The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

Tegan Hagy
  • Female
  • Philadelphia, PA
  • United States
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Tegan Hagy's Friends

  • Brad Churchill
  • giovanni
  • Jeff Stern

Tegan Hagy's Discussions

Grindeurs/Melangers that are not from India

Started Oct 30, 2012 0 Replies

Hello!I have used both Inno and Santha small melangers for 3 years now- and am looking to buy a larger melanger. One that can handle at least 40kg. Does anyone have any sources beyond the two…Continue

Tags: grindeur, melanger, beantobar

stone ground vs steel

Started this discussion. Last reply by Josh Nise Oct 10, 2013. 3 Replies

Hello, I have a small bean to bar company and currently use stone grindeurs on my nibs. I'm happy with the texture & flavor development- but recently someone asked me if it really would be any…Continue

Tags: grindeurs, melangers, steel, stone grinder

 

Tegan Hagy's Page

Latest Activity

Josh Nise replied to Tegan Hagy's discussion stone ground vs steel
"This might be somewhat related. I was wondering whether stonemelangeurs have different textures oor polish gradesto the stones and are they generally smooth or rough?"
Oct 10, 2013
Tegan Hagy replied to Glenn Reiff's discussion Coco Town in the group Classifieds - For Sale or Wanted
"Hi glenn, I'm located in Philadelphia and am very interested in your Grinduer. Feel free to email me details phillylovebar@gmail.com Thanks Tegan"
Nov 2, 2012
Tegan Hagy 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
Nov 2, 2012
Tegan Hagy posted a discussion

Grindeurs/Melangers that are not from India

Hello!I have used both Inno and Santha small melangers for 3 years now- and am looking to buy a larger melanger. One that can handle at least 40kg. Does anyone have any sources beyond the two mentioned above? I have had numerous problems with both companies - and would actually like to have a grinduer closer to the ones I saw in Mexico- where the stones hang a bit higher and tend to be denser (in comparison with the lava rock type) than the ones produced in India. Are any bean to bar makers on…See More
Oct 30, 2012
Tegan Hagy commented on Clay Gordon's group The Science of Chocolate
"hello! Im wondering who has had experience using glycerine in chocolate- i know it is used in some fondants - i have a customer who infuses infusing herbs in glycerine - and was wondering if i could make a truffle or chocolate bar with the glycerine…"
Jun 29, 2011
Tegan Hagy replied to Tegan Hagy's discussion stone ground vs steel
"Oh! Im not considering a migration - just interested to hear of others experiences- do you have any?"
Mar 19, 2011
Brad Churchill left a comment for Tegan Hagy
"Hi Tegan;   Thanks for the friend request.  Hope all goes well for you and your chocolate venture.   Cheers. Brad"
Mar 18, 2011
Brad Churchill and Tegan Hagy are now friends
Mar 18, 2011
Sebastian replied to Tegan Hagy's discussion stone ground vs steel
"It's a very large topic, that, in short - the answer is a qualified yes (it could be), but for a wide variety of reasons.   You'd need to provide more information on the type of chocolate you manufacture (basics of formulation and…"
Mar 18, 2011
Tegan Hagy posted a discussion

stone ground vs steel

Hello, I have a small bean to bar company and currently use stone grindeurs on my nibs. I'm happy with the texture & flavor development- but recently someone asked me if it really would be any different if I used a steel or metal melanger.Does anyone have any first hand information about this? Experimented?I looked for information in previous forums but didn't find it- please forgive me (and send me to the correct link) if this is a topic that has already been thoroughly covered! Thank you…See More
Mar 18, 2011
Tegan Hagy joined Clay Gordon's group
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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.
Mar 18, 2011
Tegan Hagy commented on Clay Gordon's group Startup Central
"Hello! I have a tiny bean to bar company based in Philadelphia (LoveBar) that started as an even smaller project with an artist friend of mine. We work to co-promote the visual art and artisan food worlds here in Philly, and as far as we know are…"
Mar 18, 2011
Tegan Hagy joined Clay Gordon's group
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Startup Central

Are you looking to start a chocolate business? Want to talk to others who've been there or done that - or have you been there and done it and want to share with others? This is the place to discuss it.
Mar 18, 2011
Tegan Hagy updated their profile photo
Jan 10, 2011
Tegan Hagy and giovanni are now friends
Oct 26, 2010
Tegan Hagy is now a member of The Chocolate Life
Oct 11, 2010

Profile Information

Dark, Milk, White?
Dark
Most memorable chocolate experience:
Harvesting cacao in Tabasco, Mexico
My favorite chocolate is:
LoveBar!

Comment Wall (1 comment)

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At 11:38pm on March 18, 2011, Brad Churchill said…

Hi Tegan;

 

Thanks for the friend request.  Hope all goes well for you and your chocolate venture.

 

Cheers.

Brad

 
 
 

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