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@Tony.n
09/09/15 19:27:56
54 posts

help

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

Thanks Sebastian, what is exactly a mold washer? how is it different from a typical industrial dishwasher and who sells it?

I currently wash my molds using a small hobart industrial dishwasher (with no detergent - only hot water at 155 degrees and end with 10 seconds 180 degree rinse for santization) then use compressed air to blow any excess water and leave the molds overnight (face flipped) on wire shelves to dry. In the morning, I store the dried molds in heating cabinets (each fit 150 molds) at 115 degrees for couple of hours, then wipe them with microfieber towel to ensure that the there no cacao butter left on the mold. I go through this process on a monthly basis and it is an extermely exhausting; I am trying to make it more efficient, any suggestion?

updated by @Tony.n: 09/09/15 19:50:11

@Tony.n
09/09/15 05:52:37
54 posts

help

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

What if someone have 1000 molds is there a more pratical solution?

@Tony.n
07/26/15 17:40:39
54 posts

Tempering Problem

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

How many pounds of chocolate are you trying to temper? After pouring it in the molds, how are you cooling your chocolate at room temperature or fridge? (how long did it take to solidify?)

The cooling via stirring and fan may not be cooling the particules properly. You would be better with a Cold Marble cooling or seed cooling (You may need to use a 3rd party seeds at first then you can save your own seeds)

PS - You do not need to go up to 124 (118 - 120 should be enough to melt all particules), coold it down further to 82 and then bring it up to 88 - 89 and test it on a parchment parper before you pour it in the molds to make sure it is well tempered.

@Tony.n
07/26/15 16:20:34
54 posts