My experience with wet grinder.

Replies to This Discussion

Permalink Reply by James Cary on November 27, 2008 at 11:32am

Hi Raja,

The grinder I have been using has been modified for improved ventilation to the motor (more holes in the casing and a fan). I've run the grinder for over 8 hours straight without it going above 120F.

What I've been told is that it takes around 8-10 hours in a wet grinder before the particle size has been reduced enough (maybe more depending on your initial sugar particle size).

Maybe you can pop the housing off your grinder and blow a fan over the motor?

James

Permalink Reply by Annette Jimison on November 27, 2008 at 11:39am

Hi Raja,

What brand of wet grinder do you use? How long have you been making chocolates?

Permalink Reply by Rajarajeshwari Kainthaje on November 27, 2008 at 8:01pm

Thanks James. I will ask the manufacturer to make the modifications.

Annette,

It is a local brand, Souza Wet Grinder. Here we get too many brands of wet grinders .
Raji.

Permalink Reply by Andal Balu on February 28, 2011 at 2:47pm

CocoaT melangers are available now for grinding up to 10 lbs of cocoa nibs in a batch. Chocolatiers around the world have used these melangers for the last three years to grind raw or roasted cocoa nibs into cocoa liquor of less than 15 micron size.

These melangers are modified to grind the cocoa nibs for 48 hours without overheating the motor or chocolate liquor. You can get more information on the CocoaT Melangers from cocoatown.com

Permalink Reply by Rajarajeshwari Kainthaje on March 1, 2011 at 12:25pm

Hi Balu,

 

Thank you for the information.  I didn`t know about  this website.

Raji.