I’m several years late but I was cruising through your post and would like to try the holey baffle. I also have a problem with broken baffles and seldom use the machine ( a 3210) because of baffle problems and the capacity is too low for my usage, but I do like it and would be interested in seeing what the addition of a holey baffle would actually do. Please let me know
472 Quentin st
Aurora, CO 80011
I use the holey baffle with my X3210. It takes the capacity from about 10 lbs to 15 or 16 lbs. Due to comments I've read here and elsewhere about the possibility of broken baffles, I always melt most or all of the chocolate in a separate melter and then add it to the tempering machine. My understanding is that when the baffles break, it's due to the unmelted chocolate pressing against the back of the baffle.
how does the holey baffle work. i received one with m Delta machine, but am not sure how it works. thanks
You use it just like the normal baffle. It lets melted chocolate flow through to both sides, so it can hold almost double the chocolate.
okay - sorry to be so dense, but if melted chocolate is on both sides of baffle, how do you temper it - where do you add seed?
You still put the seed behind the baffle. It's a little harder and messier to remove any unmelted seed at the end, but it's not too bad.
thanks! i will give it a try!