Forum Activity for @Susie2

Susie2
@Susie2
03/06/18 10:21:39
14 posts

FBM Aura for sale $4700 USD


Posted in: Tech Help, Tips, Tricks, & Techniques


Hello Everyone. First of all, I would thank for the help I get 3 years ago when I started the chocolate adventure. It has been joyful! I ended up buying the FBM Aura.

I get busy at my daily job and now I am putting it on sale if anyone is interested. It is excellent for making chocolate bar. I used less than 15 times in the past years.

I made chocolate bars with Bible verses on for church and fundraising. Customized Moulds are for sale as well if you are interested. The machine makes beautiful chocolate bar:) and in great condition. (The only thing: When it shipped to me from Europe, the cord insulation is rubbed during shipping. Then FBM company sent me a spare cord just in case. But it might never need to replace.)

I am in USA, Indiana. It is Aura 220v single phase 60hz, with manual, instruction and vibrating parts. $4700 (USD) and you arrange shipping.


IMG_4561.JPG.jpg IMG_4561.JPG.jpg - 1.1MB

updated by @Susie2: 07/30/18 10:42:35
Susie2
@Susie2
03/20/15 07:34:49
14 posts

Sugar or fat bloom or not tempered?


Posted in: Tech Help, Tips, Tricks, & Techniques

Thanks. I will try to temper again. The moulds are at RT. Is it possible of wrong cooling?

Susie2
@Susie2
03/19/15 16:43:27
14 posts

Sugar or fat bloom or not tempered?


Posted in: Tech Help, Tips, Tricks, & Techniques

I got my Delta machine and started brand new batch. I used default Milk, and try to temper 5lb chocolate as a trial. See the picture..... Is it sugar/fat bloom? Or it is simply not tempered? The default setting is far off the temperature chart from the vendor.

Thanks!


20150319_165538.jpg 20150319_165538.jpg - 784KB

updated by @Susie2: 04/09/15 06:06:18
Susie2
@Susie2
03/09/15 13:52:42
14 posts

cooling the chocolate


Posted in: Tech Help, Tips, Tricks, & Techniques

Thanks Sebastian. I will look for a set screw refrig.

Susie2
@Susie2
03/09/15 11:50:17
14 posts

boxes or wrappers for chocolates


Posted in: Tech Help, Tips, Tricks, & Techniques

box and wraps.

Papermart.

Susie2
@Susie2
03/09/15 10:33:32
14 posts

cooling the chocolate


Posted in: Tech Help, Tips, Tricks, & Techniques

Thanks fo the info.

I put in 10-15 minutes and refrig. temp is 48F.

I tried to cool in at RT and found out it won't release off the mould....

I will definately check the DIY cooling tunnel.

I wonder if anyone came across refrig unit that can be adjusted to 55F. ( My mom in law's wine cooler is definately 55F capable, but too small and too expensive...)

 

 

Susie2
@Susie2
03/06/15 12:09:27
14 posts

cooling the chocolate


Posted in: Tech Help, Tips, Tricks, & Techniques

I am about to start my chocoalte business but I do not have a cooling tunnel..... I put chocolate into refrig. to cool and finds too many white surfaces (moisture i guess).

Is it possible just let the chocolate self dry at RT (66F-70F), RH<50. Any concerns? I know it takes a littble bit longer time though.


updated by @Susie2: 04/10/15 09:42:33
Susie2
@Susie2
09/30/14 11:13:05
14 posts

chocovision skimmer vs dispenser


Posted in: Opinion

chocovision skimmer vs dispenser

skimmer is more expensive. But dispense just like the dispenser (cheaper). What are people paying more bucks for? I am debating on which one to get.

I will make molded chocolate bar.

Thanks


updated by @Susie2: 04/12/15 23:12:53
Susie2
@Susie2
09/19/14 08:17:51
14 posts

chocolate brand to choose, pricing vs taste


Posted in: Opinion

make chocolate bar. need low viscosity:) easy to handle

Susie2
@Susie2
09/18/14 15:24:00
14 posts

chocolate brand to choose, pricing vs taste


Posted in: Opinion

I am deciding which chocolate to bring in..

Callebaut 823NV milk (more expensive)or Van LeerBel Lactee Milk.

Callebaut 70-30-38NV (more expensive) or Van Leer Bel Noir 73% Dark

Cangeneral public really tell one is better than the other?


updated by @Susie2: 04/11/15 15:40:49
Susie2
@Susie2
08/19/14 14:44:38
14 posts

Microwave tempering


Posted in: Tech Help, Tips, Tricks, & Techniques

got it! Thanks. I will go ahead with a temper machine. They are absolutely there for a reason.

Susie2
@Susie2
08/19/14 14:09:28
14 posts

Microwave tempering


Posted in: Tech Help, Tips, Tricks, & Techniques

Thanks Jim.

I tried on milk chocolate and it worked too.

But if I have a 90.5F holding tank with a dispenser, never let it cool down or empty. Would it be fine?

Susie2
@Susie2
08/19/14 13:48:11
14 posts

Microwave tempering


Posted in: Tech Help, Tips, Tricks, & Techniques

I have this question bothering me for a long time and am happy to find this forum. I hope my question can be answered.

I saw the microwave tempering process-starting with pre-tempered wafer, heat at different interval in microwave. Make sure it is melted but less than 91F. Than the chocolate is tempered. I tried it and it works! So in this logic, I can just have a warmer at constant 90.5Fto melt the chocolate and have tempered chocolate all the time?

If this makes sense, why do I need temper machine, as long as it starts with tempered chocolate? ( I know it can not make sense but what makes it nonsense?)

Thanks!

Susie


updated by @Susie2: 04/10/15 20:34:53
Susie2
@Susie2
09/30/14 11:04:22
14 posts

Display cases


Posted in: Opinion

#2 no. At least I can not hold it for more than 2 minutes.