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mduncan
  • Female
  • Simpsonville, SC
  • United States
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Problems with tempering in new Savage Bro. machine

Started this discussion. Last reply by mduncan Nov 3, 2013. 13 Replies

I've been tempering chocolate by hand on marble for years and recently purchased a 50# Savage Bro. tempering machine.  I have been unable to get a correct temper in this machine. The chocolate turns…Continue

 

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mduncan replied to mduncan's discussion Problems with tempering in new Savage Bro. machine
"Sometimes we have to manually switch the valve off and back on again for the cool water to flow in...  I can hear them click on after I switch the valve.  "
Nov 3, 2013
Brad Churchill replied to mduncan's discussion Problems with tempering in new Savage Bro. machine
"Bummer.  It sounds like you have a "Friday" machine. Keep in mind that the machine does not cool the water.  It uses tap water, and if your tap water is room temperature that will cause you challenges when cooling your…"
Nov 1, 2013
Ruth Atkinson Kendrick replied to mduncan's discussion Problems with tempering in new Savage Bro. machine
"Have you checked your solenoids? You should be able to hear them as they click on and off."
Nov 1, 2013
Brad Churchill and mduncan are now friends
Nov 1, 2013
mduncan replied to mduncan's discussion Problems with tempering in new Savage Bro. machine
"Thanks Brad.  I think I am having issues with the calibration of my machine....   My temp has been 4 1/2 degrees off in the temper cycle!  I have talked to Savage Bro. and they reassured me that this cannot be possible... so I changed…"
Nov 1, 2013
Brad Churchill replied to mduncan's discussion Problems with tempering in new Savage Bro. machine
"I have two savage machines and make about 450 bars a day by hand.  I NEVER use seed - I just go through the cycle I discussed above and everything turns out just fine."
Nov 1, 2013
mduncan replied to mduncan's discussion Problems with tempering in new Savage Bro. machine
"Do any of you temper bean to bar chocolate in a Savage kettle?   I'm wondering if I need to seed."
Oct 31, 2013
mduncan replied to mduncan's discussion Problems with tempering in new Savage Bro. machine
"Thanks for all the advice, it is very helpful.   I'm still trying to get this tempered but will hopefully get it to work soon!  "
Oct 13, 2013
Brad Churchill replied to mduncan's discussion Problems with tempering in new Savage Bro. machine
"I'm not sure how old your Savage machines are, but mine are about 5 years old now, and they have an alarm which can be set to go off when the chocolate gets within 0.5 degrees C of the target temperature.  This accounts for the thermal…"
Oct 12, 2013
Sebastian replied to mduncan's discussion Problems with tempering in new Savage Bro. machine
"I never like cooling moulds. The best advice you can get, for tempering, is practice, practice, practice.  It holds true with tempering in a savage kettle as well.  Trust me, it can be done, you'll learn it, and you'll be…"
Oct 11, 2013
mduncan replied to mduncan's discussion Problems with tempering in new Savage Bro. machine
"We do have the machine plumbed and hooked up to a cold water source.  I have tried a combination of different temps.. melting to 115, dropping to 82, and holding at 88.  I have also tried holding at 86 degrees just in case the latent heat…"
Oct 11, 2013
Sebastian replied to mduncan's discussion Problems with tempering in new Savage Bro. machine
"If you've got them water jacketed, and that's how you're controlling the temp, remember the thermal mass of the unit itself is high - meaning there's an aweful lot of heat or cooling capacity in the tank itself once you get to…"
Oct 11, 2013
Brad Churchill replied to mduncan's discussion Problems with tempering in new Savage Bro. machine
"The savage machines agitate the chocolate very slowly.  We make about 400, 90g bars a day using them (I have two machines), and have found that when what you just described happens (usually with thicker bars), the chocolate is about 1…"
Oct 11, 2013
Ruth Atkinson Kendrick replied to mduncan's discussion Problems with tempering in new Savage Bro. machine
"I have three of them and love them!!! Mine are not plumbed, so what I do is probably a variation of what they tell you to do. Also, my machines are several years old and the newer ones are more automatic. I put in my chocolate the night before, and…"
Oct 11, 2013
mduncan posted a discussion

Problems with tempering in new Savage Bro. machine

I've been tempering chocolate by hand on marble for years and recently purchased a 50# Savage Bro. tempering machine.  I have been unable to get a correct temper in this machine. The chocolate turns out to be very cloudy and difficult to get out of the molds.  I know the temps I have always tempered at (I make bean to bar chocolate) and they are just not working.Anyone use this machine and have any tricks, advice?  Thank you!See More
Oct 10, 2013
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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
Aug 8, 2013

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Dark, Milk, White?
Dark
Most memorable chocolate experience:
my chocolate course at Johnson and Wales University
My favorite chocolate is:
my own

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At 3:17pm on June 12, 2012, Roger Porcellato said…

Good afternoon "mduncan",

Yes, the TF10 remains available for purchase.

If you have any further questions do not hesitate to ask.

Thanks for inquiring,

-Roger

 
 
 

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