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Post by Alan on Feb 12, 2006 17:32:58 GMT -5
Dear all,
A little story I told at eGullet:
Sincerely,
Alan
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Post by Sebastian on Feb 12, 2006 18:30:18 GMT -5
Might not want to do that just a whole lot. I know it looks like there's been no physical wear on your machine, but trust me, there has been. While legally the chocolate industry in the US can have up to 1.75% shell in the product, practically the emphasis is on getting it as low as possible. The reason? Shell is horribly, horribly abrasive. It damages everything from the metal on the processing equipment to the stones in the stone mills. Would hate to see that process expedited on your machine....
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