Forum Activity for @Daniel K Galvin

WTB - Used Selmi Top EX (Modesto, CA)

Posted in: Classifieds F/S or Wanted

I'm interested, too. SF Bay Area. 

call me. 415-609-1877

Mold Release / Ring Formation Issue in Mold

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

I have this problem, too, but only on the thermo moulds. My theor is that the flat surfaces are less rigid and don't release well. What i currently do is use a heavier gauge mould when i get them made. I think the standard mould is 40 gauge. I spec 60 gauge for moulds with flat surfaces. 

To minimize this, try have the moulds at 80 degrees and the room at 68. I crystallize at 55 degrees. 

Cheers.

2013 Selmi Plus EX & Selmi R200 enrobing THE SELMI IS NOW SOLD, THANK YOU!

Posted in: Classifieds F/S or Wanted

I'd like to queue up for this machine, if the other folks don't buy it first. 

I, too, am in California. 

Cheers.

d

 

Question regarding the use of a commercial kitchen

Posted in: Opinion

Also, depending upon your formulations, your insurance carrier my chager a different premium. My truffle centers use fresh dairy. Many commercial formulations use powdered dailry. I pay more to use fresh dairy than if i were using powdered dairy. Just something else to consider. Libiltiy insurance does vary based upon your ingredients.

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

Posted in: Allow Me to Introduce Myself

Calleabaut comes in different 'viscosities' in temper. They prefix their product numbers with the temp code. For example D815 vs C815 or L815. All of these are 55% semi sweets but have different thciknesses in temper. To my knowledge , only Callebaut gives you the option of varied in temper characteristics for th same formulation. Check with your supplier which ones they stock or can order for you.