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KREBS Chocolate sprayer
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  • Kerry
 

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KREBS Chocolate sprayer posted photos
Wednesday
KREBS Chocolate sprayer replied to Ismael Neggaz's discussion Airbrush
"Hi Omar, If a thinner viscosity then the KREBS oilSPRAY will be better than the multiSPRAY as you will get minimal over spray.  You might want to try the R8 nozzle also.  Off course, there is no heating on the oilSPRAY gun. KREBS Guns "
Wednesday
KREBS Chocolate sprayer left a comment for Kerry
"Closest is then NMI- 33975 Autry St, Livonia, MI 48150,  If you contact Al Roma he`ll be sure to help"
Tuesday
Kerry left a comment for KREBS Chocolate sprayer
"I'm in Canada."
Tuesday
Kerry and KREBS Chocolate sprayer are now friends
Tuesday
KREBS Chocolate sprayer replied to Sam's discussion Which Chocolate Spray Gun to Purchase?
"Hi Kerry, I see you are in Florida- you can purchase the heated chocolate sprayer locally from Pastry Chef Central based in Boca Raton."
Tuesday
KREBS Chocolate sprayer replied to Colin Green's discussion Chocolate Spraying
"Hi Jim, the enquiry was 2 years old but I like your passion :-) btw- we use airless and have a heated handheld version. We use a smaller and very different technology to yours which might compliment your product portfolio. "
Tuesday
KREBS Chocolate sprayer replied to Colin Green's discussion Chocolate Spraying
"Hi Jeremy To answer your questions- most guns cool the chocolate down quickly... and the beta crystals form much quicker in smaller, cooler areas like nozzles and springs etc.  Most are also not food grade (plastics / metals etc.). We have a…"
Tuesday
KREBS Chocolate sprayer replied to Serena ML's discussion Anyone use the Krebs LM45 spraygun?
"Sorry for the late reply- we haven`t spent as much time on the forum as we should have. There are a few reviews and videos on the KREBS website. You can also use the KREBS LM25 multiSPRAY- it has less power but generally works really well with…"
Tuesday
KREBS Chocolate sprayer replied to Ismael Neggaz's discussion Airbrush
"Generally, the larger the nozzle number, the wider the pattern.  But nozzle hole size can also be matched the the viscosity (thickness) of your materials being sprayed. Thicker viscosity will need larger nozzles. In general, if you are working…"
Tuesday
KREBS Chocolate sprayer replied to Karen H.'s discussion Air Brushing & Table Top Depositor
"I love the innovation of your home made spraying cabinet product- is great. We took the idea and worked it up into a product with the kind help of the Barry Callebaut chocolate academy.  The result- We`ve just launched a easy to assemble…"
Tuesday
KREBS Chocolate sprayer replied to Mark Simpson's discussion Does anyone know good chocolate sprayers?
"Mark, I just answered you in a different post- happily, we can announce that KREBS has worked with companies like Barry Callebaut to develop a purpose made heated chocolate sprayer.  You can google the hotCHOC food gun or check out the youtube…"
Tuesday
KREBS Chocolate sprayer replied to Sam's discussion Which Chocolate Spray Gun to Purchase?
"Hi Mark A couple of years on and I just want to share that we have a new model out- a heated chocolate sprayer that keeps the nozzle warm so there is no clogging and it is great for 50/50 for moulds, finishing, speckling, velvet etc  (to…"
Tuesday
KREBS Chocolate sprayer replied to Chef Dave's discussion Sprayer for Chocolate
"Thanks Urs- you were very well informed. Have you bought one?  If so, we`d love to get some feedback.   Actually, we did launch the KREBS heated chocolate spray gun under the name hotCHOC.  Sales are going strong.  "
Tuesday
Tracey Glenn commented on KREBS Chocolate sprayer's photo
Thumbnail

Krebs LM25 food spray gun in action

"Anjali Gupta... Did you see Krebs are bringing out a heated gun? It would be great if it stopped the chocolate clogging as it cools, I've seen colleagues using all sorts of methods to unblock nozzles etc. Will definitely keep an eye out…"
Apr 12
Urs Scherziger commented on KREBS Chocolate sprayer's photo
Thumbnail

Krebs LM25 food spray gun in action

"Yes, important, the chocolate needs to be tempered before you pour it into the container in order to have it liquid. I recommend a ratio of 50/50 . 50% chocolate and 50% cocoa butter. See this…"
Apr 11

Profile Information

Dark, Milk, White?
Milk, White
Most memorable chocolate experience:
the first chocolate birthday cake baked by my nieces :-)
My favorite chocolate is:
thin, crisp, minty

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At 11:13am on July 22, 2014, Kerry said…

I'm in Canada.

 
 
 

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