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Predrag Miladinovic
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Predrag Miladinovic's Discussions
Panning Process
Started this discussion. Last reply by Predrag Miladinovic Aug 16, 2012. 2 Replies 0 Likes
I would be grateful if someone could help me with the following questions:1. What is the ideal room temperature during the process?2. What is the temperature in the kettle in different stages?In the…Continue
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Edward J replied to Predrag Miladinovic's discussion Panning Process"Very nice equipment!
I have only used a panning device with chocolate, and the ambient temp. should be around 13-14 Celcius.
The temp inside the bowl really doesn't matter much, but for chocolate work, cool air should be blown in during…"
Predrag Miladinovic replied to Susie Wyshak's discussion Know of High Quality Couvertures with Non-GMO Soy ? in the group The Science of Chocolate"Cocoa Camino from Ottawa is a distributor of organic, fair trade couverture, which is also lecitin free. I work only with their couverture. You can also check Fair Trade websites for more supplieers."
Predrag Miladinovic joined Clay Gordon's group
The Science of Chocolate
Are you interested in all the nitty gritty details of cacao and chocolate - genetics, geopolitics, agronomy, taxonomy, and the like? Then this is the group to join to take a deep dive into chocolate.
Predrag Miladinovic posted a discussionPanning Process
I would be grateful if someone could help me with the following questions:1. What is the ideal room temperature during the process?2. What is the temperature in the kettle in different stages?In the picture is a small panning machine that I constructed, capacity 2 kg.See More
Predrag Miladinovic replied to Simone Vandersteen's discussion cacao percentages"Thank so much, it totally makes sense: learning through reading the nutritional info and doing some math. Great blog.
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Predrag Miladinovic replied to Simone Vandersteen's discussion cacao percentages"In a 70% chocolate, how do we know the content of cocoa liquor as opposed to the cocoa butter content?"
Predrag Miladinovic liked Chris E Kitley's discussion Parts for a pomati Chocolate tempering machinePredrag Miladinovic replied to Clay Gordon's discussion Hershey - How Responsible is Responsible?"When the biggest companies tap into (or at least make it look like it) socially responsible projects, it is a good sign that there is a good share of market for it. They do not create that awareness and market demands, on the contrary they go…"
Predrag Miladinovic replied to Dragan's discussion Chocolate Dipped Pretzel Rods"Hai Dragane.
Dali si jos u potrbi informacia.To nije tako tesko.samo ne znam koliko mislis da proizvodis.Mozes mi se javiti na pmiladinovic@yahoo.com.bilo bi mi drago da ti pomognem."
Profile Information
- Dark, Milk, White?
- Dark
- Most memorable chocolate experience:
- making my own
- My favorite chocolate is:
- How Sweet
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