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Post by chocomania on Mar 24, 2006 5:02:28 GMT -5
hi sam,
what kind of winnower do you use? is it for small scale winnowing?
gilbert
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Post by Samantha Madell on Mar 24, 2006 6:36:48 GMT -5
Hi Gilbert,
I'm not exactly sure how to answer your question. In terms of scale - I've never actually timed the throughput, but I guess it would winnow 1 or 2 kilograms per minute.
It's a reasonably large unit, though (about 1.2m high, 2m long, and 0.5m wide) so I certainly wouldn't recommend the design for anyone just winnowing a pound of beans occasionally!
Sam
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Post by chocomania on Mar 24, 2006 11:51:41 GMT -5
2kg per minute isnt so bad to start with i dont intend to winnow occasionally though as i am looking for something i could use for an artisanal factory. although if your machine can still be tweaked to do 5kg per minute then it would be perfect.
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Post by Alchemist on Mar 29, 2006 16:19:07 GMT -5
Chocomania: Sounds good. Sam: Do you happen to know what the average percentage weight of the nibs, post winnow, is compared to the weight of the pre-winnowed beans when your winnower is used? Is it above 80%? I know that theoretically 84% is attainable with some beans. Alan Keep in mind that on the whole, we won't be getting that kind of percentage, noting I did not say effeciency. For that high of a percent you would have to have a rather large cocoa bean, with a thin light husk. Last year's Ocumare was something like 90 beans/100 g or so. About 10-15% larger than "average", and with that one, the best I could get was about 80%. On small mid-crop Ghana Forastero, you may only get 70%. Mostly, just food for thought.
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Post by FredM on Apr 25, 2006 22:32:22 GMT -5
"Thanks for the link to that site. I have e-mailed them for a quote on the 2-roller mill. So far, getting information out of them is like pulling teeth, but as soon as I know something, I'll let you all know. I have a feeling, though, that the price is going to be astronomical."
Alan, yes it is. I finally received a reply from the this company that is linked above. The price was around $25,000 for the two roller. They were not very helpful or pleasant to talk with. I had a lot of sarcastic emails from the sales rep. She was very relunctant to give a price. She finally broke down and gave me a price quote but not without a lot of grief for wanting to use the equipment in the chocolate production instead of with olives. She wanted to know why I wanted to use the equipment for chocolate, etc. It was the strangest interaction with a sales person I've ever had. I don't think I would go with this company.
Fred
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Post by artpollard on Apr 27, 2006 11:59:28 GMT -5
Alan:
For what it is worth, I have a Lloveras 500kg chocolate refiner for sale for $12K. (It is a pretty good deal. That is what I paid for it not long ago when I purchased it along with some other equipment as part of a package deal.) I'd simply like to get my money back out of it and clear up some floor space.
-Art
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Post by Alan on Apr 27, 2006 12:17:01 GMT -5
Alan: For what it is worth, I have a Lloveras 500kg chocolate refiner for sale for $12K. (It is a pretty good deal. That is what I paid for it not long ago when I purchased it along with some other equipment as part of a package deal.) I'd simply like to get my money back out of it and clear up some floor space. -Art Dear Art, Thanks. I'm not interested in that particular machine, but I know someone who may be. I'll let him know. Thanks for the info. Alan
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Post by artpollard on Apr 27, 2006 22:40:54 GMT -5
Thanks Alan.
Feel free to e-mail me at: art@amanochocolate.com if he is interested.
-Art (Oh, yes, we are setting up our own chocolate factory. The website is: http://www.amanochocolate.com)
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Post by somachocolate on Apr 18, 2007 16:08:47 GMT -5
hello everybody if anyone is interested i started a small artisanal chocolate factory in toronto about 4 years ago. We started small with a modifed coffee roaster and a 45kg universal refiner/conche. We have expanded to a larger store this year 3000 sq ft. i also purchased an old melangeur and refurbished it (this was quite a feat) we use it for making chocolate and also for nut pastes etc which we use for Gelato. the results have been great. Best batches being Ocumare 2006 and this years crop of Ghana (Kuapa Kokoo) Process wise the trickiest part to figure out is the winnowing since no one makes a cost effective space efficient winnower that processes the amounts that we want. Domori has a beautiful unit but i can't seem to figure out who made it for them. i finally have one being built to a very good design in Stainless if anyone is ever in Toronto please visit there are some photos on Flickr if you search soma chocolate www.flickr.com/
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Post by zhajo on Apr 21, 2007 20:36:38 GMT -5
Hello everyone: I am new to the world of chocolate and this is my first time here on this forum. This is such a wonderful place to learn about the "secretive" world of chocolate. Thank you very much for the creator of this forum and all the participants. I too would like to open a chocolate factory and business, but I need to learn much before that can be possible. Please keep up contributing to this forum because it is helping me greatly. Thank you so much. Zaher
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Post by eric101 on May 23, 2008 10:14:46 GMT -5
www.oliveoilsource.com/cgi-bin/product_display.asp?p_items_id=7I was looking at this press for pressing chocolate liquor I make on a very small scale using the juicer recommended on this site. Do you think I would end up with a usable product (butter and cocoa powder) from this set up? I really am much too small scale to warrant the expense for a screw press. Even $2K is too much - I am hoping for a used unit. Thanks for any advise. Eric
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Post by Alan on May 23, 2008 12:21:58 GMT -5
You can definitely make cocoa butter on a small scale using a hydraulic press with some custom addons. Check out Grenada Chocolate's setup on their website. The cocoa powder will need to be reground and sifted after the process, and this will require additional machinery, though I don't have any good recommendations.
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Post by eric101 on May 29, 2008 12:18:28 GMT -5
journeytoforever.org/biofuel_library/oilpress.htmlDo you think this would work? I am considering taking this plan to a fabricator but making the piston part out of stainless steel. Hoe would one go about heating the chocolate liquor as you press it? Eric
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Post by Brad on Jun 2, 2008 3:11:38 GMT -5
Update...
My new website is up in "test" mode. Still missing content, but that should be complete by the end of the week.
Opinions anyone?
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