Forum Activity for @Ozgur Goral

Ozgur Goral
@Ozgur Goral
06/04/10 12:12:35
4 posts

a very simple or a very complicated question, please help.
Posted in: Tech Help, Tips, Tricks, & Techniques

Hi Brian,I'm considering buying a Selmi, and I'd like to know more about the products Futura, Plus and Color and their prices.What's the differences of Selmi machines when you compare them with Nielsen or similar types of tempering systems that work with chocolate melting tanks. They are more advanced in the means of tempering but do you think that the result is the same?And a very important question. What's the minimum shelf life of a full solid dark chocolate bar tempered by a Selmi? (aside from the storage conditions)By the way is there an advantage or difference regarding tempering when you work with a small tank capacity?You can contact me at ozgur@daimaexclusive.comBest Regards,Ozgur
Ozgur Goral
@Ozgur Goral
06/03/10 15:12:22
4 posts

a very simple or a very complicated question, please help.
Posted in: Tech Help, Tips, Tricks, & Techniques

Hi David,Thanks for your response and the information.As you've also indicated the 'tempering practice', I'm mainly thinking about the tempering process. Will a Selmi machinery easily be suitable to do some solid chocolate work without any problems? Of course experience is necessary but what are the tips, or are there specific tips for manufacturing the ideal solid chocolate with a Selmi, so that it'll be problem free regarding the shelf life.By the way, another question, is the mould quality affect this shelf life directly or indirectly?I'm on my steps to start manufacturing some chocolate for promotions. So I should be careful about that. I need risk free products.Thanks in advance,Ozgur
Ozgur Goral
@Ozgur Goral
06/02/10 06:03:13
4 posts

a very simple or a very complicated question, please help.
Posted in: Tech Help, Tips, Tricks, & Techniques

Kerry, thanks for your reply.Doesn't tempering quality affect the crystallization quality and the shelf life? And what exactly is form V and form VI?All the best,Ozgur
Ozgur Goral
@Ozgur Goral
06/02/10 01:27:38
4 posts

a very simple or a very complicated question, please help.
Posted in: Tech Help, Tips, Tricks, & Techniques


Hi Everybody,

I'm getting prepared to start my small chocolate business. I'd really appreciate your help.

I'm planning to use a Selmi Plus or Futura tempering machine to manufacture some solid mostly dark chocolates.(%65-70) I've heard that the shelf life won't last that long with Selmi. Is that true? What's the average shelf life for a solid chocolate? I also would like to know

1) How the mould quality affects the shelf life
2) How boxing/wrapping affects the shelf life?
3) Are there any tips about my situation?

Thanks in advance,

Ozgur.




updated by @Ozgur Goral: 04/18/15 06:05:27