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Post by bmikiten on May 26, 2017 20:56:34 GMT -5
I've been making small batches (3-5 lbs) and am scaling up to 15-30lb batches with a small manual production line using a X3210 and depositor. I roast using a Behmor. I have two rooms I can use - both about 10'x15' but one has a sink as a water source. I'd love to see how other people are set up for this smaller level of production. I'll be hand wrapping bars in a different area but will have aging racks in the same room. I've built a winnower but may do that outside anyway. I've love to hear what other people are doing. I did take the E'cole Chocolat course so I have the ability to plan a line but this is much smaller scale. <G>
Brian
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