Ruth Atkinson Kendrick's Discussions (127)

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Discussions Replied To (108)	Replies	Latest Activity
"Reduce the water to 1/4 C. Cook in a tall rather than flat pan. I heat the water an…" Ruth Atkinson Kendrick replied Dec 13, 2011 to Toffee troubles	9	Dec 19, 2011 Reply by Danielle
"I bought my Perfect last August just before the sell. I was dealing with the son, b…" Ruth Atkinson Kendrick replied Nov 20, 2011 to Questions about using a wheel based tempering machine with enrober	12	Nov 21, 2011 Reply by George Trejo
"I had my paper supplier make up some sample rolls. They were less expensive per rol…" Ruth Atkinson Kendrick replied Nov 3, 2011 to Paper for Enrober	8	May 22, 2012 Reply by Andy Ciordia
"When I had an ACMC, the temp control went out. I called the company and they had me…" Ruth Atkinson Kendrick replied Oct 22, 2011 to ACMC chocolate temperer motor replacement (You know, the white table-top one).	3	Dec 5, 2011 Reply by Brandon Buckner
"Is it possible that it is dull by comparison to the shine you get from a mold? I'm…" Ruth Atkinson Kendrick replied Sep 29, 2011 to Molds	9	Dec 20, 2011 Reply by Magrietha Hendrika du Plessis
"Yes, I have one. To change over is a real pain! I bought an extra pan, but never u…" Ruth Atkinson Kendrick replied Sep 21, 2011 to Questions about using a wheel based tempering machine with enrober	12	Nov 21, 2011 Reply by George Trejo
"Call Nutty Guys. Don't pay their online prices. Get to someone who will quote you…" Ruth Atkinson Kendrick replied Sep 13, 2011 to Dry roasted almonds	4	Sep 20, 2011 Reply by Susie Wyshak
"Do you have any lump chocolate behind the baffle? Turn the temp to about 90 and tos…" Ruth Atkinson Kendrick replied Sep 10, 2011 to Temperer, bloom and advice...	2	Sep 10, 2011 Reply by Emily Woloszyn
"I have always found OD to be quite thick. Are you sure it is in temper?" Ruth Atkinson Kendrick replied Sep 2, 2011 to Dipping Chocolates	9	Sep 4, 2011 Reply by Richard Foley
"Which Guittard are you using? They have many different viscousities for different p…" Ruth Atkinson Kendrick replied Sep 2, 2011 to Dipping Chocolates	9	Sep 4, 2011 Reply by Richard Foley

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Ruth Atkinson Kendrick's Discussions (127)

"Reduce the water to 1/4 C. Cook in a tall rather than flat pan. I heat the water an…"

"I bought my Perfect last August just before the sell. I was dealing with the son, b…"

"I had my paper supplier make up some sample rolls. They were less expensive per rol…"

"When I had an ACMC, the temp control went out. I called the company and they had me…"

"Is it possible that it is dull by comparison to the shine you get from a mold? I'm…"

"Yes, I have one. To change over is a real pain! I bought an extra pan, but never u…"

"Call Nutty Guys. Don't pay their online prices. Get to someone who will quote you…"

"Do you have any lump chocolate behind the baffle? Turn the temp to about 90 and tos…"

"I have always found OD to be quite thick. Are you sure it is in temper?"

"Which Guittard are you using? They have many different viscousities for different p…"

Member Marketplace

Promote TheChocolateLife

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Top Discussions

plumbing need for chocolate production?

Seeding with cacao butter

Dodgy Samoan cocoa dealer....

Discover Chocolate in the Dominican Republic

Developing a Chocolate Line