Desiderio

Thank you Alli, it is somewhat confusing , all the different sales taxes etc. Its good to hear from someone with the similar experience (it will just be me into the very micro business for now). I will check the healh dep ,and i found few women organizations around colorado.Thank you for your time and advice . Sincerly

I really like the open crumb and the crust of the one that proof longer , definatly the type I crave about . Thank you

Thank you guys , very nice detailed and fast responses . Gotta get some courage and go then .

Ok I am thinking and retinking about licenses and permits and taxes and all that boring stuff that I hate.If I could only do chocolates I would be happy but I need to get my self to learn all the boring thing if I want this to go further. I am looking into the SBDC sites of my area ,and I am wondering is that the good way to go?I was thinking to go there ask a bunch of question attempt the class for the small business etc .Will they be able to direct me in the right direction for what concernes all the licenses , permits and taxes? If any of you guys have experience ( I am sure lots of you does), please feel free to illuminate me . Thank you Sincerly

Yummyyyyy!!!

Mostly interesting this experimenting ,thank you for sharing it .I just got some invertase and I havent try it yet , I have several orders next week and probably give it a try .I think I am going to stay with adding it to the ganache like I do with the invert sugar for now, I want to keep a sample of all the chocolates I will be making next week and see how they react with time in a few weeks frame.

great demo.So you ahve noticed that with that formula if you prooferd 2 more hours after the fridge the results are definatly better?It looks that way from here .How many hours did the dough proof before going into the fridge? I think I did try Hamelman white leavin bread and I wasnt really pleased , but that probably because I still have lots to learn, and not much time .Any way thanks for the experiment , I think next baking in a couple of days I will try that process of proofing retatarding proofing ( weekend days maybe more time ) Thank you Glenn

Very cool then I was thinking , in the book Hamelman sais that you should never let a dough prooring without fold it at least once in a 2 or longer period time .What would happen if I do the dough and proof it fot 2 hours or so and dont fold it ? Hehe I guess I will try .

Kerry that's an awesome demo it should have is own space though , maybe they can move it and make a panning demo . Thank you sooo much for sharing this with us, I am so used to people that into the baking confectionary business dont share anything and keep everything secret and thigh ( lots of the italian bakers /chocolatiers etc for exmples ), I find it always amazing and warming to see professional sharing their technique with others that are passionate about , even if you might never try panning or do other complicated stuff , its good to know and to see just for the knowledge of it. Thank you Sincerly

Cool I am looking foward to read your report. Why let it a room temperature for 2 hours, and not bake it right out of the fridge? If there is enough proofing etc it should be fine right out of the fridge right? Let me know how it went , maybe you should bake one right out of the fridge and the other after 2 hours out at room temperature so you can let me know what happend . Buona Infornata

Beautifull bread tracey , I am not a big fan of pullman type of bread expecially SD , but that looks very nice

I have noticed that some italian will suggest to use a little of baker's yeast to help the sourdough raising, but like you were saying I didnt have any problem raising my SD.I dont think I will mix them if not just for an experiment ,I am not interested in a combinations, now that I have my SD ( one white from rye and another totally rye ) I am happy with my weekly bread ( doesnt mean that I am not experiementing anymore though ).I think Hamelman said something about the adds of little amount of baker's yeast in a sourdough mix, and talks about the proofing time etc , more baker's yeast less proofing ,less more proofing etc.I can go and read it on again and report if you need it.He have a recepie with mixed SD starter ,2 different type , need to go and check .

Exiting , cant wait to see the results. This definatly opens up more variations for the selling market ,I will check on ebay, maybe later on this year I will buy one if I can sell enough chocolates meanwhile .

http://www.countrykitchensa.com/catalog/pr...roductId=617859 are this as well?

Good sleep

I belive the next stage is using the arabic gum and I think they do a last stage with alchool but not sure how, still need to read better into the dragees making , the coating pan is attempting .

