The Little Dipper is a seed machine - you shouldn't have to go to 80F to form stable crystals. Remove any crystal memory by pre-heating the chocolate and then start to seed as the chocolate approaches 91 (or so) on the cool down.
brian
Try pre-coating with a little cocoa powder. It will help[ the chocolate adhere and also if the coat is thinner in spots it will not have a significant color difference.
brian
Omar.
I understand that the Pomati is less expensive than the Selmi. WhatI recommend to all my clients when they are looking at equipment is to work with it and to talk to people who have that identical machine in their shop. Try to find someone with a similar enviornment so that you can compare apples to apples. If we pick anything exclusively on price, we tend to get what we pay for.
Hope that helps.
brian
Omar.
You are absolutely correct but I also represent Selmi's US distributor from time to time and Clay has asked that those who represent companines try to not present wholly biased opinions and I am trying to respect that by providing where much of the information can be found hence the links to Selmi's website. Having said that, I trully enjoy working with Selmi equipment. They are reliable workhorses that have minimal problems. And I believe that if you were to contact Selmi owners, they are happy with their decision to purchase and to use in their envionments.
Thanks for the understanding!
brian
Daniela-
If you are thinking about the Selmi, you would be looking at the Color or the One. I have put links to those two machines below. But I if I can help you directly or answer any additional questions please contact me my Chocolate Life page or by email at brian@thecriollogroup.com . I have worked extensively with the Selmi equipment and worked with the Pomati as well.
brian
Echoing Kerry's sentiment - crystallization gives off heat and that heat needs to be removed or it will take the chocolate back out of temper. So we need to create heat exchange and this can be faster(colder enviornment) or air movement might do the trick.
Also, keep in mind, it might be the temperer. Even though other things came out "perfect". Depending on when they were in the run, the temper might be on or off.
b
As my mentor used to say, "Is it the chocolate that is messy Brian or the chocolatier?".
The more we work with chocolate the better we get.
Good luck!
brian
Heat into the pan, in addition to the cheat, allows you to use the same, non-ribed, pan for polishing without the use of a commercial glaze.
brian
Clayton.
If you need help with Tomric feel free to contact me directly.
Brian Donaghy
Andy-
What's the size of the rolls? Tomric Systems ( www.tomric.com )sells a 20 cm roll designed for the Selmi equipment but should work on any appropriately sized enrobber.
Brian Donaghy
Eileen
Here is someone I have worked with http://eco-friendlypackaging.com/ . Very eco friendly and Paul is willing to work with realitively low minimums.
brian
What about a metered funnel? Chocolate World has one that is available from Tomric in the US.
brian
Marcus
I would look at the Selmi equipment as well as some of the ones you have listed. They provide the versatility you discuss. Let me know if you have additional questions about Selmi.
brian
Scott
I use warm vegetable oil, especially when I am done spraying for the day or an extended period of time so that butter doesn't crystillize in the brush.
brian
Brad.
If you are looking at an Elsinghorst melter, it probably isn't new. The last of those were made 15 or so years ago. But they tended to be workhorses and are very reliable.
Hope that helps!
brian
Mike.
If you contact me at brian@thecriollogroup.com or bdonaghy@tomric.com I may be able to help arrange a visit somewhere.
brian
David.
If you are interested in seeing the Selmi in action on the west coast please let me know and I can arrange a showing at a location near you that is using the equipment. Message me on Chocolate Life or by email brian@thecriollogroup.com.
Thanks!
brian
I am familiar with both the Pomati and Gami - I would recommend the Selmi and not just b/c the US distributor for Selmi is a client.
brian
Linda.
The newest Selmi's can be purchased with a removable screw option that allow for a complete changeout of chocolate but even the olded models have a drain on the back that allow for a complete emptying of the bowl without the screw having to turn.
And yes Jeff, I do think the Selmi's "rock." Temper is consistent and constant and are rarely does ambiance change its functionality. Obviously they are not inexespensive but when looking at the equipment (or any equipment) compare apples to apples and the Selmi is functionally different that a wheel machine.
brian
At 250 pieces an hour (based on your 2000/day assumption) you will need some type of cooling whether a tunnel or take off paper to refrigeration even though you are using compound.
I am assuming you are doing a cake ball of some description and they do enrobe because they tend to have a somewhat flat bottom and thereby are more enrobe-able. I have seen cake balls done on Selmi enrobers both with and without tunnel.
With Clay on the panning - great solution to items that are firm but would not be a solution to cake ball or the like.
brian
But if you have to mould twice, don't go to the cold room between mouldings. It sounds like you are getting nearly complete crystillization on the first layer before you add the second dosing of chocolate.brian
