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Any ideas on a machine that makes super smooth pastes WITHOUT incorporating air?

post #1 of 11
Thread Starter 

Aloha,

We have strained, whisked, hand mashed, pressed our chocolate and honey based products (dietary supplements)  to no avail.

Our crystallized honey products still leaves tiny granules unincorporated, creating texture which we are trying to avoid.

 

Our product is a CO2 paste which is countless little crystals we are trying to mix as smoothly as we can.

 

Pressing these soft and tiny granules, the size of grains of sand economically has been a challenge and our whisking machine simply cannot get the micron down low enough. It also incorporates a lot of air into the products which is what it is designed to do.

 

We are looking at a twin gear juicer as an option but wanted to ask the professionals before we bought it.

 

Thanks in advance :) :)  for any advice, ideas, comments and suggestions.

 

A. Ghiasi from the Big Island of Hawaii 

post #2 of 11

Years ago I did some experimental work. We were using blenders and mixers for batch production. 50 gallon and more. We discovered that spices, herbs and a lot of ingredients that were not, had to be added in a  liquid form for total disbursment and blending. So we changed most to liquids.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #3 of 11
Thread Starter 

I forgot to add that we are just making 5-10 kilos of this right now. All our products ARE a thick viscous liquid. Raw honey, Super critical CO2 paste, chocolate which is doubled boiled, liquid lecithin etc. 

 

So this "machine" we are looking for is an entry level workhorse which can take in various pastes and totally incorporate them into the finest possible smoothness while not incorporating too much air.

Thanks!

post #4 of 11

You need a Thermomix; http://www.vorwerk.com/thermomix/html/

Makes the smoothest pastes ever. This machine is a must have in most European high-end kitchens.

post #5 of 11

I second the thermomix.  Its exactly what you're after.

post #6 of 11

Thermomix is nice, but it can only handle quantities of around 1 1/2 liters.  Currently there are no plans to make a "commercial" version.

 

Most european confectioners have a motorized device that consists of two marble rollers, and a means of increasing/decreasing the gap between these rollers.  Kind of similiar to a pasta roller.

 

This device is used to grind/crush all manner of nut pastes (gianduja, marzipan, various almond pastes,almond flour, etc),   As there is no impellor, whisk, or blade, there is no opportunity to incorporate air. 

...."This whole reality thing is really not what I expected it would be"......
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...."This whole reality thing is really not what I expected it would be"......
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post #7 of 11
Thread Starter 

Aloha, thanks for telling us about the thermomix. It's a gorgeous machine indeed.

However a hard to find in Hawaii/USA machine with a $1000+ price tag is not what we are after right now.

 

Surely there is a way to take some chocolate for example, add some granulates sugar (and without adding much heat or air) convert this mixture into a smooth liquid chocolate like form with no trace of granules remaining.

 

Marble rollers are genius! Wish I had the hands to make such a thing at this stage in life.

 

An affordable well priced work horse it will be. One whose gears do not turn white at the sight of processing thick and heavy playdough like mixture, which is no harder than a pinenut. 

 

Aloha!

Adil Ghiasi

 

 

post #8 of 11

Marble rollers are still what many confectioners are using to crush and refine nut mixtures and chocalte/nut mixtures to sub-10 micron sizes

It is low-tech, and will handle thick mixtures, it can not beat or whisk air into the mixture.

This will be your best bet

...."This whole reality thing is really not what I expected it would be"......
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...."This whole reality thing is really not what I expected it would be"......
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post #9 of 11
Thread Starter 

Can't seem to find anything with relating keywords foodpump. Any brands of Marble Rollers I can look up? 

Thanks.

post #10 of 11

Here

http://www.santhausa.com/

post #11 of 11
Thread Starter 

Mahalo!

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