Forum Activity for @Brian Donaghy

Brian Donaghy
@Brian Donaghy
08/02/13 01:06:50PM
58 posts

Tempering Milk Chocolate


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

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

Brian Donaghy
@Brian Donaghy
08/02/13 01:05:08PM
58 posts

Problems with panning


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

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

Brian Donaghy
@Brian Donaghy
10/15/12 03:06:05PM
58 posts

Tempering Machine


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

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

Brian Donaghy
@Brian Donaghy
10/12/12 04:24:17PM
58 posts

Tempering Machine


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

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

Brian Donaghy
@Brian Donaghy
10/11/12 08:25:09AM
58 posts

Tempering Machine


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

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

http://selmi-chocolate.com/eng/tempering/color-ex.html

http://selmi-chocolate.com/eng/tempering/selmi-one.html

Brian Donaghy
@Brian Donaghy
10/02/12 03:32:27PM
58 posts

How do you do it?


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

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

Brian Donaghy
@Brian Donaghy
10/02/12 10:20:58AM
58 posts

I don't get it?


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

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

Brian Donaghy
@Brian Donaghy
09/28/12 09:06:09AM
58 posts

Chocolate Bar Packaging Options - Your experience and feedback


Posted in: Opinion

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

Brian Donaghy
@Brian Donaghy
09/13/12 11:01:41AM
58 posts

Adding heat to Chocolate Pan


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

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

Brian Donaghy
@Brian Donaghy
08/28/12 11:22:29AM
58 posts

Enrober Paper redux


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

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

Brian Donaghy
@Brian Donaghy
08/28/12 11:15:48AM
58 posts

Personalised Moulds


Posted in: Classifieds

Clayton.

If you need help with Tomric feel free to contact me directly.

Brian Donaghy

bdonaghy@tomric.com

Brian Donaghy
@Brian Donaghy
05/04/12 06:27:53PM
58 posts

Enrobing Advice


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

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

Brian Donaghy
@Brian Donaghy
03/13/12 05:01:03PM
58 posts

Chocolate pourer


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

What about a metered funnel? Chocolate World has one that is available from Tomric in the US.

brian

Brian Donaghy
@Brian Donaghy
02/18/12 09:51:26PM
58 posts

ChocoMa E220... anyones thoughts on the best small scale Enrobing system?!


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

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

Brian Donaghy
@Brian Donaghy
01/23/12 07:28:20PM
58 posts

Cleaning of airbrush


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

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

Brian Donaghy
@Brian Donaghy
09/06/11 04:18:15PM
58 posts

Elsinghurst chocolate melter


Posted in: Opinion

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

Brian Donaghy
@Brian Donaghy
09/01/11 02:55:50PM
58 posts

Selmi users in Southern California?


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

Mike.

If you contact me at brian@thecriollogroup.com or bdonaghy@tomric.com I may be able to help arrange a visit somewhere.

brian

Brian Donaghy
@Brian Donaghy
06/14/11 04:16:04PM
58 posts

If Selmi is the Cadalac what is a JKV and why?


Posted in: Chocolate Education

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

Brian Donaghy
@Brian Donaghy
05/25/11 08:02:53PM
58 posts

If Selmi is the Cadalac what is a JKV and why?


Posted in: Chocolate Education

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

Brian Donaghy
@Brian Donaghy
05/25/11 04:00:54PM
58 posts

If Selmi is the Cadalac what is a JKV and why?


Posted in: Chocolate Education

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

Brian Donaghy
@Brian Donaghy
09/01/10 02:05:13PM
58 posts

Chocolate/Confectionery Stores


Posted in: Travels & Adventures

St. Croix ChocolateMarine on St. Croix, MN651.433.1400
Brian Donaghy
@Brian Donaghy
08/16/10 05:19:14PM
58 posts

Will my drizzle make my chocolates fizzle?


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

It sounds like you warmed chocolate is out of temper.b
Brian Donaghy
@Brian Donaghy
06/04/10 01:48:33PM
58 posts

a very simple or a very complicated question, please help.


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

Ozgur.I work with Tomric Systems of Buffalo NY and we are the US importer and distributor of Selmi equipment. And technical tempering discussion aside, when using the Selmi the temper is consistent and good and requires little experience to work the equipment. Two temperatures need to be put into the machine; a melting temperature and a working temperature and once those two are established, they rarely need adjustments if using the same chocolate. I work in in F and set my melt at 115F and working at 87.5 for dark and 115 and 86 for milk and white.Hope that helps!b
Brian Donaghy
@Brian Donaghy
05/28/10 12:36:48PM
58 posts

where to buy polycarbonate Chocolate molds in Miami ? any adress ?


Posted in: News & New Product Press

Clay.Thanks for the quick response and yes if the item is in stock it will ship the same day as the order is placed.brian
Brian Donaghy
@Brian Donaghy
05/27/10 11:46:35AM
58 posts

where to buy polycarbonate Chocolate molds in Miami ? any adress ?


Posted in: News & New Product Press

Tomric would be happy ship to an address in Miami and an order can be placed at the website (www.tomric.com).Let us know.brian
Brian Donaghy
@Brian Donaghy
02/05/10 09:26:29PM
58 posts

Molding question -- help!


