Peppy Pumper
(site requires latest version of Flash Player which I did not download):
http://wahlpumps.wix.com/metering-pumps#!peppy-pumper
Contact Dave Wahl ( wahlnuts (at) msn (dot) com
There are a bunch of videos on YouTube - and Dave can talk to you about creating something for you custom mold configuration.
:: Clay
Thanks for the referral Clay!
Hello, I am looking for a practical easy to clean tabletop chocolate depositor station with accurate dosage with the option to mount a custom depositor head that fit my custom molds. My ideal machine will be something similar to the below machine from Selmi:
http://shop.tomric.com/Product/A-1365/Selmi_Mold_Filling_Injection_Machine.aspx
I would like to use the depositing station for chocolate bars and and not for filling. (I am not interested in an auger based machine) with a big tank like to regular selmi machine. I need something very practical to clean and change chocolate types many times a day. I would like it to have a hopper or small tank around 10 kg or 20 lbs.
I contacted Tomric to purchase the Selmi machine as this looks like to perfect solution to me; however, Tomric mentioned to me that this is not suitable for chocolate and it could knock off the temper as this is only suitable for praline and ganache that have heating range (close to 35 -37 C or high 90's or 100 degree F) which is higher than chocolate tempering and if I disabled the heat switch the chocolate will crystallize and block the depositor head.
Does anyone happen to know about/worked with similar product or I have to go completely custom?
Thanks!
Thanks for the recommendation Brian!
Thank you Clay I will reach out to Meridian and Ecom trading!
Hi Clay,
This is required for a chocolate bars that will be sold at a major retailer. For my first order/immediate need, it has to be from US due to time constraints; but, I am willing to import. Can we discuss quantities & details via e-mail: tony.najjar@xocolla.com ?
Thank you in advance!
Tony
Hello, I am looking to source high quality Arriba Nacional cacao beans. I am located in the Houston, TX metro area.
Please contact me at: tony.najjar@xocolla.com
I wonder how does is dry so quick and do not stick on the fingers while removing it from the the bowl - This is really scary 
Update... many years later!
We have found a way to build our own cocoa butter press to make about 10kg/h. We are looking into building the machine although is not cheap... it costs about $20K... but we could process about 70kg cocoa butter per day....
Will keep posted
Since your willing to spend, 20K, did you check the price of the 200 T (5KG per batch) Cacao Cucina (It is around 25K but I am not 100% sure) and it should get to what you're looking for per day:
http://cacaocucina.com/cocoa-butter-press/
There really isn't a good / cheap option at the scale you want to produce. Making a few hundred grams of CB using one of the chinese made electric electric 'oil' press devices is possible. For a few hundred dollars I suspect they won't last long? There are some Taiwanese built 100T cacao presses out there, I've no personal experience of them, looks like they could work and make several kilos a day, you would need 3phase power and a strong floor they weigh a couple of tons at least.
Scaling up is both difficult and and expensive. You simply wouldn't get the level of production (25#/ day) you want from any home brewed set up built using a cheap automotive bearing press. You need far more force and some means to heat the pressing pot in a controlled way and also some safety screening. I've built a lot of my own bean to bar set up, but personally wouldn't bother to try to build a DIY press using a chinese HF 12 T press etc...sure, OK for pressing the wheel bearings off a rear axle, but simply not up to delivering the force necessary to extract cocoa butter efficiently or safely.
I do admire the home brew crew and in certain parts of the world using a gas blow lamp on the outside of a pot made from an old diesel truck engine cylinder, a metal slug and some old cacao sacking and a hand jack powered automotive press does appear to be a means to produce small quantities of CB of unknown quality? Personally, don't think this would fly with food safety / insurance etc here in the States, certainly wouldn't meet, State or Federal GMP food codes.
