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how to use a temperer
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chenddyna
Bangalore, India
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May 23, 2006 - 2:09 pm
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HI, Chenddyna from India. After the callebaut course, I went ahead and bought a temperer, with a wheel and a vibrator. This was made by an Indian company. Now, I want advice from you guys on how to use it, for say Callebaut 823 or 811.
does anyone add additional cocoa butter.
when the wheel starts, the temp of the machine rises, higher than the one we have set it to. does this happen to anyone else?
how long should one use the wheel for one lot of 6 kg?
after tempering, does one leave the wheel on, or just hold the choc. at the recomended temperature?
what do we do with the left over choc. at night?
I have all the answers in theory, it's practical wisdom I am looking for.
appreciate all comments,
regards Chenddyna
chenddyna_schae@yahoo.com

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Sebastian
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May 23, 2006 - 3:03 pm
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Chenddyna - troubleshooting over the phone (internet) is always very, very hard. it's nigh impossible to give you recommendations not knowing what the machine lokos like, who makes it, what your environment is, etc...even then it might be pretty difficult..

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chenddyna
Bangalore, India
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May 24, 2006 - 2:28 pm
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hi sebastian,
the make is chocoman, an Indian make, it is a temperer like you see in pictures, not a table top one,a stand alone one, it has a 10-15 kg capacity.
My place is not air conditioned as yet, that is coming next week, but it is generally 22 to 24 degrees indoors. the windows are shut to keep dust out, but an exhaust is on. the manufacturer insists we should put in an air conditioner.
what i would specifically like to know is, does the temperature of the machine go higher than the set temp, eg. I have digitally set it to 31degrees, but it goes upto 35 degrees when the wheel is on,
so if I know that will happen, I will set it lower, to account for the rise in temp.
do u follow temperatures for tempering and cooling to the precise degree in large batches and does a few degrees deviation make a difference.
pls help,
regards chenddyna

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Sebastian
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May 24, 2006 - 4:52 pm
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That either says you've got a problem with your equipments internal thermometer, or the thermometer you're using to check the chocolate temperature is inaccurate. You should have them both tested annually. Temperatures are absolutely critical in chocolate work. They are everything. You do need to get your airconditioner up and running. A fan to generate air flow over your cooling products would be helpful as well.

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chenddyna
Bangalore, India
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May 25, 2006 - 6:46 am
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will do a trial after the airconditioner is on. I have not been checking the temp. of the chocolate, I am only going by the digital temp. setting on the thermostat. I will put in a thermometer next time into the chocolate. thanx

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Sebastian
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May 25, 2006 - 11:27 am
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You're welcome. My consulting fees are not cheap - I'm going to need a box that contains one of everything you make 😎

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chenddyna
Bangalore, India
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May 26, 2006 - 6:54 am
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sure, where r u based, maybe we can meet up, chenddyna

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Sebastian
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May 26, 2006 - 12:03 pm
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I was just joking chenddyna - you are halfway around the world from me...i'd love to visit india one day, if i do i'd love to visit your shop and taste your chocolate.

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chenddyna
Bangalore, India
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May 27, 2006 - 6:55 am
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I am travelling in June, Paris, Belgium, Germany, London, so where r u?
In case u didn't read my other post, I am looking to train under one of you great chocolatiers for a couple of days, if someone will do me the honour!!!
let me know when u want to come to India, can arrange travel plans. India is so beautiful and such an amazing country!!!
Chenddyna

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how to use a temperer | Techniques | Forum