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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 0 Likes
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
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Solis Lujan replied to Ozgur Goral's discussion a very simple or a very complicated question, please help.
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…"
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"
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…"
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…"
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…"
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…"
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…"
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…"
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"
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."
Ozgur Goral posted a discussiona 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
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