Forum Activity for @Elaine Hsieh

Elaine Hsieh
@Elaine Hsieh
12/15/12 04:33:07PM
25 posts

HELP!! Does anyone know how to change the paper roll on the FBM machines?


Posted in: Tech Help, Tips, Tricks, & Techniques

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


updated by @Elaine Hsieh: 04/22/15 05:43:11PM
Elaine Hsieh
@Elaine Hsieh
10/27/12 10:06:00PM
25 posts

Nut allergies and cross contamination of machines


Posted in: Tech Help, Tips, Tricks, & Techniques

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?


updated by @Elaine Hsieh: 04/24/15 03:03:50AM
Elaine Hsieh
@Elaine Hsieh
01/13/12 10:31:12PM
25 posts

Gami tempering Machine


Posted in: Allow Me to Introduce Myself

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

Elaine Hsieh
@Elaine Hsieh
10/27/11 09:38:37PM
25 posts

Questions for the Retail shop owner


Posted in: Opinion

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

Elaine Hsieh
@Elaine Hsieh
10/26/11 08:59:11PM
25 posts

Making bark with a tempering machine


Posted in: Tech Help, Tips, Tricks, & Techniques

In the machine? or only by hand?
Elaine Hsieh
@Elaine Hsieh
10/16/11 09:26:02PM
25 posts



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.

Elaine Hsieh
@Elaine Hsieh
10/15/11 10:11:43PM
25 posts

Selmi Plus 2010 model Trouble Shooting


Posted in: Tech Help, Tips, Tricks, & Techniques

I have been considering the Selmi plus with the enrober - how do you like yours so far?
Elaine Hsieh
@Elaine Hsieh
10/14/11 10:46:26PM
25 posts

Questions for the Retail shop owner


Posted in: Opinion

I am currently in the process of renewing a commercial kitchen lease and have been considering opening a retail shop. I wondered for those folks who have brick and mortar stores right now whether they could answer a few questions?
  1. How did you decide you would have sufficient business to support the overhead of a store?
  2. How long did the process take from location of space to build-out and opening for business?
  3. Did you stay on budget? If not, how much above budget were you?
  4. How did and do you attract customers?
  5. What items do well in your shop? Are you a straight ahead chocolate shop or offer other "attractions" (i.e. cafe, gifts, etc.)
  6. How has your original vision changed over time?
  7. If you were to do things differently, what would they be?
  8. What things worked well for you?
  9. Any specific advice to offer?

Lots of questions, apologies.

updated by @Elaine Hsieh: 04/10/15 04:33:19PM
Elaine Hsieh
@Elaine Hsieh
10/14/11 10:42:27PM
25 posts



We use the covers in our kitchen - as has been mentioned, they are not tupperware tight, actually not tight at all on our pans. What we've noticed is that it's a bit tight on the width portion of the rolling rack as the cover extends the overall width of the sheet pan. In some cases, the cover actually "pops" off, and gets stuck, so sits a bit above the pan creating a gap. We bang it down. We do like to use them to cover our slabbed items on the s/s table tops as they sit overnight, or to protect them if we happen to be working right next to it on the table. You can stack the sheet pans on top of each other with the cover on. We've done that when we've run out of room on the rolling rack.
Elaine Hsieh
@Elaine Hsieh
09/21/11 10:49:47PM
25 posts

Questions about using a wheel based tempering machine with enrober


Posted in: Tech Help, Tips, Tricks, & Techniques

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?


updated by @Elaine Hsieh: 04/09/15 07:58:03AM
Elaine Hsieh
@Elaine Hsieh
09/21/11 09:58:10PM
25 posts

Chocoma Enrober


Posted in: Opinion

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.

Elaine Hsieh
@Elaine Hsieh
01/16/11 11:35:39AM
25 posts

Co-manufacturing


Posted in: Tech Help, Tips, Tricks, & Techniques

Our small business has been approached to co-manufacture chocolates for another company that is a bean-to-bar that wants to add a confection line. Does anyone have experience with this and/ or can point to a resource to learn more about this type of production relationship.
updated by @Elaine Hsieh: 05/04/15 10:48:29AM
Elaine Hsieh
@Elaine Hsieh
12/27/10 08:54:54AM
25 posts

Looking for used tempering / enrober / moulding unit


Posted in: News & New Product Press

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?


updated by @Elaine Hsieh: 04/19/15 10:12:58AM
Elaine Hsieh
@Elaine Hsieh
08/18/10 11:23:49PM
25 posts

Can you store finished chocolates in a "cooling cabinet"?


Posted in: Tech Help, Tips, Tricks, & Techniques

In terms of the vented cooling unit - does this mean that the "regular" refrigerator and freezer are vented as well as I imagine it's a similar problem with the hot air?
Elaine Hsieh
@Elaine Hsieh
08/18/10 05:02:15PM
25 posts

Can you store finished chocolates in a "cooling cabinet"?


