Forum Activity for @Aura

very interested

interested sent you an email

my email is aura@ambrosiapastry.com

please email me so we can discuss further.  

We owned two Rocky Mountain Chocolate Factory stores which are now closed and we have the following equipment for sale:

Hilliard's 6-Inch Coater  $7,900

Hilliard's Little Dipper (Have 4)   $750 each

Granite Fudge Table with fudge bars  $750

Savage Brothers Electric Candy Stove w/copper kettle and maple kettle stand $3,900

IMC Digital Candy Thermometer Model 769-NX $350

Weigh-tronix SC 321T 100 Ingredients Scale  $200

Weigh-tronix 6720-15 POS scale (Have 4)   $150 each

For more information or if interested please call 308-440-3604 

Aha, maybe the friend is thinking of compound chocolate and not realizing I use pure cacao. Thanks!

The real story here lies in the mechanization of chocolate bar wrapping machinery. David is correct that most bars have a taper to them and when running bars through a commercial wrapping machine, the bars are levated from the infeed conveyor up into the foil and label already cut from rol stock as part of the machine's operation. The bar and wrapping material is then forced upward through a box to initiate the folding. If the bar was introduced to the foil and paper 'bottom up' the taper would not accept the folding action correctly. When folding by hand anything goes but when it comes to machinery this is the only way to achieve a tight and form fitting wrap.

Thanks,

Hi. My name is Jim Greenberg and I co-own Union Confectionery Machinery Company.

We buy, sell and rebuild all machinery in this space and have a 103-year old family legacy and customers in over 100 countries.

If you need high quality used equipment, seek advice on start up or confectionery manufacturing in general, or have equipment to sell just let me know thanks!

The mold should be at or just below the temperature of the tempered chocolate you're using.  If it cools to quickly you can see bloom as type 4 or even 3 crystals will form.  How much depends on the size, percent, and dispersion of the seed.  Chocolate should always cool slow enough to only allow type 5 crystals to continue to grow.  People commonly see swirling on the chocolate surface using molds that are too cool.

However using compound coating using a fat that only crystallizes in one form it may work as you want to cool much faster than chocolate.

With shell molding, some will chill the already set chocolate shell to allow you to fill with a warmer filling so you do not detemper the shell.  But chilling too much may allow some condensate to form on the outside, bringing on sugar bloom. 

What does the FBM do

Curious if anyone has experience with this as a friend is trying to convince me this is the best method. Chilling the mold in ice slush (eep?!) and filling the mold using a pastry bag and a tiny tip. I have been making chocolate for years and do not feel this would work as the chocolate would be set too fast and have bubbles, and th small tip would clog. But am admittedly self taught, so while I suspect my friend is a bit confused on the matter but just thought I would ask some others to settle the discussion. 

I tried this ice slush in a tray years ago to make shells for cherry filled chocolates... when I had no idea what I was doing and it was nearly impossible to keep water out of the mold. May also have been the way I was donig it. I have settled on either spooning or using a squeeze bottle to fill mold while tapping out bubbles and then cooling after the molds are full, but not freezing due to the condensation.

We are currently selling our FBM machine. Excellent condition.

Suitable for those using couvature or for bean-to-bar makers who add

cacao butter.

Please e-mail Ryann at orders@fineandraw.com for more details!

Many thanks,

FINE & RAW

- See more at: https://www.thechocolatelife.com/clay/group_discuss/985/fbm-chocolate-laboratory-machine-for-sale#sthash.bJxF5R7c.dpuf

Roasting temperatures are not typically given out by commercial businesses. I would advise experimenting until you find something you like.

For Sale: FBM Compatta Tempering machine, 12kg bowl

$9,500

Located in St. Louis, MO

Pickup or I will ship at your cost for packing and shipping

email me: timw (at) gmail dot com

-        220V 60hz. (3 phase + earth) 60kW

-        Continuous tempering process

-        Night cycle

-        Electronic dosing device with repetitions

-        Removable screw pump

-        Switch to reverse run of screw pump (unload chocolate)

-    Vibrating table

 fbm plate.jpg - 161KB

Hi,

I am searched around the site and cannot find a comparison on the Behmore 1600 Plus and a traditional oven. The reason I am looking for such a comparision is because I have recently moved into a new place and the oven is absolute crap. The temp is always 50-90F above the indicated turn dial temp. I have only roasted a few batches and each time I have to literally sit by the oven, alternating between turning it on and off and opening the door to vent it. This is the only way I can keep the temperature within a 20F range. 

