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Post by tbone on Jan 22, 2014 23:36:54 GMT -5
Hi, It seems that Selmi temperer is the choice for many pro bean to bar makers. There is an Italian maker, GAMI for a bit less. (around 7000 Euros for the smallest model) Anybody has experience with these machines? www.gamitaly.com/eng/prodotti.php
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Post by gretencord on Jan 23, 2014 10:03:31 GMT -5
I have actually seen a couple makers move away from Selmi recently. Apparently it has trouble handling chocolate with higher viscosity. FBM, which also is made in Italy, appears to be the tool of choice for continuous temperers.
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