Bean to bar in Africa
Posted in: Chocolate Education
http://www.cacaocucina.com/home should help. I read somewhere that they are only to please to demo their equipment..... and they are in florida. There you go. T
Forum Activity for @Anthony Lange
Posted in: Chocolate Education
http://www.cacaocucina.com/home should help. I read somewhere that they are only to please to demo their equipment..... and they are in florida. There you go. T
The Three Temperature 'non' amigos....
Posted in: Tech Help, Tips, Tricks, & Techniques
Something I should imagine that has happened to most of us... I have a Rev2 machine for small trial batches and when it reads one temperature, my digital probe reads another and my surface digital gun reads yet another..... I suppose I could just chuck the whole lot out but then what would I do. Intuit the temperature. Divine it or just go with the standard lip test. any Ideas would be welcome.... most welcome. t
updated by @Anthony Lange: 05/14/15 16:01:41
To freight or not to freight...
Posted in: Chocolate Education
Thanks Brian, I suppose the purpose of my post was for people like myself who are still going through the learning curve of importing cacao. Thank you for you reply. I cannot answer it cause for the most part, what you ask would be location specific. But your questions do serve as a guide as to the TYPE of questions, people like myself should be asking when considering the import option. Thanks again. T
To freight or not to freight...
Posted in: Chocolate Education
My reply is humbled by your response. Wow, Jim. Your post deserves a couple of 'exalts'. Thanks. T
To freight or not to freight...
Posted in: Chocolate Education
That my dear friends is the question.
I'm sure a lot of people on this group have come across this problem and I suppose It would have helped me I had read something like this (and I'm speaking under correction here)
Courier service - Fast and very expensive and limited to +_ 25kg, depending
Freight Air - Slightly cheaper - but takes over from courier 25kg to 1000kg, depending
Shipping
LCL - Less than Container load - Group Stuffing (beware of other goods)
FCL - Full Container Load - Its all your stuff
FOB - Free OnBoard
EXW - Ex Works
CNF - Cost Insurance and Freight
See attached chart.
Which do you use? If anyone has anything to add to this it would be appreciated
Tony
updated by @Anthony Lange: 04/10/15 13:41:58
Specific heat capacity of chocolate
Posted in: Tech Help, Tips, Tricks, & Techniques
Oh, 10lbs that I can digest (excuse the pun). Not 10kgs.... Yes, that sounds right. 4.5kg in an hour sounds right. Thanks
Specific heat capacity of chocolate
Posted in: Tech Help, Tips, Tricks, & Techniques
8.2kj/kgC = seems to read?
Specific heat capacity of chocolate
Posted in: Tech Help, Tips, Tricks, & Techniques
0.52 cal/g is that calories/g? Is that the unit of measue I want I would of thought it would be expressed in J/g? T
Specific heat capacity of chocolate
Posted in: Tech Help, Tips, Tricks, & Techniques
Thanks for that.... 10kg or 22lbs in 1hr with 440W. Wow. My calcs must be out. 22lbs of chocolate in an hour is a lot. I get the drift re losses but for now I must assume negligible losses. Thanks Brad.
Specific heat capacity of chocolate
Posted in: Tech Help, Tips, Tricks, & Techniques
Well lets see
I want to heat a 10kg slab of chocolate from 20C to 40C, using a 500W element
Specific Heat Capacity of Chocolate = 0.5cal/g
10kg = 10,000g
Formula to find J (ouls) or Energy require as j
j = m x Cg x (T final - T initial)
Mass 10000g
Cg 0.5
Temp Final 45
Temp Initial 20
Temp Diff 25
= 125000j or 125kj
Factor: 1 Wh = 3.6 kJ
125/3.6 = 34.7222wh
34.722/500 = 4.16664h
4.16hr to melt 10kg of Chocolate with a 500W element.... does this sound right? Anyone
Specific heat capacity of chocolate
Posted in: Tech Help, Tips, Tricks, & Techniques
Sabastian, Thank you very much. (especially for the average) I was half expecting an answer like you began without an answer ar the end) I see youre a practical man. Thanks Tony
Specific heat capacity of chocolate
Posted in: Tech Help, Tips, Tricks, & Techniques
Do you know what the specific heat capacity of chocolate is?
This figure is so important for anyone wanting to make chocolate machinery and yet I havent been able to find it anywhere. So, If you can help, Much Appreciated T
updated by @Anthony Lange: 04/12/15 16:26:37
Another Great Book, Ordered mine just a minute ago....
Posted in: News & New Product Press (Read-Only)
Gee. This inocuous little thread has spawned such a hive of activity. Its great. t
Another Great Book, Ordered mine just a minute ago....
Posted in: News & New Product Press (Read-Only)
It looks like its on back order universally, I cant even get a copy here in South Africa. This chocolate thing is eating all my money, instead of the other way round :-(
Another Great Book, Ordered mine just a minute ago....
Posted in: News & New Product Press (Read-Only)
Hi Kerry, Whats it called?
Another Great Book, Ordered mine just a minute ago....
Posted in: News & New Product Press (Read-Only)
Hi Ilana, Which book did Wybauw write?
Another Great Book, Ordered mine just a minute ago....