So I am looking for another option. It is a rental unit so I do not want to buy an oven or hack up the current one. The only thing I can seem to find is the Behmore 1600 PLUS. It looks really nice, priced a little high for me, but overall looks like a good machine. My only problem with it is I do not know the roasting temperatures! So evenually when I have a commerical space I will not be able to accurately transfer my roasting times into a bigger capicity. Maybe I am wrong about this?

Thoughts? Is it worth the money for a Behmore and control over temp? or should I just sit by the oven? Any thoughts?

There is no one temperature for roasting beans.  It depends on several factors such as the beans being over or underfermented, the type/source of the beans, and the type of flavor you are trying to achieve.  Looking to toast or roast.  Each lot of beans should be tested to develop the best flavor profile - what you're looking for.  Because of this, if you ask 10 people the best temp, you'll get 12 answers and they can all be right.

Hi Danielle,

I converted a commercial rotisserie into a drum roaster and it works well. I set the roasting temperature  to 300 deg. F and I typically roast for 55 minutes. I do not adjust the temperature when nearing the end of the cycle but I do turn off the heat when done and cool the drum while it is rotating (with the beans in it) using a conventional house fan for about ten to fifteen minutes. I don't know what type of roaster you are using but this process seems to do a great job for me.

Sarah,

    You can get red beet, annatto, tumeric powders with ease on teh internet, but just like Clay said, they will not subsitute for luster and are best used as mixed or steeped into white chocolate and or cocoa butter.

Hi Sebastian

Thank you for your offer to trade chocolate for photos, I would be more than happy to send you some chocolate. 

On the website we are making a section to educate about how cacao is made into cocoa beans. I would like to show the pretty cacao flowers, insects aiding the pollination, the formation of pods on the trunk, which turn into large pods -different colours of the trinitarios. Then move on to harvesting, extraction of the beans from the pods, box fermentation process, sun drying, turning and filling the sacks.

I would also like general shots of around the plantations showing the workers going abut their work, routine stuff and non routine (eg playing football on site, going to church), general interest stuff.

it would be fabulous if you could help us out.

Rgds

Freddo

Freddo i probably have some you could have, don't really need to sell them, perhaps we can work out a trade for a few chocolate bars once in a while as trade.  Let me know what you're looking for, more precisely?

I am very interested in the shrink wrap machine.  Contact me please:  Larry@ruthhuntcandy.com or 1 800-927-0302 

May be interested in some of the other equipment as well.  Thank you.  Larry Kezele

Located in Maryland. Let me know what you are interested in.

is this still available?

add me to list too

aura@ambrosiapastry.com  and location please

I am very interested too

where are you located?

very good recipe, thank you,

You have any other chocolate ????

Exciting week for EZtemper -  @Rodney Alleguede  went to the Chocolate Acadamy in Montreal to teach them all about their new EZtemper.

I think I'm going to have to forego the luster for this job, then. Its for export to Japan and these things are forbidden ingredients...

Hey, after looking through your list, here are the exact items we are interested in:

spectra 40 melangeur

cocoa town 60lb refiner

savage bros 50lb tempering unit w/ depositor

hilliards cooling cabinet (possible)

Would love to get my hands on these, here is my email:

katie@soulroasters.com

Hi All

Hi there, We are pretty intrerested in a few of your items... My E-mail is info@starchildchocolate.com...

@eg,

I'm certainly no expert in this chocolate game, but I will tell you that it's going to cost a penny to start. I'm not sure how you qualify "lean," but expect to put down at least $10k to get your company rolling – and that's very minimal.

