Forum Activity for @Eric K. Meredith

Hello Clay,

You really know just about everything about Chocolate & especially the law, I am really hoping that you can give me some advise to understand this. Yes, I fully understand that you have the Cocoa Butter & temper the pure FILTER COCOA BUTTER to get white chocolate. This Press for Cocoa butter is driving me crazy.

I purchased a Hydraulic Cocoa Butter Press. now I purchased it from a Chinese company, which is part of my problem. They (the manufacture) sent me TWO (2) separate videos & both of the videos used (NIBBS) everything I have read & even the sales person said it is best to use COCOA PASTE/CHOCOLATE LIQUOR. But please let me explain, the videos used (NIBBS) & I can understand why.

Video #1) They put the (NIBBS) into this White Cloth bag tied & a felt pad on top of the cloth bag full of (NIBBS). Then they put a metal Plate on top of the Felt Pad & closed the lid & started the press. The Bag & felt Pad help to filter the SOLIDS out of the oil/butter. Still leaving a little bit of the solids in with the butter/oil. A dirty Creamy White oil/butter!!

Video #2) They (the manufacturer) Didn't use nothing (NO BAG & NO FELT PAD) the put the (NIBBS) STRAIGHT into the Press Chamber. put the metal Plate on top of the (NIBBS) & turned on the press. This time a WATERY CHOCOLATE came out of the press into the collection bowl.

Video #1) looked like most of the Cocoa Butter you see. But NO WHERE as clean as WHITE CHOCOLATE!!! Video #2) looked like DARK BROWN Oil/Butter. IT MUST BE FILTERED!! I can understand that the Cloth bag & felt pad help to filter the (NIBBS) oil. But if you put Chocolate Liquor/Cocoa Paste. into a bag & felt pad. I picture a CHOCOLATE MESS. IO can not even imagine putting Cocoa Paste into the press without anything. I see a real big mess.

Please, Clay, can you explain to me on how to filter the Cocoa Butter in VIDEO #1) that looks like normal Cocoa Butter. But I keep thinking, if you use the Cocoa Paste instead of the (NIBBS) in Video #1) you are going to get the same color oil as video #2) . Please, can you explain to me on how to filter the Cocoa Butter/oil?? Thanks,

Eric

I am going to try 9 tooth to 30 tooth.  I extrapolated which is the only math I remember from High School as I use it often. It came out 9/27 but the choices were 25 or 30. Will share when I see how it works.

Anyone been able to find a good source for round belting pulleys in the USA or reachable location?

Thank you for your help, I truly appreciate it.  WOW, that is a project to build a stone grinder...can you build a few?  We all need them.

OK, I ordered the sprockets and chain and am looking forward to experimenting.  I am going to use this on the 2 liter machine that does have a tightening mechanism so I should be OK.  Guess I need to order some ear plugs too .

Please do send along the photo when you find it and stay in touch.

Kindly,

Jim Cameron

I'll dig them out, but I litterally just swapped the belt with a chain, and the pulleys with cogs, so it's no different in layout or sizes to the original belt system. However, you'll need to add an extra sprocket to tighten the chain. I didn't, and it wore down the teeth after a few months because the chain wasn't quite tight enough.

I swapped back to linked belts after that, which I still use now, even though they need to be replaced every couple of months or less. I've been building my own 20 litre capacity stone grinder for a while though now, so rather than improving the small ones, I've been focused on that.

I used the round power twist 3/8 and it goes for about 500-600 hours in my santha 11. Is it a decent amount of time running on the same belt? I'm now upgraded myself to the V one, as I concluded according to forum members that it will work better both for santha and premier.

I will be happy to hear other options for belts too.

Hello Lyndon,  Can you please post the photo of the linked chain belt upgrade so I have something to look at, it does not appear to still be there?.  I am frustrated with every belt I have tried and believe the chain may be the answer.  Any information on where to get the sprockets and chain will help but the photo is paramount.  You can send it direct if you want to: bocajim1@gmail.com

Thank you

Hello Brad,  I'm having trouble with the powertwist belts as they crack and wear out.  I am in a warm climate and my machines get pretty hot when loaded up.  I think that is the problem so I may need to keep them cooler.  I am experimenting with the round belts but have not been able to find a good source for the round belt pulleys.

