I am planing on setting up a bean to bar Production starting at 250KG a week
so I'm looking for the right solution for molding my bars that is scalable and could see me producing according to demand.
What do you think about one of prefamac's machines paired with a second hand cooling tunnel
Automatic tempering machine with scraper - How to use
Hi Clay,
Yes I was just using the picture to demonstrative the basic principal.
yes please share your opinions on the cheaper options, the pneumatic Mould loader seams an attractive option paired with a tempering machine
and DIY Cooling tunnels, or reconditioning a second hand cooling tunnel.
I only know how to make chocolate from scratch, the idea is that I want to set up a small production of chocolate bars.
Whats the most cost effective setup for the production of solid single origin Bars without hand moulding
and manually cooling them in racks in a chiller
temper unit and a second hand cooling tunnel and manually demould on the other end.
who has set up a basic straight through production line and for how much money
No, the original extraction might have been by steam distillation or expression. While things like vanilla will often be extracted by alcohol or Co2.
You don't need to use the alcohol ones. The alcohol is added to make the essential oil water soluble when used in other cooking applications.
Chocolate is a fat mass which means the flavoring doesn't need to be soluble.
if you use Organic essential oils you can be confident they will be food safe, with no traces of pesticides or chemicals.
When People say raw chocolate. it would mean they are looking for the health benefits present in the cocoa beans before Roasting.
So in oder to classify it. one could call it raw if the nutritional value hadn't been cooked of in the processing of the chocolate.
A similar food market to compare it with would be nut butters.
Roasted nuts taste so much better, but roasting changes the nut-butter fat.
I make nut butter in my chocolate melanger with a mix of roasted and unroasted nuts
I phoned the Coop that process Goats milk but they said it all gets exported as Goats milk Infant formula.
You should contact Fonterra Ingredients Devision instead they produce organic milk powders. and if they don’t sell goats milk as well, they could tell you who does.
Could you spill the beans.
what would one of these cost
I will find out now for you
The cocoa is mainly grown in the family village land.
all members of the family have there own patch of land to build a house, while the family village Land will often extend right back into the mountain were they will have what they call a plantation. I cool it a food Forrest. it will often be mixed cropping with coconuts towering into the sky and cocoa tress growing under the canape along with Bananas. And endless other types of food.
You would get the best experience if you arranged to stay in one of the family Villages.
If you find it hard to get the Goats And Sheeps milk powders in the US.
There is another smaller dairy cop. in New Zealand producing them.
If you can't source it locally.
You will be able to purchase New Zealand Milk powder. (exported Globally)
Fonterra has a range of organic milk powders.
Some of us kiwis would prefer you didn't support our dairy industry, but we will forgive you for buying organic milk.
Or you could source it from one of the smaller companies.
Tell us how a Chocolate maker would go about crating a new Product range. and getting the Artwork and branding done with a designer like your self.
Its always a stumbling block for my self. and I'm sure it would be helpfull for others.
I'v got one it works greate
If it was from the roasting stage,
You would likely have resolved it on subsequent batches.
As your roast profiles are likely to vary slightly each time if your just trying things out.
how long do you take to make a batch.
I take 3 days. the first two days the chocolate refines in the melanger. then the third day is left for conching this is where the final flavour develops and unwanted bitterness evaporates.
You can actually smell and taste the flavour changers and bitterness coming of the melanger.
I am now going to try out some of those hand cracker cocoa mills.
But if you ever find your self with out one (like Me last week) i found that my little hand cranked mincer worked really well. you run the beans through without and mincing plates in, the cocoa beans crack in the auger Chamber and come out in nice almost cube shaped bits with large bits of separated shell.
I made an experimental Winnower in a hurry last week to put on my second batch of chocolate.
It cost me about $40 dollars. Made out of some large clear flexi tubing and a three way pluming divider.
So you have straight vertical tube and you drop the nibs into the tube via a side tube. The nibs attempt to drop down the tube while the husks are vacuumed upwards. you have a catch bucket to stop the husks entering the Vacuum cleaner.
Now working on a more permanentwinnower (not held together with duck tape)
