I found similar data when I was planning a discussion on Fair Trade/Organic with a group of food students. Reading about FLO showed how little if anything farmers actually end up with once license fees are paid. Your analysis of…"
Welcome to the (truly) wonderful world of chocolate. My family has been manufacturing chocolates in Brooklyn since 1946. I have been teaching chocolate workshops for the past 10 years. Feel free to call me and chat about…"
February 21, 2011Hilliard 600 lb per day tempering machine for sale.Excellent Condition.Pictures available.Located in Brooklyn, NYCall 718-375-1277-ask for Michaelor emailMichael@JoMartChocolates.comSee More
This is the group where ChocolateLife members can A) Advertise USED equipment for sale to other ChocolateLife members. B) Let other ChocolateLife members know that they are looking for equipment (new or used).See More
"We are not using any sweetener for the melenged products. Rather we are adding various powdered ingredients (lucuma, vanilla, mesquite etc)
The Santa equipment is light duty and unreliabe. Santha the company is unresponsive and not all that…"
We recently started doing the manufacturing for an artisanal raw chocolate company. In addition to temperature constraints (115F) we are faced with incorporating a variety of powders into the cacao paste + cacao butter. These powders are not fat soluble. We tried the Santha melangeurs, but I do not find them very dependable. I would also like a melangeur that is also jacketed. I would appreciate any input.Thank you.See More