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Post by lyndon on Apr 13, 2024 15:51:19 GMT -5
Nobody is particularly religiously against it, the issue is really down to technical aspects, artificial sweeteners don't really work in chocolate. However, many have tried, and come up with a few reasonable results. If you use the search function for the forums you should be able to find them. From memory, the best results came from using a blend of different sweeteners. But also, if it's legal/available in your area, you might want to look into allulose and see if that meets your requirements.
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Post by lyndon on Apr 1, 2024 6:37:15 GMT -5
I always go for lowest price over efficiency, though I don't imagine boxes are actually that much faster if at all. I've been hand wrapping thousands of chocolate bars for 10 years just foil inner and paper outer, with a label to seal in place.
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Post by lyndon on Mar 24, 2024 5:53:30 GMT -5
You could try using a little more cocoa butter and a little less milk, try perhaps swapping them by 5%. Maybe a little less sugar? And there's really no need for the lecithin at all IMO.
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Post by lyndon on Sept 18, 2020 17:26:18 GMT -5
Drum roasting is harder to hear the pops, but its also possible the pops just don't happen, it's not coffee even though the process is similar, it's very bean dependant. If your temperatures are good, that's what matters
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Post by lyndon on Sept 18, 2020 17:21:31 GMT -5
27% loss is about right, 25% would be the target goal in my opinion. I'd say roughly 20-25% of weight is husk, depending on the bean.
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Post by lyndon on Sept 18, 2020 17:15:32 GMT -5
I don't ship with any sort of protection, my chocolate goes into a single wall cardboard (.30p gbp) box and people have to accept the risk if it's a hot summer.
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Post by lyndon on May 28, 2020 5:03:32 GMT -5
In so far as labelling laws applying to businesses in the EU, they apply to every business regardless of size. Allulose is not currently legal to use in foods for sale. Maltodextrin would need to be labelled as an ingredient if you use it, the exception applies to listing it as an allergen, ie, bolding it on your ingredients list. If you're in the UK (at least for now) the best place to get information is from the Food Standards Agency, www.food.gov.uk/ while standards are still aligned. After that, you'll need to probably consult eur-lex.europa.eu/ which is more technical as it's not "translated" for busineses the way the FSA has. TLDR; there is no one website for easy reading on EU food law.
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Post by lyndon on May 6, 2020 7:56:07 GMT -5
I'm wondering about buying a cheap one, just to see what happens when the 100C sensor is fried, or to see if it's possible to remove it and replace it with something else. I did contact the meat people to ask what happens in that situation, but it was like drawing water form a stone to get an answer from them so I gave up.
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Post by lyndon on May 1, 2020 18:55:49 GMT -5
The FAQ for that probe says it can only withstand temperatures of 100C unfortunately. Great idea though if it could handle the higher temps required. I wonder if you could throw the whole thing in the bean drum, accept that the internal probe thermometer will fry, and simply use the external temperature probe as the bean data. Expensive test though if frying one breaks the whole thing.
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Post by lyndon on May 1, 2020 18:16:51 GMT -5
I find adding about 1% lecithin to my spread helps, which is a cocoa bean, sunflower seed and canola oil mix.
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Post by lyndon on Feb 2, 2020 7:49:55 GMT -5
I make port infused chocolate sometimes, I roast the beans first, mostly to sterilise them, then soak 100% of them in port for about 5 days (tbh, this may be overkill, 24 hours might be enough). Then I drain off the beans, absolutely drink all the port, and air dry them. Then I roast them again on a low temperature for an hour, and throw them in the grinder. Job done
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Post by lyndon on Jan 29, 2020 13:14:38 GMT -5
Same, I print on a cheap(ish) laser printer, get great quality and the price is about 5p per wrapper or so
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Post by lyndon on Mar 27, 2018 13:21:20 GMT -5
I don't worry about the thread, I drill a couple of holes straight through the plastic and granite as soon as I get a machine, then add a couple of 316 bolts though them. Literally every machine I've had has popped this shaft and ended up dripping chocolate everywhere.
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Post by lyndon on Jan 10, 2018 16:12:00 GMT -5
Totally, I'd probably pop them in a food processor first though
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Post by lyndon on Jan 10, 2018 11:42:31 GMT -5
Have you tried just putting almonds in it instead?
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