Forum Activity for @Predrag Miladinovic2

Hi,

Thank you for your interest. You can come to check it out and we can talk. My phone: 416-492-0065.

Hey Tom - I didn't see the excel calc - can you re-attach or send to: bunkburger@yahoo.com? Thanks!

I use an organic liquid version - there a few on the market. I'd add no more than 0.5% as a rule and slightly less. As another poster commented - the taste is not fabulous - but then again it is for emulsification not taste, hence the small amount. I use because most soy is GMO. 

Hi, 

I'm living in Israel.

In a regular process I add no more then 0.5% lecithinm and add it in the last quarter of the grinding. As I mentioned just when I have no other choices I regrined it.

The question is: Regrinding is bad for my chocolate? or in other words: once you finish to produce chocolate, you can't just grined it again and again to see the difference?

LLY - 

Where are you located?

If I purchase a commercial couverture that has lecithin in it I can incorporate ingredients that need to be ground in (coffee beans for example). I would depend a lot on the ingredients to be ground in.

There is a maximum amount of lecithin that can be added to a recipe before it starts to have the reverse effect, and you want to add the lecithin as late as possible in the process.

Hi,
I'm now in a process of reaching to final recipes. So, many small changes are taking place.
I'm living in a very hot and humid country (almost 40 C outside - around 27 C inside), is it possible to regrinding the chocolate with the lecithin inside and combined with more ingredients?
I found that maybe the lecithin and the humid enviroment cause the chocolate to thicken (maybe more then usual and increase the lecithin from 0.3 to 0.5 didn't help).
Am I right, the lecithin trap the humidity inside?

Thank's

Hi,

I am interested in the Matfer temperer 20 kg. Am also in Toronto.

How could I contact you for details? Thanks.

Regards,

Omar

Hi, 

I am interested in some of the items.

email me codico.2007@gmail.com

I purchased some liquid sunflower lecithin to try in my chocolate. However, as soon as I tasted a small bit, it went into the trash. I was not going to even try it my chocolate. This is the one I purchased: https://www.mysunflowerlecithin.com/product/all-natural-liquid-sunflower-lecithin/

Perfect enrober 2, 20 kg; water heated Matfer temperer 20 kg, panner 2 kg, panner 10 kg, mould loader own construction, all best offer due to retirement. Excellent opportunity for a serious starter. Willing to train. FOB Toronto.

 20151225_052612.jpg - 1.9MB

Don't have much use for it. Was for a bulk program that didn't materialize.

Why are you getting rid of it?  Is hand filling easier?  

Has anyone tried using sunflower lecithin rather than soy? If so what would be the best option. Would one buy the powder or the liquid. Would the amount added still be the same and what is the ideal amount added. I've read 0.3% as a good amount for the soy version.

For sale

Ships from Champlain NY

Bought in 2013 used only a dozen times. Asking $ 3,000.00 This compact unit delivers accurately metered ganach fillings with tremendous flexibility. Stainless steel construction with eight adjustable depositing nozzles that can be easily positioned to your mould layout. Tank Capacity: 10 lbs / 4.54kg Power Requirements: 110V, single phase Dimensions: w: 15.75" x l: 20.5" x h: 22.5"

 A-1600-228x228.jpg - 24KB

Hi,

I tried to grind in the Santha black sesame (not whole grain) I add a little bit of oil. It runs almost 10 hours and it's still grainy, another thing is that is to bitter.

To make "raw" nut butters you need days of grinding? how come that the tahini is not as bitter as I get (by far)?

I planning to make unroasted coconut butter and I just want to know if and where I go wrong..

Thank's

Thanks, I'll take all that into consideration and figure it out. That's a great help. We both refuse to use soy and her current couverture has no lecithin in it already so no worries on that.

Based on your recipe and assuming 50% ccb in your liquor, your fat content would be 0.5 * 56% + 14% = 42% total fat. This is quite high and might actually be higher than a commercial couverture depending on what she is using . . . there might actually be more cocoa butter in your chocolate than her current couverture. Of course, you will have a different manufacturing technique (different roasting, refining and conching etc) which can all affect the final product. Also, you don't seem to have lecithin which the commercial product probably does.

