipper using jute bags, if plastic bags that are good sealed are would prevent a lot of troubles. I am sure the sealing might be a bit more work but I doubt that the plastic bag is more expensive that a jute bag. I mean a regular big plastic bag, not a grainpro bag.

So why is that, if it is not an economical thing?
It would keep any infestation within a bag, which would help a lot to keep it in control.

What's your opinion to this?

Thanks,
Andy

Clay Gordon
@Clay Gordon
01/06/17 12:13:18
1,688 posts

How long do you grind your chocolate?


Posted in: Tech Help, Tips, Tricks, Techniques

Beth -

Every machine in your workshop should have some sort of preventive maintenance schedule. What that schedule looks like, and what it entails, depends on what kinds of components the machine has. For example, in a machine with a compressor for cooling (refrigerator, some tempering machines), you will want to check the refrigerant level on at least an annual basis and vacuum the heat exchanger (radiator) on at least a quarterly basis if not more often. I recommend scheduling the maintenance 3-4 weeks before heading into a busy production period. August for Christmas, early-January for Valentine's Day, etc. This means you have time to address issues before downtime becomes critical. I have one customer who schedules preventive maintenance on a monthly basis, taking all of his machines out of production over a weekend. They produce over 10,000 bars/day and there has never been an interruption during a critical production period.

Motors something to look closely at and clean, as are critical wear parts such as bearings and seals.

DO NOT overfill the machine. The stated capacity is the entire bowl. The actual capacity is under the axles when working with chocolate. Overfilling will increase processing times, in part because mixing is less efficient.

There is no typical order for adding ingredients - except that the order and timing of adding and the length of processing has an effect on the flavor. Both sugar and cocoa butter absorb aroma and flavor, so adding them in early in the process makes it more difficult to get rid of undesirable aromas and flavors. It's worth experimenting to see what your results are and what you like. But, given the small machine, I would put work just the liquor until it was very fluid and then add the sugar in in one-third or one-fourth portions and give each portion time to grind before adding the next. If you add the chocolate in all at once you're likely to cool the chocolate down too much and the wheels will seize. And yes, I know this because it has happened to me.

Powdered sugar, when added to chocolate, will immediately suck up any moisture in the chocolate and make the chocolate very thick. In addition, it changes the taste of the chocolate, in part because of the way the sugar absorbs aroma and flavor, which are different than with large-crystal sugar. So, that's something to consider.

Christopher Scheuer
@Christopher Scheuer
01/06/17 10:59:14
1 posts

F/S - Organic Palm Sugar - E.Coast


Posted in: Classifieds ARCHIVE


Looking to move a couple of pallets of Organic Palm Sugar-Product of Indonesia: 

Long Term Customer stopped using this.


 

100 x 50# available for the resell - Ongoing supply available.


Contact information ....www.current-specialties.com



updated by @Christopher Scheuer: 04/07/25 13:00:14
beth campbell
@beth campbell
01/06/17 10:57:41
40 posts

How long do you grind your chocolate?


Posted in: Tech Help, Tips, Tricks, Techniques

hi Clay and other chocolatiers ,  I am reading this thread about maintenance of melangers and curious if you can suggest what else to do for a chain drive besides cleaning?  I have a Santha 40 and have been using it 2 years not realizing I should do anything.  I also wonder if anyone has ever experienced their plastic washers wearing away into the chocolate during the grind?   

Also  I have been experimenting with the capacity of the machine, as it states that it can do 40 kg, but I do not find this is the case at all.  Like you mentioned, the axle and stones would be completely covered.  And in regards to viscosity I usually grind just paste and sugar for up to 10-15 hrs before adding other ingredients (ie cacao butter), in order to decrease the time it takes, but it seems very thick and I may begin adding butter sooner to reduce wear on the machine.  What is the typical way to do this? 

I have been experimenting with not powdering the sugar before hand (because of the dust) to see if it takes longer.  So far it seems to take longer, but I'll need more tests.  I am also very curious how long to grind for. I usually leave my grinder going overnight and it seems to take up to 24 hrs to achieve optimum smoothness, but I still haven't figured out a specific amount of time and speed for consistency. Can anyone point me to some guidelines on this?

I apologize as this has gotten very long, I suppose I have many questions and I am open to any feedback from others.

