Forum Activity for @Brent Peters

Selmi One & Injection Plate?

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

Yes, the clearance does make sense. Thanks for the replies! Love the Selmi too, may be time to add a bigger one.

Selmi One & Injection Plate?

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

Looking at the Selmi one and the Plus and on up, there appear to be no differences in connection where the injection plate would mount for filling molds. In fact, we have a reducer attached to help with flow issues. There are even 2 sets of receptacles on the back to plug in the warmer. So, why will an injection plate not work for this model? Anyone tried it? Had one made?

updated by @Brent Peters: 04/13/15 19:47:08

Data on chocolate companies and the potential growth

Posted in: Chocolate Education

I know there is a pretty extensive list of bean to bar makers somewhere here on TCL. As far as market segment, I would think it will be difficult to get a grasp with most companies being small and privately held and most relatively new. Most of the market studies rely on reporting by publicly held companies to attain the segmentation numbers. I would recommend inquiring with a market research firm on commissioning a study tailorerd to your needs.David MasonBlack Mountain Chocolate

Caputo's Chocolate Program featured in Specialty Food Magazine

Posted in: News & New Product Press

Hi Matt,Yes, I do make chocolate. Small-batch from the bean. I started back in '07 and have a little factory outside of Asheville, NC.Davidsidenote: Anyone know how I can receive replies etc. from discussions like this via email?

Caputo's Chocolate Program featured in Specialty Food Magazine

Posted in: News & New Product Press

Very nice! I think education is the key. I've said for a long time that chocolate is over-simplified in this country. As we all know here on the chocolate life, it's the most complex and fascinating food on the planet. You've created a great experience for your customers to convey that. Hat's off!

Has anyone used the NETZSCH chocolate machines?

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

I agree with Clay 100% on food safety. Never take for granted that you are producing a food for people and in this litigious day and age I wouldn't cut corners. Also, as Clay mentioned, the peanut butter scare created some serious problems for affiliated producers. As a result, it's not only going to effect peanut processors but anyone manufacturing a packaged food product. The Food Safety Modernization act is about to become law and it's going to be costly and time consuming to comply. I won't say it's not necessary, but it only takes one reckless company to create headaches for the honest ones. I recommend anyone starting out in the USA, to get the FDA involved early on in your process. Find out who does the inspections in your area and contact them. It was the best advice I received. Unless of course you plan to stay under the threshold for enforcement. Although, you won't be exempt from lawsuits.On the equipment side. I started seeking equipment back in early 2007 and the options, especially for winnowing, were very limited. In fact, I contacted Commodity Processing and they dug up the plans and built the unit for me. I now have one of the BLT winnowers, the smaller Winn-15 and I can tell you, it is worth every penny and very affordable. Let's put in perspective too, even at $77k for the 150, your next option for a new machine would be a large industrial winnower for probably no less than $500k, and you would be lucky to get it in your building.I can also vouch for Kim and John Vessa at BLT, they are honest people, very professional, and it shows in their machines. They've also been in the manufacturing side of the food industry for a long time and Kim knows her stuff as her background is in confectionery technology. She offered up her knowledge at no cost and her advice was invaluable. John's no slouch either. If you take the time to meet them and visit their facility you will see it firsthand. My winnower is all stainless steel, accessible for cleaning, and contains the necessary signage for warning operators. If you have staff and they get injured without them, you're done. It doesn't matter if you built it yourself or not. I spent time in risk management and compliance for a manufacturing company and I've seen what can happen, even with the simplest machines.Just my two cents, I'm not being paid by BLT for my statements. Anyone starting out now, is fortunate to have them as an option.Best,David MasonBlack Mountain Chocolate

Chocolatiers = Re-melters?

Posted in: Opinion

Hi Mindy,Probably not the best use of terms to make the distinction. It sounds like she was a bit on the defensive. I always put it as, there are two art forms to chocolate and that of the chocolatier is truly artisan. As a new chocolate maker I frequently get questions about the difference and did face opposition from local chocolatiers at first. Whether they intend to sell to chocolatiers or not, it's always best to take the high road either way, in my humble opinion.On another note, I had somewhat similar situation at a Slow Food event, where I was put up against Xocai, they couldn't say the name so they just called it "healthy chocolate". I was representing the "un-healthy" chocolate of course. I was bombarded from the start with all of their talking points on what I do that makes chocolate bad for you.