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Steven Rivard
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  • Dallas, TX
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Enrobing Advice

Started this discussion. Last reply by Stefano Oct 19, 2012. 15 Replies

Hello everyone,I own a bakery and we make a ping pong ball sized product that is currently hand dipped in chocolate using, ahem, a spoon.  As our volumes (about 2,000 per 8 hour shift) have outpaced…Continue

 

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Clay Gordon replied to Steven Rivard's discussion Enrobing Advice
"You can certainly get panning machines for a lot less than $16K. However, they do require a good deal of skill to learn to use well. (Hint #1 - you do NOT use tempered chocolate when panning). If you don't want to learn, or don't have the…"
May 7, 2012
Kerry replied to Steven Rivard's discussion Enrobing Advice
"If it's pretzel like - it should be able to be panned.  Suspect you can put together something for panning for less than $16,000 unless you want a nice one with built in heating and cooling like the Selmi panner.  "
May 5, 2012
margaret replied to Steven Rivard's discussion Enrobing Advice
"Clay, It's a round shaped pretzel product. Thanks for your input. Margaret"
May 5, 2012
Brian Donaghy replied to Steven Rivard's discussion Enrobing Advice
"At 250 pieces an hour (based on your 2000/day assumption) you will need some type of cooling whether a tunnel or take off paper to refrigeration even though you are using compound.   I am assuming you are doing a cake ball of some description…"
May 4, 2012
Clay Gordon replied to Steven Rivard's discussion Enrobing Advice
"Margaret: Panning is an interesting concept, put would only work if the center is really solid. It wouldn't work on a ganache center for example. What kind of center do you want to coat? "
May 4, 2012
Clay Gordon replied to Steven Rivard's discussion Enrobing Advice
"Steve: If you could post a photo of what one of the items looks like, next to something that will give a good size reference, that would help. You could probably use an enrobing line that comes with a "bottomer." If you post a photo, I can…"
May 4, 2012
margaret replied to Steven Rivard's discussion Enrobing Advice
"Steve, Did you ever solve your enrobing a round product issue? I too have this situation, my product is smaller than a golf ball but bigger than a malt ball, and am thinking of attempting the panning process. Please let me know what you came up…"
May 3, 2012
Kerry replied to Steven Rivard's discussion Enrobing Advice
"The truffle attachment for the Selmi allows you to handle round things - but it dumps them into a container of 'stuff' like sprinkles or nuts or cocoa powder."
Jan 1, 2011
Steven Rivard replied to Steven Rivard's discussion Enrobing Advice
"Thanks Ruth.  Yes, it is compound chocolate.  I thought an enrober might not work well with a round product, but perhaps a "shaker" attachment might make it work.   Best, Steve"
Dec 31, 2010
Steven Rivard replied to Steven Rivard's discussion Enrobing Advice
"Thanks for replying Kerry.  You are correct, it is compound chocolate.   Best,"
Dec 31, 2010
Patrick Francis Murphy replied to Steven Rivard's discussion Enrobing Advice
" There is a company in London that makes enrobers. Thier name is Jahn and Co. they are located near Kings Cross station. Get in contact with fhem they are very friendly."
Dec 31, 2010
Patrick Francis Murphy replied to Steven Rivard's discussion Enrobing Advice
"  Iworked at a place in London many years ago and was introduced to a chocolate enrober, the haed way. I helped design and build one.Afyer scraping the chocolate of myself we spent days scraping it of the floor and walls. We finally perfected…"
Dec 30, 2010
Ruth Atkinson Kendrick replied to Steven Rivard's discussion Enrobing Advice
"Like Kerry, I am confused with your term Couveture chocolate.  If it doesn't need tempering, I don't think it is couveture.  If a compound coating, I don't know that an enrober would help much.  Have you tried using a…"
Dec 29, 2010
Kerry replied to Steven Rivard's discussion Enrobing Advice
"When you say you are using couverture so you don't need to temper - do you mean you are using compound chocolate?     Round things are a little harder to enrobe on an enrobing line due to the shape.  If you are using chocolate…"
Dec 29, 2010
Steven Rivard posted a discussion

Enrobing Advice

Hello everyone,I own a bakery and we make a ping pong ball sized product that is currently hand dipped in chocolate using, ahem, a spoon.  As our volumes (about 2,000 per 8 hour shift) have outpaced this antiquated method we are about to invest in enrobing equipment but really need your expert advice.  I am using a couverture chocolate so tempering is not necessary.  I simply need to get a nice, even coat on a round product. I've thought about the Hilliards Compact enrober but want to get ideas…See More
Dec 28, 2010
Steven Rivard is now a member of The Chocolate Life
Apr 5, 2010

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Dark, Milk, White?
Milk
Most memorable chocolate experience:
Eating my wife's first commercial chocolate product. I knew she was going to do well.
My favorite chocolate is:
Valrhona

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