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

JWhy are you shell moulding twice? For moulded pralines this process usually only needs to be done once. Thin is in! :)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
Brian Donaghy
@Brian Donaghy
01/21/10 03:23:09PM
58 posts

Shells & fillings


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

Where are the bubbles or bloom? In the filling or in the chocolate?brian
Brian Donaghy
@Brian Donaghy
01/05/10 09:06:53AM
58 posts

General Tempering Question


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

Brad.Ahh, crystallization. Some days I wish I had paid more attention to high school science with how often I am confronted with it these days.Where you talk about using cocoa butter and the prob's with it - I tend to use the chocolate that I am working with at a pre-crystallization temperature. Obviously one has to be careful not to destroy the temper but it doesn't change the flavor profile. This is the technique I always use with traditional wheel machines.brian
Brian Donaghy
@Brian Donaghy
01/05/10 09:03:31AM
58 posts

General Tempering Question


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

Bud.I'm with Brad on this one - your melt temp is borderline and is probably not at that temperature through the entire mass and so when you put the rest of the mass in temper, some of its not. And it sounds like it's not sugar bloom so isn't an ambient temperature or humidity issue.brian
Brian Donaghy
@Brian Donaghy
01/04/10 02:03:40PM
58 posts

Metal Mold Refinishing


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

Steve.Traditionally metal chocolate moulds were made of steal and then coated in tin. The industry has gone to plastic over the forty or so years.Don't know if that helps??brian
Brian Donaghy
@Brian Donaghy
01/04/10 01:56:46PM
58 posts

General Tempering Question


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

What process are you using to temper the chocolate? Also, can you wipe the bloom off the surface or does it stay if you try to wipe it off?brian
Brian Donaghy
@Brian Donaghy
11/11/09 01:45:51PM
58 posts

Custom Candy Box Cushion Pads


Posted in: Classifieds

Shelly.That's a fairly low number for customized, but try Murnane as recommended above.b
Brian Donaghy
@Brian Donaghy
11/11/09 10:12:19AM
58 posts

Custom Candy Box Cushion Pads


Posted in: Classifieds

Shelly.What kind of quantity are you looking for?b
Brian Donaghy
@Brian Donaghy
11/10/09 10:41:47AM
58 posts



LanaWhat's the trick of a good anglaise?Cooking it just enough.I think that adds to the concern of the egg ganache. If you cook it too far it loses that subtle flavor and gains texture, cook it too little and you have the opportunity for micro-biological soup.b
updated by @Brian Donaghy: 02/03/15 12:51:10AM
Brian Donaghy
@Brian Donaghy
10/26/09 02:18:17PM
58 posts

Best Female Chocolatier?


Posted in: Opinion

Gayle's in DetroitPenny Chocolates in DC 'burbs.To name a couple!b
Brian Donaghy
@Brian Donaghy
10/15/09 01:00:22PM
58 posts

Need Ideas for an Advanced Chocolate Course - what would people want to learn?


Posted in: Chocolate Education

If someone wants a class we can get equipmemt where ever or no equipment. I believe the goal of classes isn't about equipment, it's just a tool like a dipping fork or a mould. Class goals should always be independent of the tools being used.b
updated by @Brian Donaghy: 01/28/15 11:13:06PM
Brian Donaghy
@Brian Donaghy
10/15/09 12:57:16PM
58 posts

Need Ideas for an Advanced Chocolate Course - what would people want to learn?


Posted in: Chocolate Education

Sorry I didn't get it, my sense of humor needs a reboot. LOLDo you need an X mould, I think we have a stock item that wouldn't be too expensive. The cost goes up if it is a custom size.Lemmie know.bdonaghy@Tomric.comorbrian@thecriollogroup.comb
Brian Donaghy
@Brian Donaghy
10/14/09 02:35:16PM
58 posts

Need Ideas for an Advanced Chocolate Course - what would people want to learn?


Posted in: Chocolate Education

"What is the guard schedule at Tomric?I don't understand the question?brian
Brian Donaghy
@Brian Donaghy
08/20/09 12:39:08PM
58 posts

Why...Oh Why....Am I Having Such Difficulty Tempering My Valrhona Feves?


Posted in: Allow Me to Introduce Myself

Eric.Try taking up your melt temp no matter how you are going to temper it. You don't need to wait "12 hours" if you do this.brian
Brian Donaghy
@Brian Donaghy
08/10/09 03:31:31PM
58 posts

Philly Candy Show in Atlantic City


Posted in: News & New Product Press

Andre.We are the US distributor for Selmi and will be demoing the equipment at the show, This is the equipment Tom is talking about in his post.brian
Brian Donaghy
@Brian Donaghy
08/10/09 10:18:57AM
58 posts

Philly Candy Show in Atlantic City


Posted in: News & New Product Press

Tom.I really think you should make time for the show in AC. What does Australia have that New Jersey doesn't? I mean really, other than the Great Barrier Reef, Sydney and kangaroos.brian
Brian Donaghy
@Brian Donaghy
08/10/09 10:17:16AM
58 posts

Philly Candy Show in Atlantic City


Posted in: News & New Product Press

Andre.I work for Tomric Systems and we exhibit at this show . . .I don't know our booth number but stop by. I will be shell moulding and panning in our both all three days.brian
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