Forum Activity for @Kristofer Kalas

Kitchen Aid Panning Attachment For Sale

Posted in: Classifieds F/S or Wanted

$650 new, asking $400 + shipping. Stainless steel, includes stand. Located in New York. 

updated by @Kristofer Kalas: 06/29/23 16:49:02

If given the option between a 3 phase and a single phase temperer/enrober which is the better choice

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

Clay, were one to run a single phase and three phase tempering machine side by side, would you expect to see any difference in operation? 

As you say 'robust' and 'energy efficient,' are we only discussing the cost of electricity and length of life in the motor? Or is the usage affected in some other way? 

F/S: Selmi One Temperer $5000 - NY

Posted in: Classifieds F/S or Wanted

Hi Diana,

I am interested in your machine. Please let me know if it is still for sale.

Kind regards,

Kristofer 

Blemishes on chocolate bars

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

I suggest using a warming cabinet

http://www.moldart.be/chocolate_heating

for future cleaning. Once you use your molds once, and turn out your chocolate, just don't return them to the water from there. They should be fine.

Blemishes on chocolate bars

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

These may be water marks left over from washing your molds. We never wash our molds in water; we simply heat, wipe and polish. Do you have especially hard water where you live? Take a look at your molds and see if you can spot the water marks.

My Hazelnut Praline Paste is Gritty

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

If you want to go the other route (and invest 25K) -Selmi Micron Ball Refiner is what we use.

Micron - ball refiner

Panning

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

Hi Sally,

The Kitchen-Aid attachment, provided you already own a Kitchen-Aid, is a great way to get started. It is fun and inexpensive, and allows you to try out the process before making a bigger investment. Stand-alone panning machines can cost, as far as I know, upwards of $3000-$4000 and don't do much larger a volume than the attachment, which costs between $500-$750. And personally, I would rather get multiple attachments if I could spend the 3/4k, because it would allow you to process different flavors at the same time.

The detractor of both of these machines is that you don't have a built in heating/cooling unit, the latter of which is very necessary to do a proper product and volume. Chocofreeze is an expensive substitute, but I did use that at times to speed up the process. The next step up is a machine like the Selmi Comfit, which pans around 40kg at a time and costs about $16000, and has a built in air compressor.

The Kitchen-Aid is painfully slow once you realize that you really need to start producing more, and if you factor in time wasted + lesser product quality with the smaller machines, something like the Selmi Comfit begins to seem more and more reasonable financially.

Breakdown:

Kitchen-Aid Attachment-

$500-750 USD

1 kg capacity (finished product)

Stand-Alone (various brands)-

$3000-$4000 USD

2-4 kg capacity (finished product)

Selmi Comfit-

$16000 USD

40-45 kg capacity (finished product)

Panning

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

Hi Meira,

I realize this is a bit late, but I'm still happy to answer your question.

In order to pan products, you must have some sort of specialized machine for it; the Kitchen Aid attachment is a good beginning option and not overly costly. From there, stand-alone panning machines can range in the $3000 - $6000 USD range, or even above to $16,000 or more. When purchasing equipment, consider how much product you would have to sell in order to pay for that machine. A large reason people do not do the process anymore is because larger companies have made it so incredibly cheap to buy, and a small confectionery shop would have to charge significantly higher prices to make a profit. While many people are happy to pay for a quality product, there are 10 times more who either cannot or will not choose that option.

There is no standard recipe for panning, just as there is no standard recipe for caramel, ganache, etc.; each chocolatier or confectioner employs their own unique process depending on what ingredient they want to coat, what they want to coat it in, how they want to finish their product (some products are given a glazed or shiny appearance, others are given a truffled appearance) and the equipment they have available.

That being said, there is a standard process that most follow in order to get a quality product. In addition, to my knowledge there is not a lot of information or literature available on the panning process, and very few people actually perform it nowadays. It is mostly something reserved for large confectionery companies, i.e. Mars, Nestl, etc.

Basic Technical Process:

For sake of example, let's use hazelnuts, however you could use most any nut, or even freeze-dried fruits like bananas, raspberries or blueberries.

