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benjamin bulik
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benjamin bulik's Discussions
Stainless steel parts for santha 10 lb melanger
Started this discussion. Last reply by Brad Churchill Feb 23, 2010. 1 Reply 0 Likes
Does anyone have any connections to stainless steel parts for the small santha melanger? Continue
Looking for raw cacao suppliers for my bean to bar company.
Started this discussion. Last reply by Pixie Feb 19, 2011. 1 Reply 0 Likes
Hello everyone, I'm looking for cacao suppliers for longterm relationships. I'm also sending out chocolate for tasting and testing if anyone wants to jump in on that. Its an extremely small scale…Continue
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Pixie replied to benjamin bulik's discussion Looking for raw cacao suppliers for my bean to bar company."Kia ora Ben
I have just found your messages and wondering if you are making raw chocolate? If so are you using a spectra 10 and do you know anything about making raw chocolate with the larger spectra 40. We are in NZ and finding it a bit…"
Brad Churchill replied to benjamin bulik's discussion Stainless steel parts for santha 10 lb melanger"Contact John Nanci at www.ChocolateAlchemy.com
He sells the Santhas and various "OEM" parts."
benjamin bulik posted a discussionStainless steel parts for santha 10 lb melanger
Does anyone have any connections to stainless steel parts for the small santha melanger? See More
benjamin bulik left a comment for Jim"Hi Jim. Fully fermented and dried is fine. Some suppliers often do a light roast/toast at about 175 for around five hours claiming it preserves the flavor. From experience it tends to really flatten the flavor profile. So that is not what I'm…"
Jim left a comment for benjamin bulik"I'm not sure what you want. You used the term "raw". Is that intended to mean "un-fermented"? Maximum temperature applications in fermentation???
I'm a producer but all of our beans are fully fermented and dried.
Jim"
benjamin bulik posted a discussionLooking for raw cacao suppliers for my bean to bar company.
Hello everyone, I'm looking for cacao suppliers for longterm relationships. I'm also sending out chocolate for tasting and testing if anyone wants to jump in on that. Its an extremely small scale set-up specializing in a few origins at a time. Right now its Ivory Coast(fair trade) and Madagascar.
Profile Information
- Dark, Milk, White?
- Dark
- Most memorable chocolate experience:
- trying sao tome for the first time.
- My favorite chocolate is:
- sao tome
Comment Wall (1 comment)
- At 6:59pm on February 18, 2010, Jim said…
- I'm not sure what you want. You used the term "raw". Is that intended to mean "un-fermented"? Maximum temperature applications in fermentation???
I'm a producer but all of our beans are fully fermented and dried.
Jim
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