Looking for a Savage Brothers Fire Mixer 14
Posted in: Classifieds
we have one and it was barely in use so in perfect condition. pm for further discussion if still interested.
we are clearing our machinery and we would like to offer these machines:
Santha Melangeurs x 2 (capacity: 20kg, variable speed control, working condition: good) price: $1.000 each
Laboratory three-roll refiner (water-cooled rollers, working condition: good) price: $3.800
Longitudinal conche (water-heated, 2 tanks of 80kg, variable speed and temperature control, working condition: good). Price: negotiable.
Please find pictures here: http://we.tl/EOCb0Zk7J1
you can contact here or firstname.lastname@example.org
thank you for detailed input!
I agree on the argument of omitting different origin cocoa butter while creating single origin chocolates. This is of the most importance if you use natural cocoa butter in the recipe. We don't want the flavors to mess up between each other.
On the other hand, deodorized butter, lecithin as well as white sugar plays more like a technical role. They do not add much of a flavor nor aroma. So, many chocolate makers go this route and add flavorless ingredients to not to cover up the cocoa bean.
In my opinion, adding natural (single origin pressed - same origin as cocoa beans) cocoa butter should provide extra aroma although there should not be any influence to flavor in general as butter has no flavor. So I still come back to this philosophical question, if the cocoa butter press is a necessary piece of equipment.. I see different point of views while speaking with different people.
what is your take on natural cocoa butter vs deodorized cocoa butter in the recipe? Would natural fresh pressed cocoa butter add organoleptic properties to chocolate that could be really sensed?
Both, natural and deodorized butters are with no flavor just one is with aroma. So I wonder if it worth investing in expensive cocoa butter press for chocolate manufacturing? Is the result worth the hustle?
very good and helpful information. Did you have good success with freeze dried products, like strawberries? we tried to make them but they formed lumps or ended up broken into smaller pieces as freeze dried products are very fragile. It is very hard to separate them by hand because of that. What is your experience with freeze dried products?