Controlling Santha off/on switch from afar
Posted in: Tech Help, Tips, Tricks, & Techniques
Thank you,
I hope I understand your question: friction forces when the grinder operate bring the temperature up quickly, no other devices are needed
Forum Activity for @LLY
Controlling Santha off/on switch from afar
Posted in: Tech Help, Tips, Tricks, & Techniques
Hi,
Is there anybody who try to measure the temperature of the chocolate in the grinder and was able to control off/on button from afar like an application in the cell phone?
I'm asking this question because my way to temper the chocolate in the hot and humid area that I live in is to leave the chocolate inside in a place with a minimum of air flow and let it cool for around 10 hours to approximately 28C (depending in the chocolate type) in then turn it on again for about 30 minutes till I reach working temperature.
Control the device from cell phone will remarkably ease my life.
I will be happy to hear comments.
Thank's
How does additional fat/non fat ingredients affect tempering?
Posted in: Tech Help, Tips, Tricks, & Techniques
Thank you Gap.
I guess I will try and error with different amounts of vegetable oils...
I saw one of the Ghirardelli recipe for chocolate hazelnuts and according to the their ingredients I saw that they add 6% hazelnuts of the total weight of the product, that means ~3% vegetable oil.
If other forum memebers have empiric knowledge about vegetable fat addition I will love to learn..
How does additional fat/non fat ingredients affect tempering?
Posted in: Tech Help, Tips, Tricks, & Techniques
Hi,
A few months ago I went through all the relevant topics in this forum and in Alchemy forum. I don't remember a lot threads regarding this subject.
I found two:
http://chocolatetalk.proboards.com/thread/460/hazelnut-ratio
http://chocolatetalk.proboards.com/thread/106/nuts-chocolate
In essence, vegetable oil (like hazelnuts) is liquid in room temperature not like butterfat, so whole milk powder is different from nuts oil.
I just want the experience of people because this issue is a bit vague, how do you count the ratio of the additional fat: by weight or just the ratio to cacao butter? what is the limit of vegetable oil that transform the product from chocolate to kind of nut center?
The questions is aiming also to the final product not just the tempering.
If you have addtional knowlenge to contribute I will be more then happy.
Thank's again
How does additional fat/non fat ingredients affect tempering?
Posted in: Tech Help, Tips, Tricks, & Techniques
I want to ask a tricky question/issue:
If you dig inside the "bean to bar" or artisan small scale business (or even some big manufacture chocolate producers) you find two main different kinds of ways to give a special taste to the chocolate (not infusion):
1. mixing additional fat in chocolate: coconut, sesame, hazelnuts and more (even whole milk powder)
2. additional ingredients that not including fats: non fat powder milk, spices etc
After this small briefing I have two questions:
1. How the non-fat ingredients effect tempering? for example if I put skim milk powder how it will affect?
2. As I know, as a rule of thumb more then 5% additional fat will affect tempering, what is your experience with addinal fat?
I would like to hear your opinion,
Thank's
updated by @LLY: 04/26/16 08:51:54AM
SUGAR FREE CHOCOLATE RECIPES
Posted in: Tasting Notes
In my experience, coconut sugar in dark chocolate has an unpleasant aftertaste..
changing the belt on premier wonder grinder
Posted in: Tech Help, Tips, Tricks, & Techniques
I mean Santha 11,20 and bigger..
There is no point to purchase belt when it can fit just to small malengers. I aim to enlarge my business
updated by @LLY: 04/11/16 08:56:31AM
changing the belt on premier wonder grinder
Posted in: Tech Help, Tips, Tricks, & Techniques
Thank you!
Anyone knows if the 3/8'' will fit also bigeer machines? The shipping is not cheap..
updated by @LLY: 04/11/16 08:43:32AM
Alternative sugars used?
Posted in: Tech Help, Tips, Tricks, & Techniques
Coconut sugar in dark chocolate?
In my experience even 15% of sugar has a really bad taste and strong aftertaste.
However, in milk/white chocolate you don't feel the aftertaste, it's like the milk powder "engulf" the coconut sugar taste.
I'm now tring to make chocolate and spread using coconut sugar or xylitol, as I suspect dark chocolate is unfit to coconut sugar while in spreads and milk/white chocolates it can be replaced (in white chocolate the color is very strong so I will try the xylitol)
updated by @LLY: 04/11/16 10:11:19AM
changing the belt on premier wonder grinder
Posted in: Tech Help, Tips, Tricks, & Techniques
Hi,
heard already on the Power Twist.
What is the width that I need to Premier Grinder? Approximate length of the belt?
In case that I will expand my business I will purchase bigger grinders like the Santha 11 or 20. The belts will fit to all sizes of grinders?
I ponder if to buy regular belt or PowerTwist, and if so what will be the length?
Thank's
updated by @LLY: 04/11/16 09:11:49AM