For sale :
80gr chocolate mould - New, still in bag - classic style - 140 pieces @ 500USD
40gr chocolate mould - Used - contemporary style - 240 pieces @ 780 USD
If you take both, I will add 40 pieces of praline moulds for free
The items are located in Thailand.
Prices exclude shipping and taxes.
Contact at: tiborbaan@yahoo.com
Please contact at: tiborbaan@yahoo.com
Please contact at: tiborbaan@yahoo.com
Gami T260 continuous tempering machine for sale due to closing business.
The equipment is located in Thailand.
Price: 4500 USD excluding shipping and taxes
For Sale 2 sets of"Macintyre" style conch refiners, due to closing business. They are Chinese made.
Capacity: 40L
The equipment is located in Thailand.
Price for the two: 7,000 USD excluding shipping and taxes.
Dear Clay and Sebastian, thank you for the reply. That is what I thought.
I have just ordered a 50Liter per day dehumidifier and will move it and the refiners in a 15m2 room, that will be sealed off as much as possible. I hope that will do the trick. I am not planning to aircon it, it is installed though. Lets see how low I can get the humidity.
I was also wondering about the temperer location. Which is better for moulding?
- a dehumidified room at 50%-60% humidity at 29-35C (80-95F)
or
- an aircon room at 60-75% humidity at 20C (70F)
I use a continous temperer with 2 temp zones
I am keeping ny moulds in the tempering room at 20C which might be too cold for them.
Setting of the chocolate in the moulds will have to be in the aircon room.
Thank you
Dear All,
I have been making some good chocolate on a tropical island but running into some problems with the appearance and texture of the bars.
The bars come out dull in appearance and change texture after kept at "room" temperature (at 25-27C). they become gritty in the mouth and the fat doesnt melt so well.
I believe that the high moisture content is to blame as the liquor takes up water from he air during refining and conching. This in turn promotes sugar to absorb it and I think causes a mild siezing effect but not so much that the chocolate is not workable.
Here is a sample recipe:
45% nibs
25% butter
30% sugar
The refining room is not climate controlled and the humidity can be between 60-80%, sometimes even 90%, with temperature between 25C - 35C. I use conch refiners
The tempering room is climate controlled and using a continuous temperer with two temperature zones. The conditions in the tempering room: temp set 24 hours at 20C and humidity moves between 55-75%. The chocolate tempers ok but it always solidifies dull. I set the bars with the air blowing on them at 18-20C placed on a wire rack.
I would appreciate some suggestions regarding the problem I am having.
Happy chocolate making
I have heard that Barry Callebaut is working with starter cultures for their fermentation that gives great and consistent results for their fermented beans.(like yoghurt, beer, wine, cheese makers)
I am not so much interested in the consistency part, however the it is very exciting opportunity to create required flavour profile for the beans, like microbreweries do with their yeasts. It gives the opportunity to work with desired cultures, not just whatever "falls" and multiplies in your batch of beans.
Does anybody have any info on this? Should it be possible to use starter cultures used in other products like beer? Where can I find cultures that I can experiment with?
