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Foodpump's secret laboratory....

post #1 of 10
Thread Starter 

And that's how I pan (coat with chocolate) hazelnuts.  I do about 10 kg a week.

 

Who needs a HVAC guy when I have a $2.49 length of dryer vent hose?!!!

...."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 #2 of 10

lol, that's so awesome. What did you do to the kitchen aid? 

 

 

“After a good dinner one can forgive anybody, even one's own relations.”
Oscar Wilde

 

 

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“After a good dinner one can forgive anybody, even one's own relations.”
Oscar Wilde

 

 

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post #3 of 10
Thread Starter 
It's actually an attachment for the K.A. called a panning bowl. Basically two s/s bowls, the first one has a shaft welded on the back to fit the #20 attachment hub of the K.A., the second bowl has a hole cut out, and a rim welded on. The bowls are clipped together and partially filled with product--in this case hazelnuts. The mixer is stood on a base that holds it to an angle and the bowl rotates slowly. You ladle in some chocolate, blow in cold air, ladle in more, blow in more air, until you have "grown" the product to the size you want. In my case it's about a 2:1 ratio of choc to nuts. I can only do small batches with this set up. Been hankering for a larger panning machine, but have to wait until the contracts come in to justify the cost.
...."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 #4 of 10
Thread Starter 

Here's another one I've been working on a 50 gram, (aprox 2 oz) bar with a caramel filling.  I do about 250 of these a week.  Caramel is old school: a big pot with milk, cream, and sugar, and let 'er rip for 2-3 hours

...."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 #5 of 10

Haha! Nice! I love the panning setup! How do you finish you hazelnuts? You shine them up with confectionery coating, or do cocoa powder/powdered sugar?

post #6 of 10
Thread Starter 

Cocoa powder.  Was fooling around with Gum arabic for a glaze, but it doesn't work all that well, and I'm scared (deleted) of the ingredient list of the polishing glazes used commercially.

...."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 10

Very cool set up!  Those caramel bars look delicious, I'm not surprised you're making so many!

 

Where do you buy your equipment?  I had a question about used confectionery guitars in another thread, but I suspect I am going to have to buy new.  I don't know anyone who could make something like that, unfortunately.  bakedeco.com has one for $1800; but I have no idea if it is junky or not.  I don't need it for chocolate, we're just cutting marshmallows, pate de fruit and possibly petit four sponge cake; and with the volumes we're anticipating, cutting by hand is going to seriously impact my costs.
 

post #8 of 10
Thread Starter 

D + R equipment, Montreal (design and realisation).  They have guitars as well, but they are pricey.  You might find used ones on websites like "a chocolate life" and "70%" , they do have forums there for equipment, but no guarantees that you'll find a guitar. What ever you buy, don't get ones with a plastic base, and don't get a double cut--they tend to get problematic.
 

...."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 10

OK I want to learn how to do this!

We sell a lot of organic chocolate in our shop, but have trouble finding the variety that we'd really like to offer.

Got a K-6 just need the panning attachment and the blower set up.

What do you have the dryer hose hooked up to?

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Liquored up and laquered down,
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www.foodandphoto.com

Liquored up and laquered down,
She's got the biggest hair in town!

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post #10 of 10
Thread Starter 

A portable air conditioner, got the panning attachent from the site I listed in the above post.

 

During the winter months, I wheel the whole assembly out in the common corridor (unheated) where the ambient temp is +14-16 Cel. and don't bother with the air conditioner.

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