Forum Activity for @John Micelli

Tempering chocolate

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

 That does seem odd comming from the same batch and conditions. Normally we see this with tempering, humidity, mold temperature etc.. You mentioned washing the molds - It is critical the mold is 100% dry

- It is possible that the mold may have some residue you cannot see left in that area - from hard water, crystalized sugar, or other prior molding problems, an extreme case would be the mold surface itself is degraded, although unusual.

 

  I normally don't like people to polish molds but in this case, first wash with warm water and very SMALL amount of non abrasive dish detergent, lightly rub the area with your finger and the water to loosen. Dry with air a pure cotton cloth, then lighly buff with another dry cotton cloth. Make sure the mold is not cold, min of room temp or mid 70's or higher 70's if possible.

Another obvious quesion - do you only have one of the bunny molds?

 

Netta,

No problem, all you have to do is size the mold for the lightest/lowest density product, if you have a depositor you can under fill sightly or if you flood and scrape you products will be slightly different weights.

Just so you know we ship mold to Israel, we currently make molds for Carmit, Taste of Israel. You can learn more at www.micelli.com or email me at Johnmicelli@micelli.com

Chocolate density ranges between about 1.2grams/cc to 1.35 grams/cc.

Your chocolate can be tested for density at our facility if you like, no obligation. Send us a sample and we would be happy to do that for you.

John Micelli

135 Dale Street

West Babylon, NY 11704

631-752-2888

AS / SAN plastic Molds vs PC Molds

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

Using ABS is not something I have seenused for chocolate molds. FDA Styrene like HIPS does have a place in the chocolate industry for plaques and packaging but in my opinion does not have the strength to have a useful life in chocolate molding.It's hard to put a Lifeon it but I know manufacturersusing Polycarbonate molds for over 25 years and they still are functioning. I know others who use cheaperPET or rarely Styrene and they crack/replace molds every year.

Regarding the BPA topic. Recent news regarding BPA content in polycarbonate has resulted in somepeople asking for clarification on the topic. We have been watching and researching the topic for some time.At this time, research shows polycarbonate to be safe for use in chocolate molds, and most news regarding BPA is related to baby bottles. Of course everyone has to make their own decision but attached are a few articles that may help clarify the topic for you.