Looking at chains next.......kind of like going over a snow covered pass in Colorado....if all else fails put on chains!!  Thank you for your help, as always.

Hello Lly,  I am still having trouble with the link belts, however, better than a standard "V" belt.  I was taken with the idea of the round belt and invested in belting as well as the welding tool and clamp.  I can make very nice belts but they are not holding up running them through "V" pulleys.  Finding round pulleys is a very difficult job so I am currently working on making my own while still looking for a good supplier of the round belt pulleys in the USA.  Seriousl looking at the chain option!!

Hi there!

Your ice cream seems amazing! We are located about 2 hours away from St. Paul in rural Northwest Wisconsin -- Spooner to be precise. You are welcome to come for a visit anytime.

In terms of the flow wrapper, we purchased a 320 flow wrapper. The 250 could have also worked. I wanted the extra flexibility of the larger machine. Some of our products in the future may be a little taller and I wanted a machine that could wrap that along with the small stuff. Where are you purchasing your machine from? Who is the manufacturer you are working with?

I work with packaging suppliers both domestically and in China. The manufacturer who does the very best work is Elvis at Zooly Packaging in China. He can be reached at elvis@zooly.org . Francisco Migoya recommended him and I have been extremely pleased with everything he and his team has made for us. It is not just about price.  The quality is of the highest level. They make every sort of packaging -- rigid boxes, folding cartons, bags, films, etc.... We are waiting on our first shipment of printed film for our flow wrapper. It will be here in about 2 weeks. Our film is a laminated film with a a metallic layer on the inside and a different film on the outside. It has the ability to be hermetically sealed -- which I believe is the ability to hold a gas should you wish to have gas flush.

I also work with Eugene Rivera at Quality Bags in Addison, Illinois. I get unprinted film from him. He really knows everything about film. He can advise you on the right specs for your products. He told me he makes the film for Vosges Chocolate.

Both of these suppliers are really good. Please tell them I referred you.

Glad to keep the conversation going!

Hi Eric,

Can you advise what Chinese machine you are finding such good results from please?  I use Chinese pans and I'm very pleased with them too.  Can you supply a link please?

If you'd rather not put it on this site (there are sponsors to consider) would you mind emailing me please?  colin.green@captainchocolate.com.au

Thanks!

Colin

Hello,

They all are pretty much the same. You will HEATER Existing Temperature & then you have THREE (3) Separate setting for the THREE (3) types of Chocolates, from the HOTTEST #1) PURE DARK CHOCOLATE to the COLDEST #3) COCOA BUTTER/ WHITE CHOCOLATE & #2) The Middle MILK CHOCOLATE!!! They will run for 2 to 3 hours with the heater between 40 to 45 Degrees C.  Then after it is thoroughly MELTED You start the wheel & select the type of Chocolate you are Tempering. Then when it reaches the correct temperature it is ready to stop & mold!! 

The question is how much of each type of chocolate do you plan on tempering per batch?? Also you can ONLY TEMPER WHITE CHOCOLATE with WHITE or COCOA BUTTER. DARK CHOCOLATE with DARK & so forth. But how many KILOGRAMS will you be tempering per batch?? 8KG, 15KG, 30KG or more. You can get some quality Tempering Machines from www.alibaba.com. 

Do you want a bench top Tempering Machine, A Table Tempering Machine with Vibrating Table for your molds With Belt??? You can buy some real good Tempering Machines That will do almost everything for under $5,000 Dollars. You can get some Real Nice Tempering Machines with Vibrating Table for around $3,000 Dollars. But, if you are going to make the investment. get something with everything you need & big enough that you don't grow out of it in THREE (3) months. 

The ONLY problem from purchasing the equipment online or from China. Is what I found out with ONE (1) item a bought a Hydraulic Cocoa Butter Press. I had received TWO (2) separate videos of the company making Cocoa Butter with the Machine!! #1) with a White Bag & Felt Pad. & #2) They put everything in the chamber without anything. Also, they (Manufacturer) used (NIBBS) & not COCOA PASTE/Chocolate Liquor as I have always read about!!. Video #1) The oil look like a DIRTY CREAMY COLOR. Like it still needed filtered. Video #2) Looked like WATERY CHOCOLATE!!! Almost DARK BROWN in color. This NEEDED FILTERED REAL BADLY!!! Both of these were with the (NIBBS). So the Bag & Felt Pad Filtered a lot of Solids out of the oil./ Cocoa Butter.

