Grinding raw cacao with low heat

Replies to This Discussion

Permalink Reply by Harry Way on May 18, 2011 at 4:43pm

Dear Aylen, what is the temperature limit you are trying to maintain? Our machinery can maitain a temperature at 105 °F (40.5 °C).

Permalink Reply by Aylen Lyra Doucette on May 24, 2011 at 3:29pm

I am trying to maintain it at raw standards and that number seems to be at about 188 F....although I find counter information.

Will your machine grind it really super fine into powder? If so, yes please send the details...

thanks!

Permalink Reply by Harry Way on June 20, 2011 at 8:34pm

Hi Aylen,

 

I don't know what the post from Cheebs is about, but you can find info on our machinery at

 

http://www.netzsch-grinding.com/en/industries-applications/food/coc...

 

or

 

www.chocoeasy.com

 

or you can e-mail me at

 

harry.way@netzsch.com

 

and I will send you brochures directly

 

 

 

Permalink Reply by cheebs on May 18, 2011 at 5:36pm

Please, with ONE post that you make, it's enough.   I beg you not to clutter the site with multiple postings on the same subject.  It's counterproductive, annoying and only spreads the replies around.

Permalink Reply by Aylen Lyra Doucette on May 19, 2011 at 12:44am

oh sorry, I had no idea, I figured I would get more replies and better info.