Forum Activity for @Diane Harrison

Diane Harrison
@Diane Harrison
12/30/13 22:54:34
4 posts

Inclusions in a Savage


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

Yes. One person told me about a possible different agitator if my inclusions either sink or float. Couldn't remember which way he said. When it was brought up to another person, he basically said we have the only agitator. It is a dark whey chocolate with whey crisp. I was able to to get the chocolate thicker for depositing and which allowed it to grab the crisp through. But my next problem was my chocolate bloomed. Trying to find the happy medium in this machine has been a nightmare.

Diane Harrison
@Diane Harrison
12/29/13 20:44:28
4 posts

Inclusions in a Savage


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

I have a savage unit. I am using an inclusion for my chocolate. However, in my dark chocolate this particular inclusion only floats to the top and will not dispense out. My chocolate does seem a little to liquid. Any recommendations?


updated by @Diane Harrison: 04/11/15 08:21:17
Diane Harrison
@Diane Harrison
10/29/13 02:37:06
4 posts

Blooming Milk Chocolate vs Dark Chocolate


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

We are using a Selmi Futura tempering machine. We temper between 84.2 and 86 degrees fahrenheit. Our room temp is about 64 degrees and our cooler is at 58 degrees.

Diane Harrison
@Diane Harrison
10/28/13 11:33:35
4 posts

Blooming Milk Chocolate vs Dark Chocolate


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

Hello,

I am encountering a problem with my milk chocolate blooming. My dark is not having any problems. Is there a temperature difference that my room needs to be at for the milk?

Thank you!


updated by @Diane Harrison: 04/13/15 18:28:52