@aaalxndr
• 8 years ago
• comments: 0
Created a new forum topic:
Are we Hurting Ourselves over this Mast Bros Controversy?
Are we Hurting Ourselves over this Mast Bros Controversy?
@aaalxndr
• 8 years ago
• comments: 0
Posted a response to
"Chocolate Becoming Viscous in Melanger"
"Nibs are pre-roasted and the mass temp was 131. I'll look into more CB for fluidity. "
@aaalxndr
• 8 years ago
• comments: 0
Posted a response to
"Chocolate Becoming Viscous in Melanger"
"Sebastian:Temperature of the room and of the mass inside the bowl? It's 69 degrees in the room and the bowl has about 3lbs of nibs by the time it..."
@aaalxndr
• 8 years ago
• comments: 0
Created a new forum topic:
Chocolate Becoming Viscous in Melanger
Chocolate Becoming Viscous in Melanger
@aaalxndr
• 8 years ago
• comments: 0
Posted a response to
"Contract Manufacturing!"
"@daniel-herskovic
Where are you located? I'm interested in contract manufacturing on the East Coast."
@aaalxndr
• 8 years ago
• comments: 0
Posted a response to
"Super lean startup"
"@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..."
@aaalxndr
• 8 years ago
• comments: 0
Posted a response to
"Tempering & Molding – chocolate solidifies too fast"
"Brad,
Thanks for the quick reply. I guess my knowledge of tempering is more limited than I thought. How can I create beta V crystals without the..."