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Maya Choklad's Discussions

Experience with enrobers

Started this discussion. Last reply by Maya Choklad Jan 28, 2013. 2 Replies

I have a small shop and mostly sell my handmade pralins.After some years without any machinery I do now look for an enrobingmachine.I've looked a bit deeper at FBM:s Chocolab but also at Dedy…Continue

 

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Maya Choklad replied to Maya Choklad's discussion Experience with enrobers
"Thanks for your reply. I do certainly think that the continous tempering is better then the halfautomatic versions. The longer take off table would be suitable for two persons working. But it would also get you some more seconds to turn off the belt…"
Jan 28, 2013
Giuseppe replied to Maya Choklad's discussion Experience with enrobers
"Maya, I know you probably do want only user's opinion, but please let me explain why Chocolab is as it is. First of all it was designed to face a huge variety of jobs. It is ergonomical in a sense that is not bulky and is made to give…"
Jan 28, 2013
Maya Choklad posted a discussion

Experience with enrobers

I have a small shop and mostly sell my handmade pralins.After some years without any machinery I do now look for an enrobingmachine.I've looked a bit deeper at FBM:s Chocolab but also at Dedy 220.Both machines seems capable but has different strengths.The Chocolab has continous tempering but seems to be less ergonomical and the take off table is very short.The Dedy looks more dedicated to enrobing but without the continous tempering.Has anybody used any of these machines and are able to give me…See More
Jan 27, 2013
Maya Choklad is now a member of The Chocolate Life
Jan 26, 2013

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Dark, Milk, White?
Dark
Most memorable chocolate experience:
Amano Madagascar in a homemade truffel.
My favorite chocolate is:
Felchlin

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