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Post by kat13 on Apr 24, 2018 20:10:12 GMT -5
I’m looking at upgrading my glass bowl, thermometer, hair dryer setup to a manual tempering machine.
Its mainly for the creation of pralines etc from polycarbonate moulds – with fillings.
Has anyone used the Krea Swiss machine? Is it strong enough to withstand the banging of the moulds? Also it looks it, but is it big enough that the moulds will fit over the container when emptying the chocolate back in?
Other suggestions of machines to look at welcome. This is purely a hobby, albeit a pretty involved one, but I don’t want to be spending any more than 900.
Thanks!
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Post by Chip on Apr 24, 2018 20:47:42 GMT -5
I’m looking at upgrading my glass bowl, thermometer, hair dryer setup to a manual tempering machine. Its mainly for the creation of pralines etc from polycarbonate moulds – with fillings. Has anyone used the Krea Swiss machine? Is it strong enough to withstand the banging of the moulds? Also it looks it, but is it big enough that the moulds will fit over the container when emptying the chocolate back in? Other suggestions of machines to look at welcome. This is purely a hobby, albeit a pretty involved one, but I don’t want to be spending any more than 900. Thanks! I found a used ACMC tempering machine on Craigslist and love it. I paid $200 and had to spend another 140 because I got a new bowl and mixer bar, and some other parts. Is it professional grade? Definitely not. Does it work great? Yes. I use two thermometers, the one that comes with it and then a separate one with a probe and then take the average between the two (usually 2 degrees). I use the silk method of tempering and this machine does it just great. It also keeps the chocolate stirred and at a constant temperature for pouring, etc. I would say I you could fine one of them cheap like I did, go for it. It has really helped me a lot get my chocolates properly molded, e tc.
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Post by Ben on Apr 25, 2018 16:43:07 GMT -5
Can you provide links to the specific machines you're asking about?
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Post by kat13 on Apr 27, 2018 23:40:15 GMT -5
www.kreaswiss.com/chocolate-melter-6kg This is the main one I was looking at. Unfortunately I've looked at the second hand market and there isn't anything around me, but I am keeping an eye out.
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Post by Brad on Apr 28, 2018 1:14:50 GMT -5
Kat,
The KREA is a melter. It's not a tempering machine. The only thing it does is hold the contents at a specific temperature. The problem with that is that when chocolate is at it's working temperature, the crystal formation is trying to go solid. On top of that, the chocolate on the surface is forming different crystals which is the cause of streaks on the surface of most amateur chocolate confections.
That's why EVERY proper tempering machine continually agitates the chocolate. It keeps the surface mixing in, and the motion of the chocolate helps prevent it from going solid.
If you get that machine under the impression that you are going to use it to temper chocolate with it, you will be very disappointed.
Brad.
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Post by kat13 on Apr 28, 2018 5:30:30 GMT -5
Thanks everyone,
I’m happy to temper the chocolate manually, as done currently. I tend to spend a day and make a fair few.
The main issue I have currently is keeping the chocolate at temperature takes up over half the time.
If tempering manually, using the krea or similar machine to keep it warm for 6 hours while I use it, and stirring it myself frequently works it may still be the middle ground I’m looking for. Something that stirs as well would be great - as long as it produces the same results as doing it manually - I'm pretty happy with the quality I'm currently getting.
The 2 ACMC Table Top looks like what I want except that I would usually use more than 6lbs.
Other suggestions to look at welcome.
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Post by mark on Apr 29, 2018 19:37:12 GMT -5
I did originally look at the Krea melter but in the end went for the Martellato Meltinchoc. That machine has worked very well for me for holding the chocolate at a constant temperature. As Brad mentioned, you need to stir frequently, but if you're using it to hold a steady temperature while you're working with the chocolate, it will be fine.
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