@peterk
• 8 years ago
• comments: 0
Posted a response to
"Mold Release / Ring Formation Issue in Mold"
"I can assure you this can happen on polycarbonate molds, I spent a few good years trying to get rid of them! My theory-It is basically the heat in..."
@peterk
• 8 years ago
• comments: 0
Posted a response to
"Warming Cabinet to store liquid couverture"
"Warming cabinets work fine, buy a used one at a restaurant supply company and under worst case scenario you have to change the thermostat.I ran..."
@peterk
• 8 years ago
• comments: 0
Posted a response to
"Help with some chocolate machinery info, please"
"
Daniel Haran:
I have a universal and sometimes wish I could keep conching without grinding
Daniel,
If your Macintyre is continually grinding you..."
@peterk
• 8 years ago
• comments: 0
Posted a response to
"Which cocoa bean roaster to consider?"
"Nino,
We did exactly that, the same beans on four different roaster types, tasted them off against each other as nibs and then as liquor. One of..."
@peterk
• 8 years ago
• comments: 0
Posted a response to
"Which cocoa bean roaster to consider?"
"BTW, I find semi fluidized bed roasters to be the most controllable and most precise roasters I ever worked with. You can get whatever profile you..."
@peterk
• 8 years ago
• comments: 0
Posted a response to
"Cleaning a Macintyre?"
"I pre grind nibs only for 2 hours,then add sugar some butter, then grind to spec, then add residual butter and lecithin."
@peterk
• 8 years ago
• comments: 0
Posted a response to
"Cleaning a Macintyre?"
"Try grinding your nibs only with fan on for -two hours before addition of sugar."
@peterk
• 8 years ago
• comments: 0
Posted a response to
"Cleaning a Macintyre?"
"adding butter at sugar addition ( I would not add more than 25% of your added butter) can reduce batch times, theoretically this should come at the..."
@peterk
• 8 years ago
• comments: 0
Posted a response to
"Cleaning a Macintyre?"
"In the same vein, you may find when grinding less viscous formulations that there are nibs that do not get processed, a trip through a screen is..."
@peterk
• 8 years ago
• comments: 0
Posted a response to
"Help needed for a pest issue - 'warehouse moth'"
"I think the fly in the ointment is that 6-7 % threshold. I can't ever recall getting direct shipped that showed up at that level. It is next to..."
@peterk
• 8 years ago
• comments: 0
Posted a response to
"Cleaning a Macintyre?"
"as long as aw is low enough, and micro is clear it generally isn't (until maint.). Your kill step is in roasting. And do not forget your magnet."
@peterk
• 8 years ago
• comments: 0
Posted a response to
"Cleaning a Macintyre?"
"Cleaning a MacIntyre constantly can get time consuming and costly, we ran in batches of 5 then mixed them together to even out the variances."