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?
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:
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?
On the web page (
http://www.finedarkchocolate.com/Chocolate/Luker_1906/Luker_1906_Tu... ) for "1906" Tumaco dark chocolate, the following two statements are made:
Minimum 53% cocoa content.
and
Luker 1906 Tumaco Extra Dark Chocolate 85%.
So is it 85% cocoa or "minimum 53% cocoa content"? And Just what does "Dark Chocolate 85%" mean?
Thank you.
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
Ahhh....... may I guide you down the supermarket shelves to "Nutella"? A blend of oil, nut paste (including nut oil) cocoa and lotsa sugar. Smooth enough mouthfeel. This is probably where you can start your research.
Although, I have to split hairs with the definition of "emulsifaction". To the best of my knowledge, emulisifcation requires a fat phase and a water phase, and there is no water in oil and very little (under 1/2%) in chocolate.
But you are right, stick with natural ingredients and you can't go wrong.
cool.... because I will be shortly starting up in The USA and have a few clients lined up already. one of which runs a busy Mountain retreat rental co. I am to formulate a line of signature chocolates for their arrival baskets and although the turnover is fast they want a long shelf life.
My product will be mostly organic and fair trade , so the idea of preservatives is a difficult thing to get my head around.
I have been researching since this thread began and i found a company that produces organic antimicrobial preservatives .... all natural. I havent heard back from them but I'm very curious what they have to offer. Also i found that a moisture free emulsion of oil and chocolate would provide the 'mouthfeel' of real ganache without the water induced spoilage .... Gum acacia acts as a good emulsifier/stabiliser and is also a natural product. I would think the end result would be not dissimilar to a chocolate creme/paste/spread..... i will be experimenting .
Point taken about the comparison between honey and invert sugar. And yes, the point of a 6 months shelf life is so it can sit on the shelf. Thanks
It makes sense for those interested in this subject to continue the thread. You can certainly continue here. If you decide to start another thread on shelf life it would be a continuation of this dicsussion, so Paul I think that's your call. Which ever you decide, I am interested in your thoughts.
I use ghee in two of my pralines, I like it.
I don't use much glucose in my ganaches (I do in my caramels and Ital. nougat).
Invert sugar is quasi "natural" ( you can make it with regular sugar and baking soda as per Wybauw #2) but I don't bother--I use honey. It is a partial invert sugar and will provide shelf life--but it will crystalize after 2-3 mths.
However, longer shelf life, and packaging go hand-in-hand.
Yes, you can make bon-bons with a 6 mth shelf life and sell them to your client within a week of making them. But you can't brush off your hands and say "that's that".
Why does the customer want 6 mth shelf life?
So they can sit on a shelf.
What is the ambient temp of that shelf?
Foriegn odours?
Humidity?
A regular cardboard box won't offer much protection against these evils. Odours are the worst.
Why does all quality chocolate have some form of aluminum in the packaging? Welded seams? Shrink wrapping?
If the client stores the chocolates on a shelf above his esspresso machine, or beside his beverage cooler, he will be calling back in 3 mths to complain they they have melted--even when he knows darn well he shouldn't have--it doesn't hurt to ask, right? If he stores them in a dank, musty basement that smells like mould and wet cardboard, your product will take on this odour if you do not protect it.
You will need to invest just as much money and time in the packaging as you will for the product...
d.a.m.h.i.k.t. ................
Nick you are right. The challenge of earning a living may drive us to understand how to push the limits of what we do while staying true the artisan principles of our craft. I think it is a legitimate question.
On the other hand we know the bulk of the chocolate that will be sold on Valentines Day 2013 is being made now. So we know it is not fresh, and customers are buying it.
For me, if a customer asks for chocolate with a six month shelf life I know he/she doesn't expect it to be fresh. At this point it is a business decision. Is this your customer or not? It can be, it doesn't have to be.
What ever decision we make as entrepreneurs, it must be an informed one. That is why I appreciate this community. What I have learned on this one topic was worth the time it took to ask the question.
You're right, I can't wait to try the Ghee.
Sorry, the price $10,000 quoted by me does not includes enrober or any other accessories. My aim, either to get a machine at around $10,000 or +/-$3000 and get enrober and other accessories later or to buy a machine currently which does not supports enrober and get a 2nd machine with enrober after a year of business establishment.
Looking for opinions of the best machines and best options.