"Thanks for the info
Yes the turbo seem to be a good oven and they do heat up fast. I've used them before in a couple of restaurants I've worked at. The fan was a little over powering as it would blow the tops off some of my macaroons and…"
I recommended, for a client, a Moffat Turbofan D25. The D25 (not sure about the (D24) can be plumbed so you can inject steam into the cavity during roasting. Salmonella (in particular) can survive longer in dry environments than they can…"
"Yes! I thought I might give it a second look if it could roast 30kg batches I'm using a fan oven with perforated trays and a Behmor 1600 at this time... and both are working well for me so far.
We are looking at getting a turbofan to start with…"
In several other posts I write that a special roaster is a waste of money. We use a convection oven with perforated trays, have been doing it now for several years, and have developed a very significant following of religously loyal…"
"They are still offering them, the control is for if you need to change to single phase power. Do you think the price of their control panels for both the roaster and grinders are a bit high?.
I guess if you are in New Zealand like myself and you add…"
You are right. I was hurried and misread the page. It's $4835 for about 13kg - but an extra $1350 for a control panel?
These are built to order and it says that they reserve the right to make changes (including the oven), so I…"
Please contact Donald Hudson at CafeCoffees.com and let him know of your interest in their roasters for coffee and that you're in touch through TheChocolateLife. I cannot quote you directly.
As for the ABS ovens, the 5-rack version is…"
"Hi Clay,Thanks for the great posts and information on roasters. I know this post is from 2011 -- curious if you still have the roasters available (both the ABS oven and the dedicate roasters), and if it would be possible to get a quotation. Thanks…"
"Something to consider in the whole roaster discussion is the relative lack of sophistication on the part of small chocolate makers when it comes to roasting - when compared with coffee.
Here's a link to a very interesting discussion about…"
Tempering chocolate for the first time... watching the silky mixture cool on the marble slab while slowly working in the chocolate to make the most delicious bars ever! It was akin to a religious experience...
My favorite chocolate is:
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