hi Clay and other chocolatiers , I am reading this thread about maintenance of melangers and curious if you can suggest what else to do for a chain drive besides cleaning? I have a Santha 40 and have been using it 2 years not realizing I should do anything. I also wonder if anyone has ever experienced their plastic washers wearing away into the chocolate during the grind?
Also I have been experimenting with the capacity of the machine, as it states that it can do 40 kg, but I do not find this is the case at all. Like you mentioned, the axle and stones would be completely covered. And in regards to viscosity I usually grind just paste and sugar for up to 10-15 hrs before adding other ingredients (ie cacao butter), in order to decrease the time it takes, but it seems very thick and I may begin adding butter sooner to reduce wear on the machine. What is the typical way to do this?
I have been experimenting with not powdering the sugar before hand (because of the dust) to see if it takes longer. So far it seems to take longer, but I'll need more tests. I am also very curious how long to grind for. I usually leave my grinder going overnight and it seems to take up to 24 hrs to achieve optimum smoothness, but I still haven't figured out a specific amount of time and speed for consistency. Can anyone point me to some guidelines on this?
I apologize as this has gotten very long, I suppose I have many questions and I am open to any feedback from others.
I saw this website has two similar ball roasters (and in Spain!): https://www.machinio.com/cat/ball-roaster
I feel like I had seen at least one of those machines listed on another site, too, though I didn't find it in a quick Google search.
There are also these two Barths, though I'm sure they're more than you'd want to spend for museum display purposes:
http://www.coffeetec.com/category_s/60.htm
Schokoma in Germany sometimes has old ball roasters, though there's nothing listed on their site now. You may ask them anyway, in case they just have something unlisted.
Finally, I have no transaction history with these websites - nor any history buying antique roasters. I just stumbled across these recently while researching, and thought I'd share. Good Luck - sounds like a fun project.
-Chris
Hello chocolatiers,
We are selling our 2012 Selmi One tempering unit.
Volumetric dispenser and pedal to control the flow of chocolate. Close circuit cooling system featuring counter current heat exchanger.
• Tank Capacity: 26.45 lbs
• Pwer Requirements: 220V, 3 phase
• Dimensions: w 14.18" x l 28.75" x h 57.48"
Condition: Excellent
Location: Long Island, NY
Price: $5000 *CASH ONLY AT PICK-UP*
Please feel free to reach out with any questions!
Diana
DianaKelleryd@gmail.com
- See more at: https://www.thechocolatelife.com/nyc-xocolate-lover/forums/16202/sale-selmi-one-chocolate-tempering-unit-6000#sthash.QWh3qvYB.dpuf
Pics and location of the display case?
We are here in northern california. Though it is black the black on either side of it is not a part of the case but a custom job we did.
Pics and location of the display case?
Pics and location of the display case?
We are a new Canadian chocolate company producing bean derivatives bean to bar single origin in Ecuador
Thank you!
I will read that. always happy to learn more..
WTB - antique machinery for working chocolate factory museum which I'm currently building in southern Spain.
Ideally looking for a beautiful old roaster - Sirocco or Oeconom- GW Barth or Mottant - upto 120kg but twenty would be fine. A cracker/winnower would be useful too.
Many thanks.
Jason Godwin
Mayan Monkey Mijas.
Jim:
You can get away with up-converting 120V to 220V for this application -- I did not know that this would be put to use in a home setting. The Clima is 220V 3-phase, so not something you'd put into a residential setting.
An electronic converter that is designed for use with appliances will be fine. I have a couple of options I could recommend in the ~$100 range.
My brief search to find out what a 220V single-phase appliance actually entails for a U.S. house was not conclusive (or, more likely, I didn't understand what I read). If that conversion takes a lot of effort/expense, then don't go to the trouble of checking the price.
Don't go to a huge amount of trouble, but I would help if I had approximate pricing on the mini-refrigerator model. My space limitations (as well as what I'm guessing the model you recommended would cost) suggest the mini would be more my speed.
Jim - no trouble as I am in fairly regular contact with the people at Angel Refrigeration (Everlasting does not sell retail so it is necessary to go through a dealer and there is no US dealer). I don't think these are available in 120V, but I can get in 220V single-phase.
Hi Ash,
We spoke over the weekend, I left a message at your 707 number this morning. Would like to speak with you further about the FBM?
Thanks
Don't go to a huge amount of trouble, but I would help if I had approximate pricing on the mini-refrigerator model. My space limitations (as well as what I'm guessing the model you recommended would cost) suggest the mini would be more my speed.
I have for sale 2 cartons of 50, brown truffle/chocolate boxes. Each box includes base, lid, gold tray for 15 pieces, and glassine. Boxes are shipped flat and require assembly. I am asking $60 for each carton of 50 boxes.
Box measures 7 1/2 x 4 1/2 x 1 3/8 PN RS-NE15
They were originally purchased from Unger, which is the sole importer to North America for Package Nakazawa. They are beautiful, sturdy and easy to use. You can see them here http://www.packagenakazawa.com/
For ease of purchase go here:
http://www.ebay.com/itm/-/132053259648?
Depending on how in depth you want to go, here's a bit of a primer on Tg of dairy powders, that touches a bit on the phenomenon over time. Little dated, but still decent info.
