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@cat-b • 6 years ago • comments: 0
Posted a response to "Experience With Flow Wrapper?"
"Daniel - Thanks so much for the insight and the reference co. I'll investigate. I'm in talks now with your man in China and he has been very..."
CAT B
 
@cat-b • 6 years ago • comments: 0
Posted a response to "Experience With Flow Wrapper?"
"Hi Daniel - Wondering if you can elaborate on the operations of the printer and gas flush components of the machine?  Does the printer operate real..."
CAT B
 
@cat-b • 6 years ago • comments: 0
Posted a response to "Experience With Flow Wrapper?"
"Thank you SO MUCH for this discussion. "
CAT B
 
@cat-b • 6 years ago • comments: 0
Posted a response to "For Sale - Custom Made Humidity Controlled Cabinet"
"Hi there - Is this still for sale? If yes, please contact me at: bunkburger@yahoo.com "
CAT B
 
@cat-b • 6 years ago • comments: 0
Created a new forum topic:
WTB/Panner/N.California
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CAT B
 
@cat-b • 7 years ago • comments: 0
Posted a response to "Identifying couverture chocolate"
"Tom: I have attached an exel calculator that I use a lot basically because I make chocolate myself and like to see what other formulations..."
CAT B
 
@cat-b • 7 years ago • comments: 0
Posted a response to "sunflower lecithin"
"I use an organic liquid version - there a few on the market. I'd add no more than 0.5% as a rule and slightly less. As another poster commented -..."
CAT B
 
@cat-b • 7 years ago • comments: 0
Posted a response to "WTB - Tabletop Chocolate Disk or Coin Wrapping Machine"
"This is the only thing I've seen: http://www.packagemachinery.com/packagemachines/table-top-diefold-entry-level-wrapper/" target="_blank"..."
CAT B
 
@cat-b • 7 years ago • comments: 0
Posted a response to "Packaging question"
"Great adds to the discussion...thank you for your time! CAT"

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CAT B
08/08/15 06:17:06PM @cat-b:

Hi All - I wanted to know if anyone had experience using the Dedy Truffle Filling Device or Depositor? See:

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!

Best - Cat 

 

 
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