Our New Chocolate Enrober
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- เผยแพร่เมื่อ 7 ก.พ. 2025
- Learning to use the new chocolate enrobing machine. We are a new start-up located on a small island near Olympia Washington that was just beginning operations before the recent events. We'll be posting more once it's safe to get back to work.
What brand of enrober are you using? Are you open yet?
We are using a Hilliard's enrober with a cooling tunnel and a tempering pre-bottomer. We just added a vibratory topping spreader for sprinkling on nuts and other toppings just before the chocolate pieces enter the cooling tunnel. This enrober compliments the three Selmi auto-tempering machines we mainly use for chocolate bars. We are open now, but do not have a retail location. Our products are available online at nwexpressions.com, Amazon and Snackmagic.com. Thanks for your question.
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What brand of chocolate do you use? I use Guittard myself for the main lines of chocolates and working on doing bean-to-bar for our specialty bars.
@@sledmaker02 We also use Guittard exclusively. We have looked into bean--to-bar but the equipment investment and floor space are concerns for us. I'm just not sure if we could produce the volumes we need at a reasonable cost. It would be nice to not have to depend on the chocolate manufacturers since they are having issues filling orders now.
Are your specialty bars filled with inclusions?
@@northwestexpressionscookie6329 I agree with that. Are having trouble getting enough chocolate I sure am from my supplier. I use choco vision to temper my chocolate as well as hand tempering. I am looking at the Perfect brand of continuous tempering.