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Louwegi
  • Venice, CA
  • United States
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Louwegi's Discussions

Chocolate Batch #

Started this discussion. Last reply by Sebastian Jun 10. 1 Reply

Hi Everyone, Anyone care to share their process regarding batch no's displayed on packaging ?A lot of retailers require.Thanks in advance,LouieContinue

Tags: safety, food, traceability, inventory, cataloging

 

Louwegi's Page

Latest Activity

Sebastian replied to Louwegi's discussion Chocolate Batch #
"Many ways to do lot coding.  Often times it's done julian style.  an example (stolen from the net) could look like: Sometimes, rather than a specific day of a month, the "Julian date" or day of the year is given --for…"
Jun 10
Louwegi replied to Sandy Phillips's discussion What causes these swirls?
"It really all depends. Once our dark chocolate comes to temperature(88.7f in our case) we wait 10 minutes, and then test by dipping a piece of parchment paper in the chocolate. If there are any issues with setting up (streaks, etc) we wait a little…"
Jun 9
Louwegi replied to Sandy Phillips's discussion What causes these swirls?
"Did you pour as soon as it got to 87degrees ? Ive had issues with pouring right away, not allowing enough time for the correct crystal formations to proliferate. There can be pockets of perfectly tempered chocolate and not-so-well tempered in the…"
Jun 9
Louwegi posted a discussion

Chocolate Batch #

Hi Everyone, Anyone care to share their process regarding batch no's displayed on packaging ?A lot of retailers require.Thanks in advance,LouieSee More
Jun 9
Louwegi replied to nate b's discussion A new venture
"Email me: louie@nohmadsnackco.com I might be able to help you.  Louie"
May 17
Louwegi is now a member of The Chocolate Life
Apr 21

Profile Information

Dark, Milk, White?
Dark
Most memorable chocolate experience:
Chipping away at a 50lb block of Dark Chocoalte with an ice pick
My favorite chocolate is:
Dark

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