Solid and Liquid States of Lactose - Springer
It's likely a combination of denatured milk protein and amorphous lactose (having gone past it's glass transition temperature). Keep your temperatures below 70C on your milk products and you shouldn't see this. There is no way that i know of to process that hard material out once it has been formed. Prevention is the key here.
Jim -
Angel Refrigeration in the UK represents Everlasting and other brands, and I am their agent in the US. Everlasting makes several temperature and humidity-controlled cabinets specifically for chocolate.
Here is a link to Everlasting chocolate refrigeration products on the Angel Refrigeration web site. The option I recommend most is not listed, but it's a two-door version of the Choc71 and Choc101 solid-door models. The two doors are arranged one over the other (not side by side), so you are only opening half the fridge at a time. The 71 holds Euro-sized sheet pans (which you can order through Angel). The 101 holds US-sized sheet pans through the inclusion of racks along the sides. If you are interested I can get you prices.
:: Clay
yes. very. it took me hours to get rid of them.
some of the big particles cause the engine to stop when they stuck under the wheels. There are more smaller particles in the chocolate, most of them taste like burned milk powder and a few like caramel (from sugar).
It is plausible to assume that the milk powder burned, however I would expect to see that from the first moment and not after a few hours when the particles are smaller and they need to stick to each other randomly to create clusters..
are the 'pieces' very hard and granular?
I assume you right and the secong option make sense.
The real question is why after a few hours and not in the beginning, moreover, it seized when grinding..
Please contact bobochocolates@gmail.com for more details. Here is a utube of the machine:FBM Chocolab - Truffle Coating
My guesses:
1) You've got water coming in somewhere
2) You denatured your milk protein when you baked it (if your temp really was 30C higher than 75C - then I'd lean in this direction)
"a fridge designed for holding and crystallizing chocolate is going to be a better idea."
I did not know of such a fridge. Is it possible to get a link to an example?
Hello,
In contrast to previous two tries, the following had terribly failed:
I carmelized sugar separately. I mixed cacao liquer and some cacao butter with non-fat milk powder (as grainy stage or dry stage) and baked in the oven for 1.5 hours. I put the temperature on 75C but assume that it was 30C higher.
I grained everything (including the sugar) in my Santha 11 - it worked well for the first couple of hours but then seize and stick to the wheels (attached).
I tasted them and it feels like milk powder and not something else.
What had happened? and why it took couple of hours? the temperature of the chocolate was no over 50C.
I'm not getting responses. Are the molds still for sale?
Brian
Hello in California! I sent an email and left a message on your provided phone number. I am looking forward to hearing from you!
Thanks-
The Clima is good option when you need to balance throughput with available space. The Clima is not cheap when compared with some DIY solutions, but it requires very little space (comparatively) and it's easy to put molds onto the Clima input belt without having to move from the depositor so in that respect it's quite labor efficient. At roughly 3.5 molds/minute (timing can be adjusted to increase/decrease time in the tunnel based on cavity thickness) the cooling time is about 13 minutes. We have success cooling 100gr bars in molds with 3 cavities at this speed.
You can find a downloadable US/60Hz catalog page here . Pricing may change in January, so prices are guideline only (as it's December 30 and there's no time to place an order before Jan 1).
Aloha.. wondering what is still available.. I'm on Maui and starting up.. looking for a tempering machine primarily and possibly other equipment and supplies.
mahalo,
jessica
I am thinking of enrobers. I am not far from the starting line in my research and experience with these type of machines. There seems to be a pattern or perhaps even a consensus that generally European brands (Italian, German) appear to have the better equipment. I don't know about customer service but I hope that having a US market for their goods would logically require ongoing positive support. If the equipment is of high quality and reliability the good news should be that customer service will not be used as much.
What equipment is of interest to you traveling in the opposite direction?
Being in Europe myself I would be curious to know what machines you are considering worthy of being shipped in comparison to machine being fabricated in the US? As I am also looking at doing the opposite.
Pics and location of the display case?
Update - we got our temperature under control, still using a makeshift cooling tunnel (covered speed rack, perforated sheet pans, AC unit) with good results. We are producing approx 25 molds at a time, but plan to bump that to 50 as soon as we get our electricity sorted in this building. I'm planning our expansion to another workshop, and getting opinions on machinery - the FBM Clima 50 is looking mighty nice to me. Clay, any thoughts on that?
I'm having a hard time sending a PM, but I am also interested in the bar molds. Assuming 6 squares of 9 pieces?
well, there are two molds, I can email you pictures if you like, I also have two molds of the chinese coins. shipping via cdn post is no problem, best payment option would be cdn pistal money order.
I am interested in the two mah jong molds. I already have a set of the chinese coins. I can do a postal money order or EFT, whatever is best.
PM Sent about bar molds and square molds.
Brian
The major change I've seen is that the US$ is now stronger than the €uro. Otherwise, prices are fairly stable. Ocean shipping costs can vary depending on the cost of fuel and differences in cost structures between shipping companies.
I am wondering if prices have come down or show any type of pattern on importing machines applicable to
our chocolate businesses? Anyone had recent experiences or observations? Are there sources one can be confident in to
check this out?
well, there are two molds, I can email you pictures if you like, I also have two molds of the chinese coins. shipping via cdn post is no problem, best payment option would be cdn pistal money order.
Hi there. I'm interested in your Mah Jong sets. Am located in Calgary. Please advise.
I'll take the panning attachment if you can get it to me at 94608 in California. Drop me a line at me@brianwallace.com if it is still available.
