The Chocolate Life

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RebeccaC
  • Female
  • Denver, CO
  • United States
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Designing a Confectionery Production Facility

Started this discussion. Last reply by Brad Churchill Jun 26, 2013. 3 Replies

Questions for those of you that have gone through design and construction/renovation of a confectionery production facility: What do you wish you had known before you started? Are there things you…Continue

 

RebeccaC's Page

Latest Activity

Truffles and RebeccaC are now friends
Monday
RebeccaC replied to Dirke's discussion Equipment for making caramel / recipe
"Cooking: A Firemixer-14, a single batch of about 15lbs takes 1-1.5 hours to cook. Cutting: Savage Bros. large roller cutters. (I also have a Tomric caramel cutter but in my experience it won't work for anything more than .25" or so…"
Oct 9, 2013
RebeccaC updated their profile
Sep 25, 2013
RebeccaC replied to Ritu Motwani's discussion How is École Chocolat's professional chocolatier programme?
"I've taken a total of three courses through Ecole Chocolat (two on-line, one on-site) and overall had a good experience with them. In the on-line courses students are provided with a great deal of information/reading materials and asked to…"
Aug 4, 2013
RebeccaC added a discussion to the group Classifieds - For Sale or Wanted
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125 Polycarbonate Molds for Sale

125 Polycarbonate molds for sale! 21 styles including: golf balls, seashells, hearts, acorns, leaves, and much more. Most are used but appear to be in good condition. Photos of the molds: https://www.dropbox.com/sh/gpx2sr0ieoot6uy/4UlVxUM5so.The number of molds of each style is included in the filename for each photo, i.e.: g1237_12pieces.jpg = 12 molds.Would prefer to sell as one lot, asking $1500 + free shipping within US…See More
Jul 13, 2013
Brad Churchill replied to RebeccaC's discussion Designing a Confectionery Production Facility
"I would recommend against fixed cabinetry for two reasons: 1.  Chances are you aren't going to be at that location forever, so you don't have to worry about losing a TON of money invested in millwork that  you can't remove.…"
Jun 26, 2013
RebeccaC replied to RebeccaC's discussion Designing a Confectionery Production Facility
"Thanks for sharing your list, Heather! You mention cabinetry in your list: is most of your equipment and ingredient storage built-in? This is a point of contention for us right now–rolling racks are more versatile, but built-ins would protect…"
Jun 26, 2013
Heather Johnston replied to RebeccaC's discussion Designing a Confectionery Production Facility
"Great question. I have an ongoing list: - better located HVAC vents for even flow and avoiding drafts near crucial work areas - counter height or ceiling/pull down electrical outlets - great lighting for decorating (I did this right the first time…"
Jun 25, 2013
RebeccaC joined Clay Gordon's group
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Classifieds - For Sale or Wanted

This is the group where ChocolateLife members can A) Advertise USED equipment for sale to other ChocolateLife members.B) Let other ChocolateLife members know that they are looking for equipment (new or used).See More
Jun 25, 2013
RebeccaC posted a discussion

Designing a Confectionery Production Facility

Questions for those of you that have gone through design and construction/renovation of a confectionery production facility: What do you wish you had known before you started? Are there things you would have designed differently?See More
Jun 25, 2013
RebeccaC replied to debra kleiman walter's discussion chocolate tempering machines
"My first machine was a Rev2: after a little over a year of pretty heavy use the temperature gauge started malfunctioning. ChocoVision sent us a free baffle, but unfortunately this was not the problem. Also, the capacity of the machine was so small…"
Dec 2, 2012
RebeccaC replied to Stephane Laviolette's discussion Production planning
"I use Quickbooks Online. I enter my orders as they come in, using the ship/delivery date as the invoice date, then before I start production I run a report of what products are scheduled to ship or be delivered that week. (I now have these reports…"
Dec 2, 2012
RebeccaC is now a member of The Chocolate Life
Jan 24, 2010

Profile Information

Dark, Milk, White?
Dark
Most memorable chocolate experience:
Buying my first 11 pound block.
My favorite chocolate is:
MIchel Cluizel Dark Mangaro 65%

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