Posted in: News & New Product Press (Read-Only)
Check this out....
http://blogs.smithsonianmag.com/food/2009/04/15/all-you-ever-wanted-to-know-about-chocolate-volume-one/
Happy Reading
T
updated by @Anthony Lange: 12/13/24 12:16:07
Cooling Tunnels....
Posted in: Tech Help, Tips, Tricks, & Techniques
A very good article for those of us wanting to build a Chocolate Cooling Tunnel....
http://www.allbusiness.com/wholesale-trade/merchant-wholesalers-nondurable/359647-1.html
Just a Thought.... Does / Has anyone had any experiance in this regard
T
updated by @Anthony Lange: 04/12/15 02:45:06
Chocolate Wrappers
Posted in: Tech Help, Tips, Tricks, & Techniques
We are in South Africa so I guess its foil, foil foil..... Such is life!
Chocolate Wrappers
Posted in: Tech Help, Tips, Tricks, & Techniques
Thanks for that. I do beleive i will stick to the conventional foil method. Possibly for a few reasons. That foil is associated with chocolate and its what people expect when unwrapping a bar. I guess there's no getting around it.... Thanks T
Chocolate Wrappers
Posted in: Tech Help, Tips, Tricks, & Techniques
Hi All, Wondering if anyone can shed some light on the issue of wrapping.
Traditionally, chocolate bars were wrapped in aluminium foil. But is there another way. Say a paper of sorts that will protect the chocolate just as well?
Any help will be appreciated
Thanks Tony
updated by @Anthony Lange: 04/16/15 21:44:43
Ambanja Pics - http://tonylange.jalbum.net/
Posted in: News & New Product Press (Read-Only)
It 'is' an unmitigated disaster zone. I agree. Problem is will people pay more than $3.7/100g for premium chocolate. But there will always be people willing to work for nothing the more hungry they get and the capitalist system depends on that.... In fact when I returned from Madagascar I could quite easily have given up eating chocolate altogether (I'm already a vegetarian). Things affect me that badly. But the reality is that CHOCOLATE RULES. No matter what! Tell you what Jim. send me your email address and I will send you some pictures I didnt put on the web...Regards Anthony
Ambanja Pics - http://tonylange.jalbum.net/
Posted in: News & New Product Press (Read-Only)
Good Day JimYou are right. Madagascar is a county in free fall at the monent and the locals will do ANYTHING to earn a few pesos. (read Euros). Not only that but the beans are mixed at source so no one knows if its Forestero / Crilollo, Trinitario or what the hell goes on. Some co-ops wash after fermentation, most don't, I did see a sorting machine but as you can see it was used for a cloths horse. The pics are from Millot SA (the big ones) the smaller are from small farmers. Quality control???? whats that? but the beans are amongst the best in the world - as you know!
Ambanja Pics - http://tonylange.jalbum.net/
Posted in: News & New Product Press (Read-Only)
For those interested in Ambanja - Madagascar and the farm Cacao Industry you can check out these pics which I took on my recient trip to Ambanja.
updated by @Anthony Lange: 12/13/24 12:16:07
dipping machines...
Posted in: Tech Help, Tips, Tricks, & Techniques
Dear Cheebs..... Thanks for the informative answer. Much appreciated. The link to RCA is a new one and very useful. Thanks. Living in South Africa is like living in a hole! Nothing. I just wish we had so much equipment floating around... anyway. Thanks again. T
dipping machines...
Posted in: Tech Help, Tips, Tricks, & Techniques
Deborah, I didnt want a drip situation and I can see with a ladle, thats exactly whays going to happen. (with me at least)... So I need other alternatives.... Is that what you use?
dipping machines...
Posted in: Tech Help, Tips, Tricks, & Techniques
Hi Cheebs Please tell me about your Savage dosing pump. What does it do/cost. Tony
dipping machines...
Posted in: Tech Help, Tips, Tricks, & Techniques
Just a really stupid question.... Im contemplating buying a Hilliard Little Dipper but I dont want to do dipping, I want to do bars. Besides holding the bowl over the mold, and tipping, what would be the best solution?
updated by @Anthony Lange: 04/17/15 17:50:18
Information on Madagascar
Posted in: News & New Product Press (Read-Only)
Hi Sarah, Well it all boils down to ones philosophy in life. I for one beleive that there is always enough and to be propriety is just norrow minded. how does the idea of "Fair Trade" apply when you are instrumnental at limiting the amount the farmer can produce. Like most things in the "west" it's just plain schizophrenic. No wonder Amajinadad has such a problem. If you want Mada beans - just ask and you shall receive. T PS... Not even the largest supplier in Mada is able to seperate the beans into Criollo, Forestaro or Trnitario.... Its all BULL (and Spin) or Spunbull.
Information on Madagascar
Posted in: News & New Product Press (Read-Only)
Hello Brian.I'm no expert on Madagascan beans (having been there only once) but I can tell you that MOST, if not ALL Madagascan beans are mixed at source. Even Millott SA don't/cannot do specific trees. The place is stuffed. The trees, for the most part are OLD (like 30/40 years), there are a few people trying to grow new trees , and the farmers are VERY poor and VERY desperate. But you are right. The beans are the BEST. And you can most certainly tell a Madagascan chocolate from any other. I do have contacts on Madagascar for as much as you like (if you want, that is). I think once the chocolate bug has bitten, you are well and truly bit.RegardsAnthony