But, I can imagine putting the COCOA PASTE/CHOCOLATE LIQUOR into the Bag & add the Felt Pad on top, then as it press the PASTE/LIQUOR being SQUEEZED THROUGH THE BAG & FELT CLOTH & MAKING A TERRIBLE MESS??? Just putting is into the CHAMBER as VIDEO #2) SHOWED without anything!! I IMAGINE A SUPER CHOCOLATE MESS!!!

I beg anyone out there, who has used a press & made cocoa Butter to please, explain the PROCESS to me?? I can understand it with the (NIBBS), but with the PASTE/LIQUOR either way I imagine a BIG MESS. Please, can anyone help me to understand this PROCESS of COCOA BUTTER & especially Filtering out the solids?? Please help me.

Eric

Thank you

Hello,

I have a Chinese Tempering Machine That works real well & was in expensive. This Machine will TEMPER all types of chocolate 8KG of chocolate for only #1,210 Dollars including shipping. The ONLY DIFFERENCE that I have found was the Temperature to the Type of CHOCOLATE!! Melt your Chocolate for 2 to 3 hours from 40 to 45 Degrees C regardless of the Type of Chocolate before you turn on the wheel. Then rest your Temperature to the TYPE of Chocolate. Your machine should have THREE (3) separate Temperature Stetting!!! Each Temperature Setting is Dependent on the type of Chocolate you are making!!!  The HOTTEST is for#1) PURE DARK CHOCOLATE 31 to 32 Degrees C #2) MILK CHOCOLATE is 29 to 30 Degrees C #3) COCOA BUTTER / WHITE CHOCOLATE 27 to 28 Degrees C.

If you are adding Seed Chocolate use 20 to 30% of the amount you are making. For example my machine 6KG of Un-tempered melted chocolate, add around 1.2KG to 1.8 KG of Chips. The optimum quantity will depend on the ambient room temperature and the characteristics of your chocolate.

Let the machine run until you get the desired temperature is reached.

The chocolate will now be ready to use.

I hope this will help you. I just wish someone would or could help me understand THIS COCOA BUTTER MACHINE!!! I just picture a BIG CHOCOLATE MESS all over the place. Please, if someone knows how to use a Hydraulic COCOA BUTTER PRESS & especially with the recommended Cocoa Paste/Chocolate Liquor instead of the (NIBBS) I would be VERY, VERY GRATEFUL. Thanks,

Eric

Hello,

I am hoping that you might give me some advise. I used to buy my Cocoa Butter online to make my chocolate. I now live in Ghana & purchased a COCOA FARM. Because the ways the laws are, The only way to EXPORT your products are to PROCESS all RAW COCOA BEANS here in Ghana!!! So I have bought all of the equipment to process approx 150 KG per Hour. One piece of equipment was a Hydraulic Cocoa Butter Press from China. The problem is the instruction Manual was only (4) pages & nothing about making Cocoa Butter. Please, tell me if you have ever made Cocoa Butter before?? If you have, could you please help explain the PROCESS to me?? If you need any GHANA QUALITY CHOCOLATE LIQUOR, COCOA POWDER & COCOA BUTTER once I get the process down. I can help you with TOP QUALITY GHANA PROCESSED COCOA PRODUCTS at GOOD PRICES. Please help advise me on the making of COCOA BUTTER. Thank you for your time & hopefully your assistance.

Eric

Daniel,

Please tell me about how your people are making their COCOA BUTTER??? With metal screw press placed in the fire. Like the farmers here in Ghana make Palm Oil or Shea Butter/ Oil??? I know what you mean by certification. It is a THREE (3) year process & very expensive with detailed record keeping & inspection. In Ghana you MUST sell your Cocoa Beans ONLY to the Ghana Government, the CocoBod or Ghana Board of Cocoa or one of its Licensed Buying Companies. The Government FIXES the price & it is ILLEGAL to sell RAW COCOA BEANS to anyone who is not LICENSED by the CocoBod. The only EXCEPTION is if you PROCESS the Cocoa Products here in Ghana. So from making my own chocolate from a Behmor 1600. I then purchased a Cocoa Farm & all of the Equipment to PROCESS ALL FORMS of COCOA PRODUCTS & Chocolate on a medium scale level, approx 150 KG per hour. I would love to know how to list into this group, but I am still learning how to reply. But not how to add. If someone can give me some help & direction I would be very grateful. Thank you for all of your help & you are doing a good cause.

