Forum Activity for @Peter3

There is a japanese company making all sorts of chocolate coated potato chips.

You wish for white, you get white.

http://www.royceaustraliapacific.com/products/potato-chip-chocolate/23-fromage-blanc-potato-chip-chocolate-white

Gently used for only 1 year and like new. I am putting a link to the exact machine from ChocoVision here so you can compare the quality of what I am selling versus the new one.  Comes with 10 lb. hopper attachment, 1 bowl, 1 solid baffle, 1 holey baffle, instruction manual, 3 pack of scrapers, 1 baffle brush, set of knobs, 1 cover. The white plastic rim that sits between the bowl and machine got thrown away by a former employee, so that is the only part missing. Asking $1000 but will take reasonable offers. Located in New Orleans, LA. Contact me at kellyespivey@gmail.com if you have any questions.

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SOLD

Is there any flexibility with your pricing?

Hi,

Is this machine still for sale?

Thanks

I am interested in more information as well if possible.

Thanks

There is no hour meter on them but we used these machines the past 2 years around 20 hours per week.

We serviced these machine 1 time year and they were fully serviced by Bakon USA 2 month ago with Freon gas flush, gas filter change, update on PLC, Glycol flush, replace rubber hoses.

We are using one machine for Milk/dark and 1 machine only in white.

The white machine have a little less hours.

They are like new and really taking care of properly.

Hi,

What are the prices on your items for sale?

Thanks

Thank you. Great answer.

Hi,

I'm started to use now the Santha 11 after I used the Primier grinder for non-commercial purposes.

I guess in the Santha it will be around 15 (4-4.5 kg) hours for chocolate and 20 per thick spreads (30-31% fat, 3-3.5 kg).

The Santha seems to work in low RPM and grind slowly easpecialy thick spreads (similar to Nutella for example) compared to Primier.

How many hours do you find it optimum to reach to smoothness? How many kg in total?

I ponder if the grinding in larger machines like Santha 20 or bigger takes even days?

Last questions about the life time of the motors: it takes couple of years until you see change in RPM or power?

Thank you

Off subject I just found this design on a brasilian mercado libre site  thought some people might like it   or might want to make one.Picador de Barras de Chocolate - Lojas Black Apron

Lots of pnuematic delivery systems out there - i'd never heard of the one called the peppy pumper, but it gets my vote on the name alone 8-)

Do the two have the same amount of hours on them?

Thanks for your reply. Does the Choco-lution 110 have an hour meter to record how much it's been used?

Thanks clay, I saw another one of your post you mentioned something about a Peruvian company that makes machinery  are they still open or have a webpage>

Mark -

FBM will be offering a 10kg batch tempering machine in the very near future. Instead of using running water to maintain temperature it uses a compressor for cooling and electrical resistance wire for heating.

I don't know about a depositor for it, yet. You might be able to fit a Peppy Pumper to the tank. (There is a pump for the Savage tanks made by Savage Bros but people I know who have used both prefer the Peppy Pumper.)

Tempering before and after kickstarter project

Thanks Sebastian, that's a really good idea i will look into that, ii was watching a video last night on you tube and I someone from using a pneumatic pump or something for loading molds have you  ever heard of anything like this? I will include the video. thanks for your feedback.  

Generally speaking sunflower lec will be less effective than soy lec.  If you've not been using lec at all, then it'll still give you a huge improvement.

You sure you want a wheel? I'm not a huge fan of them as they can result in lots of air bubbles getting trapped.  An alternative i might suggest would be a heated/jacketed kettle - something like a smith kettle or one from a company called the savage brothers.  Not sure what your budget is, but you should be able to find one for about $5,000 USD or so.  can temper and maintain temper as small as ~20 lbs and as large as, well, as large as you'll ever need (of course the larger units cost more money)

hey everyone my name is mark Anthony I'm located in Bogota Colombia and I am getting ready to open a boutique size bean to bar chocolate business but I have a few questions and I was wondering if I could get some opinions.

