Melanger
I'm not sure it is an advantage at the scale you're looking to produce at. You'd indicated it was a feature that you liked, i was trying to get you to consider why that was important. Or rather if that was important...
let's ask this question - what advantage is there in continuously exposing the liquor to air without grinding it further? WHY is that important to you?
Hello everybody
I'm in the process of getting equipped for some home chocolate production. Regarding melanger, I have to products in mind: The Spectra 11 and Cocoatown ECGC-12SLTA . Both products seem to be very similar. What I like about theECGC-12SLTA ist that one can completely release the tension from the stones for the conching cycle so the cocoa liquor is continuously exposed to air without grinding it further. Any reviews on these products would be appreciated.
A next question would be how do these two melangers compare to the cheaper option Premier,
Regards,
Ismael
updated by @chocotenango: 04/10/15 09:15:28
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Two changes we made with the chocolate is that this time we winnowed the chocolate. This time we didn't use a blow dryer to melt the chocolate. Two improvements with the chocolate is that the melanger didn't get clogged this time and everyone put in work.