It is possible to approximate the commercial couverture recipe assuming we're only talking about dark chocolate/couverture? Does her current couverture have a nutritional label with fat (in grams) per 100 grams of product? In Australia, we have that on the nutritional labels and that combined with the cocoa solids % of the chocolate will let you estimate the recipe for the chocolate. An example is (apologies for all the maths, but it's the only way I can think to try and replicate her exact couverture):

Assume at 70% chocolate/couverture that has 39g of fat per 100g serving size (so 39% Total Fat)

You also have to make an assumption about what % of the liquor is cocoa butter: I will assume 51% of the liquor is ccb.

So;

From the cocoa solids = 70%, we know [1][Liquor + CCB = 70%]

And from Total Fat = 39%, we know [2][51% x Liquor + CCB = 39%]

From the first equation: CCB = 70% - Liquor

Substitute that into the second equation 51% x Liquor + 70% - Liquor = 39%

Re-arrange to get Liquor = 63.27%

Therefore, CCB = 6.73%

So the chocolates recipe is estimated as:

Nibs/Liquor   63.27%

CCB   6.73%

Sugar  29.6%

Lecithin  0.4% (most commercial couvertures use lecithin)

We can check the recipe by using the first two equations above:

1: 63.27%+6.73% = 70% cocoa content

2. 51% x 63.27% + 6.73% = 39% total fat content

So then basically all chocolate over 70% dark is considered couverture? 

The reason I want clarification is that I am grinding my own chocolate and I am working with a local artisan and want to become her supplier for her couverture as she makes truffles but I make chocolate bars. I am having trouble finding out what proportions of liquor to butter I would need to grind in order to make a couverture that would be similar to what she is already using. It will be a 70% so 30% will be sugar but other than that I do not know. My chocolate bars have a ratio of:

56% Paste or Liquor

14% Butter

30% sugar

So basically I just wanna know how much more butter I should add to a recipe for her truffles. Are these only determined experimentally or are there any resources for me to find what commercial couvertures use for ratios?

I disagree. What about a chocolate made with 50% liquor and 50% sugar. That would have ~25% cocoa butter which would not meet the EU minimum of 31% (I'm basing that 31% on a quick look at the Wikipedia page linked above for chocolate standards, I haven't checked its up-to-date) - note, different countries have different standards as well.

Once again, I disagree. Couverture is supposed to have more cocoa butter than regular eating chocolate. Basically that makes it easier to work with when making moulded chocolates or dipped chocolates. 

I think the Wikipedia page linked above gives a good illustration (although I'm not sure if it is the latest in standards). For EU standards, both chocolate and couverture chocolate must have 35%+ total dry cocoa solids. But chocolate need only have 18%+ cocoa butter, whereas couverture must have 31%+ cocoa butter.

That can't be right though because then by that definition all chocolate made with liquor is also called couverture. If the definition of couverture is a butter content between 32 and 39% then just having a 70% chocolate made with liquor and no added butter is considered couverture and that just does not make sense because couverture is supposed to be more rich than just plain liquor on its own.

Don't forget liquor has cocoa butter in it (anywhere from 47-56%). If we assume the liquor is 50% cocoa butter then, as an example,

70% chocolate made up of 60% liquor + 10% cocoa butter

Total cocoa butter = 60% x 50% + 10% = 40% total cocoa butter in the chocolate

OR

70% chocolate made up of 65% liquor + 5% cocoa butter

Total cocoa butter = 65% x 50% + 5% = 37.5% total cocoa butter in the chocolate

When you see that couverture is a higher percentage of cocoa butter it usually states it's around 32% to 39%. Is this in relation to the cocoa liquor or is it a total including the sugar. Would a 70% couverture be?

39% butter

31% liquor

30% sugar

Or would it be?

39% butter

61% liquor

Then mixed with 30% sugar in the same proportion above.

The name of the game here is to be sure to try it on your chocolate before buying.  Everyone's pushing online calibrations (ie it reads your sample, and adds it to it's baseline calibration file with the argument that it makes everyone's stronger).  Because of the high matrix sensitivity of NIR, "Jimmys" calibration curve doesn't mean anything really to "Johnnys" actual chocolate - as Jimmy has different process, raw material sourcing, and formulation than Johnny does.

