Brian Donaghy's Discussions (64)

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Discussions Replied To (57)	Replies	Latest Activity
"Omar. I understand that the Pomati is less expensive than the Selmi. What I recomme…" Brian Donaghy replied Oct 15, 2012 to Tempering Machine	13	Oct 23, 2012 Reply by Daniela Vasquez
"Omar. You are absolutely correct but I also represent Selmi's US distributor from ti…" Brian Donaghy replied Oct 12, 2012 to Tempering Machine	13	Oct 23, 2012 Reply by Daniela Vasquez
"Daniela- If you are thinking about the Selmi, you would be looking at the Color or t…" Brian Donaghy replied Oct 11, 2012 to Tempering Machine	13	Oct 23, 2012 Reply by Daniela Vasquez
"As my mentor used to say, "Is it the chocolate that is messy Brian or the chocolatie…" Brian Donaghy replied Oct 2, 2012 to How do you do it?	8	Oct 3, 2012 Reply by Donny Gagliardi
"Echoing Kerry's sentiment - crystallization gives off heat and that heat needs to be…" Brian Donaghy replied Oct 2, 2012 to I don't get it?	12	Oct 2, 2012 Reply by Brian Donaghy
"Eileen Here is someone I have worked with http://eco-friendlypackaging.com/. Very e…" Brian Donaghy replied Sep 28, 2012 to Chocolate Bar Packaging Options - Your experience and feedback	6	Sep 28, 2012 Reply by Carol
"Heat into the pan, in addition to the cheat, allows you to use the same, non-ribed,…" Brian Donaghy replied Sep 13, 2012 to Adding heat to Chocolate Pan	4	Sep 13, 2012 Reply by Colin Green
"Andy- What's the size of the rolls? Tomric Systems (www.tomric.com) sells a 20 cm r…" Brian Donaghy replied Aug 28, 2012 to Enrober Paper redux	8	Aug 30, 2012 Reply by antonino allegra
"Clayton. If you need help with Tomric feel free to contact me directly. Brian Donagh…" Brian Donaghy replied Aug 28, 2012 to Personalised Moulds	6	Aug 29, 2012 Reply by Clayton Smith
"At 250 pieces an hour (based on your 2000/day assumption) you will need some type of…" Brian Donaghy replied May 4, 2012 to Enrobing Advice	15	Oct 19, 2012 Reply by Stefano

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Brian Donaghy's Discussions (64)

"Omar. I understand that the Pomati is less expensive than the Selmi. What I recomme…"

"Omar. You are absolutely correct but I also represent Selmi's US distributor from ti…"

"Daniela- If you are thinking about the Selmi, you would be looking at the Color or t…"

"As my mentor used to say, "Is it the chocolate that is messy Brian or the chocolatie…"

"Echoing Kerry's sentiment - crystallization gives off heat and that heat needs to be…"

"Eileen Here is someone I have worked with http://eco-friendlypackaging.com/. Very e…"

"Heat into the pan, in addition to the cheat, allows you to use the same, non-ribed,…"

"Andy- What's the size of the rolls? Tomric Systems (www.tomric.com) sells a 20 cm r…"

"Clayton. If you need help with Tomric feel free to contact me directly. Brian Donagh…"

"At 250 pieces an hour (based on your 2000/day assumption) you will need some type of…"

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Top Discussions

Emerging Chocolatier with questions.

Tempering Machine VS Melter

Premade truffle shels- necessity or copout?

CONFECTIONARY COATING PAN ATTACHMENT (CONFECTIONARY PANNER ATTACHMENT)

Where to buy transfer sheets (USA)