Production has grinded to an unfortunate halt as we need to switch the roll and there are no directions. We've tried unscrewing a number of different things without any luck. e
We have one enrobing machine that we currently enrobe our bonbons and no other product. We'd like to use it to enrobe a number of our confection bars, several of which contain either tree nuts or peanuts. Based on a recent inspection by the FDA, in order to decrease the chance of cross contamination, they stated the order of production for the day should be no-nut product, then tree nut products, and then peanut based products at the end of the day. Typically if we worked with a small machine (5-10lbs), we save the chocolate at the end of the day and reuse it for the peanut based products only.
We label as per regulations of the FDA with "Contains:" and list the specific ingredients (i.e. pecans, coconut, etc.) in that particular product. We also have the "May contains: Traces of ..." on all of our labels.
I had hoped that we could use the enrober (25kg capacity) for both our bonbon and bars, but now am wondering how to do this as we're not going to be emptying our bowl of that much chocolate once we run bars containing nuts through it. If we don't then would we have to state that all of our products "Contains: traces of specific tree nuts, peanuts..." as the phrase "May contains:" is a bit more ambiguous?
What do other people do in this situation? Also, with enrobing our bars, occasionally small bits might fall into the chocolate which with our small machines, we'll strain the chocolate afterwards to remove them. What do you do if it falls into the bowl of the enrobing machine?
Hi Stu,
Thanks for the advice - seems like most folks agree that location does play a big part. What chocolate products do you sell, and what do you find sells well? How long have you been in business? Do you carry other items such as coffee, baked goods? Why would you add seating?
Thanks,
e
The ones that you pointed out. I'm not sure how the one that Brad pointed out would sit on the sheet pan with that flatter edge?
The good thing about stacking them is they do get more an airtight experience and we will put something weighted on the top of the stack for that last tray. We had an issue with a hungry mouse for about a month this past winter. Ick.
I have not had any experience in using these machines and wondered if someone could explain how the chocolate is changed over. For example, I use two different kinds of dark, and milk. How do they all stay melted? Is it a lot of work to clean up and make the change over?
Also, I have been look at a Perfect air 2 / enrober 2 machine as a possibility as it would fit my budget and has gotten reasonable reviews. Does anyone have any experience with this particular make?
How have you liked the chocoma enrober since you've had it? I'm looking into purchasing an enrober / tempering machine for my small business.
I'm interested in purchasing a small machine to increase our current hand/manual only production. This would include the tempering machine, enrober belt, etc. Wondering if anyone is interested in selling their unit?
Hi Antonino,
I'm interested in purchasing an automatic continuously tempering and enrobing machine that also molds. Now that you've had your machine for a while, how do you like it? Do you do any enrobing? Why did you choose the FBM vs the Selmi?
Elaine
