Forum Activity for @Sebastian

Is it possible they're being stored on a heated surface, raising the temperature of locallized areas in the molds?  Looks very much like thermal abuse to me.

      Dear Ryan,

This is Tony from Chinese YOQ Group Co., Ltd.  

We have produced chocolate machinery over 20 years , with the customers of NESTLE, KRAFT, MEIJI, etc. 

I will send quotation of 100l chocolate melting amd mixing machine to you by email. or you can visit our website www.chocolate-machines.com with detailed information of various machines.

  Best regards!
Tony

YOQ Group Ltd.

what'up/Tel: +86 15150501878

Email: cleopatra.tony@gmail.com

Skype: yoqtony

Website: www.chocolate-machines.com

Sculpting and modeling are very different. Sculpting you make blocks and carve, modeling is more like clay where you can shape it, ply it, mold it, and then have it set. Like a salt-dough.

We use a lot of modeling chocolate throughout the year. It's just chocolate + a ratio of corn syrup. As it cools it hardens and is pliable, over a few days it gets harder and harder almost like curing the more water that is freed the more rigid it becomes. If you have mass left over you can always reheat it later and knead it back into use.

We do a lot of molds for different occaassions and have used these santa ones for a year. We pulled them out of our seasonal storage and went to work like we do on others. However what we're getting is stuck chocolate. Doesn't matter the grade, the temper style, a layer is sticking to the mold and then the bloom that happens is just incredible.

We've used the same batch of chocolate in other molds to perfect release. BIZZARE.

We've tried a thin layer of added cocoa butter, no real help. A really thick one helps but its so thick you have to do a lot of post-cleanup which doesn't help.

We don't use dishwashers so I can't think it was a washing situation. While these aren't our premium polycarbonate they aren't the cheapest ones you can pick up either.

Anyone got some clues or ideas we can throw into the matrix of problemsolving?

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I think I had some chocolate stuck inside one of the bearings and it made a terrible noise and wouldn't turn. I cleaned it out and haven't had that problem since. Yes, I agree about Hilliard. Great people and products. I always say that the Perfect is far from perfect It just takes a long learning curve and customer service is never in! Good luck.

@Ruth we've been lubricating it as well. Helps a bit but not for long. It's a design flaw if you ask me. My machine is brand new and this has been giving us fits from the beginning. Tried the rubber band thing and broke fairly quick...but.going to try again because of course 1. I'm swamped and cant afford down time. 2. So far Perfect Equipment is not real great at customer service or parts. Pretty frustrated w that. I used to deal w Hilliard and very much miss their outstanding products and service. Id love to get back into a Hilliard but love the small footprint of this enro.  Thanks for the tips!! 

I had my detailer stop at times. I used vegetable oil and lubricated the bearings. Also, the black belt broke and I didn't have a replacement. I used a rubber band. Worked great until I got a replacement. Probably didn't need the belt:).

We did shorten the longet belt. But the small black belt isnt one we can shorten.  It's a brand new machine so hard to believe it's stretched already but anything is possible...we think it's more poor bearing quality. They seem to stick. But I'll look into replacing smaller belt. US Perfect equipment pretty good about speedy part replacement???

are your belts loose? It may be a bit too large. You can shorten the belt by cutting the tubing at the union, then trimming a small piece of belt and re-inserting the union. I had to shorten the belts to get enough tension for the belt to grip.

How much play is in your belt? Pictures would be good.

David,

Need to respond to original post, I'm not the seller

I'm having issues w the detailèr. It stops spinning all the time and doesn't seem to be doing its job..choc on paper etc. Seems the detailèr can't handle the weight of candy on it and bogs down. Any suggestions for tweaking this? It's giving me fits. Other than that I'm enjoying the machine. Vibrator/shaker belts slip alot too....

Hi Preston,

I am interested in the candy/caramel cutter. Do you have more information on it?

Thank you,

David

I'm also interested in the Selmi, but would love to see it in action first.

Ben -

Login may have been resolved. I set the expiration time for the login cookie too short. It's now much longer (20,000 minutes). Also, if you are in chrome there is an extension called "EditThisCookie" that can be used to "protect" a cooke and keep it from expiring. You can use this to make your login cookie permanent on your end.

Working on other improvements over the next weeks.

:: Clay

I sell the Premier Wonder Grinder and the upgraded Chocolate Refiner, and we are seeing an increasing number of people using them for making nut butters.  They are liking the texture they are getting and are running them for a shorter period of time than they would for making chocolate.  Also great for making things like gianduja.

Hi Everyone,

My name is Daniel Vega and this is my first post...

I am from Nicaragua, we are a family that puts hard work into producing high quality, organic and fair trade Criollo Trinitario cocoa beans. We are looking to get in contact with more people in the USA, Canada, Europe.

I would be very happy to provide samples to you for free, and would appreciate if you can spread the word about us. 

We also grow peanuts, rice and sorghum!

our website is 

www.sancristobaltrading.com  

Daniel Vega

You bet! I would be happy to sell you liquor.

I look forward to seeing your pledge come through!

Cheers

Brad

Hello there,

Is it possible to check the Selmi by running some chocolate through?

Please let me know. I am based in Atlanta and would swing by to see and purchase it if it works fine.

Give me a call if you don't mind

(404)480-3637

My name is Art

Kind regards

Thats great news! The NE has a lot of good industrial space, at a fraction of the cost of inner city.

I'll pledge, but can I get my dividends in chocolate liquor?

Taking over 5600 sq feet in the NE.  I'm stoked!  You need to pledge!!!!

