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Vladislav
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equipment for a medium factory

Started this discussion. Last reply by Clay Gordon Jan 12. 3 Replies

Good day to all!Congratulations to all forum members a Happy New Year and Merry Christmas!I have a small chocolate factory. Capacity of approximately 25 tons per year. I plan to build another factory…Continue

Tags: enrobing, marmalade, equipment

Choosing enrobing cabin (Coating cabins)

Started this discussion. Last reply by Michael Arnovitz Nov 14, 2013. 4 Replies

Hello everybody!At this time, I am concerned about choice an enrobing cabin (coating cabin -not to be confused with enrobing belt or coating pan!) . So I decided to resort to the help of the…Continue

Tags: cabin, enrobing, equipment

Choosing the automatic tempering machine and enrobing belt

Started this discussion. Last reply by Louise O' Brien Jan 8. 6 Replies

Hello!I have a small factory. We produce about 15 tons of chocolate per year (truffles, enrobed pralines, moulding pralines etc.). Premium segment. While we are working on wheeled machines Prefamac…Continue

Tags: equipment

 

Vladislav's Page

Latest Activity

Clay Gordon replied to Vladislav's discussion equipment for a medium factory
"Vladislav - Most of the chocolate makers who are members of TheChocolateLife are small producers - under 10MT/annually, and few of them make more than modest amounts of caramels, marmalades, etc. If you want to make tonnes of caramels, pates de…"
Jan 12
Need beans and Vladislav are now friends
Jan 11
Vladislav replied to Vladislav's discussion equipment for a medium factory
"I'd like to make the products like on the pictures"
Jan 9
Vladislav replied to Vladislav's discussion equipment for a medium factory
"Do not people on the forum that could give good advice on the put questions? I suspect that many manufacturers of chocolate, make caramel and marmalade too .."
Jan 9
Louise O' Brien replied to Vladislav's discussion Choosing the automatic tempering machine and enrobing belt
"Clay Can you send me a list price for FBM by email. I am based in Ireland. louisenaughton@eircom.net Louise O' Brien. l "
Jan 8
Vladislav posted a discussion

equipment for a medium factory

Good day to all!Congratulations to all forum members a Happy New Year and Merry Christmas!I have a small chocolate factory. Capacity of approximately 25 tons per year. I plan to build another factory for the production of caramel and marmalade (from fruit pastes and pectin).Part of products of the new factory will immediately come to the chocolate factory and will be covered by chocolate :)I ask you to advise producers of good equipment for the production of marmalade, caramel and nougat. And I…See More
Jan 7
Michael Arnovitz replied to Vladislav's discussion Choosing enrobing cabin (Coating cabins)
"Their customer service may not be great, but my understanding is their equipment is well-respected, and a lot of companies use it. I'm sure that Clay or others can add more about them."
Nov 14, 2013
Vladislav replied to Vladislav's discussion Choosing enrobing cabin (Coating cabins)
"I've already talked to them. They are very slow in answering."
Nov 14, 2013
Vladislav replied to Vladislav's discussion Choosing enrobing cabin (Coating cabins)
"Thank you! I know this manufacturer. I will contact them. Capacity the machine that I am satisfied - 20-40 kg per hour."
Nov 14, 2013
Michael Arnovitz replied to Vladislav's discussion Choosing enrobing cabin (Coating cabins)
"300,000 Euros for a coating cabin? Wow. That must be a large, integrated system of some type. You didn't say anything about what level of output you require, so I have no idea if this will work for you. But I know that Savy Goiseau makes…"
Nov 14, 2013
Vladislav posted a discussion

Choosing enrobing cabin (Coating cabins)

Hello everybody!At this time, I am concerned about choice an enrobing cabin (coating cabin -not to be confused with enrobing belt or coating pan!) . So I decided to resort to the help of the collective mind. In particular, I very much hope to the council respected Clay.I want to produce in my factory chocolate dragees with a soft core (ground dried fruits such as apricots, pears, apricots). I know that these machines makes a German manufacturer (…See More
Nov 14, 2013
Clay Gordon replied to Vladislav's discussion Choosing the automatic tempering machine and enrobing belt
"Vladislav - I will send you catalog sheets. The cold room should work fine, it's not as productive as working with a cooling tunnel because you have to start and stop the enrober belt. The machines will be shipped from Legagno, which is just…"
May 29, 2013
Vladislav replied to Vladislav's discussion Choosing the automatic tempering machine and enrobing belt
"thank you very much for the information. Yes, I will be grateful for the directories and information. Please send to 10477 at mail dot ru The tunnel while I will not take. I have a big cold room. Confectioners will take the product off the line,…"
May 29, 2013
Clay Gordon replied to Vladislav's discussion Choosing the automatic tempering machine and enrobing belt
"Vladislav -- There are many videos about FBM equipment on their YouTube channel - http://www.youtube.com/user/fbmboscolo As to the question of what is the maximum capacity of the belt? Don't think about kilos of chocolate per hour as the…"
May 28, 2013
Vladislav replied to Vladislav's discussion Choosing the automatic tempering machine and enrobing belt
"thank you very much for your response and calculations. It is with great interest I read your posts in this forum. Could you send me a link to the video machines, you have written? What is the maximum capacity of the belt? The fact that my season…"
May 28, 2013
Clay Gordon replied to Vladislav's discussion Choosing the automatic tempering machine and enrobing belt
"Vladislav: I represent FBM equipment to ChocolateLife members around the world. FBM introduced continuous tempering technology to the artisan chocolatier market back in 1977 and has been a technology leader since then. FBM was also the first company…"
May 28, 2013

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Dark, Milk, White?
Dark
Most memorable chocolate experience:
When I first tried the fresh truffle with lime and passion fruit handmade
My favorite chocolate is:
fresh truffels

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