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Post by caitlync on Sept 29, 2014 16:49:11 GMT -5
I have a question regarding amounts in the melanger, forgive me if it has been asked before, I am new here, also forgive if this seems like a stupid question, it seems it is logical but when it comes to stuff like this I could be wrong about it not scaling up the same (also perhaps tempertaure control is an issue with a smaller batch?).
I bought the premier grinder 2L (never used a melanger before), and I wondered if I test out refining/conching times to suite it to my tastes/what I am going for (with this bean), and I use only 1 lb to start (so as to not waste more while discovering my preferences with time) will it match a larger batch later (with the same refining/conching time) of say 7lbs? So if I do the 1 lb and like it after 24 hours, will that match a larger batch or does the amount change the time? While I know I could just try both amounts myself and see the difference, the point is I do not want to use 5-7 lbs at a time just to find my time/taste preferences. I want to leave it running and take samples in incriments to see where my goal time is and end at 72 hours just for point of reference (unless I notice certain flavors "dying" off then I will most likely stop before I hit the 72 hour point), then I can compare them all together to see what I like best. Is it possible to do that with 1 lb and still get the same results when I scale the volume up?
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Post by lilypa on Sept 29, 2014 17:32:43 GMT -5
For refining, I use an "hours/lb" metric which depends upon the refiner I'm using. (I have a Santha Spectra 11 and a Premier Wonder Grinder.) That metric basically gets me to relatively the same texture for different batches in the same refiner. You'll have to figure out what texture you prefer from your refiner.
As for the conching side of the equation, I now "melange" for a minimum of 48 hours for every batch I do. (Note, my batch sizes these days are 4 - 7 lbs.) If my refining metric tells me to stop prior to 48 hours, I simply loosen the tensioner nut on top of the melanger, so it's either no longer grinding or very slightly slightly grinding, while primarily just mixing the chocolate around until the 48 hour mark or whatever mark I choose beyond 48 hours.
I know other chocolate makers use heat while conching, but haven't tried that yet. I just rely on the friction heat of the grinders, for now, which usually is in the 130 - 140 F range. The temperature does cool off a bit after loosening the tensioner nut, but I've only noticed maybe by 5 - 10 F.
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Post by caitlync on Sept 29, 2014 18:09:47 GMT -5
Thank you so much lilypa. Where did/do you obtain the "hours/lb" refining metric?
Also, if I like how it turns out after say 24 hours in the melanger for 1 lb, can I do a simple math, without having any reader, to then add on the number of hours for a larger quantity, like if I jumped from 1 lb to 5 lbs? Did that make sense?
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Post by lilypa on Sept 29, 2014 18:58:14 GMT -5
Hey Caitlyn,
I just figured out the metric on my own over several batches. For my Santha, I just happened to like melanging for 6.5 hours per lb of chocolate in it. The texture seemed good to my taste buds.
Yes, you can do simple math with that metric. Using my metric for 2 lbs of chocolate, I would refine for 13 hours, 4 lbs for 26 hours, and so on.
You'll have to develop your own metric based on your melanger and your taste buds (or your friends and families taste buds.) My Premier Wonder Grinder is a smaller unit so that metric is larger. I'm still developing it for that melanger as I haven't had it as long. Currently, I'm thinking in the 10 - 12 hours/lb range, but I haven't dialed it in yet.
Any of you other chocolate makers out there have a different take on how you do it?
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