Forum Activity for @Suzanne Johnson

@juliana-desmond Paul2 recommended http://www.shopmodpac.com Looks to me like they do hot stamp...not sure if that is what you may be looking for

Are units still available and price?

anyone? with new recipes to share?

Yah!!! Tomato and basil... but it still delicious. I love it

Wow cool, thanks for sharing this to us........ <3

Me too!! I was having hard time googling... anyone? pleaseeee, need it badly asap. :<<<

Ian:

Have you been in touch with FBM customer support on Skype? The Skype address is: fbmsrl.

They have videos that show the proper use of the belt and will be happy to send them to you. On a Skype video call you can also show them the issues you are dealing with and they can walk you through addressing them right then and there.

There are adjustments on the sides of the double-curtain veil that are used to fine-tune the flow of the chocolate. The settings depend on a number of factors but mostly on the viscosity of the chocolate being used. If you are constantly getting gaps in the curtain then you need to open up the gaps in the double-curtain.

There is an adjustment for the bottomer on the side of the carriage of the enrober. Facing the Compatta with the belt in place the adjustment knob is to the right of the double-curtain veil. Move it up and down to raise or lower the chocolate in the basin above the belt to the height you desire.

Are you also having issues with the detailer?

There should be chocolate on the paper takeoff, it's there to keep chocolate off the belt.

I have been using my Compatta for a few months now and starting to get the hang of it so I decided to try the enrobing belt.  The results were terrible.  Half coated chocolates, even putting them through a second time did not seem to help.

At first I realised that my doser creating the curtains of chocolate was too high and not producing a constant curtain.  I resolved this by lowering it.  I thought that maybe the edges of my hand cut truffles were not straight was the problem but I tried turning some upside down but still not any better.

I ended up going back to hand dipping.

I am also not sure if I have brought up the paper in the right position as I am getting 3 lines of chocolate off the belt.

Any tips would be greatly appreciated.

I order custom packaging frequently. When it comes to custom bags/pouches/wrappers I have to order them in the thousands. One economical way to go is to order some preformed cello/ or other material bags that fit the dimensions of your bars. Nashville Wraps could be one possibility. Glerup Revere is another (Im assuming you are in North America). Then I would get custom labels made for those bags. Your Labels Now in Illinois is a great source for labels. They will even design them for you at no charge. A polished looking label is a great entry way into custom packaging without the very expensive set up fees and high minimums of getting bags, boxes, etc... made just for you.

wow, i'll give it a try!! sounds good

Hello, I am looking to find custom packaging for chocolate bars. I would like to heat seal them myself without having to use an expensive machine. Are there any packaging companies that make these kind of wrappers for small scale businesses? My google search was unsuccesful, I would really appreciate any help. Thank you! <3

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Hello Chocolate Lovers!

I am looking to find custom packaging for chocolate bars. I would like to heat seal them myself without having to use an expensive machine. Are there any packaging companies that make these kind of wrappers for small scale businesses? My google search was unsuccesful I would really appreciate any help. Thank you! <3

 tube-and-stick-packaging-2.jpg - 39KB

Hey- I'm interested in this, is it still available?

Would be shipping to Canada

Hy , can you send me the price offer to kristaps.berzins@emilsgustavs.com

may I know your blog site please?

Let me know when you make them, i'll be a customer 8-)

the standard nozzle from most printers will print PETG. The temps are lower than that of ABS, and the only restriction to printing ABS based on printer is a lack of heated bed. 

Polycarbonate, in contrast, requires an upgraded hotend to allow for 300C+ temps. The e3d v6 all metal hotends are capable of this, and ship with a proper thermistor that will accurately read higher than 300C.

Most other non-upgraded hotends are limited to the thermistor's capabilities. A cheap i3 clone kit can easly do 260-270C.

Some kits to look at to get started with tinkering; Anet A8 and Prussa i3 Mk2.  The A8 is a clone kit built in China, can usually find it around $170-$200 USD Sometimes cheaper.  Prusa i3 is the original designer and uses higher quality parts and provides a warranty as well as support but sells for $699. The A8 can be upgraded bit by bit to be better, such as having an e3d v6 hotend.

If you're more adventurous, you can try and build a clone yourself. A video guide of doing just that is located here:

https://www.youtube.com/watch?v=oVWLpvekby0&t=42s

There's 6 parts to the series, and the build videos avg about 2-3 hours each.

Hi there,

We are in the process of selling a number of different items that could prove quite useful in the production of bean to bar chocolate. All items are in great shape about 1-2 years old and have been used very lightly if at all. Please email us at info@starchildchocolate.com with interest. Thanks kindly.

1- $18k Antique J.M. Lehman stone grinder

1- $12k Kent three roll mill with 9"x24" rolls

1- $16k - FBM Unica Continuous Tempering Machine with full craft chocolate upgrade and depositing head 

1- $10k - FBM Kleego Conch and Melting machine. Set up to run on 110 power.