How did you arrive to the 6 weeks calculation shelf life?I mean just keep a batch and test it after a while or its just a standard number? Thank you

Use 2 to 5gr per 1000gr.Its best used between 60 and 70 C ( 140/158 F ). The Hp value must be between 3.8 and 5.2.

Thank you so much , I couldnt have done it without you guys and all your great advice and support

There are my new experiments , after I got my compressor ( I then decided to get one for air brushes a badger one ), and my little badger and some of the jewel collection coca butter from rubber chef. Results definatly satisfying , I am very pleased with it , now I just need to get over those darn transfer sheets

i looked it up, it's the 7-9 of November. I'm seriously thinking of going. anyone else thinking of going to this? It would be great to meet some forum members in person. ← I was going , but I have decided that go to visit my family has the priority at this moment , and cant afford both .Maybe next year hopefully , I am looking into a class with Norman Love as well , I sent them an email and told me that they will let me know when the next classes are.Good luck , I am sure you will have a lots of fun

Good question. But I dont think that is only a problem concerned the home made bread , because when I buy the bread form a store the same thing appen with the crust getting less crispy.Mine stay crispier little longer , maybe just becuse I live in a really dry place and I do like my bread well done . Making baguette atm they are looking pretty good, other than one got stuck partially to the peel and one of the side got little fat .I am still using Jackal formula and I adore it!!!

i've heard of it, but what is it? ← Maybe Patrick will get in and give us one of his nice and tecnical explanations). For now I tell you what I get from Wybau book where he eplains what it is and how it works: Invertase is an enzyme able to split sucrose into two components.Its mostly used to make special softer centers by inverting the sugar.Most of the inverting takes place withing 7 days ( alchool can slow down the effect). Use 2 to 5gr per 1000gr.Its best used between 60 and 70 C ( 140/158 F ). The Hp value must be between 3.8 and 5.2. Temperatures over 70 C and high acid content destroy the effect of the invertase. Decreses viscosity.Its inverting effect provides a preserving quality ( lower aw value[ active water ]).Must be kept in cool and dark place .Its use its regulated in some countries.

What about using invertase, in case you are concerned in extending shel life? No sweetness added in that case.

Well what can I say, so many great people giving their personal experience feed back and their precious time to answer, so first of all I want to thank you all so much for this . I indeed want to at least try to turn all this passion ( been there for over 15 years and I think its time for me )into something more than just a highly demanding hobby .\ I know how it works more or less into the food industry , my parents owned a restaurant back in Italy, and I remeber my parents spent their entire day in that place , everything had to be made by scratch ( I made the desserts and breads ),and I have to say that they didnt turn out rich but that was my dad's dream and I am glad they tryed , they would had to be in the market for longer time in order to make out the real money but thats another story . Pricing indeed is one of the hardest things for me , I always feel guilty to charge money and so on , but My chocolates are special,in this market I really have a shoot here you can't find the type of chocolates that I offer around here ,and my costumers know that.Another thing I have started the selling into an welthy enviorement ,and my costumers are not too worry about the price more or less ,I also noticed that I can tell I have some affecionados that always come back weekly for their chocolate overdose ,so I understand my chocolates hit a certain type of market ( medium high class if I can say that ).I understand that in a[place where there is no the same product can be good and bad at the same time becasue if on one side there is room for my products on the other higher quality means higher prices and people my not understand the difference between a chocolate made with marckens ( or something ) brand and an El rey or so quality. I dont want to adjust my standard to the costumers in this matter I am pretty committed , I love to work with fine ingredients , expecially good chocolate ,and the freshest ingredients.I may be silly on this but I think that most of you guys think the same,I wont sell a chocolate that I dont like and enjoy and I think we are our own judge. I think I need to be more sure of what I do and just sit down at the table and calculate all my expenses ( I do keep all my recipiet for everything I buy for the chocolates)and then set prices and keep them that way , without feeling bad for my prices because all I made its hand made with the highest ingredients I can afford and all the passion I have , and like you guys have said if you sell your product at certain price and ofcourse the quality matches it people will be enticed byt that as well. Well I am glad we start this thread , thank you so much for all you inputs!!