Their argument is sort of a 'wisdom of crowds' argument applied to calibration.  It just doesn't work that well i'm afraid.  if you've got a very similar type of chocolate and process it works fantastically well (in fact i've built networks of matrixed NIR nodes all around the world to do just that) - but as a general 'catch all' for anything chocolate - not so much.

HI, I want to buy a Used Firemixer 14 Table Top, I am Ohio, but looking all over for it, thank you for all replies,

Or can contact me at giveme153@yahoo.com

Thank you again, Brian

Spectral Engines has a new NIR instrument: http://www.spectralengines.com/applications/food-composition that has some interesting (at least to me) aspects.

Unity Scientific also has an NIR instrument - but importantly it has databases of characterized samples that could serve as baseline measurements. I think the machine is under $30k.

Mark -

Raw and Modican chocolate are not necessarily the same thing. 

The whole idea with raw is to purposefully keep the temperature below a certain degree with the specific intent of not killing "living enzymes" or reducing the nutrient content of the beans.

Modican chocolate is a specific style that pre-dates the industrial revolution. It was very difficult to apply enough pressure to reduce particle size. I have never heard that temperature was a control point for Modican chocolate. Can you point me to some manufacturers that state this? Doña Elvira? Antica Dolceria Bonajuto?

Where is the mill located? And who is the maker?

Remember that NIR is VERY matrix dependent (and temperature dependent).  Be sure you have a calibration curve for each type of chocolate that you're plan to run (ie, a generic 'milk chocolate' calibration won't be very accurate for all milk chocolates, and certainly not for dark or white chocolates).  Run all your samples at a fixed temperature (including the plate the samples will sit on - probably easiest to get a small warming oven and set it to 50C and just keep everything inside of it).

good luck!

Hi Sebastian,

Thank you for your opinion.

I will need to do about about 3 on average and a maximum of 7 test per day, over 2 shifts so I may start with gravimetric and if this takes too much time buy the instruments. Based on your point about impact of metal content on results NIR looks like a better option.

Peter 

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Profitable, award-winning, bean-to-bar craft chocolate start-up in New Hampshire for sale: $99,000. Motivated seller (moving out of country).

Detailed Information

Inventory: Included in asking price. Facilities: Newly renovated 1500 square foot facility with all new manufacturing equipment, handicapped accessible bathroom, and ample parking. Competition: Prime location in historic downtown area. We are the only small-batch bean-to bar chocolate manufacturer in the state. Growth & Expansion: This start-up business carries tremendous upside potential to grow as an internationally renowned brand in a short time because of the steadily growing demand for ethically sourced craft chocolate, the top level quality of our product, and the unique integrity of our process. Support & Training: Seller is committed to providing a minimum of three weeks hands-on training to the buyer.

Hi, The 3 Roll Mill is still available, may you be interested.. Kind regards, Ewald Rietberg. It has mirror polished and hardened SS316 rollers, and a safety frill on top. CE certified and one year guarantee. Costs 1680 dollar excl shipping. Regards, Ewald Rietberg (ewaldmrietberg@gmail.com)

Here's the instruction manual.  I would talk to Luc at Bakon USA for the replacement part.

Hope this helps,

Erin

Chocotec60Instructions.pdf - 377KB

Hi Jennifer (thanks David), full disclosure, I sell the Diamond Custom Machines Commercial Refiner in both 70 and 100 lb capacity.  I would be more than happy to answer any questions you have.

You can PM me here but may have a quicker response if you send an email to info@indichocolate.com (no spam please).

Thanks,

Erin

I would be interested in attending too, especially if it could be coordinated with other cacao events happening in Colombia.

When I receive my beans I open the bags and do a quick clean before putting them in sealed bins.  This has really helped reduce problems.

If it looks like moths could be a problem I use dry ice at the top of the bin in a dish.  This has worked well for me.

If you want the Chocolate Refiners mentioned, they are available at http://indichocolate.com/products/chocolate-refiner?variant=7781420993

Sorry I didn't see this post sooner. I sell the upgraded belts as well as better gears for the demands of making chocolate on my website ( http://indichocolate.com/products/chocolate-machine-replacement-parts?variant=1168767445).

Thanks, Erin!

Keep in touch.  indi chocolate is the bean to bar chocolate maker in PIke Place Market.  We'll be moving to a bigger facility in the Market next year...