ChocolatsNobles
@ChocolatsNobles
01/06/17 09:52:48
24 posts

Looking for Antique Machinery -


Posted in: Classifieds ARCHIVE

I saw this website has two similar ball roasters (and in Spain!): https://www.machinio.com/cat/ball-roaster

I feel like I had seen at least one of those machines listed on another site, too, though I didn't find it in a quick Google search. 

There are also these two Barths, though I'm sure they're more than you'd want to spend for museum display purposes:

http://www.coffeetec.com/category_s/60.htm

Schokoma in Germany sometimes has old ball roasters, though there's nothing listed on their site now. You may ask them anyway, in case they just have something unlisted. 

Finally, I have no transaction history with these websites - nor any history buying antique roasters. I just stumbled across these recently while researching, and thought I'd share. Good Luck - sounds like a fun project.

-Chris

nyc xocolate lover
@nyc xocolate lover
01/06/17 00:56:02
3 posts

F/S: Selmi One Temperer $5000 - NY


Posted in: Classifieds ARCHIVE

Hello chocolatiers,

We are selling our 2012 Selmi One tempering unit. 

Volumetric dispenser and pedal to control the flow of chocolate. Close circuit cooling system featuring counter current heat exchanger.

• Tank Capacity: 26.45 lbs

• Pwer Requirements: 220V, 3 phase

• Dimensions: w 14.18" x l 28.75" x h 57.48"

Condition: Excellent

Location: Long Island, NY

Price: $5000 *CASH ONLY AT PICK-UP*

 

Please feel free to reach out with any questions!

 

Diana 

DianaKelleryd@gmail.com

- See more at: https://www.thechocolatelife.com/nyc-xocolate-lover/forums/16202/sale-selmi-one-chocolate-tempering-unit-6000#sthash.QWh3qvYB.dpuf


Selmi One 1.jpg Selmi One 1.jpg - 75KB

updated by @nyc xocolate lover: 04/07/25 13:00:14
Ash Maki
@Ash Maki
01/05/17 00:08:11
69 posts

FBM Unica continuous tempering machine and Kent three roll mill for sale...


Posted in: Classifieds ARCHIVE

Preston Stewart:

Pics and location of the display case?

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.

Ash Maki
@Ash Maki
01/04/17 23:59:57
69 posts

FBM Unica continuous tempering machine and Kent three roll mill for sale...


Posted in: Classifieds ARCHIVE

Preston Stewart:

Pics and location of the display case?

Preston Stewart:

Pics and location of the display case?


IMG_1346.JPG.jpg IMG_1346.JPG.jpg - 2.5MB
AOG
@AOG
01/04/17 12:21:58
1 posts

Bean to bar chocolate makers


Posted in: Tasting Notes

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

LLY
@LLY
01/04/17 11:29:11
52 posts

carmelized milk powder seize while grinding


Posted in: Tech Help, Tips, Tricks, Techniques

Thank you!

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

Jason Godwin
@Jason Godwin
01/04/17 09:07:12
1 posts

Looking for Antique Machinery -


Posted in: Classifieds ARCHIVE


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.


updated by @Jason Godwin: 04/07/25 13:00:14
Clay Gordon
@Clay Gordon
01/03/17 17:31:42
1,688 posts

Need Opinions on Cooling Fridge or Tunnel


Posted in: Tech Help, Tips, Tricks, Techniques

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.

Jim Dutton
@Jim Dutton
01/03/17 17:17:29
76 posts

Need Opinions on Cooling Fridge or Tunnel


Posted in: Tech Help, Tips, Tricks, Techniques

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.

Clay Gordon
@Clay Gordon
01/03/17 16:29:05
1,688 posts

Need Opinions on Cooling Fridge or Tunnel


Posted in: Tech Help, Tips, Tricks, Techniques

Jim Dutton:

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.

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.

RegardsSent
@RegardsSent
01/03/17 12:02:01
12 posts

FBM Unica continuous tempering machine and Kent three roll mill for sale...


Posted in: Classifieds ARCHIVE

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

Jim Dutton
@Jim Dutton
01/03/17 11:46:30
76 posts

Need Opinions on Cooling Fridge or Tunnel


Posted in: Tech Help, Tips, Tricks, Techniques

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.

Carol
@Carol
01/03/17 08:52:27
24 posts

F/S chocolate/truffle boxes


Posted in: Classifieds ARCHIVE


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? 


updated by @Carol: 04/07/25 13:00:14
Sebastian
@Sebastian
01/02/17 14:44:24
754 posts

carmelized milk powder seize while grinding


Posted in: Tech Help, Tips, Tricks, Techniques

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

  25