Posted in: Tech Help, Tips, Tricks, & Techniques

Well, actually that's probably the better question. I can control the room temperature adequately, but as we're a small operation, will not have a cooling tunnel. I assumed that I would need a cooling cabinet at 55 to finish off the chocolate pieces - is that absolutely necessary? And then I assumed the chocolate won't keep for too long left packaged at room temperature.1) Can this be done with a dehumidifier? Can you remind what the ideal RH is?2) Does outlet mean a vent? or leaving enough space around the cabinet?Have you ever heard of converting a True refrigerator to a cooling cabinet? I've read about that on egullet, and noticed on True Manufacturing that they carry a separate thermostat that you can switch out of the fridge that will keep higher temperatures for both wine and chocolates. Thanks for the help.
Elaine Hsieh
@Elaine Hsieh
08/18/10 11:54:25AM
25 posts

Can you store finished chocolates in a "cooling cabinet"?


Posted in: Tech Help, Tips, Tricks, & Techniques

If I had a cooling cabinet with enough room, would it be reasonable after enrobing or molding, to allow the chocolates to set in the cooling cabinet, then once they're ready for packaging, store them in the cabinet until they're ready to be sold? The store I'm setting up is small, and will usually be in the upper 60s -low 70'sF. The cooling cabinet will be at about 55 degrees.

updated by @Elaine Hsieh: 04/12/15 02:46:34AM
Elaine Hsieh
@Elaine Hsieh
07/03/10 09:28:35AM
25 posts

Storing product


Posted in: News & New Product Press

I'm in the process of designing the layout for a retail / kitchen space for my chocolate store and am thinking about what is a reasonable way to store the finished products. I have an area that can become a "cooler" area, meaning that it can be closed off and a portable AC unit can be put in. Pros - bigger space Cons - cost of running the AC continuously. Or I can look into a cooling "cabinet" - which is expensive, although I've read that certain refrigerators can have their thermostats switched so they run around the 55F - 60F and can store up to 20 shelves. Does anyone have any suggestions or thoughts? I'm not sure which would be more practical and economical in the long run.
updated by @Elaine Hsieh: 04/24/15 01:14:38AM
Elaine Hsieh
@Elaine Hsieh
01/21/09 06:46:38PM
25 posts

Guitar


Posted in: Tech Help, Tips, Tricks, & Techniques

I searched for Grainger online - and found a site that carries s/s wire but it's for a musical instrument. Is that the same wire?
Elaine Hsieh
@Elaine Hsieh
01/09/09 09:59:17PM
25 posts

Spicy dark chocolate bars?


Posted in: Tech Help, Tips, Tricks, & Techniques

I'd like to source reliable food safe oil products - do you have any suggestions? I'm interested in infusing tea into chocolate, but haven't found any oils, and would like to achieve a very smooth mouthfeel but perhaps grinding the tea leaves?
Elaine Hsieh
@Elaine Hsieh
01/09/09 09:29:05PM
25 posts

Survey of customers


Posted in: Tasting Notes

I'm currently in the product development stage and would like to survey my tasters about the items that they are trying out. Has anyone had experience in this area or have suggestions?
updated by @Elaine Hsieh: 04/20/15 07:39:12AM
Elaine Hsieh
@Elaine Hsieh
11/29/08 10:24:26PM
25 posts

Guitar


Posted in: Tech Help, Tips, Tricks, & Techniques

Thank you for the all the helpful tips - do you know who the manufacturer is of your guitar? Is it very heavy?
Elaine Hsieh
@Elaine Hsieh
11/29/08 10:23:07PM
25 posts

Guitar


Posted in: Tech Help, Tips, Tricks, & Techniques

Thanks - I have been eyeing that one as well - did you have any troubles with the company in terms of how long it took to ship to you? I've ordered framing bars recently and it took about a month to 6 weeks.Also, I've seen your name pop up in another chocolate site - did you use to have a plastic base guitar cutter? If so, any thoughts?
Elaine Hsieh
@Elaine Hsieh
11/13/08 07:04:47AM
25 posts

Guitar


Posted in: Tech Help, Tips, Tricks, & Techniques

Thanks, is it the plastic base? Did you purchase the single or double? How long have you had it for and have you had any troubles with it in terms of maintenance or clean-up?
Elaine Hsieh
@Elaine Hsieh
10/30/08 07:52:33PM
25 posts

Guitar


Posted in: Tech Help, Tips, Tricks, & Techniques

Does anyone have experience with the use of a guitar for cutting? In particular , any feedback about manufacturer, where to purchase, new vs. used, plastic base vs. metal. Comments about the pavoni brand would be helpful as well. Thanks-
updated by @Elaine Hsieh: 04/18/15 05:14:24AM
Elaine Hsieh
@Elaine Hsieh
09/29/08 12:57:58PM
25 posts

Cool Tool: Chocoflex Spherical Truffle Mold


Posted in: Geek Gear - Cool Tools

I would like to invest in a guitar - and wondered if there is a company that sells them used? Any opinions regarding the plastic base vs. aluminum, single vs double, manufacturers?