Hy,
Maybe some one knows a stabilised recipe for shell life for chocolate fondus. I want to make dulche de leche fondu , caramel , dark chocolate. For my recipe i used chocolate UHT sweet cream, fruit pure and so one, but all of them got bad in 2 weeks. Do i have to avoid the sweet cream ? So i can hold them in shop for 2-3 weeks .
Manufactured in 2016
Sold because we have upgraded our equipment
Should you be interested, please get in touch
Hy , can you send me the price offer to kristaps.berzins@emilsgustavs.com
Hy,
Can some one please tell me what brand does Selmi uses for vibration motors ?
Thanks for the link. This appears to be a two-part machine consisting of an enrober belt and what is sometimes called a "truffle tray." To use, it also requires a Selmi tempering machine ... I believe a machine with a minimum of a 25kg working bowl is required.
I was more interested maybe some one have the truffle machine.
Can you post a link to the page on the Selmi web site for the machine you are referring to?
http://www.selmi-chocolate.it/prodotti/accessori-applicabili-alle-temperatrici/automatic-truffle/
Hy,
Is somebody using the Selmi Automatic Truffle machine?
Want to know some thing,before i buy the machine.
