Forum Activity for @CAT B

CAT B
@CAT B
05/09/17 05:10:08PM
16 posts

Experience With Flow Wrapper?


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

Daniel - Thanks so much for the insight and the reference co. I'll investigate. I'm in talks now with your man in China and he has been very helpful- so thanks again. 

CAT

CAT B
@CAT B
05/08/17 04:32:48PM
16 posts

Experience With Flow Wrapper?


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

Hi Daniel - Wondering if you can elaborate on the operations of the printer and gas flush components of the machine? 

Does the printer operate real time as it's wrapping pieces? i.e. prints prior to wrap - or do you have to pre-print the film? Any issues/limitations with the printer?

Assuming the gas flush operates from a nitrogen tank...how many tanks do you go through? Maintenance? Cost of tanks? Any other issues?

Thanks!

CAT

CAT B
@CAT B
05/05/17 09:48:31PM
16 posts

Experience With Flow Wrapper?


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

Thank you SO MUCH for this discussion. 

CAT B
@CAT B
03/08/17 05:52:49PM
16 posts

For Sale - Custom Made Humidity Controlled Cabinet


Posted in: Classifieds

Hi there - Is this still for sale? If yes, please contact me at:

bunkburger@yahoo.com 

CAT B
@CAT B
03/07/17 06:13:00PM
16 posts

WTB/Panner/N.California


Posted in: Classifieds


Looking for a used or new table-top panner - not a kitchen-aid attachment. Something like a Chocolate World machine. 

Thanks!

CAT


updated by @CAT B: 03/07/17 06:14:52PM
CAT B
@CAT B
07/29/16 05:46:42PM
16 posts

F/S Pavoni Polycarbonate Chocolate Mold, Smooth Round 21 Cavities - California


Posted in: Classifieds

Pavoni Polycarbonate Chocolate Mold, Smooth Round 21 Cavities

Lot of 30 molds for sale. Will only sell in increments of 10. Buy all 30, 20 or 10. Please note: I will only sell in increments of 10. So you can buy 10, 20, or 30 molds. Not 5, 15, or 21 Wink

Bought from Bakedeco about a year ago. These molds show some minor use, i.e. choc residue, some superficial cracks on a couple of molds at the corners where I was a little overzealous with the tap out. Always hand washed and dried. Make lovely little forms for pralines, etc. Beautiful glassy finish every time. Selling because got new molds! See bakedeco listing: bakedeco.com

Price New = $22.50 per mold 

ASKING PRICE = $11.25 per mold - 50% off original price. BUYER PAYS SHIPPING based on SHIP TO address. 

30 molds = $337.50 + shipping

20 molds = $225.00 + shipping

10 molds = $112.50 + shipping

Please message if there are any questions and thanks! I can be reached directly at: bunkburger@yahoo.com 

Specs & Pics Below: 

Smooth-round chocolate mold
Unadorned by design
An Artisanal-series polycarbonate mold

Each cavity 28mm diameter x 14mm high
Each round chocolate piece about 10 grams
Size of mold 5-1/4 inch x 10-3/4 inch

  • Toughness of polycarbonate enables use of mold numberless times
  • Glassiness of surface lets you turn the mold upside down to have finished chocolates fall out
  • Made in Italy

Pavoni Polycarbonate Chocolate Mold, Smooth Round 21 Cavities


FullSizeRender.jpg FullSizeRender.jpg - 490KB
CAT B
@CAT B
06/08/16 02:34:59PM
16 posts

Identifying couverture chocolate


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

Tom:

I have attached an exel calculator that I use a lot basically because I make chocolate myself and like to see what other formulations manufacturers use

    Hey Tom - I didn't see the excel calc - can you re-attach or send to: bunkburger@yahoo.com? Thanks!

    CAT B
    @CAT B
    06/08/16 02:07:59PM
    16 posts

    sunflower lecithin


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

    I use an organic liquid version - there a few on the market. I'd add no more than 0.5% as a rule and slightly less. As another poster commented - the taste is not fabulous - but then again it is for emulsification not taste, hence the small amount. I use because most soy is GMO. 

    CAT B
    @CAT B
    05/11/16 01:03:13PM
    16 posts

    Packaging question


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

    Great adds to the discussion...thank you for your time!

    CAT

    CAT B
    @CAT B
    04/16/16 10:48:15PM
    16 posts

    Packaging question


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

    Clay - Thanks so much for your time and answer! Good question about the tin...I'll have to think on that one. 

    Thanks again for your feedback, much appreciated!

    CAT B
    @CAT B
    04/13/16 04:52:58PM
    16 posts

    Packaging question


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


    Hey folks- Thinking about new packaging and wanted to run a question by the forum to be double certain. I'd like to pack panned choc in FDA approved food contact safe compo-stable "plastic" bags. These bags would then be put in a tin that IS NOT food safe... and then sealed. I figure it's ok as long as the choc doesn't come in contact with the tin...just the bag. Does anyone see any problems with this idea?

    Thanks so much for your time!

    CAT B
    @CAT B
    04/05/16 08:36:36PM
    16 posts

    Help with Tempering!


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

    A few thoughts:

    1. Why take the chocolate out of the machine to mix the oils? (In order to create smaller flavored batches?) It may be that the choc is falling out of temper when put in the bowl. Also, Lorann oils are alcohol based... I believe. So in addition to being kind of cheap nasty oils (no offense), they are alcohol based, which choc does not like. You need an oil based flavoring oil. Either make your own or source one. 

    2. Why do you need to add coconut oil? Cannabis is fat soluble and will join with the cocoa butter in the choc - assuming you're using couverture.

    3. Ambient temp should be about 70 degrees with an optimal humidity of 50. 

    4. Make sure your molds are near to temp as choc as possible. And, finally cooling the choc in a fridge for a sec or with a fan can help the set up. Finally, perhaps you have dirty molds? Though, based on the pics, looks like temp bloom to me as oppossed to sugar bloom. 

    Good luck!

    CAT B
    @CAT B
    04/05/16 04:10:51PM
    16 posts

    WTB/Selmi Continuous Tempering Machine/ California USA


    Posted in: Classifieds

    Looking for a used machine. I've got quotes for new, but wanted to see if there was anything out there in Chocoland. ;)

    CAT B
    @CAT B
    04/05/16 04:06:39PM
    16 posts

    WTB/Selmi Continuous Tempering Machine/ California USA


    Posted in: Classifieds

    Hello - Interested in the Selmi One, Color Ex, or Plus Ex and attachments if there. Would have to pay by credit card, some cash down possible dependent on price. Prefer single phase. 

    Please email me: bunkburger@yahoo.com


    updated by @CAT B: 03/07/17 06:13:33PM
    CAT B
    @CAT B
    08/12/15 01:04:31AM
    16 posts

    Experience with the Dedy Truffle Filling Device or Depositor?


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

    Hi All - I wanted to know if anyone had experience using the Dedy Truffle Filling Device or Depositor? See: http://www.tcfsales.com/products/825-Dedy-Truffle-Filling-Device-or-Depositor-with-7-or-8-pistons/

    I am interested in using it in conjunction with a tempering machine specifically to fill molds with solid couveature (V=60) chocolate- not for making truffles (adding ganache or liquid fillings). My concern is that the chocolate will fall out of temper when in the "hopper" - even though the pistons say they are heated. 

    Any comments/advice/ experience is more than appreciated! THANX A TON!

    Hartz - Cat 

    - See more at: https://www.thechocolatelife.com/cat-b#sthash.KhW6q2hI.dpuf