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!
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.
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
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.
Hi Preston,
I am interested in the candy/caramel cutter. Do you have more information on it?
Thank you,
David
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
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
Hi Alex,
If you are interested in selling it, please send me a message and we can talk.
Thanks!
Hello,
Has anybody used the Easy Fill Depositing Machine from 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!
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
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.
Thank you for the information. Have you figured out the additional cost per piece?
David
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!
Does anybody know where I can purchase luster dust in bulk at wholesale prices?
Thanks for your help!