You do really need to both preheat the liquor and heat the pressing chamber to ensure efficient extraction - 25% or better.) There's complex machining and or welding involved in making a safe (proofed) pressure pot capable of withstanding the massive force being applied. The cost of the billet material needed would likely suprise you. You need a perforated follower, CB recovery system and a heating system. The food contact surfaces need to be 304 / 316 stainless or better, and the press frame etc needs to be NSF food safe powder coat, not some potentially cadium or lead containing chinese paint or powder coat. Electrical needs to be EL code etc. need a safety screen around the press to protect staff from injury etc,
The Cacao Cucina systems appear built and designed by a company that knows how to design and build this sort of item to comply with the standards and safety norms. They are USA based hence relatively expensive, is there any other viable alternative currently? Also consider the specs.....
The Lab Cocoa press uses a 75T press as the 'engine', that's a heavy duty bit of kit. FYI: Just the cost of a decent quality DAKE brand 75T 'workshop press' is around $9 - 10K. The 5kg scale Cacao Cucina press apparently uses a dual action 200T press, these cost at least $25K. These items also weigh 1500 - 2600# can your floors take the load, do you have the necessary space and electrical?
Even if you manage to build something (cheaper?) according to the Cacao Cucina specs their 200T model can only process a 5kg batch of liquor, assuming a decent yield of CB that's just over a kilo of CB per batch! Are you going to run that device 10-12 times a day to obtain 25# or hire a staff member to do it, while you continue with your 'day job' of making chocolate and running the rest of your business?
Why not do the return on investment calculation? i.e. Is being able to press CB from you own cacao a critical aspect of your business model? If yes, What's the cost of investment needed? Can I obtain a loan to purchase the necessary kit hire the staff to produce at the daily scale needed. What is the ROI / pay back timeframe?
Good Luck! and please be very careful if you go DIY
Mark
Thanks Mark, I agree the 200-300 Chinese machines are not going to cut it and the Cacao Cucina press are expensive and overpriced. So I decided to desgin my own and have it made by a local machinist. I am now looking at Multiple designs like Grenada, Mindo and Cacao Cucina and come up with the optimal design.
As a first observation, Grenada is using a 6" OD Cylinder simliar to the Cacao Cucina.
Cacao Cucina is using a 75 Ton press can generate a presure of 5,839 PSI over the 6" diameter circular surface
On the other hand, Grenada is using only a 20 Ton press over the same 6" diameter circular surface which leave them with 1,557 PSI, they can gain more 45% PSI (2,242 PSI) with the same 20 T press if they narrow down the cyclinder diameter by 1" and increase its height enough to keep the volume of liquor the same (for example: Cyclinder with 6" D x 12" Height volume is 5.5 Liter and of 5" x 18" volume is 5.7 Liter).
The bottom line you will able to get a 5,605 PSI if you use a Dake 50 T press (Cost $4,000) and wrap the cylinder with a 110 V heater heating blanket Jacket with thermostat ($125) which close enough to get you where Cacao Cucina is without paying top dollars (at near 1/5 of the price) and this is all with seamless stainless steel tubes, plugs and butter collector pan with sanitary discharge.
I bought the small Mindo press. It is just like in the Youtube Video.
It worked fine with a 20 Ton Jack but it is messy, takes a lot of time, requires a hot environment and to heat the cylinder for good results. I have used this piston/cylinder twice, and got 650Gr of nearly white butter out of 1.5Kg of liquor.
However, I am happy to have now found a local producer of Cacao butter who uses organic fermented beans (most don't) and have not used the cylinder since. It is a lot of work for seemingly a small result.
Hi Alain, did you buy the small Mindo press or did you have it made by a machinist? Can you share the dimension of the Cylinder? (Diameter, Length and Wall thickness) - I am working on a design right now and I would like to get details about existing equipement.
How long does it take approximately to extract the 650g of butter?
Many thanks!
Tony
Thanks @ning-geng-ong!
I will share roasting results once I receive the machine.
Just a quick update: I ended up ordering a Unox Mind.Maps and It's on its way to me - The Unox Sales & Marketing Director was very resourceful and helpful and in answering my questions and addressing my needs - Those Machines has outstanding controls and can be used almost anything beyond cacao and once you figure out your roasting profiles and store them, cacao roasting could be handled by unskilled personnel - Thank again Clay Gordon for the your valuable advice!
