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Post by gordonschocolate on Feb 16, 2009 0:59:57 GMT -5
I would like to increase the speed of my grinding. The Champion Juicer works well but is much too slow. Can I do the grinding and refining/conching all in a wet grinder/melangeur? Or different grinders? If so , what happens to any husk pieces that do not get winnowed away? Or are there other grinders that might do the job (i.e. Pleasant Hill Grain Mill) but 110v rather then 220v. thanks
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Post by cheebs on Feb 16, 2009 9:36:09 GMT -5
The Santha will grind just fine starting from nibs. Just be sure to pre-warm all your ingredients to at least 115F, and add them slowly. I usually add a couple of cups of nibs with the grinder already running and immediately about half of the specified (melted) cocoa butter. Then I add the rest of the nibs slowly in the course of about 15 mins, alternating the rest of the cocoa butter and sugar. Haven't used the Champion for grinding since like September or so.
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Post by Brad on Feb 16, 2009 18:23:58 GMT -5
Don't forget to heat the Santha wheels and granite base too! Both have a way of completely sucking the heat out of the ingredients when you start, and seizing the mix.
When I was using the Santha, I used a blow dryer on the hottest setting in the machine for about 10 minutes to start with.
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Post by cheebs on Feb 16, 2009 19:50:54 GMT -5
Don't forget to heat the Santha wheels and granite base too! Both have a way of completely sucking the heat out of the ingredients when you start, and seizing the mix. When I was using the Santha, I used a blow dryer on the hottest setting in the machine for about 10 minutes to start with. Doh!!! I forgot to add that. I leave the light on in my oven, keeps it at 98F, and I leave the bowl, stones, axles and hub/cap (mine're stainless steel so they really hold heat well) in it overnight. Nibs too but I heat them a little more the morning after.
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Post by gordonschocolate on Feb 18, 2009 9:28:35 GMT -5
Thanks for the advice. I heated everything (including Nibs) up to 100 degrees or so. Everything worked just fine.
Now I just need to increase my roasting capacity. Roasting is my favorite part but with my modified coffee roaster on my modified gas grill I can only do 5 + pounds at a time. Plus I still need to build and improve my winnower.
My wife and I recently launched or "beans to bar to bon-bon" business in Bisbee, Arizona. Our web site is still a holder page <www.spiritedchocolate.com> but with luck we will have it up and running soon.
Gordon
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