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Ozgur Goral's Discussions

a very simple or a very complicated question, please help.

Started this discussion. Last reply by Solis Lujan Aug 15, 2011. 11 Replies

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

 

Ozgur Goral's Page

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Solis Lujan replied to Ozgur Goral's discussion a very simple or a very complicated question, please help.
"I think what you need are some good lessons. Ecole Chocolat has some very very good online classes. Hate to be so blunt, but it will save you a lot of heart ache....."
Aug 15, 2011
Richard Foley replied to Ozgur Goral's discussion a very simple or a very complicated question, please help.
"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…"
Aug 10, 2011
chocochoco replied to Ozgur Goral's discussion a very simple or a very complicated question, please help.
"Hi Ozgur,   Did you buy one of the Selmi tempering machines? Which one? How do you like it?   Thanks, Omar"
Aug 9, 2011
Ozgur Goral replied to Ozgur Goral's discussion a very simple or a very complicated question, please help.
"Hi Brian, 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…"
Jun 4, 2010
Brian Donaghy replied to Ozgur Goral's discussion a very simple or a very complicated question, please help.
"Ozgur. 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…"
Jun 4, 2010
David Knoef replied to Ozgur Goral's discussion a very simple or a very complicated question, please help.
"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…"
Jun 3, 2010
Ozgur Goral replied to Ozgur Goral's discussion a very simple or a very complicated question, please help.
"Hi David, 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…"
Jun 3, 2010
David Knoef replied to Ozgur Goral's discussion a very simple or a very complicated question, please help.
"Hi Ozgur, 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…"
Jun 3, 2010
Kerry replied to Ozgur Goral's discussion a very simple or a very complicated question, please help.
"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…"
Jun 2, 2010
Ozgur Goral replied to Ozgur Goral's discussion a very simple or a very complicated question, please help.
"Kerry, thanks for your reply. Doesn't tempering quality affect the crystallization quality and the shelf life? And what exactly is form V and form VI? All the best, Ozgur"
Jun 2, 2010
Kerry replied to Ozgur Goral's discussion a very simple or a very complicated question, please help.
"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."
Jun 2, 2010
Ozgur Goral posted a discussion

a very simple or a very complicated question, please help.

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
Jun 2, 2010
Ozgur Goral is now a member of The Chocolate Life
Mar 23, 2010

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