"Well stated. I certainly can't disagree with that.
In 20 years I'm hoping the conversation starts with "Hey Sebastian, am I flying you and your family out for Christmas again this year? I've got a great view of…"
"Здравствуйте Себастьян! Вы пишите на русском! :-) Приятно встретить профессионала на ремесленном сайте! Из Марса я знаю Савельеву и несколько ребят из Ступино которые перешли работать в "Каолайн" из Марса. Мои проекты в России это Инфорум…"
"Lets think of chocolate making as being similar to college degrees.
One can get an awful lot of learnings from a 4 year bachelors degree, and be able to apply that knowledge successfully.
By the time one has enough time & experience into it to…"
You are valid up to a point. Yes, selection of the right tool for the job is important, and yes, sometimes the right tool is significantly more expensive up front. 5 times more expensive? Well.... I have a hard time…"
"Привет Виктор - я работал в Москве, Ступино, и Чердаклы на протяжении многих лет. Я хотел бы мою жену на отдых со мной там, но я плохой saleman и не убедил ее еще присоединиться ко мне!
What you're seeing here is the difference between an…"
"Dear Paul, thank you for your message.
Yes, the price of 1kg of average (not maximum) batch is 25 000/75=333.33 USD. If CocoaTown 30kg melangeur costs 33*30=9990 USD then the price is equal.
The Kudvic Melangeur passed certification in Russian…"
It's evident that you know what you are talking about technically.
However from a purely business perspective you are missing one focal point, which, if you ignore it will cause your product to be a major flop.
This appears to be the best break through in technology for craft chocolate makers. The price point is reasonable when calculated on a cost/kg processed. It is no different than a Cocoatown as their prices have rapidly increased -…"
Before switching to 5 roll refiners, the first time i started using refiner conches (Macintyre 3000liter as well as smaller ones later) in 1995 at my first factory.
We chose this brand as it is known that asian refiner conches have inner…"
"Dear Ben,-The max volume of one batch in our melangeur is up to 80kg (80/0,454=176 pounds)-Our melangeur has independent suspension on each granite stone wheel with pressure of each maintained by the pneymatic cylinder of 100mm.This cylinder…"
"Further to Ben's reply below, the conche/refiners I use in my shop have been in operation 24/7 for 5 years, don't use granite wheels, are completely gear driven, make 45 litres of AMAZING smooth chocolate per batch, and are 1/4th the price…"
$25,000 is a lot more expensive than existing melangers from CocoaTown and Santha--around 5 times as expensive. I'd say that qualifies as pricey. :)
From the videos on your youtube account, your melanger looks is impressive. The…"