1. I need a tempering wheel or at least I prefer one because I am going to be filling bar molds and I would rather not ladle every mold. So I was wondering if anyone has bought any of the tempering machines from albibabaexress, I think there called known tempering machines which I believe is just an off brand? I have a very stretched budget for a tempering wheel, So I guess I have to frugal. Can anyone recommend another brand which has good prices? Also I have seen the warmers/tempers  with no wheel and a lot more capacity for a much better price and not from china but they have no wheel and that's very important for me. Does anyone  make wheel attachments or does that not exist?

 thanks.

Are there any other chocolatiers here with experience with this unit? How does it compare to a Selmi Plus? Are there any attachments to make it function as an enrober too?

Hi All!

I want to pan (with chocolate) some cashews. Possibly other nuts (Almonds come to mind) too.  I'd like to honey coat them first but I can't find any recipe online. Well, I can, but for domestic use with all sorts of ingredients!  I want to do this with larget batches - 20Kg or so at a time.

Does anyone know about this please?  Any thoughts or ideas?  The nuts are already roasted - I just have to honey coat them with real caramelized  honey - but of course I need them dry to pan with chocolate.

Thanks!

Colin

Hey guys,

  I'm looking into buying a 20L  wet grinder from Sri Lakshmi and I have seen a few users post positive things about them as well as there prices but I cannot get them to give me a quote on shipping. They give me a item price but never answer about the shipping. Is there anyone out there who has made purchases from them and  could  give me an idea  of what is the best method of communication? I feel a little nervous sending money  when I can't even get them to answer a question.

For Sale 2 Choco-Lution Bakon USA fully Automatic tempering machines.

Touch screen, 100 programs, vibrating tables.

Pristine and just fully serviced by Bakon USA.

2 Years old. Works great and tempering 20kg in 20mn.

I sell this machines because I bought a full automated molding line and the capacity of the tank is a little to small for our production.

Machines are in Las Vegas and can bee shipped.

Each machine new are at $19,500

I'm selling both machine at $13,500 or the 2 machines at $26,000

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Great, I just bought some from a health store to run some test batches. I have never used emulsifiers as my bars are geared towards the health food crowd and even though I don't think soy is bad in the small quantities or even at all in chocolate most people in my target market do think that.  If I can use sunflower lecithin instead and get the same results then it will appease my target market. 

No difference in comparison to using soy lecithin.

In my opinion lecithin is a very important ingredient in chocolate making for a few reasons: ability to achieve best conching results and ability to achieve desired viscosity without adding too much cocoa butter which can make product taste unbalanced and too greasy (common to high cocoa content milk chocolates on the market where high cocoa content percentage is reached just by adding extra cocoa butter).

    best

        Victor

By no difference do you mean no difference in comparison to soy lecithin or no difference in comparison to using no emulsifier at all?

If I understand correctly you are talking about what is called reworking chocolate. 

Using chocolate as an ingredient to make another batch of chocolate.

In all factories chocolate batches fail from time to time (gritty, sandy or too low viscosity) and there are various methods for reworking the product.

All of them require calculations so finished product has the same composition as intended and lecithin content must be taken into consideration.

Side note:

We use conches to make chocolate and to achieve best results we add ~0.05% lecithin at the very beginning and 0.2-0.3% at the end just before final cocoa butter additions. With final content about 0.3%. This gives us the best conching profiles.

Taking above into consideration my rework recipe uses failed batch (which already contains 0.3% lecithin)  at 10% of the mixer recipe with no additional lecithin added and other ingredients adjusted. Mix gets processed in the refiners and loaded into the conche. This means that I will start with less than 0.05% of lecithin in the conche.

To sum up.

Chocolate can be reworked but only as a small part of new batch if one seeks consistency. 

We have done trials with using sunflower lecithin instead of soy lecithin. We have used liquid products with very similar specifications and there was no difference in results (taste, viscosity).

We have considered changing to sunflower lecithin to remove soy from the ingredients list but in the end decided not to go ahead. Too much effort required to change all packaging for practically no result.

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.

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