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Humidity? Too cold fridge? Problems with bloom
Started this discussion. Last reply by Tony Jul 12, 2012. 17 Replies 0 Likes
Hello!I'm new to this, so will welcome any advice.I'm tempering by hand, using a double pan, recently using tempering aid but have also used the "adding extra chocolate to seed" method.I have fairly…Continue
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Tony replied to Tony's discussion FOR SALE in UK, 17/12/2012. Tables, moulds, chocolate, website in the group Classifieds - For Sale or Wanted"AH - you can delete uploaded files - so the last sentence might seem a little strange!"
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FOR SALE in UK, 17/12/2012. Tables, moulds, chocolate, website
Diabetes has finally made me give up!It's tricky making good flavours when you can't taste the goods! I'm really sad about this, but that's life.This is good for someone just starting up, or perhaps expanding.Basically I want to sell:4 stainless steel tables, 4 ft.2 Hanna professional thermometers (rrp £80 each)10 mixing bowls4 polycarbonate plus some silicon and vac formed mouldsPackaging - cardboard boxes 12 and 24 sizes, flower pattern, thick blue card, window buffer box, postal boxes ....…See More
Tony joined Clay Gordon's groupClassifieds - 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
Tony replied to Tony's discussion Humidity? Too cold fridge? Problems with bloom"Hi Arthur,
I thought I'd give an update.
I took your advice - I have made a cooling place - I put sides below a work table, and fitted a portable air conditioner in it with a vent to outdoors for the warm air part. (I also had to take the air…"
Ernesto Bugarin Pantua Jr. replied to Tony's discussion Humidity? Too cold fridge? Problems with bloom"Thanks Paul, Yes im using this procedure and i am getting the condensation because we pack them right after we get them from the freezer."
Omar Forastero replied to Tony's discussion Humidity? Too cold fridge? Problems with bloom"Hi Arthur,
Do you know if the humidity meter is ISO certified?
Thanks
Omar"
Tony replied to Tony's discussion Humidity? Too cold fridge? Problems with bloom"Hi Arthur,
That is really interesting, you obviously are an expert.
Thanks for the link too.
As you may have gathered from my previous post, I'm not a youngster, and in my previous work I have always tried hard to know the theory behind the…"
Arthur Zukayev replied to Tony's discussion Humidity? Too cold fridge? Problems with bloom"Hi Tony,
In ideal world the chocolates should fall out of the mould when you flip it over, which is the result of using a right method: preheating mould, cooling at the right temperature and time, then demoulding.
The way the cooling has to work…"
Tony replied to Tony's discussion Humidity? Too cold fridge? Problems with bloom"Hi Arthur,
Thanks for the information - I did buy a cheap gadget to measure the humidity - but it is too cheap, I bought a second one and they are 10% different! So I think I will buy a more accurate one.
Can you explain -cool "from 16 down to…"
Arthur Zukayev replied to Tony's discussion Humidity? Too cold fridge? Problems with bloom"What creates moisture/condensation- is when you have a difference between your room temperature and fridge(if an open type one) is more than 5C.
I personally would not put chocolate in a freezer even for 5 minutes because you are…"
Tony replied to Tony's discussion Humidity? Too cold fridge? Problems with bloom"Hi,
Thanks, Paul,
Sounds sensible advice.
There is a lot to learn in this activity!
All the best,
Tony"
Paul Johnson replied to Tony's discussion Humidity? Too cold fridge? Problems with bloom"I make chocolate in Costa Rica. We hand temper our chocolate and use a chest freezer to cool the chocolate. Being a very warm humid environment, we encountered the same thing. The best way to avoid condensation on your chocolate is…"
rene replied to Tony's discussion Humidity? Too cold fridge? Problems with bloom"no need to do that if you have well pre-crystallized chocolate. after moulding for 10min +8+10C fridge and that's it :)"
Tony replied to Tony's discussion Humidity? Too cold fridge? Problems with bloom"That's good to know, Edward and thanks for the tip.
I've been making casings for praline, so the thickness presumably is not a problem - but may be if I do thicker moldings, so I'll remember your tip.
The problem is definitely sugar…"
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