Forum Activity for @Peter Ng

Chocolate Bar (solid) production - compound

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

Hi Clay,

I'm looking into about producing ~= 50kg/day of coumpound chocolates.

with what I've research so far your insights makes sense in terms of what i'm looking for.

In the compound chocolate .. So you're saying that conche doesn't do anything even with improving /developing a better flavor ? Also I've read some people that does store the chocolate produced and store it for a couple of days > to 5 days (example) to develop a better flavor and then melt and mould it.. will this applies to compound chocolates?

Yes I'm planning to used alkalized (dutch) powder for my production.

I though even if it's compund you still need to temper so that it will be better for moulding and de-moulding process. it will release from the mould better or it doesn't matter ?

Thanks alot.

Chocolate Bar (solid) production - compound

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

I would like to know if anybody in the forum has knowledge in the solid bar production (small scale) and what process and equipment that they are using today.

raw materials (cocoa powder, powdered sugar, cocoa butter substitute, etc,etc) -> chocolate bar.

What machine/process for the following:

1. refiner/conche (3-in-1) or other machines?

2. tempering/mould (manual or semi-automatic)

3. de-moulding process ?

Suggestion and opinions are welcome:

Note: I'm newbie and wanting to learn from others.

Thank you very much.

Peter

updated by @Peter Ng: 04/10/15 14:51:27