Forum Activity for @Jack Meyer

final bean temp when roasting

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

Hi Danielle,

I converted a commercial rotisserie into a drum roaster and it works well. I set the roasting temperature  to 300 deg. F and I typically roast for 55 minutes. I do not adjust the temperature when nearing the end of the cycle but I do turn off the heat when done and cool the drum while it is rotating (with the beans in it) using a conventional house fan for about ten to fifteen minutes. I don't know what type of roaster you are using but this process seems to do a great job for me.

Peanut Butter Cup Filling Recipe that Rivals a Brand Name

Posted in: Recipes

May I ask why dextrose is used in your recipe? I've not used it before and just curious.

Thanks

How do I get nutritional infomtion for my prouct?

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

Contact Lev at Recipal.com. He will develop 2 free nutritional labels for your products. If you have questions he can usually answer them. I was referred to him by another member of The Chocolate Life and was very pleased with the service. Let me know if it works well for you. Good Luck!

Rapadura sugar? Unrefined, evaporated cane juice?

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

I have been using Rapidura sugar and prefer it over other sugars that I've tried. Mainly for the flavor and the fact that it's organic. I did have an occasion where it seemed too moist so I put it on cookie sheets and heated it in the oven just long enough to remove the moisture. That sugar was from a small package I bought. I always put it in a vegi blender to make it finer before it goes into the melanger. I started buying it in small quantities and just recently purchased a 33 lb. bag from a co-op here in the states. It's actual origin is Brasil. The state side co-op is called Bulk Natural Foods , Tennessee. I can give you the name of the Brazilian manufacturer if you like. Let me know.

Making Milk Chocolate

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

I'll do that. I have an infrared thermometer to be more accurate with the temperature as well.

Making Milk Chocolate

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

I would not have thought to use the microwave...Thanks for that tip. I don't believe that moisture was the problem so I will go ahead with your suggestion and I'll let you know how it goes. I now must wait for the new motor to arrive.

Thanks Gap!

Making Milk Chocolate

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

Thanks Gap!

I really appreciate your responding to my question. I will add the additional cocoa butter. I would like to not add the soy lecithin so I will see how the butter works without the soy. Do you think that warming up the now hardened mass will liquefy it enough to get it going in the melanger and if so, how much heat?

Making Milk Chocolate

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

Hi Tom,

I recently tried to make milk chocolate using 50% liquor, 25% whole milk powder and 25% sugar. I had the liquor in the melanger for 48 hrs. added the sugar and all was well. Then I added the milk powder and things literally ground to a halt. I used a blow drier to heat it up enough to get things moving again but by that time the motor in the melanger was fried. I removed the chocolate from the machine, placed it in a stainless steel bowl and put it in the refrigerator. I have two questions: First, what is wrong with my formula and secondly, is there anything I can do to turn the chilled, thick mass into something that I can return to the melanger without burning up another motor. I really don't want to waste what I have made so far, if that's possible.

Appreciate your advise.

Convection Oven and/or Coffee Roaster modifications/techniques

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

May I ask what company you purchased the Turkish roaster from?