rene's Discussions (31)

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Discussions Replied To (26)	Replies	Latest Activity
"Felipe, please be sure, that the glue you buy, is suitable for plastic. in my experi…" rene replied Sep 22, 2012 to Foodsafe epoxy glue for Ultra/Santha machines	6	Sep 22, 2012 Reply by Dylan Butterbaugh
"you are welcome Abdullah. glad if i could help. cheers. rene" rene replied Jun 11, 2012 to Shelf Life of Chocolates	35	Jun 18, 2012 Reply by Edward J
"dear Abdullah, sorry i don't have formulas for you, but maybe you can find them in t…" rene replied Jun 11, 2012 to Shelf Life of Chocolates	35	Jun 18, 2012 Reply by Edward J
"it's possible... -good sanitation -minimize the use of products with high in water -…" rene replied Jun 9, 2012 to Shelf Life of Chocolates	35	Jun 18, 2012 Reply by Edward J
"well put Clay :)" rene replied Jun 4, 2012 to What is a "Traditional Chocolate Truffle"?	20	Jun 12, 2012 Reply by Bill Tice
"before you add stuff make sure they are pre-warmed and fluid and add little by littl…" rene replied May 29, 2012 to Cocoatown Melanger Belt Change	9	May 29, 2012 Reply by Katherine Botelho
"@Edward. no need to do that if you have well pre-crystallized chocolate. after mould…" rene replied May 26, 2012 to Humidity? Too cold fridge? Problems with bloom	17	Jul 12, 2012 Reply by Tony
"hi. what i would not use is the freezer because mould is warm and because of that wh…" rene replied May 23, 2012 to Humidity? Too cold fridge? Problems with bloom	17	Jul 12, 2012 Reply by Tony
"it is actually not correct to talk about 'tempering' because it's not the temperatur…" rene replied May 23, 2012 to Humidity? Too cold fridge? Problems with bloom	17	Jul 12, 2012 Reply by Tony
"everybody say that 12sl is better :)" rene replied May 19, 2012 to Capacity of CocoaTown Melanger	16	Feb 28 Reply by Andal Balu

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rene's Discussions (31)

"Felipe, please be sure, that the glue you buy, is suitable for plastic. in my experi…"

"you are welcome Abdullah. glad if i could help. cheers. rene"

"dear Abdullah, sorry i don't have formulas for you, but maybe you can find them in t…"

"it's possible... -good sanitation -minimize the use of products with high in water -…"

"well put Clay :)"

"before you add stuff make sure they are pre-warmed and fluid and add little by littl…"

"@Edward. no need to do that if you have well pre-crystallized chocolate. after mould…"

"hi. what i would not use is the freezer because mould is warm and because of that wh…"

"it is actually not correct to talk about 'tempering' because it's not the temperatur…"

"everybody say that 12sl is better :)"

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Promote TheChocolateLife

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Top Discussions

plumbing need for chocolate production?

Seeding with cacao butter

Discover Chocolate in the Dominican Republic

Developing a Chocolate Line

Hilliard vs. Chocovision - Newby Here ;)