I am from Serbia, little country in Europe. I am 32 and I worked in factory of chocolate dragee. I d like to continue working in chocolate industry(generally confectionery).
Could you tell me what do you work?
Dear,
I m looking for a job in the confectionery industry.
Please If you can help me send your contact.
Thanks a lot!
How do you find a job in your country?
Predrae, elim vam srene novogodinje praznike!
Poslao sam vam poruku na navedenu e-mail adresu, nadam se da vam je stigla poruka?!
Pozdrav
Do you say how I can to find a job in confectionery industry, special chocolate industry?
Can you recomended some book about chocolate praline?
Hello everyone, I need too plastic chocolate molds. Could you tell me where I can buy it?
Thanks lot!
Can you help me determine the density, thermal conductivity, viscosity and prandl number of chocolate.
I have to do melting point of the chocolate wich I make and wait duplicator.
I am refering about it. It's a good way for the production of milk and dark chocolate. Now, i try to find way that I make good white chocolate.
What are you interesting?
Hello Sebastian! Can you sent me your e-mail adress and i ll sent you details about it!
I think, the main problem is process, temperature or moisture.
Does anyone know why the barley melt extract use in the productions of chocolate?
Ingredients for white chocolate - suger, milk powder and cocoa butter,dextrose, whey powder. The most important ingredients are milk powder (19%), cocoa butter 33%. We use a ball mill(t=45-50) and we add lecithin on start and 15 minutes the end ago. The whole process takes 1h45min.
Can you tell me what i have to do? I want to make smoother chocolate.
Is it the moisture in the ingredients may be the problem?
I work in a chocolate factory and have a problem to make white chocolate. It isn t taste enough and dense fluid.
I feel the bitter taste, maybe it's from milk powder?
Hello,
I make chocolate panning but i use polishing agents. Maybe i can help aomething...?
Hello everybody,
I make similarly white chocolate but it is dense fluid. I have the problem when I m melting it. It is because of whole milk powder or cocoa butter? I make it in grinder 2 hours.
Hi, can you give me advice on the production of chocolate pralines? I need molds and another equipment?!
Hi! What is your experience in the confectionery industry? How do you get the knowledge and work in your country?