Hi Ben, I remember I was in this thread a while ago and wanted to use a 20 Ton Floor Shop press from Harbor Freight (cost only:
http://www.harborfreight.com/20-ton-shop-press-32879.html?ccdenc=eyJjb2RlIjoiNzQzMDYzNTEiLCJza3UiOiIzMjg3OSIsImlzIjoiMTU0Ljk5IiwicHJvZHVjdF9p%0D%0AZCI6IjQ1MyJ9%0D%0A&hftref=cj
Back then, I did not have the detailed design of the cylinder and the other elments that are in contact with the liquor - Now I see that Mindo chocolate posted a Video - It looks interesting (Thx for sharing this post) - Now, I need to check with my local machinist how much it cost to make it here in Houston. I would like to like to see if I can come up with a hybrid design between the features in this one and the Cacao Cucina one:
Lab Cocoa Butter Press
Ok Thx Clay, it looks like I need to raise my budget; I am willing to spend more on a more descent machine something between 2K - 5K (I would like to stay as low as possible) do you have any recomendations?
Will do. Thanks again Clay!
Hello,
I would like to purchase a small footprint cacao butter press for the purpose to maintain a single origin couverture and to produce artisan cacao butter from the any bean I work with. This for a small scale production not exceeding 25 lbs per day.
The machine must be sanitary and be costructed with stainless steel in all area that touches food (cacao liquor or nibs)
Is there any machines in the market today for this kind of production without paying high prices like Cacao Cuicina (25-30K) or Do I need to custom build this kind of machinery?
Does anyone or anyone you know has built/own a butter press machine or have any experience with this? Any suggestions where to start?
I saw in previous threads a butter press from China (Alibaba.com) with prices as low as $200, I am not sure how well those work? I am concerned about the amount of heat during the press and its impact on the flavor and the color of the butter (brown, creamy ... etc.)
Hi Clay, Thanks for your valuable advice. After reviewing the options I am more convinced to go with the Unox option. The controls that the Unox unit have are way more superior than any other options in the same price range, not to mention the roasting capcity and the additional usage like roasting nuts and many other things. I've check the price of the 6 full size pan and the price is around 10K (It is kind of stretching my budget); however, there is a smaller oven from the same series which come with 5 hotel pans (12"x20") and it price right under 6K (still can roast larger batches than any other options within the same price range) which I am thinking to purchase next week via the local restaurant supply store here in Houston.
http://usa.unox.com/en/cheftop_gn_1-1_305e
Hi Clay, I am looking for an immediate purchase of a compact/single phase elect. (no gas) roaster (5 to 10 lbs Batches at time is fine) programable/easy/simple to maitain and operate. I like the idea of the Combi-Oven/UNOX unit your recommeded in this thread (I am assuming I do not need to purchase a separate cooling tray with the UNOX, correct?)
Which specific model/size of UNOX do you recommend for 5-10lbs? Any idea how much it cost? Do you prefer it over a Drum roaster? (I currently have 3 Behmor 1600s and I am happy with the roasting results; but the batch is too small and I need to upgrade/consolidate to a bigger unit)
Thanks!
Agree Clay. I am keeping this option open depending on the volume I reach.
Agree Clay it is a nice looking front-end machine (and pricey as well - I can buy a Savage 50 lbs fully auto for this price 
)
I am going to work with the EZt (with Milk & White based) and hand tempering/seedless tempering on the Chocovision (for Single Origin Dark couvertures) and take it from there.
Many thanks!
Tony
The machine was purchased brand new directly from the Manufacturer back in May 2015 and comes with the BAKON USA heated vibrating table option and is i n excellent working condition, used only few times. The unit is completely cleaned inside out and ready to ship.
The unit is very robust and completely made of stainless 304 and other food grade components
Technical Specifications:
Capacity: 50 lb. of chocolate Power: 2.2 kW 115V/ 60 Hz 19 Amps
Dimensions: 19 3/8 in. x 30 5/8 in. x 59 in.
