"No Problem Collin,
I do know that enrober under $100, 000 does exist. However I am not here to do a sale pitch and I don't think that is appropriate.
If you want to know more about enrober. please contact my website and we can talk…"
I am dealing rarely with Selmi, Therefore no comment.
However buying from China it is not better either. One factor that you need to take in consideration. China is trying to get into the international confectionary market with…"
" Hi again,
Yes, you can shine the product without shellac, is all relate to time, temperature, humidity and speed. As I mention in the previous response, you have to make your test and record the parameter.
Remember one thing, to shine…"
No you do not need to line your pan with any chocolate when you seal and polish the products, install rib for polishing is good how ever make sure that the ribs is not too large in width. For a 15kg pan should be around 3-5mm, 5 ribs…"
That is correct, you do not need to temper your chocolate for Panning. The rotation of you Pan or your Belt(if you use Belt Panning) will crystallize the chocolate for you. With a small batch of 3-4kg, as…"
Tempering or precrystallization need to be in the 3 parameters, temperature, time and movement. As you spinning the product and the cool air that you adjust during the process, will temper your chocolate. How ever they do not…"
Several thing may go wrong here. Please allow me.
When you work with chocolate you need to take in consideration of room temperature, humidity, products you enrobe, the type of decoration you use, dry ingredients or imprint…"
Silicone will not give you the shine that you are looking for. The silicone is fun to work with your creativity however you will not have the shine. on the other hand, the Polycarbonate will give the shine but it quite…"
Are you looking to start a chocolate business? Want to talk to others who've been there or done that - or have you been there and done it and want to share with others? This is the place to discuss it.See More