[panini]

Anyone using the beta 6 crystals? What do you think? It sure is easy enough.
let me know

[Blade55440]

forgive the ignorance....what the heck are beta 6 crystals?

[panini]

Blade,
They are pretty new. You melt couvature in the usual fashion and the add 1 % beta crystals and stir them in. Voila your chocolate is tempered with a really nice snap etc.

[Blade55440]

You mean tempering made extremely easy?!

Why didn't anybody tell me this lovely new invention earlier?!

[Nhumi]

I would like to know more about this. Will certainly do a search.
Nhumi

[1dessertdiva]

Hi,
Is this a different brand name for MyCryo?
Where do you purchas this?
I am looking for cost, recently used MyCryo.
Thanks in advance for any info.
The Dessert Diva

[panini]

Albert Uster carries it

[spicypickles]

I wouldnt dare use it for chocolates or anything using valrhona or the sort but I could deffinatley use it for tempering bulk callebaut chocolate for small garnishes and stuff; which has wierd stuff in it but being able to temper it would be cheap.

[aguynamedrobert]

Could you explain what the product is a little more? is it just a large amount of cocoa butter that has been tempered with lots of beta crystals that you add to the chocolate?

-Robert
chocolateguild.com

[AMW]

spicy pickles....

Can you elaborate why you wouldn't use it with certain kinds of chocolate and certain applications. I am very curious about this product as I have never heard of it before.

Panini...

Have you actually tried them yet?

[felixe the dog]

Why does everyone find tempering so hard, its just one step further than melting a compound, don't you use injection?

[panini]

I have not used them yet. I know a hotel chef using it.
I am of the impression that this is a production helper.
Felix
I am willing to try anything to help with production. We have many problems with chocolate. We work in a 1000 sq ft location that does both retail and production. I know, small!!! but you would be surprized how much can be produced. There is sometimes a temperature difference of 30 deg in a 20ft area. LOL sometimes in the spring when it's humid , cold in front and hot in the back, I sometimes we can make weather right in the bakery.
pan

[spicypickles]

What are some good pointers for tempering when the kitchen is so **** hot.
I have basicaly given up on tempering at this point. I do sheets of choc for shards(the look so much better than chopped chocolate) but its never consistent. Tempering at home is a cinch as long as your not too drunk.

[felixe the dog]

Pan, I'm not knocking you mate! I don't see any real saving of time between melting a bowl of couverture and injecting or by using beta 6 crystals (which I assume also have to be injected). Either way its still a matter of temperature and timing. (just my 2 cents -save your money)

Pan, I sympathise - I don't know how large 1000ft sq is as I deal in metric over here. (I think it could be around 3ft to a metre?)

Dealing with chocolate, in a small area with fluctuating temps? Tell me about it. I've been around long enough (check my profile!) and I now run a retail/production pastry kitchen and when we get 6 people on the floor per shift there's room for no more!! No bench space and no storage.

Our area is open plan with glass partitions and out the back its a laserlite (plastic) roof which heats up above 35 degrees Celcius in the middle of the day, throw in an overworked Hobart pot washer and malfunctioning airconditioning, in the largest sub tropical city in Oz and **** me! it's summer already.

So what do I do, I do chocolate work early or late at night, I just have to rework production, store it in the coolest area possible and cross my fingers.

BTW I have used samples of mycryo to temper with and to be honest it saves no more time, but costs more!! Good luck!

[felixe the dog]

And this makes 100 posts!!