Forum Activity for @rogerio

What conche for roll refiners?

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

Hi Sebastian, (sorry for the late response, I was at a entrepeneurship training, and was really not available)

I am actually looking exactly for second hand machines, and even considering cosmetics/farmaceutical ones. Unfortunatelly, importing to Brazil right now is hardly an option. The currency lost almost 50% of its value to the US$ (and thus to every important currency) the last 18 months, making imports virtually impossible.

On the other hand, I did research some machine suppliers here, and found a couple who can build a 50-100kg Z-blade conche. I am waiting for the quotes. What these companies should do is to take advantage of the currancy situation and try to export FROM Brazil...

And about the lecithin, one of my sales argument will be a two ingredient chocolate, so I have to deliver a recipe without it. But I am not closed to use it, depending on the response of my public. What I definately do not want to use is PGPR, since at least an "all natural" argument would be lost.

Best regards,

Rogerio.

 

updated by @rogerio: 09/21/15 11:09:00AM

What conche for roll refiners?

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

Hi Sebastian,

 

Thanks for your comments. I am thinking 1metric ton/month capacity. The flagship will be ~70% cocoa contents, and I intend not to use any lecithin or other emulsifiers. Milk and other inclusions are possible, but I assume my most difficult recipe will be the two ingredients one.

And I agree with you, the Z-blade seems a more "traditional" approach for a conche. The problem for me is to find one small (and cheap) enough.

 

 

What conche for roll refiners?

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

Hi,

I am currently choosing the machines for a new bean to bar factory, and my first choice for refining and conching wolud be melangeurs (Cocoatwon 65s). But the import taxes here in Brazil are crazy expensive, and I need to find some options.

I am thinking about a three roll refiner, which I can find relatively cheap here, but my question is about how to conche the refined mixture afterwards.

I am considering a planetary mixer with heating, another unexpensive choice, but I have no idea of the efficiency on the volatiles reduction and so.

Anyone with experience?

Thanks,

Rogerio.

updated by @rogerio: 09/11/15 08:12:31AM

Hi from Brazil!

Posted in: Allow Me to Introduce Myself

Hi all,

I am establishing a new tree to bar chocolate factory (I am a cocoa producer in Bahia), and surely am excited about the process details and machine choices.

My cocoa is basically Trinitario and Forastero breeds, with some Catumbo (white beans forastero).

From now on, I hope to solve some doubts I have, but I will also be glad if I can be of any help!

Regards,

Rogerio.

Brand new 3 roll mill for chocolate production for sale

Posted in: Classifieds F/S or Wanted

I am also interested on some info. Is that only one piece or do you have more available?

Thanks,

Rogerio.