Krista's Page

"Most larger insurance companies have an in-house commercial broker.  Unless you are actually setting up a manufacturing facility with large automated equipment, don't mislead them with the term "manufacturing".  If your…"

"Did anybody go through this process in the state of FL?  Any info is greatly appreciated.  Thanks  "

"hello- I know this is an old thread but I thought either of you might know. I am looking for food contact safe "labels". kind of like the old Grand Marnier labels that went on chocolates but perhaps they weren't even food safe. Thanks…"

"Thanks.  "

"I have tried 3, yes 3 of the chocovision rev1 machines and so far they have caused me more headache then I care to relive. I contacted chocovision and after troubleshooting they sent me new baffles which seemed to work mediocrely for about 3-4…"

"They are not refrigerated and the room temperate is 71 degrees"

"HI all, i have been looking at solution for our production and also to keep a certain standard and not just simply roll truffles to get "numbers". i have a 25kg tempering machine but FBM also does a 7 kg with enrobbing belt. 7 kg tank…"

"We just finished revamping our COGL spreadsheet and I needed the analytics so I could understand the true costs. On an average day our main chef can dip about 550+ truffles in about 5 hours. This is lower than our old average, we're now using…"

"Oh, definitely! Used to be even longer, but I keep making adjustments. I think I made record time this morning, but I haven't run my numbers yet. I keep reminding myself I haven't been at this long, but the inefficiency keeps bugging me.…"

"Kathryn;   It's good that you're calculating setup and takedown time.  It will give you a very good idea where your inneficiencies are.  I bet you're finding them in the set up and takedown time.   Here are some…"

"It's really just a matter of practice and planning your production carefully. I've been at it for two years now and my speed has increased gradually along the way. I'm also careful about how many different flavors I'm making in…"

"400 in one 8-hour day including making ganache sounds absolutely miraculous!  How do you manage?  I don't even make my ganache the same day, though I do scoop and roll the same day I dip.  I've been analyzing my time to try…"

"You say you're slow, but it looks like my average is 120, so my hat's off to you!"

"Just dipping or the whole shebang from scooping, rolling, etc.?  And would you already have your chocolate tempered and ready to go or not?  By writing down the time I start and stop each task and then dividing by the number of truffles, I…"

"Hi Krista, I'm not sure if your looking for an actual production total or just the number you can dip in an hour. My average production is around 400 chocolates/8 hour day if I'm working by myself. This number includes everything - making…"