Hi Clay
Thanks for the response. I have placed my order already. Sorry for the ignorance but what is the Jean-Marie Auboine school and where is it situated? Im based in South Africa but would consider travelling if its worth it. Thanka again
Hi guys. I am also looking at ordering a kleego 50. What has the feedback been like. Starting out so would really like to spend money wisely. My first batch of beans were definitely bit acidic. Regards
Awesome. Thanks for the advice. Much appreciated
Hi guys. In what form will malt best be used in chocolates; powder or liquid. What are the effects it has on tempered chocolate or the tempering process.
Im looking to do a milk chocolate but in South Africa its pretty hard to find the roller dried milk powder which seems to be the way to go. Is spray dried also acceptable. Apparently the spray dried powder, apart from the taste, doesnt have the same amount of fat free particles as the roller dried powder. What will the implications be if using the spray dried? Any alternatives to milk powders? Thanks. Dirk
looks fascinating man. what is the cost of the build?
awesome. would love to see what the design/end product looks like. thanks man. appreciate your time.
Im actually thinking of using one of Toper's roasters to roast the cocoa beans. I guess the standard ones will obviously have the temp output /temp control. what would the reason be for a perforated drum?
Thank you for the response. Will the flame level need to be adjusted. According to roasters back here they had to adjust the roaster's flame levels. Any thoughts?
anyone used us roaster corp cocoa roasters? They have dedicated 3kg cocoa roasters (modified coffee roasters) for about 15k. Anyone know how they perform?
Just a quick question on the coffee roasters being used to roast cocao. Because of the higher fat content in the bean is there not some sort of build up that needs to be cleaned somehow? otherwise this can have a detrimental affect on the beans? I have ben trying to get a roaster for 3 months now but opinions vary sooo much. Hard to get to the facts. from what i have gathered you need to have drum speed control, a stainless steel drum and obviously you needto roast at a low temp.
