Hi Everybody,I'm getting prepared to start my small chocolate business. I'd really appreciate your help.I'm planning to use a Selmi Plus or Futura tempering machine to manufacture some solid mostly…Continue
"Selmi is a good machine, as are many. Good tempering is always the final result of a good chocolatier. With automatic machines like Selmi, it takes a lot of risk out of the equation, but you always need to make adjustments based on experience. A…"
I'm considering buying a Selmi, and I'd like to know more about the products Futura, Plus and Color and their prices.
What's the differences of Selmi machines when you compare them with Nielsen or similar types of…"
I work with Tomric Systems of Buffalo NY and we are the US importer and distributor of Selmi equipment. And technical tempering discussion aside, when using the Selmi the temper is consistent and good and requires little experience to work…"
"Sorry Ozgur but I am not familiar with the Selmi, the main points to tempering are that the entre mass of chocolate needs to be thoroughly melted ( 45-50 degC) then cooled to 27 to encourage crystallisation of type V crystals then either seeded or…"
Thanks for your response and the information.
As you've also indicated the 'tempering practice', I'm mainly thinking about the tempering process. Will a Selmi machinery easily be suitable to do some solid chocolate…"
As Kerry says, the main risk in storing chocolate for long periods is fat bloom where the fat crystals change the appearance of the chocolate from a shiny uniform brown to a dull mix of brown and gray, the best way to limit this is through…"
"I guess my question would be - where is the concern with the tempering quality in the Selmi? I have not found it to give problems with temper as long as it is set correctly.
Form V (aka Beta prime crystals) is the crystalline form you want to…"
"Shelf life should be the same with the selmi as any other tempering method.
Solid dark chocolate has a really long shelf life limited only by form V to form VI transformation that occurs over a year or more depending on storage conditions."
Hi Everybody,I'm getting prepared to start my small chocolate business. I'd really appreciate your help.I'm planning to use a Selmi Plus or Futura tempering machine to manufacture some solid mostly dark chocolates.(%65-70) I've heard that the shelf life won't last that long with Selmi. Is that true? What's the average shelf life for a solid chocolate? I also would like to know1) How the mould quality affects the shelf life2) How boxing/wrapping affects the shelf life?3) Are there any tips about…See More