Rajarajeshwari Kainthaje's Comments

Dear Raji,

Thanks for your mail.  We do not have the cupper bowl as our machinery needs to work with chocolate and with a cupper bowl this is not so easy.

Hope you are doing well.

Many regards

Tom

you can see the range on www.selmi-group.it

roaster

Micron

regards

Tom

Hi Raji, good to hear from you again and nice that you like your comfit.

The roaster does not peal of the skin of the almonds, it does from coffee and hazelnuts without any problem but the skin of the almonds is very much attached to the almonds and does not go off.

We demonstrated the roaster in the show in Prosweets-ISM and the machine was very succesfull.  it's really a very nice machine.  Did you see on our website also the movies on the roaster and also on the Micron, our new baby..???  Check it out...

Let me know if you have further questions.  Tom

Hi Raji,
That is so great! I am not a chocolate maker, just a chocophile businesswoman :)

its a concentrated (by evaporation, similar with cane sugar) coconut nectare (the nectare comes from the sap of the unopened spandix). It has a taste similar with cane sugar but has a glycemic index range from 30 to 35.

Sorry, unfortunately, we do not deal in peanut butter, and I have no idea where you can get that in India. Will try to check, and will tell you, if I get to know some source

Oh, Galaxy is the company, which I handle, and our India sales ops are handled by our another office.

You may find lot of information on the chocolate moulds, transfer sheets, structure sheets, special mousse cups etc. at www.ipfco.com

I handle all international operations.

Great to know you.

Hi,

Just joined today, and exploring

I am in making special custom designed chocolate moulds.

greeting,
thanks for sharing useful tips.wat all business u do related to chocolate?
aneez

Another question...can other people see these comments that we write to each other

Hi Raji...How are you?

yaa , v can give flavour by boiling milk or cream with that agents like orange zest,mint,basil leaves,lemon grass etc. then discarding it andding to the mix,as i do if u hav some other way pls. write.

thanks,me now with hilton ,garden inn as astt.pastry chef,and heading the section.
yaa i do chocolate,but only for cakes and garnishes
anis

hi rajarajeshwari,it was in year1997,when i was trainee at hotel imperial,
group of some chef organised it,at that time i was also new, i dont know wat happened after that , i never heard of that competion.
pls. be in touch

Hey Rajarajeshwari, looking forward to seeing you in Bangalore...but i don't have your mobile number and therefore will not be able to contact you. Alternatively do give me a call on this number 9880183503 to contact me. Looking forward to hearing from you.

I shall come back if I progress further in processing. Please keep in touch.

I am basically from an agricultural familiy in kerala state and we grow cocoa. I am planning to add value to cocoa by processing in small scale level. I am in the look out for processing methods and come across chocolate life through internet.

I am interested to know whether you are processing cocoa beans and manufacturing chocolates.

Hi,

I am located at Kochi in Kerala State. I would like to know whether you are in the field of chololate manufature.