Which Chocolate Spray Gun to Purchase?

Replies to This Discussion

Permalink Reply by Rick Kiyak-Boughton on October 22, 2012 at 12:38am

Greetings Where can we get the spray gun in the US? THanks Rick B Green Goddess Organic Chocolate

• ▶ Reply

Permalink Reply by KREBS Chocolate sprayer on February 4, 2013 at 12:10pm

Hi Rick- sorry for the late reply- just seen this.  

In case you didn`t already get hold of the KREBS food sprayer already, we have dealers in the US that keep it on stock including Albatross and Kerekes.  

If you need any help, just contact me here

• ▶ Reply

Permalink Reply by Wendy DeBord on September 22, 2012 at 11:07pm

Have you figured this out yet? I'd love to know how you did!

 

I'm stumped, I can think of how you'd spray very light products..........isn't the over spray as much of an issue as the air pressure?

The only way I've been able to do similar was to completely coat the product in a very thin chocolate (tossing in a bowl, like you would a salad) and then sifting it out laying it on to parchment to dry. I'd love to know an easier way.

• ▶ Reply

Permalink Reply by Colin Green on September 23, 2012 at 4:49pm

Hi Wendy,

Yes - I think I have it now. Although still working on it.

The spray gun was a total failure for the reasons given earlier. However two very good things came from it. One was that if anyone is thinking of using a standard spray gun for chocolate I'd sincerely suggest that they DON'T go there. I'm now told that if I want to use milk chocolate then that's different - should have specified that in the first place. Buy new needles and nozzels. I give up. I have no belief that that will work now. So I have blown my money.

The GOOD part is that I do have belief in the Krebs product not the least for the wonderful attitude and help from Sean from Krebs that pops up on this forum. He has good answers for chocolate spraying although I am still cautious of the air pressure. However the following seems to indicate that I won't need to spray.

(Incidentally, the overspray can be handled by spraying into a BIG BOX. Simply work within it.)

The second VERY good idea came from this forum and some others I have been chasing around with. I tempered a 50/50 mix of Sicao milk chocolate and cocoa butter and as you say, piled my strawberries into the pot. Have to work quite fast and REALLY watch the temperatures. Then pour them into a seive and let the chocolate mix drip out. (Did I say to REALLY watch the temperature?) Then pick the berries off one by one - a fast process - and place them on a special "chocolate mat" I purchased. The chocolate won't seep into the mat and the strawberries break off cleanly with almost no "foot".

When they "set" - as the mix is tempered that happens quickly - I simply take them off and pile them into the pan and start to build the chocolate up. The layer is really thin but as it's tempered it's hard and the strawberries tumble well without breaking up - although I need REAL care as once they start to break they go to pieces quickly.

This process has drastically shortened the process from a two day process to about seven hours turnaround and I am convinced that I can reduce it further. It's still not really "commercial" but a LOT better.  I am about to do the same with dark and white chocolate too.

Also looking at enrobing to see if I can make it faster still but the above may not mean that I can delay purchasing the enrober (although I REALLY want it for other things too) if modifications to the above work even better.

I have this weekend installed an AMAZING "Cool Bot" - idea also from this forum - which will help me HEAPS with low temperature control (after tempering and in panning). And am waiting for my new 70Kg pan to arrive too. PLUS a new spray system for the pan.  With all of these I SHOULD be able to make commercial quantities semi-automated in time for the Christmas rush.

• ▶ Reply

Permalink Reply by Ankur Bhargava on October 22, 2012 at 3:17am

Hello Wendy. I just read about the "CoolBot" system I am fascinated by it. Reading on their website, it helps that they are honest about where the system will NOT work and who should not buy it. Has it helped your tempering process? 

As you might gather from my page I represent a company that deals with all things chocolate, save for actual provision of slabs. We also conduct workshops through ROTARY and other NGOs  as part of their initiatives to generate employment amongst specific groups. Reading about "CoolBot" gave me an idea for a low-cost cooling environment that can be adapted and implemented at the grass-root level to take chocolate making to the next level. 

Since we are not chocolatiers at our core, our workshops are generally catered towards the basics. However, you being a chocolatier and if you would be willing, I would be glad if you could provide an insight on your experience with this system.

• ▶ Reply

• ‹ Previous
• 1
• 2
• Next ›
• Page