Eric

I am very interested in your Selmi. Please email sweetsongsung@gmail.com

Daniel,

Was this a 250mm max web width flow wrapper or 350mm one? Just curious. We are in the process of purchasing a 250mm machine & I can totally relate to your experience. 

My main question for you is sourcing custom printed multilayer (I am assuming yours is a multilayer) film.  I am also assuming your film is custom printed with the logo of your bar, nutritional/ingredient info, bar codes, etc.. Did you source that in China as well or did you go local?   I am having a devil of a time getting quotes on what I need.

I am thinking 2.5mil to 3.5mil thick PET / VMPET (metallized PET)/ LLDPE film; flexographic plate printed.   

If you an share your experience with this and give me some supplier ideas, it'll help me gauge how the estimates I am getting are falling in line.

Thanks, Daniel.

PS: Where in WI are you? We are in the Twin Cities just over the river from you

Hi, if still available, feel free to send an email to cacao.bro1@gmail.com - thanks

Thanks Eric for sharing your experience here. Hopefully, there is someone on this forum that can help you. Maybe some of the Bean to Bar people here can help you figure out this machine and process. It would be great if someone could chime in and offer some technical support to Eric here.

Eric does bring up some good points. I hired a technician who understands flow wrappers to set up our machine. I did not just plug it in and start working. The benefit of working with a domestic company is that they will have the technical support to get you through. There are companies here in the USA that sell Chinese Machines and offer the support for the machines they sell. It does come at a price though of many more thousands of dollars. For my budget, going direct was the only option and then hiring a technician to set it all up.

I also think it is important to do some research on each overseas supplier. If they won't supply you with a reference of a customer who has their machine, I would not work with them. When I was making my purchasing decision, I interviewed  US owners of different machines from different suppliers in China. The supplier I went with was the one who got the best reviews. 

all items have sold, thank you all for the interest

Hello,

A real good Web Site for Chinese Equipment is Alibaba.com. They have a good number of companies that make equipment for the Cocoa Processing Equipment & Chocolate makers equipment at real good prices for pretty good & well built equipment. The only thing bad is the LACK of Instructions. Example I purchased the Behmor 1600 Plus that came with very detail instruction, So if you are a beginner you can pick it up very quickly. Also where I purchased it from had very detailed direction on how to work it & support. But with some of the Chinese companies. The Instruction Manual is VERY THIN. Example I used to purchase my Cocoa Butter to make Chocolate. But I had just bought a Cocoa Farm here in Ghana & wanted to start Processing Cocoa Products & of course making Chocolate. But I bought my FIRST Hydraulic Cocoa Butter Press from a Chinese company. I MUST SAY it is a VERY GOOD Machine & the PRICE was GREAT!!!! But since I have NEVER MADE COCOA BUTTER BEFORE I am TOTALLY LOST!!!. I received a FOUR (4) page instruction manual that dealt with the Press. But nothing about Cocoa Butter. I did get 2 separate videos of the press with (NIBBS). So I have a REAL GOOD Cocoa Butter Press & now I MUST try to find someone who has made Cocoa Butter to show or explain on its use. That is the ONLY problem purchasing some of the Chinese Equipment are the Support in the use of their machines.

If someone could help me learn to use my Press I would be very GRATEFUL.

Eric

Hello 

is it possible to have some samples to test out 

greetings

Peter 

o i want do experiment with this beans 

Hello Benoit 

kortbij in België 

wat wens je voor de grinders 

en kan je me soms enkele fotos nog doorsturen 

of kan ik ze komen bezichtigen ?

grt

Stevens Peter 

0485 68 31 22

Yes, thank you for sharing!

Now I go back to my expansion plan and wonder if I can afford one this year...

Contact Mr. Fisher at for the replacement motor.  He has the specifications and more information.  I am confident that he has replacement motors for the Spectra 40 etc., but I was looking for the Spectra 20, 220 v three phase one.  The motor cost, with the mounting flange, is $295.24.  This motor is made in Italy, but stocked in the USA.