My advice is to DIY your winnower, cooling cabinet, and packaging but pretty much buy everything else. A big mistake we made is buying the cheapest items, one at a time over the course of a few months. Buy what you need from the start – the right bowls, sheet pans, steam pans, prep tables, heat guns, etc. You'll end up wasting time and money by cutting corners on stuff like this. It's probably a good idea to become a member at Costco and a local restaurant supply store to get supplies, equipment, and ingredient. 

Also try to think 6, 12, and 24 months down the line. Will you regret getting a 20lb melanger when you'll eventually need a 100lb one? It might be worth investing in the larger one. 

Lastly, don't be afraid to start selling immediately. You need revenue and you need cashflow. If your chocolate isn't gritty and it's in temper, find some friends and sell it to them. You'd also be surprised how many local grocers will carry your product without any questions asked!

Bean to chocolate equipment and miscel for sale including the following and many other items. Supplies not isted. Inquire further if interested and will send list of items. 

Roasting machine, winnower, tempering unit, vibrating table, Alternative Air Cooling Unit/Storage Units, Custom Built Display Case, etc..

Prices to be negotiated privately. Photos available upon request.

Hi All - I wanted to know if anyone had experience using the Dedy Truffle Filling Device or Depositor? See:  http://www.tcfsales.com/products/825-Dedy-Truffle-Filling-Device-or-Depositor-with-7-or-8-pistons/

I am interested in using it in conjunction with a tempering machine specifically to fill molds with solid couveature (V=60) chocolate- not for making truffles (adding ganache or liquid fillings). My concern is that the chocolate will fall out of temper when in the "hopper" - even though the pistons say they are heated. 

Any comments/advice/ experience is more than appreciated! THANX A TON!

Hartz - Cat 

- See more at: https://www.thechocolatelife.com/cat-b#sthash.KhW6q2hI.dpuf

@eg -

Yeah. I can't recommend starting a business in chocolate that is not properly financed from the outset. You may wish to operate like a lean startup but if you don't have the capital to get the right space and the right equipment and finance bean (and other) inventory and have the resources to market your product properly ... wait until you do. It will increase your chances of being successful.

BTW, a back-of-the-envelope calculation says that you should be processing about 1MT of beans per month to be profitable, even as a small, lean startup. If you're planning on doing 300-500kg/mo then what you have is a nice hobby, not a real business.

My .03 (adjusted for inflation),
:: Clay

Sarah -

I have been doing some research and if you want a shiny/pearlescent finish - i.e., the luster part of luster dust - then I think that something like titanium dioxide and/or mica are going to be required ingredients. I don't see any source that does not have these listed as an ingredient. ChefRubber has product categories called Pearl Powder and Liquid Luster but they are both empty.

Good evening,

I'm interested in the chocolate molds. Do you maybe have a list or pictures of them?

Thanks!

I've seen all the equipment above - it's all in great condition.

I don't want to hijack this thread but I am looking for an alternative to confectionery luster dust that doesnt have mica, etc. You speak of oil based colors. Are there powder colors that are natural? Where to find? THis is of some urgency, so any leads are most welcome.

Get yourself one of these, if you work cold 85 F or colder in a 65 F room, you can spray most colored cocoa butters with no prob. If cocoa butter starts getting too thick, get a heat gun and heat the brush. I prefer the open flame one. IF YOU WORK COLD, YOU WILL BE SUCCESSFULL IN GETTIONG SOLID RESULTS ON 3rd or 4 th try.

  http://www.shopchefrubber.com/GREX-1-8-HP-Psi-Type-Mini-Compressor-120V/

sent you an email about the melangeurs, interested in both.

I just recently sold a FCCR-6 case. I know that doesn't help now but i just wanted to say that I loved the case!!! Top of the line and we didnt have any complaints... 

I have a FCC-4 availible but you would have to get the refrigeration portion installed. This was an option they said was possible when we bought both cases about 2 years ago. $3800 if your interested 

Includes:

2 computers, 3 printers, 2 cash boxes, 

The computers can be intigrated and have attachments for scales if product needs to be weighed. First data program allows for multiple users so sales can be tracked per employess. 

$1500 

 justin ph july2015 086 (800x600).jpg - 232KB