My advice is to purchase a true and tested winnower, you will save money vs testing and trial and error.
I just visited Cacao Cucina in Tampa, great winnower for 11,000 USD so for 8000 Euro, you have never to worry about it...
But on the other hand, I visited a farm in Hawaii winnowing with a small vibrating table, and a modified Shop Vacuum from the hardware store.
Nice thing about buying from Cacao Cucina is the machine breaks, winnows, and results are very good, very low shell content.
Hello !
Firstly, thank you for this site and for this forum ! It's so useful for us!
We are new to making chocolates and we would like to create our factory for handcrafted chocolate in a small european country.
We learned from internet, that tomake1 kgofchocolate, about300-600beans ( 500-700gr) are processed. Is this true ?
We would like to build our winnower. Do you have some advices ?
Thank you in advance for your help !
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The headline says it all: United Cacao: the sad tale of when things really go wrong for Aim investors .
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.