Machine details are found on:
http://bakonusa.com/chocolate-machines/choco-lution-110
Video about operating the machine can be found at:
Bakon USA Choco-lution 110 - Automatic Chocolate Tempering Machine
If interested, please send inquiries privately to: tony.najjar@xocolla.com
I will provide you with pictures and any other details about the machine, upon request.
PS -The buyer is responsible for any shipping cost, the machine is located in Houston, TX if you happen to live around, I will be more than happy to arrange a local pickup.
This is a great idea Ben! .. and I have already an additional bowl & baffle as well!
How many degrees lower do you usually cool it down?
Digital thermometers, climate control, youtube videos sure helps
Thank you again Sebastian, you just saved me a decent chunck of change to spend on a tabletop full auto, I owe you on this one!
Sebastian/Gap, just a quick update, my first hand tempering experiment (with 2 lbs of bean 2 bar dark chocolate) went surprisingly better than I expected (I am sure my climate/humidity controlled chocolate room contributed to this)
I poured the samples in 2"x2"x2" mold (each cavity is 1/4 lbs block) and I was able to obtain fairly descent shine and snap. I need to keep practicing with a larger quantity to ensure better and consitent results.
Thanks for your encouragement!
Thanks Sebastian and Gap, I've just ordered an EZt It is a handy tool as It can handle the majority of my couvertures - As far as the 2 ingredient Single Origin Dark I have to practice on hand tempering and check results and take it from there
Cheers!
Tony
Hi Gap, as far as option 1, unfortunately not skilled enough to perform accurate seedless hand tempering although I have a Bakon MTD-123 and I do not have a cooling marble and I am not sure how easy can someone aquire this knowledge to end up with the perfect temper in short time?
As far as option 2, my concern with 1% butter is maintaining a true 100% single origin - But I have too many cases especially with milk based and white based couvertures were I can take advantage of the EZt and adjust the formula accordingly.
Hi Clay,
I have currently a pool of 3 ECGC12-SL Melangers I am expecting to be soon using them all on a daily basis (up to 3 batches/day - 2 to 6 lbs/batch). So we're talking at least 3 product change over per day on the tempering machine.
If my business takes off, I might reach double the batches (up to 6 change overs/day) in the foreseeable future.
So I need for this purpose a tempering machine that this practical for a single person to operate.
Thanks,
Tony
Hello everyone, I am ramping up a new project here. I need to be able to provide multiple clients (on demand and within short notice) with small samples of custom couvertures made to specs inhouse and from scratch (bean to bar). The samples inlcude all types of chocolate dark, milk and white with variable flavors and cacao origin and % ...
The sample sizes can be as small as 2 lbs and as large as 6 lbs. For this quantities, it is not possible or pratical for me to use any of my largers full automatic tempering kettles/machines due low volume, high product change over frequency and to avoid holding production. So bottom line, I need to set up a dedicated R&D environment for this purpose.
For my R&D environment, I have allocated bunch of existing mini machines that I already own: a behmor 1600 mini roaster, my own inhouse built cracker/winnower and a cocoa town ECGC12-SL melanger, but as far as tempering, I only have a semi-automatic tempering machine (REVOLATION DELTA) and since it is not possible to have in stock an ad-hoc custom couverture seed and for formula accuracy I obviously need a small easy to clean and get ready fully automatic tempering machine where I can pour the ready to temper chocolate directly from the melanger to it and have my sample ready to ship for my clients which I do not currenty own and I have to purchase.
I have checked couple of solutions and I would like your opinion in:
Option 1- Purchase an EZ Temper and use it along with my semi automatic REVOLATION DELTA where I can cool my chocolate manually to 92.5 F (33.6 C) and add 1% cacao silk (Pros - 1K budget, Cons: impact on formula accuracy with 1% cacao butter)
Option 2- Purchase a fully automatic table top tempering machine like FBM Aura or similar ( Pros: fast, maintain accurate formula - Cons: Expensive and may need more time to have it ready for the next change over) Any one want to sell a used similar machine??
