Forum Activity for @Paul2

T%his would work great for your needs:

http://www.savagebros.com/p.15/gas-candy-stove-ng-or-lp-gas.aspx

I'm also in Oakland. Can I come see this?

I'm also small times. For most of my packaging needs I use

http://www.shopmodpac.com/

They are mostly boxes and bags, but will do small order custom.

I'm looking for a cooling table. Are you try to get rid of one?

I'm interested. Please email me @ chocolate@bramosia.com

Paul

Hi there,

I'm interested in your machine. I'm close by in Oakland and have the means to pick up.

How much for the agitator?

The citrus pectin is the same as the yellow pectin

I second Chef Rubber. Try the yellow pectin.  The Pate de Fruit pectin comes from citrus, rather then apple. It has a different texture. Firmer with a nicer tooth.

I'd be happy to arrange shipping, but the shipping company doesn't crate. If you can't do that, can you suggest someone in your area that could?

Hi there, I'm interested in your case, but I'm on the west coast. Would you be able to palatalize it so a trucking company could pick it up? Can you tell me about how old the unit is? Serial #?

I'm interested. Did you buy the unit new? How many hours on it?

I use a groen steam kettle for both my caramel and fudge. It get's up to about 295f which is hot enough to caramelize sugar, but not hot enough to scorch it. I just add the ingredients, stir until dissolved, add a temp probe attached to a thermometer with an alarm set to the desired temp, then walk away to do something else. The syrup will stir its self through convection. I should mention I'm making American style caramel as opposed to European style. I don't caramelize the suger first, just let it happen during the cook. The other advantage is the kettle tilts, so pouring out the syrup is easy. The down side is they can be pricey, though I bought my 40 qt used for less then $1000USD.

On a side note, I may be interested in your business, or at least your equipment of you can't find a buyer.

I'm interested in the equipment. Would be able to buy it all in one lot.

I tried this before, but all I got was offers to sell me equipment. It must have been how I worded it.

I would like to know what, in your oppinion, is a good continous temper enrobing line for a small chocolate shop. What about the machine do you like. What don't you like.

I'm hoping to buy a machine in the fall so I'm doing a little research now.

Thanks in advance for your input.

Paul

Speckledhen,

yes, please send me some photos. As I've asked, can you tell me the pros and cons of your machine? I've never used a smith before.

Hi Clay,

I would be interested in looking at a catalog and price list. I should mention that I'm hoping to have the shop open in October, so I'm not in a great hurry to buy a machine. I'm also on a bit of a budget and might have to start with a cheaper, used unit to get up and running until I can afford a nice unit.

Hi there,

I'm transitioning from doing craft fairs to opening a store front. In the past I rented time in a Hilliard line, but that's not really a viable option for an on going venture. So I'm in the market for an enrobing line. The Hilliard is ok, but quirky, I like the look if the Selmi, but doubt I could afford one. I don't need huge capacity; I could probably get by with a 6" belt. I need what ever unit I purchase to run on either 110 or 220v single phase as that's all that is available in my building.

So who has experience with what machines? What are, in your opinion, the pros and cons of the unit you use? What are the cost, and where would I find one. Ideally I would like to find a used unit to save money as I'm spending most of my budget buying the building and build out the kitchen.

Thanks for what ever help you can give me,

Paul
Bramosia Chocolates
Oakland, CA

I've had good luck by just mixing a little vegetable oil into the melted chocolate. I've used this for a stracciatella gelato. Try playing with that.