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Joe
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  • Mountain View, CA
  • United States
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Joe's Discussions

Bean to Bar - space required?

Started this discussion. Last reply by Cortland Manik Jan 21. 3 Replies

Hello.Me and some friends are planning on opening a small artisan chocolate business - mostly retail sales to locals.  One of them has extensive experience working with chocolate, but not creating it…Continue

 

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Cortland Manik replied to Joe's discussion Bean to Bar - space required?
"the pasturization i beleive is done before the roasting to prevent contamination of your space.. salmonella etc.. the roasting should otherwise kill all bacterias. are you going to use a combo machine like the cocoatown grindeur.. or a grinder,…"
Jan 21
Joe replied to Joe's discussion Bean to Bar - space required?
"Thank you for your reply Cortland. I am in CA - why do you ask?  (For cooling load purposes?) We're interested in producing primarily dark / milk chocolate, in various flavors - mostly solid (bar), but also some filled and possibly as…"
Jan 21
Cortland Manik replied to Joe's discussion Bean to Bar - space required?
"where are you?? what kind of chocolate do you want to make??"
Jan 21
Joe posted a discussion

Bean to Bar - space required?

Hello.Me and some friends are planning on opening a small artisan chocolate business - mostly retail sales to locals.  One of them has extensive experience working with chocolate, but not creating it from the bean.I'm looking to get an idea of how much floor space I'd need to reserve for a complete set of equipment that would take the for the roasting, winnowing, grinding, refining, tempering - and any other ancillary equipment.  (E.g, if I need steam for the "pasteurization" during roasting,…See More
Jan 19
Joe updated their profile
Jan 19
Joe is now a member of The Chocolate Life
Jan 19

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Dark, Milk, White?
Dark
Most memorable chocolate experience:
No one memory stands out...
My favorite chocolate is:
Dark Chocolate

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