David Fisher Inside Sales

EIS

5940 Cabot Parkway

Alpharetta, GA 30005

(770) 407-4710

Bob Unger

replacement motor specs.pdf - 472KB

So don't leave me in suspense whats the motor details?

Thank you for sharing this, Daniel.

I've also been in the market for one of these machines, and would be interested in emailing your contact. I'll let them you know referred. 

Best.

Yes! I am actually very happy with this machine. We posted a short video about a month ago on the Mayana Chocolate facebook page.

This machine is currently wrapping our product well and opening many new doors for us in the kind of lower price point products we can offer . We don't have to worry about getting backed up with product as we wait to hand wrap each bar.

There are many manufacturers of flow wrappers in China and this is a good one in terms of customer service and the product they offer. We were experiencing some difficulties as we we were getting set up and Steven, the sales rep, took some videos for me.

You can of course find more advanced machines which are more automated with more bells and whistles from companies like Bosch, but they start at $40,000 . This machine cost me $5200 and that included a gas flush hookup and a printer. Shipping was $1400 from China to Wisconsin, USA . It took a solid month to get it here from there to here.

I plan on ordering again from this manufacturer for maybe some vertical packaging machines -- for packing bags. If you reach out to them, please tell them Daniel from Wisconsin referred you. I don't work this company -- just a satisfied customer.

I enjoy talking machines, packaging, chocolate, etc... so please feel free to keep the questions coming.

thank you so much

USD $5,000 sounds amazing!

Are you still happy with it? Can you show us the end result?

Ok roll chocolate please email me at the address above also. Thanks. 

If they fall through, I'm interested in the roaster, winnower and melanger.

Absolutely EVERYTHING that you need to get into the gourmet chocolate business! All was purchased new in 2013-2014. In excellent condition. Would prefer pick up (but willing to ship) and to sell all items together. Includes:

Chocovision Revolation 3210x – Fully automatic chocolate tempering. Has stainless steel construction and state-of-the-art design and technology is the perfect solution for chocolate production facilities. ChocoVision's acclaimed microprocessor control card ensures tempering and maintaining chocolate within 2/10th of a degree Fahrenheit. This space-efficient machine can melt a minimum of three to a maximum of seventeen pounds of chocolate in about an hour. Sells new from $2,500. Features include:

• Large capacity - automatically tempers up to 10 lbs of chocolate in under one hour. includes brand new Holey Baffle ($199.00 value) to increase the capacity to 17 lbs
• Fully controllable digital control panel
• Fully automatic micro-processor using forced hot air
• Bowl pause
• Manual temperature adjustment (up to 130 degrees during the Melt Cycle, 95 degrees in Temper Mode)
• Overnight (Standby) Mode
• Set and hold temper point to 2/10ths of a degree Fahrenheit
• Customized heat control
• Designed to operate efficiently under the most demanding of circumstances
• Customized Heat Control to better control the chocolate's viscosity
• Includes cover/lid

Please click here to download the Rev X3210 Instruction Manual

3.5 shelf Frigidaire refrigerator, accommodates half sheet pans, retails for $499

Danby window air conditioner

Panasonic microwave

Waring electric burner

Hundreds of molds for ALL occasions

Shelving, storage rack and containers

20 half sheet pans

Assorted other pots and other kitchen items (candy thermometer, measuring cups, scale, etc.)

Ribbons, flowers, etc.

Packaging materials, including pour and pack packaging for >100 bars

Colored foils in various sizes, & bags – more than can count!

ALSO AVAILABLE:

L&J Restaurant Manufacturing 23” Stainless steel sink – retail >$250, plus faucet – available at additional $175

ADVANCE TABCO Enclosed Base Table available at additional cost.  List price $3,405. In like new condition offered at $2,600.

Table Model: N
Table Size: 24" x 36"
Style: Hinged Doors
Table Top: Enclosed Base
Table Edge: Bull Nose Edge
Midshelf? No
Material: 1.5" Splash
Steel Grade: 304
Gauge: 14

Please email your name and phone number and we will get back to you. Photos too large to upload, available upon request.

Hi Linda. I could do that. Would you mind contacting me at redacted

Roaster, vibrating table and the melanger.

Thank you.

perhaps after a little while. what are you interested in?

Are you interested in selling the items separately?