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Post by pure7 on Aug 27, 2013 21:24:06 GMT -5
I have 6 ACMC tempering machines, and in answer to your question, YES you can drill holes in the plastic baffle, and allow chocolate to circulate on both sides. Side Note: The transmissions have failed in EVERY SINGLE machine, TWICE. On Monday I will be sending ACMC no less than 7 motors and transmissions for warranty repair/replacement. Having used them now every day for almost 2 years, I would question their reliability as a commercial grade product. Hi, I could sure use some help with my ACMC! I can't figure out how to temper with it! Any advice would be so appreciated. Thanks, Julie
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Post by Ben on Aug 28, 2013 7:43:56 GMT -5
Hi Julie.
Can you let us know the process you're using to temper, and what results you're getting?
Thanks, Ben
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Post by akhitrov on Mar 17, 2014 14:20:30 GMT -5
Could you specify what amount of chocolate mass I can temper daily using this temperer?
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Post by Ben on Mar 18, 2014 7:54:36 GMT -5
Hello. The ACMC can temper 6 lbs of chocolate per batch. I've never used one, but it works more or less like a Chocovision which I have used. I'd estimate that it would take 45 minutes or so to get 6 lbs of chocolate in temper, and then 20-30 minutes to mold. So, you could do 6 batches or so in an 8 hour day if you were doing 1 batch right after another.
You could increase that by using the drip method. Using this method, you'd get a batch of chocolate in temper. Then, as you use up some of the tempered chocolate, you add in melted, untempered chocolate to replace it. The melted chocolate should be about 95 degrees F so that it doesn't bring the tempered chocolate out of temper. You'll have to play with it to see how much you can mold and replace while maintaining temper. I think I've read that you can do as much as half, but I've probably only done about 25% myself. After adding the melted chocolate in, you'll need to give it a few minutes to mix in or you'll get streaks.
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