Forum Activity for @margaret2

Help with blank transfer sheets for printing on chocolate

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

thanks Heather, I'm sorry you're having as much trouble as I am - I feel your pain.

I've gone through 4 sets of sheets.

I did find a tutorial on another companys website - i cant remember whose - that said

Print on "glossy photo" setting

Decrease the contrast/intensity by 10 -15% (i'm guessing this is so it sits on the surface more)

Wait 1 hour after printing

have the chocolate over 90 degrees.

Wait till completely set to peel off.

I've done all this and still it's very sketchy results. Would you please post what KopyKake tells you.

They must have heard from many more than us with complaints and hopefully they're addressing it.

Help with blank transfer sheets for printing on chocolate

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

Thanks Robin - can you tell me if the sheets you're using are the cocoa butter coated or the starch/sugar coated ones.

Help with blank transfer sheets for printing on chocolate

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

I am sooo frustrated!! with the failure rate of the blank transfer sheets

I would love to hear your experiences.

From what I understand we have two options with blank transfer sheets, 1. cocoa butter and 2. starch,sugar,emulsifier sheets.

I really want the want the sugar starch sheets to work - mostly because you can purchase in warmer months, storage and shelf life issues and I feel they're less likely to gunk up the printer.

But for the life of me I am having about a 50% failure rate and these sheets cost WAY too much ($2.00 a sheet) for that type of loss.

I have tried reducing the contrast 10% and still about 1/2 the "ink" remains on the sheet giving me a partial transfer.

I contacted KopyKake and while they got back to me right away their only suggestion was to make sure the chocolate was "warm enough"

I am using kopykake "inks" and allowing the sheets to dry at least an hour after printing before attempting the transfers. I have tried room temperature drying and cold drying (had more luck with room temperature- but not perfect)

Please share your experiences with the sheets - type - where purchased - tricks etc.

Thank you, thank you, thank you

updated by @margaret2: 04/10/15 11:08:31

Does anyone know why Callebaut is no longer marketing Mycryo for tempering?

Posted in: News & New Product Press (Read-Only)

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Does anyone know why Callebaut is no longer marketing Mycryo for tempering?

Posted in: News & New Product Press (Read-Only)

Does anyone know why Callebaut is no longer marketing Mycryo for tempering?

I noticed they have changed the label to show fish and corn and it has the tag "cocoa butter for salty applications"

Mycryo tempering info has disappeared from it's website.

I just bought some from Chef Rubber but now I hesitate to use it.

Anyone knows what gives?

updated by @margaret2: 12/13/24 12:16:07

Bloom Resistance

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

I just finished reading about a technique that says raising the temperature of your finished chocolate to 89.6-95 F for 80 minutes can postpone bloom development for one year. Has anyone ever tried this? Ever heard of this?

I'm very interested in hearing any success with postponing bloom for as long as possible.

Any special cooling tips?

thanks

updated by @margaret2: 04/22/15 05:22:41

Store Markup on Chocolate Bars

Posted in: Opinion

Retail Shops generally look for "Keystone" a wholesale price that they can double for retail.

Food Industry looks for a 40% margin.

Sounds like you're in an exciting place - Good Luck

One Bar, Two Bar, Red Bar.....

Posted in: Opinion

Lana,

Would you please share from where are you getting vegetable food coloring transfer sheets.

I print my own transfer sheets and would much prefer using natural dyes (inks) than the chemically processed ones I use now. Thanks

Enrobing Advice

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

Clay,

It's a round shaped pretzel product.

Thanks for your input.

The panning machine I looked at cost $16,000 which is crazy out of our reach - are enrobers less expensive and/or more readily available second hand?

Margaret

Enrobing Advice

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

Steve,

Did you ever solve your enrobing a round product issue?

I too have this situation, my product is smaller than a golf ball but bigger than a malt ball, and am thinking of attempting the panning process.

Please let me know what you came up with.

Thanks,

Margaret

How do I have better bases?

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

Mark,

I just saw your comment on the truffles.

What type of screen are you referring to?

Thanks,

Margaret