As suggested by a few posters, I'm looking at getting an IR lamp to heat the chocolate during the refining/conching phase in the Santha (can't get the chocolate to heat much higher than 130F right now, would like to go up to 145-150 ...)
What are you using? the price ranges from a few euros/dollars for a simple black infrared bulb to 1000+ euros for a professional food heating system.
My first intuition was to lean towards the food-graded products, but I assume that ceramic bulbs would be very hard to break so the risk to end up with shards in the chocolate/melangeur is probably small?
Also, do you know if the IR bulbs can be fitted to most type of desk lamp holders/brackets?
Thanks!
Last Edit: May 21, 2015 10:47:47 GMT -5 by dublinguy
Ben: Please create a discussion in one of the forums instead of posting in the shoutbox. No one ever replies to the shoutbox.
Dec 17, 2018 10:33:41 GMT -5