Forum Activity for @Balpreet Singh

@virgilio-rubini can you please send the dimensions of the final bar. Or tell what model number or brand it is or any link to it.

Kindly send me details at sehgalbalpreet@gmail.com

Kindly Send images and quantity along with pricing to sehgalbalpreet@gmail.com

Can you email me the images of the molds? At sehgalbalpreet@gmail.com 

Hi i am looking to buy chocolate bar moulds with grammage between 15-20grams. If you have any used moulds and want to sell kindly send me the images with weight of the chocolate when prepared.

Hi kindly send me different shapes at sehgalbalpreet@gmail.com

Hi i was thinking to make a chocolate drinking powder but would like to know which type of cocoa powder will be suitable

Low fat cocoa powder or High fat cocoa powder

Also kindly let me know should i use alkalised or dutch or any other processed cocoa powder.

I would also like to know what does Cocoa powder ALF and AHF means

Any help will be appreciated.

Any image or description?

Hi Albert , this side Balpreet singh from Chandigarh, India near New Delhi. Let me know if I can help you.

I am presently purchasing a machine from him lets see how it will be.

this is his machine video linkCommercial Tilting Wet Grinder by Sri Vinayaga Industries, Coimbatore

Can you post some images or sent an email at sehgalbalpreet@gmail.com

Hello mark you can try having a quote from sri vinayaga http://www.vinayagaindustries.com/

Hello,

I am interested in molds. Please share the images and quantity of molds at sehgalbalpreet@gmail.com

Hi i just want to know what is the difference betweeen a wet grinder and a melanguer.

I have a wet grinder with capacity 5 litre (image as link under, its almost like this) but while making chocolate ( from cocoapowder, cocoa butter, sugar ) and making it run for around 8-10 hours it still feels gritty ... is wet grinder different from a melanguer?

https://upload.wikimedia.org/wikipedia/commons/1/1d/Wet_grinder.JPG

Thanks sebastian for your help

use suitable packaging like ice packs along your packing within thermocol boxes.

Can anyone help me make chocolate paste that doesnot hardens like chocolate and can be used to fill in the chocolate shell like a ganache (but without using dairy cream)

I have heard the name of TTM molds and shunda molds they make both polycarbonate and acrylic molds. Acrylic molds tend to crack over time but polycarbonate molds are made for commercial purpose.

Hi @don-holt i am interested in few molds would like to know what is the weight of a piece in grams.

HI Everyone.I have a question regarding soylecithin. I know that it is a thinning agent and is used very less amount around 1% but want to know in what state it is used in chocolate liquid or powder form?