Goran Vjestica's Page

"Hello, I make chocolate panning but i use polishing agents. Maybe i can help aomething...?"

"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?"

"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."

"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…"

"Does anyone know why the barley melt extract use in the productions 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…"

"Hey Goran, Are you refering to production management? Because this is a topic I am really interested in discussing."

"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…"

"Hello everybody, I make similarly white chocolate but it is dense fluid. I have the problem when I m melting  it. It is because of whole milk powder or cocoa butter? I make it in grinder 2 hours."

"I work in a chocolate factory and have a problem to make white chocolate. It isn t taste enough and dense fluid. I feel the bitter taste, maybe it's from milk powder?"