"I tried this method for nearly a year and every single piece of chocolate came out of the molds looking like there were finger prints all over them. Mind you, I followed this method, polishing them with cotton cosmetic wipes, and could never get a…"
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Matt Carter
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- Port Orchard, WA
- United States
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matfer choco 15R
Started this discussion. Last reply by Michael Arnovitz Mar 25. 2 Replies 0 Likes
has anyone used a matfer choco 15R?http://www.matferbourgeatusa.com/catalog/part3.htm…Continue
Cleaning Molds
Started this discussion. Last reply by Lawrence danielka Jun 8. 6 Replies 0 Likes
Suddenly my health department wants me to clean and sanitize all my molds between uses.Do you guys do that?Does anyone know of any regulations from any health department anywhere that covers cleaning…Continue
kitchen aide panning machine
Started this discussion. Last reply by Kerry Sep 24, 2011. 7 Replies 0 Likes
hi folks.I am wondering if the kitchen aide panning attachment is worth the 575 they want for it ?I understand that it is not made by kitchenaide, but by a French company, and I would like to make…Continue
HI, from the new Guy
Started this discussion. Last reply by Clay Gordon Aug 29, 2011. 2 Replies 0 Likes
I started Carter's Chocolates about three years ago in a small town in Washington State.I had gone to a pastry school back in the 90's, then worked as a pastry chef, managed a bakery, then was a…Continue
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Michael Arnovitz replied to Matt Carter's discussion matfer choco 15R"Matt could you be a little more specific about the problems you've had with the chocovision? I've seen a few people complain about the smaller chocovision temperers, but the people who own the larger ones seem to really like them. Did…"
Daniel Herskovic replied to Matt Carter's discussion matfer choco 15R"It looks like a good machine. I have experience using a 6kg Mol D'art melter. The user must keep the chocolate in temper, but it is easily accomplished. This melter is great to get one started producing molded or dipped confections. Good luck…"
Matt Carter posted a discussionmatfer choco 15R
has anyone used a matfer choco 15R?http://www.matferbourgeatusa.com/catalog/part3.htmhttp://www.jbprince.com/chocolate-tempering-machines/chocolate-temperer-machines.aspIt is listed most places as a tempering machine, but I understand that it has manual temperature controls, which makes it a dipping machine reallyI have not had good…See More
Brad Churchill replied to Matt Carter's discussion Cleaning Molds"If you are just using chocolate in the molds and not egg products, then there is no need to. Some health inspectors need to be educated with regard to the risk of chocolate as a confection (almost zero). Your inspector probably just…"
Christopher M Koshak replied to Matt Carter's discussion Cleaning Molds"My local health dept. is great when it comes to this, they know their stuff and don't bust my chops about not sanitizing my molds. Once the chocolates are out of the molds I put the molds into my warming cabinet and then wipe out the excess…"
Laura Trairatnobhas replied to Matt Carter's discussion Cleaning Molds"I contacted the manufacturer of my polycarbonate molds, and they specifically said DON'T put them in the dishwasher . . . now what?"
mirihn replied to Matt Carter's discussion Cleaning Molds"I'm interested to hear replies, too. My health department expects everything to be sanitized in a dishwasher, with temperature sensitive stickers to prove that the water got up to 160F. But I also keep reading that you should never…"
Matt Carter posted a discussionCleaning Molds
Suddenly my health department wants me to clean and sanitize all my molds between uses.Do you guys do that?Does anyone know of any regulations from any health department anywhere that covers cleaning chocolate molds?We have in the past cleaned them when there is cross contamination or anything other than chocolate on them,and I have always been told never to put them in the bleach water.I've seen some employees sanitizing a few molds before I stopped them, and I don't see anything going wrong…See More
Andy Ciordia replied to Matt Carter's discussion Chocolate going down the drain"Like they've mentioned every county, every state, every department, is different. Count your blessings.
We have an above ground one, probably 36x36x36 or so--I'm not sure we'll have to drain it but for every few years. It…"
Scott Daniels replied to Matt Carter's discussion Chocolate going down the drain"Different locals have different rules about grease traps. The size of the grease trap is an equation based on the size of your three bay sink. I have a monster three bay sink because all three bays will fit a full size sheet pan. When the…"
Dylan Butterbaugh replied to Matt Carter's discussion Chocolate going down the drain"What kind of grease trap were you required to install? I was surprised when the city inspector said I didn't need one and that if i were to get one, the minimum size would be 110 gallons. Needless to say, I didn't argue with him…"
Scott Daniels replied to Matt Carter's discussion Chocolate going down the drain"We were required by code to have a grease trap at our shop and I tried to fight it, but I gave in. Anyway, we do have to clean our grease trap from time to time, so as much as I hate to admit it, having a grease trap in general is a good idea.…"
Pierre (Pete) Trinque replied to Matt Carter's discussion Chocolate going down the drain"We just opened our shop in March of 2010 and one of the reasons why was because we needed to find a facility with a grease trap (County Code).
We have been told by another chef to run a pan of boiling hot water down the drain once every few…"
Matt Carter replied to Matt Carter's discussion Chocolate going down the drain"I would have thought that with all the experienced people on this forum, if this is an actual problem someone would have spoken up!I will continue to degrease occasionally, just in case.
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Dylan Butterbaugh replied to Matt Carter's discussion Chocolate going down the drain"Great question. I am trying to figure out the best solution to this as well. I would imagine a degreaser of some sort would definitely help."
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