Forum Activity for @Rochelle

Great news!, we launched our kickstarter voyage today and thanks for those who have backed us so far...

https://www.kickstarter.com/projects/wellingtonchocolate/the-wellington-chocolate-voyage

no if you break the beans up too small the nibs all turn to dust

do you know the percentage of dust you get?...

Not in the USA but...... http://www.pcb-creation.fr/

try ribnblues.co.nz

http://www.ribnblues.co.nz/products.php?scid=108&dpp=25&page_number=2

I had a look at the USA website maybe this might help http://www.fairtradeusa.org/products-partners#tabset-tab-2

Here is the licensee database for New Zealand and Australia

http://www.fairtrade.org.nz/sites/default/files/PublicLicenseeDatabase@20130301.pdf

You should just email Fairtrade USA as they will have a data post of all certified people.

I hope so Antonino, I have not tried it but it sounds right and works for you and others... plus you are only using 1/2 of the % they are saying to use.

By the way my molds are new never been used and they are squeaky :P

Chemical Resistance - Polycarbonate

http://www.fiboxusa.com/pdf/ChemResV707.pdf

so what they are saying S/O is ok at 20% on polycarbonate

if you use too much you could release bisphenol A

http://www.classle.net/node/24741

Glade I read this thread as I have some new molds to look after and will trySodium Hydroxide as well.

I take it is the same stuff you would clean the heads of a coffee machine with and sock your plates to make them look white again.

I would wear gloves when using sodium hydroxide and rinse very well.

I've also found the print sticks better if you let your chocolate set at room temperature before placing at a lower temp.

The transfer sheets are cocoa butter. Just keep them in a zip lock bag between 6c - 19c. I would let them set for a good 20 minutes but it all depends of how thick your chocolate is.

Thanks for the info

Yes the turbo seem to be a good oven and they do heat up fast. I've used them before in a couple of restaurants I've worked at. The fan was a little over powering as it would blow the tops off some of my macaroons and other things, but I'm guessing that's a good thing when roasting cocoa beans.

Just trying to understand the point after reading this post

http://chocolatetalk.proboards.com/index.cgi?board=roasting&act...

Oh nice!... are you pre-treat with steam to aid in bacteria kill and also for flavour development?.

Yes! I thought I might give it a second look if it could roast 30kg batches I'm using a fan oven with perforated trays and a Behmor 1600 at this time... and both are working well for me so far.

We are looking at getting a turbofan to start with http://www.moffat.co.nz/products/turbofan-e32d4-full-size-tray-digital-electric-convection-oven it can roast 8kg at a time 2kg a tray with a price of about 4500nz NEW

They are still offering them, the control is for if you need to change to single phase power. Do you think the price of their control panels for both the roaster and grinders are a bit high?.

I guess if you are in New Zealand like myself and you add on the $ exchange and post... its over priced. We could build one here with out to much hassle.

30kg?... am I looking at the same page as you Clay?

http://www.cocoatown.com/index.php?option=com_content&view=article&id=64&Itemid=76 $4835

it says 30 lbs (13.60kg). If it does hold 30kg then that's a pretty good price for a bean roaster.

Where are the reviews?