Looking for a USED Dedy Guitar Cutter
Posted in: Classifieds F/S or Wanted
Hey Annalynn,
We just posted it on ebay, here is the link:
http://www.ebay.com/itm/-/121881358289?
Best,
Rebecca
Forum Activity for @RebeccaC
Looking for a USED Dedy Guitar Cutter
Posted in: Classifieds F/S or Wanted
Hi Annalynn,
Are you still looking for a Dedy guitar? We have one for sale if you're interested.
Best,
Rebecca
rebecca@serendipityconfections.com
How is École Chocolat's professional chocolatier programme?
Posted in: Opinion
I've taken a total of three courses through Ecole Chocolat (two on-line, one on-site) and overall had a good experience with them. In the on-line courses students are provided with a great deal of information/reading materials and asked to complete assignments based on these materials. Before taking my first course I tried to do quite a bit of research and practice on my own, but I think the additional resources they provided and the more structured format of the course allowed me to progress further and more quickly than I could have on my own.
Hope that helps!
Rebecca
Designing a Confectionery Production Facility
Posted in: Tech Help, Tips, Tricks, & Techniques
Thanks for sharing your list, Heather! You mention cabinetry in your list: is most of your equipment and ingredient storage built-in? This is a point of contention for us right nowrolling racks are more versatile, but built-ins would protect equipment so much better. Thanks again!
Designing a Confectionery Production Facility
Posted in: Tech Help, Tips, Tricks, & Techniques
Questions for those of you that have gone through design and construction/renovation of a confectionery production facility: What do you wish you had known before you started? Are there things you would have designed differently?
updated by @RebeccaC: 04/24/15 02:27:36
Equipment for making caramel / recipe
Posted in: Tech Help, Tips, Tricks, & Techniques
Cooking: A Firemixer-14, a single batch of about 15lbs takes 1-1.5 hours to cook.
Cutting: Savage Bros. large roller cutters. (I also have a Tomric caramel cutter but in my experience it won't work for anything more than .25" or so thick.)
Recipe Scaling: We found that no changes were necessary to the ratios used in our recipe.
Production planning
Posted in: Tech Help, Tips, Tricks, & Techniques
I use Quickbooks Online. I enter my orders as they come in, using the ship/delivery date as the invoice date, then before I start production I run a report of what products are scheduled to ship or be delivered that week. (I now have these reports set to auto-run each week and they are automatically e-mailed to me.) It's also just a great small business accounting tool due to the reports it offers (although I have an accountant friend who hates it!).
In addition, I post each individual order on the wall and arrange them by ship/delivery date, highlighting any important bits (i.e., add extra samples, etc.).
Most of the time this manages to keep us on track.
chocolate tempering machines
Posted in: Opinion
My first machine was a Rev2: after a little over a year of pretty heavy use the temperature gauge started malfunctioning. ChocoVision sent us a free baffle, but unfortunately this was not the problem. The capacity of the machine was so small and it was so loud that, in retrospect, I think I would have preferred to have started with a melting tank style machine.