I have a set of custom Alternative Air display cases for sale. They are a Custom Color/Colour Purple. I will only sell them as a complete set and will not split them up.

Alternative Air Refrigerated Chocolate Display Case 6ft AACCA-72R Retails for $4,384.00

Alternative Air Refrigerated Bakery Display case 4ft x 2.5ft deep Retails for $5,170.00 (Not designed for Chocolates)

AABCA/C/D-48-R 48 x 30 x 50

One matching corner Display and One matching condiment display $1200.00

Choclate display case also come with a set of acylic candy trays Brand new $450.00 Value

Total Value $11,204.00

II will take $7000.00 Firm! For the set of Display cases

I Also Have a Selmi One Tempering Machine Only used for less than 20 hours. It still has the protective warpper on the machine. It also comes with a 15ft exstension cord which can plug into a washer dryer 220 volt recepticle which was made by Selmi at a cost of $1000.00 This has been in storage for a couple of years.

I will take $7500.00 Firm

Candy Cutter $150.00

The Equipmen is located in Port Richey, Florida

tel 727.389.4221

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I'm having the login issue on serveral machines. Two are running chrome on Ubuntu Linux and the other is a Chromebook running chrome (obviously). 

I am in need of a stainless steel chocolate melter 125-250lb.  If anyone has a nice used unit that is available for sale, please send me a message or call me.

Ryan - jlmsales.rposey@gmail.com / 678-464-1452

What part of the city are you heading to?

No.  I am closing the inglewood store at the end of this month and moving everything to the new location.  5X the space and a 1/4 of the cost for rent.

Congrats!

Are you keeping the Inglewood store? 

Hi Everyone.  I have finally pulled the trigger and am moving into a larger space - one that will support online ordering and shipping of my amazing chocolate bars all over North America.

To help accomplish this, I have created a landing page that will allow you to make an online purchase and get FREE DELIVERY.

OR....

You can contribute a larger amount of money and either get your money back and a HUGE return (80%) or actually become a shareholder of my company.

Part of the factory I am constructing will have a lab specifically set up for bean to bar classes!  Here is your opportunity to help someone who has helped many through this and other forums, and also continue to help the industry by sharing what I have learned over the past decade.

Check out the page and get more information at the following:

https://www.sochoklat.com/public/FundIt/index.html

Thanks ash - appreciate it!

We have an old tyme. We use it mostly to pre grind cacao but have run nuts through there as well. It makes a pretty ruff grind peanut butter.  No reason the sugar couldn't go through it but it wouldn't do much to it as it doesn't grind down much smaller than the sugar is already. The best I have seen yet is the robo coup Blixer 5 about $3000 and the best deal for the money. Grinds nuts into paste very well and super fast. It also combines ingredients together well. This is what we are looking at for anything to do with nuts.  

Thanks Gap.  Need something a little faster than a stone grinder i'm afraid 8-)

Sebastian - I sure you'd have thought of this already and have your reasons for not doing it, but I'm interested why you wouldn't use a cheap food processor to grind the nuts and then drop them in a Premier Wonder Grinder for a couple of hours? I do it all the time with pistachio, hazelnuts and almonds and haven't had a problem. I've made pure nut pastes and also 60/40 praline pastes (without caramelising the sugar). Seems much cheaper.

Edited to add: I think you make a bit of chocolate yourself as well. The Champion Juicer (if you use it) is also capable of making nut butters, although I haven't used it for that before.

Thoughts on it?  Any details on how fine a grind it's able to achieve?  Does it also grind any additives one would incorporate into peanut butter (such as sugar), or is it a nut grinder only?

Any other suggestions of grinders one might look at for a very small scale (only need a couple of pounds of scale) for making nut butters would be appreciated!

Thanks folks

I think we met at JMA in April?  Can you please email me photos of the back, compressor etc.  also how old is it?  Helen@decadencechocolates.ca

Hi Helen. Yes, the case is still available. I'm currently using it through Christmas at a pop-up location at the Mall of America in Bloomington, MN, but it's available at that. I originally listed the price at $700, but I would sell for $625 if the timing works for you.

Is this still available?  What is the price?  

Looking for a chocolate display case, preferably European style (straight sides and front) 

Hello, 

Is your Machine still available? 

Of yes,  where are you located? And do you have a spec sheet and photos?

Thank you very much.

Alek 

Hello everybody,

To whoever is interested, KREA Swiss is now making a Christmas Promotion:

Buy a chocolate melter 6kg unit and get a hot chocolate spray gun for half a price

https://www.kreaswiss.com/christmas-promotion

I've watched the water makers parody, and shared that link out, some colleagues actually thought the product was credible... Anyway, the parallels with Mast Bro's video is uncanny, down to the intro, the retake, the zoom, the pace of speach... I would believe it if someone told me that the water makers vid is a parody on Mast Bro's video.

Ben -

I agree, the situation with Groups is messed up. I need to get professional help to make them work properly.

Also, I have noticed that the Forums are working well for what the Groups were trying to so - and people are using the forums for those purposes. So, I am working on fixing the sorting problems for archive retrieval purposes, but pushing people towards using the Forums.

As a part of the process I will be updating the home page - rearranging things - and I will add the last updated timestamp.

The login thing is probably a browser cookie issue, but I will ask the developers. I don't ever have an issue here, and I use Chrome, Safari, and Firefox on MacOS. Is it in more than one browser? What combination are you having problems with?

:: Clay

I'm looking for 2 chocolatiers FT for our Las Vegas Chocolate factory available immediatly.

Please contact me at jma@jmauboinechocolates.com

Thank you