|
Post by beanless on Apr 1, 2012 18:19:55 GMT -5
Hi there
I am wanting to completely finish batches out of my temperer but find that the depositing pump draws air once the level of chocolate gets down to 10kg. I have tried moulding straight out of the guilotine valve but find it hard to get measurements right.
Does anyone have any suggestions other than transferring it into a small table top temperer and syringing it into moulds?
Any suggestions gratefully received
Cheers Ali
|
|
|
Post by feedme on Mar 24, 2013 17:44:12 GMT -5
Just wondering what chocolate tempering machine you are using?
|
|