Hi, Sabrina. I am happy to help. Please send me an email with all of your contact info and I'll send off a quote for some machinery thanks.
Jim
Hi Jim,
I deffinetely need advice on the proper start up equipment for my chocolate business. In the moment I have 2 working stone grinders from premier tilt and the rest i do by hand. I melt down the chocolate in the dehydrator when I'm ready to work with it. This takes around 5 hours. Then I temper on the stainless steel table, and poor to bar molds, with some reheating in between as the chocolate cools and becomes too thick to work with. I keep the bowl of chocolate on top of the dehydrator when not using it, to keep it warm.
I would like to be able to produce a few hundred bars a week by getting some eqipment, maybe a temperer and warming tank with precise temp control. A pourer and mold shaker would help as well. Would you be able to reccomend something to start out with?
Thanks for your time,
Sabrina swayder
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!
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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.
