Thanks I will take a look.
If there is a website for your products I wouldn't mind taking a look to see what you found works for you? Does your flow wrap machine have any vacuum or gas exchange properties? I am just learning of those things as well.
Clay,
Yes, I have used them. I work with them ovet the phone and not email. They do provide their film for us and we have had great results. Prior to them, I was very frustrated with our flow wrapper and film. Changing film soved all of our problems. You can also order excellent film from overseas, but this is the domestic source and this is a great way to get started. Thanks!
I will take a look at the links. I have access to a horizontal flow wrapper that has been given to my generous supporter. But we are both without background or connections to sources of film; can't get past (so far) the mantra that there are sources out there which can provide the right wrap for my hi quality chocolate. It's such a new and alien planet to me and I can't seem to come up with key words to track down this type of film described to me. I don't know if I would recognize it in an image. It's a new language.
Who do you use and why for your films? I have zero experience in this area and am looking to start checking out options, thanks.
I have a product that is enrobed. I use good quality chocolate. I only know my experience with the product that it is fine at room temp in the 60's, low 70's but I start to worry after that. Not a big deal at home but what about in a retail environment. I don't need to refrigerate due to any ingredients but I find myself preferring it. This may be an issue when it comes both to perception on the part of the retailer and availability to their customers if I present my product as being in need of babying. Are there hard and fast rules, guidelines, what do you do when considering humidity in a retail environment. I've seen competitors use lower quality chocolate and assume that is their approach from both a cost perspective and shelf life perspective but I don't want to give up quality.
I came across Cooler King and am trying to understand it. It seems to be a product, good for 3 months, you place inside your refrigerator? But it appears to be a service business as much as a product, is it similar to getting bottle water service? I figure if that is the case the chance that we have that as an option in Montana is not great. I will look at the other one you mentioned.
As to sourcing the refrigeration options, I would be happy to take a look.
Thank you!
My spouse does some home brewing. Looking at his equipment options he says there is a dehumidifier of some type that he thinks could be used with the refrigerator. I need to look at that to understand how it works.
I like the wine cooler idea. Hilliard Cooling Cabinet-I have contemplated getting one but the capacity seems so low that I hesitate to put the money into something that seems like such a short time fix. Are they the only ones who have modified an AC motor to use in a cabinet/fridge like set up?
I am going to have to get something. Recommendations?
As I work on recipes at home I use a regular refrigerator for my product which is enrobed with chocolate. After taking the enrobed product out, there was slight sweating. I checked the room temp and it read 73-74F. I turned on the house a/c and had temp at 66-68, sweat disappeared. Aesthetically it looks fine but upon touch there is a graininess there and likely with a magnifying glass I am guessing it wouldn't look as smooth. Is it the humidity in the refrigerator that starts the problem or what is it that I need to understand and what are the remedies? Thanks
Hi Clay,
I am looking for 25 lbs at time. I am in Montana
Please send me information, photos and prices asked. Thank you
If you still have equipment available would you please contact me at
mizchocobiz@gmail
I will be in your area the beginning of next month.
Thank you
Please send me information, photos and prices asked. Thank you
