<?xml version="1.0" encoding="UTF-8"?><rss version="2.0" xmlns:atom="http://www.w3.org/2005/Atom">
<channel>
	<title>Seventy% - Topic: Tempering &#038; Enrobing Equipment</title>
	<link>http://www.seventypercent.com/forum/equipment-supplies/tempering--enrobing-equipment/</link>
	<description><![CDATA[Changing the way we eat chocolate]]></description>
	<generator>Simple:Press Version 4.5.0</generator>
	<atom:link href="http://www.seventypercent.com/forum/?equipment-supplies&#038;tempering--enrobing-equipment&#038;xfeed=topic" rel="self" type="application/rss+xml" />
<item>
	<title>cj on Tempering &#038; Enrobing Equipment</title>
	<link>http://www.seventypercent.com/forum/equipment-supplies/tempering--enrobing-equipment/#p493</link>
	<category>Equipment &#38; supplies</category>
	<guid isPermaLink="true">http://www.seventypercent.com/forum/equipment-supplies/tempering--enrobing-equipment/#p493</guid>
	<description><![CDATA[<p>Has anyone used any of these tempering and enrobing equipment?<br />
NovaChoc from PC-creations in France?<br />
LCM equipment from Germany?<br />
FBM equipment from Italy?</p>
<p>I am looking for equipment for a start-up chocolate business and would like to enrobe my creations.</p>
<p>Thank you for your insights.</p>
<p>cj</p>
]]></description>
	<pubDate>Mon, 25 Jul 2005 19:47:59 +0000</pubDate>
</item>
</channel>
</rss>