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Omar Montilla
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  • Caracas
  • Venezuela
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Quest for micrometer

Started this discussion. Last reply by Sebastian Feb 16, 2012. 16 Replies

I need to buy a micrometer to measure the chocolate thickness.Which one do you use?Which one should we use?Best,Omar MontillaContinue

 

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Latest Activity

Mike replied to Omar Montilla's discussion Colloid Mill for chocolate refining process? in the group Startup Central
"Yeah this posting was a bit strange, i thought my post didn't go through because it didn't pop up on the top of the front page---just found it again in a google search.  glad I did, and thank you for responding. In terms of quality…"
Jul 3, 2013
Sebastian replied to Omar Montilla's discussion Colloid Mill for chocolate refining process? in the group Startup Central
"Huh, only ever reply to posts i see on the front page of the web site. Just now i noticed there's a sidebar of activity, where your recent response appeared.  Had i not noticed that, i'd likely have simply missed it. I wonder how…"
Jun 30, 2013
Mike replied to Omar Montilla's discussion Colloid Mill for chocolate refining process? in the group Startup Central
"Sebastian--for grinding just roasted nibs, does one of the two grinding types you mention work better than the other?  I'm considering colloid mills for pre-grinding nibs, though information on them is pretty sparse (or written with poor…"
Jun 29, 2013
Omar Montilla replied to Omar Montilla's discussion Colloid Mill for chocolate refining process? in the group Startup Central
"well ... I really dont know. Its not ready yet and its been made in Maracaibo. I live in Caracas, 700 km far away. I am going to post the answer when I have it Saludos."
Feb 29, 2012
Sebastian replied to Omar Montilla's discussion Colloid Mill for chocolate refining process? in the group Startup Central
"Omar - does the grinding apparatus of your machine - is it a conical shaped piece that has the texture of rough sandpaper at the center of your unit with a cap that sits over it, or does the center of the unit have a pair of 'blades' that…"
Feb 27, 2012
Sebastian replied to Omar Montilla's discussion Quest for micrometer
"It's important to have the right tool for the right job.  Each tool has it's limitations, and once you ID the right tool, it's just as important to understand how to use the tool.  For the vast majority of folks on this…"
Feb 16, 2012
Clay Gordon replied to Omar Montilla's discussion Quest for micrometer
"Sebastian: Is there a reasonably priced option that addresses these limitations of micrometers?"
Feb 16, 2012
Omar Montilla replied to Omar Montilla's discussion Quest for micrometer
"Muchas gracias Sebastian. "
Feb 16, 2012
Sebastian replied to Omar Montilla's discussion Quest for micrometer
"Remember there are caveats with any tool.  Caliper type micrometers with spinner adjustments: 1) only measure the largest piece in the sample, and the sample presented to the tool is very, very small 2) can actually crush the largest piece by…"
Feb 16, 2012
Richard Foley replied to Omar Montilla's discussion Quest for micrometer
Feb 16, 2012
Richard Foley replied to Omar Montilla's discussion Quest for micrometer
"50 bucks and you will find a digitl one at a good tool store. I find them very accurate as long as they are good ones that allow you to tighten with that second spinner"
Feb 16, 2012
Omar Montilla replied to Omar Montilla's discussion Quest for micrometer
"Well, we just buy a Mitutoyo 293340. We are going to try with it. "
Feb 15, 2012
Omar Montilla replied to Omar Montilla's discussion Colloid Mill for chocolate refining process? in the group Startup Central
"We are going to refine cocoa liquor with sugar/milk. Previosly we had mix this products. The first trial is going to be in a month. I am going to try to upload some photos and a report."
Feb 15, 2012
Sebastian replied to Omar Montilla's discussion Colloid Mill for chocolate refining process? in the group Startup Central
"They can be used to grind nibs into liquor quite effectively.  I've not tried grinding sugar/milk with the nibs, but it's technically feasible.  Heat build up is going to be your enemy, so you'll need to find a way to take…"
Feb 14, 2012
Omar Montilla replied to Omar Montilla's discussion Quest for micrometer
"Thanks"
Jan 27, 2012
Sebastian replied to Omar Montilla's discussion Quest for micrometer
"chocolate is a suspension of mostly solids in a bit of fat,  the more fat you add, the more disperse your solids are, and the less likely that they'll be 'stacked' or agglomerated together on your measuring device.  strictly…"
Jan 27, 2012

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Dark
Most memorable chocolate experience:
3 years old photo w
My favorite chocolate is:
Chocolates con Cariño

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