Hi Linda/Jeff.. would You be happy to explain your method of hand tempering?

Hi Antonino, did the machine arrive?

Omar

Hi Antonino,

Congratulations!! Yes, you are right. Big companies often don't care about small businesses.

Have you talked to people who own one of the FBM tempering machines? What is the feedback?

Thanks,

Omar

Congratulations on the success, Antonino. Post a website and more about your company in your profile when you get a chance so myself and others here on TCL can learn about what you're doing.

Look forward to hearing reviews of the FBM machine once you're up and running.

Hi Omar,

just to clear to the other followers of this discussion that i have no commercial interest in promoting FBM. I live in South Africa and our was a small business growing to the first Bean to bar 100% organic in very short time...

Why i choose FBM rather then Selmi? simply because they have been in contact with me since i first asked infos about a 4 kg machine 2 years ago! Selmi never answer one of my many emails!! Now we have finally ordered the first of few 25kg machine... guess what they have lost!!!

The FBM machine will arrive end of sept. and we will receive it (thanks to their suggestion) with a pneumatic pump (rather than electronic): that will help up producing from callets, to bars with a precision to the gram. Can't wait, i will post a review on the machine as soon as i can!

Hello Tom,

Could you give more details on how the tempering in the FBM machine is done totally different from the Selmi one?

Would be possible to see a Selmi machine in Toronto, Canada?

Thanks,

Omar

Hi Antonino,

Did you order the Fbm/Boscolo Unica?

How do you like it?

Thanks,

Omar

David.

If you are interested in seeing the Selmi in action on the west coast please let me know and I can arrange a showing at a location near you that is using the equipment. Message me on Chocolate Life or by email brian@thecriollogroup.com.

Thanks!

brian

Thanks a lot Tom for the demo. I did learn a lot yesterday! Also mycompliments to Henk and Wiet Koenen for the invitation andopportunity to heartheir story. A lot of respect for Jacky Vergote, a man with many years of experience, and a beautifull way of talking about it.

Of what I have seen there, I am realy convinced of buying a Selmi machine. We just need to think about which one. The Selmi One hasa realy interesting price, but all the extras can't be built on the One, so wedon'tknow currently what we will do in the near future. As soon as we are abit further in our plans, I will contact you again.

Thanks,

Davy

Are ther any shows on the West coast of the USA comming up? It seems everything I have found is in the East.

Wish I could go to Hawaii !!!!

Best regards,

Thanks

Tom

Wish I could go to one of those shows but its a very long way from Hawaii to Philadelphia! I'll check out the website.

Thanks

Ok Tom, I hopeI can learnsome new things!

See you on thursday..

Hi Clay:

Since I have spent years with a variety of engineers who were useless, to put it mildly. I am confident that the pump will do the job. I don't mind waiting few more months to make sure that this time I will have a great piece of machinery. It will also be able to handle larger inclusions like whole almonds.

As soon as I have a working model and have thoroughly tested it, I will let you know.

Hope all is well. When are you coming to Vermont again!

Linda

David,

We have several JKV Machines for sale, used, and similar copies as well. In simple terms, JKV (Prefamac, and similar) are melters with mixing wheels and agitation. The skill of tempering is still needed, only a few tools assist you. The key to tempering is TIME, TEMPERATURE, MOVEMENT. On a JKV you set the temperature, the machine moves the chocolate, and you wait for it to be tempered. However if you are not experienced, the machine does not do it for you. You must seed the machine with wafers or tempered solid chunks in order to cool it and slightly re heat to get final temper (experience and precision)

The Selmi on the other hand has a built in cooling unit, and computerized controller, therefore it does a Batch of chocolate, cools, mixes, and final re-heat automatically. This is more forgiving and takes less skill.

On the other hand if you are doing alot of moulding the JKV delivers chocolate via the spout, and has a built in vibrator, great for doing molded pralines, once you get the hang of tempering yourself. THe Selmi has attachments for this, but pricier.

I have used a whole variety of semi automatic machines over the years, and fully automated continuous machines. One thing I can advise is when it comes to tempering, dont take short cuts. The time you will waste, product you will spoil, and frustration you will have will cost far more over time than the cost of buying a top quality tempering machine in the beginning.

updated by @richard-foley: 09/12/15 20:47:06

Hi Davy, so we will meet, I will be there during the 2 days of demonstrations. Many of the machinery will be shown there. See you then ! Tom

This thursday I will go to a demonstration day of the Selmi machines. When you google Henk Koenen, you'll find them.They sell all kind of chocolate machinery, and are in Holland. I will also try to get as much as information as possible.

updated by @davy-asnong: 01/28/15 23:24:04

Hi Melanie, hope you are well. We now have a new machine, the Micron, to make chocopaste, hazelnutpaste, pistachepaste etc etc, we can do wonderful things with this machine. It's a ball mill refiner. The video is on our website since a few days. I will be coming to the Philadelphia Candy show in Atlantic City to present all the Selmi machinery at the Tomric booth. Hope to see you there i

I have a Selmi and have used all kinds of tempering and enrobing equipment. I think the basic question you have to answer is what will you be using it for? If you are dipping, the Hillards equipment is adequate and without a high price tag. The bowl type machines however are inefficient for mass molding and wear and tear on your hands. I chose a Selmi because of its compact footprint, and versatility. I do a lot of molding and can mold about 100 molds per hour on Selmi due to the way the vibration table and scraper work.Additionally I can hook up the enrobing attachment in about 20 minutes and be sending all my slabbed ganache or other items to be enrobed down the belt. I can operate the machine by myself although someone loading speeds it along. If I use all the chocolate (my model holds about 50lbs,) I can load it and be up and running again in 1/2 hr.There is always plenty to do in that 1/2 hr so it is not a problem. Also the 50lbs enrobes a lot of pieces so I rarely use up an entire tank for a run.Since its a continuous temperer, I temper it in the Am and have problem free chocolate all day long whenever I need it. I look at it as the cost of great employee-without calling in sick, needing insurance or other problems. Like all machines there is some maintainence and the occasional hiccup but I'd rather have good equipment than a lot of people.

