Forum Activity for @David Peterson

David Peterson
@David Peterson
02/05/17 05:49:05PM
14 posts

Tonka Beans


Posted in: Tech Help, Tips, Tricks, & Techniques


I didn't know if this question should go here or in the classified forum, but here it goes.

Does anybody know of a good source to buy tonka beans? 

Thank you in advance!

David Peterson
@David Peterson
10/31/16 11:59:46PM
14 posts

F/S 15 Pallets Extra Fine Granulated Sugar


Posted in: Classifieds

I have 15 pallets of extra fine Mexican granulated sugar. Each pallet has 50 - 50# bags. I can sell the entire lot for $20 per bag plus shipping. I would also consider selling the sugar in a 1 pallet lot. The sugar is NOT certified organic nor is it certified vegan.


IMG_20161001_150223.jpg IMG_20161001_150223.jpg - 1.5MB

updated by @David Peterson: 10/31/16 11:59:48PM
David Peterson
@David Peterson
01/29/16 01:05:00PM
14 posts

LARGE SELECTION OF CHOCOLATE MANUFACTURING EQUIPMENT FOR SALE AND RETAIL ITEMS


Posted in: Classifieds

Hi Julie,

I am interested in the 3kg roaster, the 36" Stainless Steel Panning Machine, the Savage Brothers Co. Stainless Steel Kettle and the Savage Brothers Co. Dolley to Transport Kettle/Grinder. I sent you a friend request. Please PM me and I will get you my contact information.

Thank you,

David

David Peterson
@David Peterson
01/02/16 06:18:41PM
14 posts

New Definitions for a New Year


Posted in: Opinion

I personally have found that the average person does not understand what bean-to-bar really means. Instead, I started using the phrase bean-to-chocolate, which was originally coined by Callebaut. It works and people seem to grasp the concept better. 

David Peterson
@David Peterson
12/08/15 12:27:56AM
14 posts

F/S - Chocolate equipment


Posted in: Classifieds

Hi Preston,

I am interested in the candy/caramel cutter. Do you have more information on it?

Thank you,

David

David Peterson
@David Peterson
07/03/15 01:05:45AM
14 posts

Food Engineering Courses


Posted in: News & New Product Press

The University of Wisconsin - Madison offers six different self-study food engineering courses. Four of the classes are for sugar confections and two for chocolates. The prices are reasonable and it appears anybody can enroll as they are for professional development. Just thought I would share. Here is the link:

http://epdweb.engr.wisc.edu/Courses/index.lasso?myRegion=Chemical%20and%20Biomedical&myRegionHead=R-03&#FoodEngineering

David Peterson
@David Peterson
01/05/14 04:27:31PM
14 posts

Easyfill Depositing Machine


Posted in: Tech Help, Tips, Tricks, & Techniques

Hi jessica,

I have not bought one yet, but and interested in purchasing one. Please send me a private message and provide the details.

Thank you!

David

David Peterson
@David Peterson
11/04/13 08:55:19PM
14 posts

Easyfill Depositing Machine


Posted in: Tech Help, Tips, Tricks, & Techniques

Hi Alex,

If you are interested in selling it, please send me a message and we can talk.

Thanks!

David Peterson
@David Peterson
10/31/13 01:57:00PM
14 posts

Easyfill Depositing Machine


Posted in: Tech Help, Tips, Tricks, & Techniques

Hello,

Has anybody used the Easy Fill Depositing Machinefrom Tomric? Is there a vibrating table with it? Are there any issues with bubbles and trying to get them out of the ganache? Does anybody have one for sale by chance? Any feedback would be greatly appreciated.

Thanks!


updated by @David Peterson: 04/12/15 05:45:25AM
David Peterson
@David Peterson
04/18/12 04:19:43PM
14 posts

Blending Chocolate


Posted in: Tech Help, Tips, Tricks, & Techniques

Has anybodymixed chocolate, for instance 1/2 milk chocolate and 1/2 54% chocolate to create a chocolate blend of 43% cacao or something similar? If so, how did it work out? Are there any pitfalls? How will this change the tempering properties? I will be tempering in a Selmi unit.

Any advice is much appreciated.

David


updated by @David Peterson: 05/09/15 09:16:45PM
David Peterson
@David Peterson
12/30/11 12:09:43PM
14 posts

Selmi One & Injection Plate?


Posted in: Tech Help, Tips, Tricks, & Techniques

I have a Selmi One and love it as an entry-level continuous automated tempering machine. The plate is physically larger than the tank so any excess will not make it back into the machine. Our nextunit will be a Selmi Plus EX and we will use the Selmi One for our lesser used chocolates. Hope this helps.

David Peterson
@David Peterson
04/04/11 07:13:27PM
14 posts

Chocolate Artist Software/Printer


Posted in: Tech Help, Tips, Tricks, & Techniques

Thank you for the information. Have you figured out the additional cost per piece?

David

David Peterson
@David Peterson
04/04/11 01:34:26PM
14 posts

Chocolate Artist Software/Printer


Posted in: Tech Help, Tips, Tricks, & Techniques

Has anybody used the Chocolate Artist software and printer by Deco? I have some custom applications for which this would be perfect, but I would love to know your opinions on it. Any help is much appreciated.

Thank you!


updated by @David Peterson: 04/10/15 01:59:58AM
David Peterson
@David Peterson
03/19/11 02:27:47PM
14 posts

Luster Dust Wholesalers?


Posted in: Classifieds

Does anybody know where I can purchase luster dust in bulk at wholesale prices?

Thanks for your help!


updated by @David Peterson: 06/07/15 03:02:34PM