How did you arrive at 0.01g? 0.01g / 28g is 0.04%. That seems like it might be overkill for chocolate. An inclusion would weigh much more than that.
I don't have the answer, but whoever does is going to want to know what accuracy you are seeing and what your target is (i.e., +/- x grams for each case).
Anyone been able to find a good source for round belting pulleys in the USA or reachable location?
No idea if this is anything like what you're looking for (dimensions? load?) but here are some:
https://www.mcmaster.com/#round-belt-pulleys/=17g939t
You may be interested in Clay's post:
https://www.thechocolatelife.com/clay/group_discuss/662/20kg-diy-chocolate-melter-for-about-200
What is the motivation for a business seeking to avoid having a nutrition label?
You don't say how many you need and I couldn't find any either, but have you considered having them custom printed?
Clay,
Thanks. I will do what you suggest. I am in Providence, Rhode Island.
Mitch
Thanks. That looks like a good selection that I missed.
I have been molding some chocolates using Callebaut Belgian Semi-Sweet Callets 811NV-595 and Belgian Intense Bittersweet Callets 60-40-38NV. I would now like to try a Guittard chocolate similar to what See's uses. They apparently use a custom mixture. Aside from Guittard's vintage chocolate, I don't see a wide variety of Guittard online. I bought the Callebaut from Gygi and they have Guittard French Vanilla Dark Chocolate Block. I will try this, but would prefer to find a better starting point. I am focusing on chocolate in the $8-$13 per kg range (in ~50 kg quantity).