• Caramelize your hazelnuts (most people use sugar, we prefer to use honey - both work well).
• Spread them on a non-stick surface and allow them to cool, then proceed to separate them.
• Place them in your panning machine.
• Begin rotating your confectionery drum.
• Add a coating of crystallized chocolate (let's say 100-150 g per addition of chocolate for 500 g of product (in this case hazelnuts).
• Apply cold air to help the product set quickly, or simply wait (some machines come with a built-in fan, or you can use a pressurized can of cold air).
• Once the product begins to set, you may add another layer of chocolate; most often you do not wait until it is fully set and hard.
• At these times, you may also add other products, such as feuilletine, to introduce another texture.
• Once you reach a thickness that you prefer - in this case, the total amount of chocolate you use to coat your product depends on two things: a. the shape of your product; the object of the panning process is to make a round product, so if you start with something such as an almond, which is flatter and has more surface area, rather than a hazelnut, the amount of chocolate you need to add will be much greater, and b. the desired thickness that you prefer in your confection. So you see there is really no standard recipe, as it depends on a number of factors.
• Now you are ready to finish your product. If you would like a truffled appearance: once you have reached your desired thickness, add one final coat of chocolate to your product. Then immediately add cocoa powder, allow your product to complete a few more revolutions in the panning drum and then stop the machine. If you allow the machine to continue too long after adding the cocoa powder, your products will take on a duller appearance. In addition, cocoa powder is an example ingredient; if you were coating with white chocolate, you may want to add a white finish such as confectioner's sugar, coconut powder, etc, or therefore any color you desire by adding food-grade powder. We use alfalfa, hibiscus, blueberry and beet powder to obtain different finishes.
• If you would like a shiny or glossy finish, there are additional steps to take. Once you have reached a final thickness that you prefer, remove your product from the machine and clean your machine thoroughly - there is a large amount of chocolate stuck to the drum, which you may heat and remove, and reserve for another use.
• Once your machine is clean, add your coated product back into the drum. Now you will do a two-step process called glossing and lacquering.
• An example of a glossing recipe is: 350 g water, 570 g maltodextrin, 80 g cocoa butter - Melt the cocoa butter. Warm the water and dissolve the maltodextrin powder. Combine the water into the butter mixture. Keep between 30-35C.
• An example of a lacquer recipe is: 170 g water, 85 g gum arabic powder, 250 g 70 proof liquor - Heat the water and dissolve the gum arabic. Combine in a mixer while gradually adding the liquor.
• Now to proceed with glossing your product. Weigh out 1% of your nuts in glossing solution.
• With your machine running, and your product inside, use a heat gun to VERY slightly warm the outside of your coated product, just enough to make it soft but not melt. At this point, add your 1% of glossing solution all at once.
• Allow your glossing solution to dry. This may take up to 30 minutes, but at this point the nuts should be starting to shine.
• Weigh out 0.5% of lacquer solution in relation to the amount of product you are coating. Once the glossing solution is dry, you may add the lacquer solution. Allow to dry again.
• Remove the products from the machine, and allow them to dry; alternatively, dry them with a fan.
• You may need to repeat the process an additional time in order to achieve the desired level of shine.

That is the basic, and by basic I mean fairly complex and intricate, process. It represents only a small portion of what you may do with panning products, and as always with chocolate, your imagination is the only limit.

A basic quantity recipe you may start with could be:

400 g hazelnuts

135 g sugar + 45 g water (to caramelize the nuts)

1000 g crystallized chocolate

100 g cocoa powder

One final note on the panning process: some people prefer to use non-crystallized chocolate (and may advise you to do so), at a temperature of about 40C (104F), however we do not. We have found better results with a crystallized product than not, but you may certainly experiment yourself.

Feel free to ask any other questions; I will be happy to answer as best I can.

Kind regards,

Kristofer

hand-dipping truffles

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

If you're hand-dipping square truffles, you'll ideally want to use what's called a 'bottoming mix.' Basically, take 50/50 Cocoa Liquor and Cocoa Butter, mix and melt to about 32-34C, stir and cool to about 29/30C, and apply to the top or bottom of your truffles.

Most often, the easiest way to do this is by taking a pastry brush and brushing the bottom of a piece of parchment, putting your ganache frame on top and finally filling it with your ganache before it is fully set.

The other way to do it would be once your truffles are cut, to place them evenly apart on a tray and spray that bottoming mix through a compressed air system. Of course, if you are doing very low volume, other methods may make more sense (but these are the most time-efficient).