1- $3k - Santha 40kg grinder

1- $1200 Old tyme peanut butter grinder - pre grinder 

1- $500 Moldart Melter 6 kg used once

1- $600 Vibe - vibrating table

1- $3k - Moffat Turbo Fan convection oven 

1- $2800 - True three door worktop fridge with modified thermostat for cooling chocolate 

Pastry racks and trays -

1- $80 tall rack

1- $50 small Rack

20- $5 each = $100 sheet pans

12- $10 each = $120 perforated sheet pan

4- $8 Full size hotel pans 4” deep $32

4- $5 Half size hotel pans 4” deep $20

2- $50 new boxes of pan liners

Cambro buckets - 

4- $10 Big   $40

4- $8 Small $32

2- $15 Plastic dish racks

1- $100 Dehumidifier

1- $200 Neon purple open sign 

1- $500 Pos hardware. Cash box, Printer, iPod stand, Credit card swiper.  We ran shop keep

1- $140 Micrometer

9- $500 1.5” thick comfort foam mats- 4- 3’x5’ perforated 3- 3’x5’ solid / 1solid 1 perforated 2’x3’

1- $50 Freezer paper dispenser/cutter with a roll of paper

1- $500 Custom Stainless bean cleaning table

1- $800 Champion juicer with custom bean cracker attachment to go on winnowing machine similar to chocolate alchemy’s

1- $40 Escali hanging scale

1- $70 Escali counter top scale

Good reporting @plainstopeakschocolate.  

What kind of printers are currently being tinkered with? We were gonna build a kit but then I wasn't sure if we needed a specific kind when it came to PETG since the nozzle temps need to be higher..

Hello! I do all my cocoa butter painting and such by hand (waiting for sales to allow me to purchase a beginning airbrushing set up). I know the rules about what types of brushes to use for food safety, but I'm having issues with getting brushes that won't have the paint peel off the handles after a couple washings. (I hand wash everything in my kitchen.) 

Does anyone have recommendations for decent quality brushes that have plastic or better quality wooden handles, that can handle being washed well, without shedding and peeling? 

***********

Second question: Is anyone working with TruColor products? Particularly the new liquid "effects" paints for chocolate? I need to brainstorm some issues I'm having with it.

Thanks in advance!

Isn't that amazing! I had no less than 4 of my customers send me the link to this video and ask when I was going to make one. Lol! It will be my project recipe for next Easter - creating smaller versions of this to sell. Can you imagine how much fun it would be for kids to open up?!?

Thanks for sharing this recipe, and for posting the link. I'm currently looking for some great chocolate recipe ideas lately... :D

Wow! wanna try this one soon, sounds sweet!!!! thanks.. <3

I want some recipes of fruity panama beans please. Anyone has?

Wow! thank you so much for sharing your recipe, this sounds delicious. <3 Might try this soon

Its okay,  I love caramel recipes anyways..

This article is so good, never heard of these things bout chocolates. Please post more about this!!! :D

I've not had any trouble with spices like ginger, cinnamon, cardamon, nutmeg etc seeping into the granite and transferring flavour. I've never tried chillies though.

http://www.thisisinsider.com/baking-students-create-spectacular-chocolate-geodes-2017-3

I don't often post things of this nature, but this is just too cool to pass up.  Fantastic imagination and technical work!

I'd make your chocolate base, then transfer it to a mixer (even a kitchenaid), and do your oil based flavor additions there. Stainless steel is much easier to clean.

Thanks for the responses and thoughts. 

Chae, I have heard about infusing cocoa butter and adding. As this is specifically for drinking chocolate I'd rather not add any more cb. I'm making (at least) 72% chocolate so I'm happy with the amount of cb in there.

Lyndon, there are so many possibilities for additions!... I'm also tempted to just throw some unique and delicious things in the grinder.

Alas, I fear Sebastian is probably right that the stones will absorb some of these flavors/oils. Especially, the stronger ones (i.e., chiles and florals). I wonder if I can't get the result I want by first grinding (in a dry grinder) any additions and then adding to my chocolate at the end of its grind and let the two combine for a while in a separate mixer just with paddles... thereby furthering the conching process, as well.

Please send me information, photos and prices asked.  Thank you

Flavor contamination of your equipment is definitely going to be a challenge.  I'd consider dedicating equipment for that to avoid flavor transfer to your chocolates that you don't want to be flavored.

I grind all sorts of spices into my chocolate, tea leaves/ coffee beans too! I usually add them first with just a little cocoa beans or other oil to efficiently grind them, then some time later I'll add the rest of the cocoa beans or other ingredients

Hi there,

 We are selling our Three roll mill. It is a kent with 9" x 24" rolls. It is a great deal on a big three roll. Asking 13k

Please email us at info@starchildchocolate.com with interest, thanks.

Most herbs and spices contain essential oils, which are soluble in fat. An option you might want to look into is infusing cocoa butter with the ingredients, then adding them into the melanger as its grinding. I remember in Elements of Desserts, Miyago made saffron-infused couverture this way.

It looks as though we are selling our Antique Lehman. This is a very unique grinder. Because of the change in production process it looks as though we will no longer be able to use it. Its such a beautiful machine though that we feel someone should!

$18,000

If interested please email us at info@starchildchocolate.com Thanks.

 IMG_6760.jpg - 1.8MB

Are these available? Please feel free to send an email to katie@soulroasters.com

I am interested in learning more about your selmi equipment too, if available. Feel free to send info / photos / pricing to katie@soulroasters.com

Kindly send me details at sehgalbalpreet@gmail.com