"Hi Brad,
here in South Africa (don't know how much will help you) we sell chocolate at ca $13/kg (71% dark) and ca $10/kg for a milk 38%. setting us in a medium high price range.
We are a small bean to bar organic chocolate factory…"
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Grinding Sugar
Started this discussion. Last reply by antonino allegra Nov 16, 2012. 2 Replies 0 Likes
Hi Everyone, we buy organic sugar for our bean to bar chocolate.I would like to reduce the time of grinding by pre-grinding the sugar before it goes into our conching machine.anyone has any idea? is…Continue
Sugar Free Chocolate
Started this discussion. Last reply by Sebastian Oct 4, 2012. 43 Replies 0 Likes
Hi All, we receive a lot of request of "sugar free" chocolate, most of them they refer to "use Agave syrup/crystals", but this is not what we think as "sugar free"! Unfortunately here,…Continue
Bean-to-cocoa butter and cocoa powder
Started this discussion. Last reply by Felipe Jaramillo F. Mar 9, 2012. 3 Replies 0 Likes
Hi Everyone!anyone any idea how and what needed to go from bean to cocoa butter in a medium scale?Continue
Cocoa Beans Shells, What can you do with it?
Started this discussion. Last reply by Keith Ayoob Jan 3, 2012. 6 Replies 0 Likes
Hi All,out of curiosisty, what can be done with cocoa beans shells?we have quite a bit (few 100kgs..) and we are looking into creative ways to use them...any idea around the chocolate globe?CiaoNinoContinue
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antonino allegra replied to antonino allegra's discussion Grinding Sugar"hi,
we need to grind something between 20 and 80kg at time.
Is Hammer mill a manufacturer?
Thanks a lot!!!
Nino
"
holycacao replied to antonino allegra's discussion Grinding Sugar"what amount of sugar are you looking to grind? hammer mills are fast and grind sugar well."
antonino allegra posted a discussionGrinding Sugar
Hi Everyone, we buy organic sugar for our bean to bar chocolate.I would like to reduce the time of grinding by pre-grinding the sugar before it goes into our conching machine.anyone has any idea? is there a mid size machine out there i could look into it or anything i could build by my self? (meaning locally...i am not mac gyver!)Thank a lot! NinoSee More
antonino allegra replied to Christina Durta's discussion Cleaning Chocolate Molds"Hi All,
being absent for a while..busy re-locating my factory.
We buy SH directly from a chemical factory in liquid for (40% concentration), the crystals are just 100% pure so you need to be careful with the amount used and take enormous…"
Sebastian replied to antonino allegra's discussion Sugar Free Chocolate"Bingo bango bongo. The largest oligofructosd supplier in the world is in Belgium, and they use beet and chicory for their extraction. Corn is the source of the maltodextrin cost reducer. Oligofructose is both a prebiotic and fiber.
Note there is no…"
Daniela Vasquez replied to antonino allegra's discussion Sugar Free Chocolate"haha that's why I'm asking. I believe there's no substitute for sugar, but we made a batch with NutraSweet and people, that are used to consume sweeteners, liked it very much, personally I hated it, it left a horrible bitter…"
Brad Churchill replied to antonino allegra's discussion Sugar Free Chocolate"I'd lay bets that it's fibre that's been infused with sucralose. If it's 99.9% "natural" as the website claims, the 0.1% is the chemical sweetening agent, and the rest is filler.
That's what I'm…"
Sebastian replied to antonino allegra's discussion Sugar Free Chocolate"Oh my what I've missed whilst traveling. Such misinformation. Some things to consider:
- Splenda was never a pesticide, nor was that the original goal. Pls provide a credible reference to the contrary if you have it. There's a small, but…"
Daniela Vasquez replied to antonino allegra's discussion Sugar Free Chocolate"and what about beet sugar? there are some sweeteners beet-based that say to be zero calories"
antonino allegra replied to Chocolate Luv's discussion go-to dark chocolate truffle recipe?"We do regularly very large amount of hand piped/rolled truffles. we started with the 2:1 ratio and we adjusted to have a nice consistency/fat content. We know that if we change cream supplier we must adjust the recipe by reducing cream+adding…"
antonino allegra replied to Colin Green's discussion What is a good, small enrober to buy?"Machine just arrived, waiting for engineer to get my 3phase electricity up and running.
The Compatta is already in and it is a bomb!
"
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- Most memorable chocolate experience:
- the one that will always arrive the next day
- My favorite chocolate is:
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