I do not have any experience with EZ Temper or FBM Aura or any table top fully automatic tempering mahcine.
What are your 2 cents on this??
Many Thanks!
Tony
I've seen this issue before, is definetly a cleaning issue, Do you spin the granite stone rollers while rinsing with hot water?
Can you describe how do you clean your melangeur?
Can you send a quick video?
Hello I am interested in the Savage Bros 50 lbs tank, please e-mail me pics, specs and price at: tony.najjar@xocolla.com
FYI - I make it here in Houston, TX
Are you open to buy new or used? My recommendation is to look for a "used table top fully automatic with depositor":
With a 4K budget you may be able to get a used table top full automatic tempering machine with depositor (Brand new range will be between 5 to 10K)
Here are few examples:
FULL AUTO
http://www.tcfsales.com/products/659-fbm-AURA-Table-Top-Auto-Tempering-Machine/ ( For more information contact Clay Gordon via ChocolateLife )
http://www.savagebros.com/p.26/50-lb-20-kg-table-top-chocolate-melter-conditioner.aspx
SEMI AUTO (with depositor)
http://www.tcfsales.com/products/623-LCM-Table-Top-Tempering-Machine-with-Pump-25-kg/
SEMI AUTO (Mini Wheel)
http://perfectinc.com/en/tempering/mini-wheel-tempering-air-20
http://www.tcfsales.com/products/557-DEDY-Mini-Molding-Machine-23-kg/
http://www.bakonusa.com/chocolate-machines/choco-tt
There is a lot of melting and tempering machines with a depositor head in the market. I still have few more questions to help you better:
1 - Based on the quantity, I am assuming you are selling your bars directly to your customers (individuals/online customers or smaller specialty retailer) and not via retail stores (major retailer), correct?
If you intend to sell your bars via retail stores you may need a volumetric controled pump and custom depositor for your mold - major retailers usually require weight accuracy and those custom depositors could run you expensive)
2 - Do you MAKE your chocolate (bean to bar) or Purchase Blocks/Discs from 3rd party Chocolate maker and what is the typical batch of chocolate you make/melt on a daily basis (How many Kg) (based on your answer I am assuming you melt 3rd party blocks/discs - correct me If I am wrong)?
3 - What is your budget (range) for the equipment?
PS - A 600 bars daily batch, seems a large quantity of bars to be produced via Microwave Melting/Manual Tempering
@niewulis, in order to provide you with an accurate answer, what is the volume of bars you're going to produce, how many types of chocolate (dark, milk ..) and how many types of bars (just single size or more?) what kind of equipment do you currently have?
Thanks for sharing Gap! The November class is full; but, I will keep it in mind for the next workshop.
Tony
Thanks Larry, I've just read the material (Good stuff to Start). I've also ordered samples as well and will share results once done.
Tony
Hello Experts,
I've purchased recently a Twirlo Coating Machine with both SS & Copper kettles 7 Litter each (I have also and Sprayer head connected via heated hose from my Savage tank). I would like to coat Nuts and Coffee beans and possibly at a later stage dried fruits, caramels, marzipans, and Jordan Almonds. Any advice where to start (I need a jumpstart on techniques), do you know any supplier(s) in the US where I can buy quality ingredients?
Many thanks and looking forward to hearing from you!
Tony
Hi Mark,
Where is the location where you give your courses, online or at physical location? City/State?
I am interested in the subjects that Daniel mentioned Panning (Coffee/Nuts/Fruits and Jordan Almonds) and Candy making (Caramel, Ganache, Praline, Croquant, Nougat), in addition to that I am interested in the chemical composition of chocolate (specialty chocolate) and mainly in best practices of making chocolate without soy lecithin in addition to temperature/humidity controls of room/chocolate/mold (including mold cleaning techniques) to achieve the best shine and shelf life.
Thanks,
Tony
I have an industrial water softner in place - I have used in the past Ecolab rinse aid; but not with the molds (as I was worried to use any chemicals that can damage the molds)
Thanks Peter, my bar operation is too small for this machine, any smaller version of this one (preferably with a US based supplier)?