Thanks for the info.

We are looking and already have a good success with Hazelnuts, but the machine is a prototype and not yet ready for sales.

Keep looking to our website www.selmi-group.it or join : https://www.facebook.com/SelmiChocolateMachinery

to follow all our news.

Thanks for the info, Linda. Please add me to the list. I'd like to learn more.

Linda:

I know several people who would be interested in a metering pump that could handle larger inclusions ... perhaps there's a way to get it done sooner rather than later? ... Let me know. What kind of diameter are you planning to be able to handle?

:: Clay

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@DiscoverChoc

Hi David,

I tested one for them a number of years ago. The pump was so slow that I could have filled my molds by hand 10 times over.

I know that they have a bunch of new products though. If you are interested in a metering pump, I am having one made later this year.

It has been a long and arduous task getting good engineers to make it. This pump will be able to take larger inclusions and the cleaning is simple and quick. Most component will have quick disconnects.

If you like I'll put your name on my mailing list.

Best,

Linda

I would also like to know what solutions Selmi has available for larger inclusions.

Just spoke with Savage regarding a metered dispensing pump with a powered valve that can handle larger inclusions, though it will cut them if they are inside the valve when it closes (i.e. when the metered amount has been deposited). Anyone have experience with these?

If you want to use inclusions, this works with the Selmi EX models with removable screw. We can add pieces up to 2 mm and can mix and do the moulding of tables, eggs, etc. We hope to be on the next Philadelphia Candy show to show you this.

regards and thanks for the comments! Tom

Dear Antonino,

I happed to see your message in this forum. I don't think that you can compare the FBM machines with the Selmi machinery. The tempering in the FBM machine is done totally different than in the FBM machine, which will result in different result after a while work. If you make the investment for an automatic tempering machine, please think twice because we speak about a lot of money. You can send a mail to me on t.bauweraerts@selmi-group.it as I am the export manager of Selmi and I hope to be able to change your mind on this and to let you understand that Selmi is very good and reliable with a very good service worldwide. Thanks, Tom

Anyone have experience running a Selmi with inclusions? We currently use table-top models and swap about bowls between batches with different inclusions and/or chocolate. The Hilliard machines claim to be quite apt for this task, but I would love to hear thoughts from folks using >50lb tempering units.

Hi Antonio. I am a former South African. Have lived in the USA since 1976. Started my business in 1985 out of my NYC apt. Am self-taught and have a vast knowledge about the industry.

Would love to know more about you and your chocolate business. You can email me directly at choclinda@aol.com

Lekker bly,

Linda G.

I have a Selmi - and I love it! We've had other machines, but there is nothing like the Selmi. It truly does make everything easier. it stays in temper all day. Great for molding and enrobing. Yes... I can't imagine trying to fix it, but the people at Tomric are always there to help you. We did have a problem once, turned out to be "human" error, but Brian/Sean walked us through it over the phone in 15 minutes. OK - it is much prettier than the other machines and I say you get what you pay for. Hope this helps a bit,

~ Pamela

I am familiar with both the Pomati and Gami - I would recommend the Selmi and not just b/c the US distributor for Selmi is a client.

brian

Have not and dont know much about them. Also just found this company...Pomati. Dont know if they have a US distributor.... http://www.pomati.it/eng/carrello_ricopertura.htm .

Brian & Jeff,

Have you ever looked into the Gami machines? They seem simular to the Selmi, but a few thousand less, but with very simular features.

I will admit that the ability to remove the auger on the Selmi PlusEX is temptingbecause I only want one machine at this time and changing chocolate is of concern. <(*_*)>

David

updated by @david-marcoe: 09/10/15 06:16:38

Point taken, Brian. :-) If I had had another $10k when I was buying, I would definitely have considered a machine like the Selmi! But I didn't...

not sure cause i'm South Africa , but i can give you the direct contact emailfbm@boscolo.it, Mr. Roveda.

Not sure if i'm allowed to post email addresses here, so just in case i apologize in advance.

I absolutely agree! You have to understand and be able to temper before doing anything.

Is ther a rep for the FBM machines in the USA?

I agree with Brian. There are apples and apples...

20 years ago cars had manual windows, now they come all with electric windows. what is the difference? It makes life easier!

I won't buy a Selmi 'cause the price, but we are in the process to order a Fbm/Boscolo Unica.

Can't wait to get to work and have the chocolate already tempered automatically, and not waste an hour to get the "old wheel" comfortable to work... time is money!

Nino

Linda.

The newest Selmi's can be purchased with a removable screw option that allow for a complete changeout of chocolate but even the olded models have a drain on the back that allow for a complete emptying of the bowl without the screw having to turn.

And yes Jeff, I do think the Selmi's "rock." Temper is consistent and constant and are rarely does ambiance change its functionality. Obviously they are not inexespensive but when looking at the equipment (or any equipment) compare apples to apples and the Selmi is functionally different that a wheel machine.

brian

Well that's absolutely true Jeff, but you also have to employ people who have experience tempering, otherwise should something go wrong with a machine, they would most likely not be able to handle it.

Hand tempering is a crucial first step in understanding and working with chocolate. One of the first tasks I do with a new employee is teach them how to hand temper the easiest and cleanest way that does not require a slab and a mess.

Linda