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Goran Vjestica
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Goran Vjestica's Discussions

job in confectionery industry

Started this discussion. Last reply by Goran Vjestica Feb 26. 3 Replies

Do you say how I can to find a job in confectionery industry, special chocolate industry?Continue

Physical properties of chocolate

Started Jan 14, 2013 0 Replies

Can you help me determine the density, thermal conductivity, viscosity and prandl number of chocolate.I have to do melting point of the chocolate wich I make and wait duplicator.Continue

Production of chocolate

Started this discussion. Last reply by Goran Vjestica Dec 9, 2012. 8 Replies

Are there interested to discuss the production of chocolate?Tell me your experience about it!Specifically the production of ball millContinue

 

Goran Vjestica's Page

Latest Activity

Louise O' Brien and Goran Vjestica are now friends
Mar 11
Goran Vjestica replied to Goran Vjestica's discussion job in confectionery industry
"How do you find a job in your country?"
Feb 26
Goran Vjestica left a comment for Catalina Codreanu
"Hi Catalina! I am Goran from Serbia! I am food tehnologist. I d like to change experience here!"
Feb 3
Goran Vjestica replied to sasha Nanus's discussion Chocolate truffle making
"Hi! What is your experience in the confectionery industry? How do you get the knowledge and work in your country?"
Feb 2
Goran Vjestica replied to Goran Vjestica's discussion job in confectionery industry
"Predraže, želim vam srećne novogodišnje praznike! Poslao sam vam poruku na navedenu e-mail adresu, nadam se da vam je stigla poruka?! Pozdrav"
Jan 2
Predrag Miladinovic replied to Goran Vjestica's discussion job in confectionery industry
"Zdravo Gorane!Molim te ako imas malo vremena posalji mi na mail Pmiladinovic@yahoo.com malo o tebista I kako radis.mozes mi poslati I telefon I kada mogu da te nazovem.pozdrav I sretna nova godina I bozic.PS Mozes malo pogledati na mom members…"
Dec 31, 2013
Goran Vjestica posted a discussion

job in confectionery industry

Do you say how I can to find a job in confectionery industry, special chocolate industry?See More
Dec 29, 2013
Goran Vjestica posted a discussion

Physical properties of chocolate

Can you help me determine the density, thermal conductivity, viscosity and prandl number of chocolate.I have to do melting point of the chocolate wich I make and wait duplicator.See More
Jan 14, 2013
Goran Vjestica replied to jeffrey chaow's discussion RE: Chocolate Panning
"Hello, I make chocolate panning but i use polishing agents. Maybe i can help aomething...?"
Dec 17, 2012
Goran Vjestica replied to Goran Vjestica's discussion Production of chocolate
"I am refering about it. It's a good way for the production of milk and dark chocolate. Now, i try to find way that I make good white chocolate. What are you interesting?"
Dec 9, 2012
Goran Vjestica replied to Goran Vjestica's discussion Production of chocolate
"Hello Sebastian! Can you sent me your e-mail adress and i ll sent you details about it! I think, the main problem is process, temperature or moisture."
Dec 9, 2012
Sebastian replied to Goran Vjestica's discussion Production of chocolate
"afraid you still don't have nearly enough information.  you list your ingredients, but it's not the formula.  The details are incredibly important (ie what fat milk powder?  what size media, temp of your mill, and # of…"
Dec 2, 2012
Goran Vjestica replied to Goran Vjestica's discussion Production of chocolate
"Does anyone know why the barley melt extract use in the productions of chocolate?"
Dec 1, 2012
Goran Vjestica replied to Goran Vjestica's discussion Production of chocolate
"Ingredients for white chocolate - suger, milk powder and cocoa butter,dextrose, whey powder. The most important ingredients are milk powder (19%), cocoa butter 33%. We use a ball mill(t=45-50) and we add lecithin on start and  15 minutes the…"
Dec 1, 2012
Omar Forastero replied to Goran Vjestica's discussion Production of chocolate
"Hey Goran, Are you refering to production management? Because this is a topic I am really interested in discussing."
Dec 1, 2012
Sebastian replied to Goran Vjestica's discussion Production of chocolate
"well, you're going to need to provide many more details if you'd like help.  Specifically: 1) Exact formula of your chocolate, including details on the milk ingredients used 2) timing of addition of ingredients 3) how you operate your…"
Nov 29, 2012

Profile Information

Dark, Milk, White?
Milk
Most memorable chocolate experience:
I want to gain new knowledge and experience about chocolate.
My favorite chocolate is:
Lindt and Najlepše želje

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