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Post by Howard on Apr 28, 2006 10:21:02 GMT -5
My santha came - thanks John, very speedy response.
Now, I'm getting ready to make my first batch of refined and conched chocolate and as I think things through I have a basic question: How much tension should I place on the grinders with the spring-screw?
Howard
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Post by Alchemist on Apr 28, 2006 11:17:42 GMT -5
Effectively, it does not matter. The spring does not really apply a variable pressure. Just tighten it down all the way, being cautious not to be a gorilla and crack it (naw, I've never done that ;D)
BTW, with the new batch of Santhas in May, there will be a chocolate based instruction manual with it addressing this kind of thing. I would happily take suggestions as to what to include that you who are using it would have found helpful to know when seting it up and using it for the first time.
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Post by bob1520 on Nov 21, 2006 10:36:26 GMT -5
Are there copies of the chocolate based instruction manual available? I didn't get one with mine, which came in just two weeks ago (November 2006). I have some interesting Indian recipes with it, however.
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