Forum Activity for @Michel Hafner

Stone Grinder for Raw Chocolate

Posted in: Make Mine Raw ... (Read-Only)

Well I don't know specifically about chocolate but the general rule for raw food seems to be to not exceed ~42 C since there the first enzymes start breaking down. If this is actually true and relevant for chocolate is another issue. Hard scientific fact seems elusive for the raw food theories and diet.

Stone Grinder for Raw Chocolate

Posted in: Make Mine Raw ... (Read-Only)

Thanks. What other comparable equipment options are there if raw processing is required? One of their bigger models with frequency control?

Stone Grinder for Raw Chocolate

Posted in: Make Mine Raw ... (Read-Only)

Has anyone measured the temperature of the melange in the melanger from Cocoatown during operation? Is it suitable for raw chocolate processing (e.g. not going over 104 F (40 C))?