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  1. I just posted the question and it hit me, perhaps I need to include just a little heavy cream in order for the milk not to froth. Can this be the case?
  2. I am trying to make pudding with carrageenans. I am looking for a silky texture like Danette (I don't know if this is available in the USA). My two first experiments were a complete failure, any help would be nice. I used 200g milk, 30g sugar, 0.3g carrageenan lambda and 0.3 carrageenan iota. Bring up temperature to 85C, hold for a couple of minutes and pour to ramekins. - The batch failed due to frothing, milk frothed even with minimal whisking. Even after I let it rest in the fridge overnight, it was all froth. I tasted some, it had a horrible almost solidified f
  3. Oh yes I know the conversion, that is why I am saying that it is about the same RPM. I was trying to say that I am using both rotors lower than the max speed. Also you are right, the centrifuge recognizes a rotor not meant to fit there, it displays something like: "bad id". I used Virkon S (the one also suggested from the manual) to clean the rotors, then I let it dry and applied WD40, then let it dry and applied vaseline on the shaft and the inside of the rotor that touches the shaft. This thing requires regular maintenance and I have no idea if
  4. Hi and thanks for the answer. The rotor that can hold 300ml, can go up to 5574 RCF (about the same RPM) The rotor that can hold 800ml, can go up to 6455 RCF. I am using both at 4000 RCF. Thanks for the info. If anyone else have info on their centrifuge, please share. Thanks.
  5. Well, I looked again at the the rotors and there is not a big deal scratch, just a small one. I applied wd40, as the manual instructs, I also applied vaseline on the moving parts. I am trying to find an anti-friction oil (but I suspect any oil will do here). However still in the back of my mind I am afraid. I read somewhere that centrifuges should be considered lethal laboratory instruments.
  6. You mean 4000RPM? Well I am mostly clarifying juices and follow Arnold's method. I have a pretty good scale that can go a tenth of a gram so I don't worry about the weigh. One of the rotors have a scratch, I will photograph it and upload later today.
  7. Hello. So I bought a used centrifuge, the harrier 18/80 refrigerated that can hold up to 800ml with one rotor or up to 300ml with another one. I am now concerned about safety. I was browsing through centrifuge accidents in google last night and I got scared. I read that centrifuge explosion is quite common ( ? ! ) in laboratories and it can happen for many reasons, a bad rotor being one of them. But I have no way of knowing if my rotors are bad. I noticed however that the bad accidents happened with very high speed centrifuges, for example somewhere near
  8. Spinzall seems like a very nice solution, but I am afraid that, since I am in Greece, I am not going to have adequate support if something goes bad.
  9. Yeap, just like this one here: https://www.cheftools.co.uk/products/item/PrO-Xtract5-Ambient-Centrifuge-1-Litre
  10. @Kerry Beal, you are probably right. I just used pectinex that I had in my pantry for about a year, and it worked! I sous vide orange juice and strawberry mush for about an hour at 35 degrees and then I strained them and passed them through coffee filters. The yield was low but remarkably clear! I had some problems with the filters. I think I should use Chemex which are stronger. Anyway I am going to use some other product now. I am about to buy vinoferm zymex and some other enzymes and compare. In a very utopian future, I will buy a centrif
  11. Hello. I would like to buy some pectinex ultra sp-l. However I am worried about the temperature during the shipping time. I read that the storage temperature should be between 2 and 8 C. It works best from 15 to 50 C, and if it stays a lot of time in 25 C, it will gradually be deactivated. It needs a week to come here (Greece), then will it affect its abilities? Do you know if I can find a document somewhere that explains the gradual loss of power as a function of time and temperature? Did you have any experience with pectinex not working well due to
  12. I have no idea how the cocoa particles look like, for example, can they trap water and swell so that they will be smoother on the tongue? In any case, even though I think you are correct, I will give it a try, perhaps the overall feeling in the mouth is different.
  13. I was browsing around for carrageenan uses and I found this, which is quite interesting: https://www.sciencedirect.com/topics/food-science/milk-homogenization "For a good swelling of the cocoa particles and therefore an improved dispersability, the cocoa particles are first mixed into milk at a ratio of 1:2 and held for 2–3 h. Sometimes, this mixture is heated up to 80–90°C for 30 min instead". Perhaps this particular way of swelling the cocoa powder will provide a very good texture. I will try this.
  14. Yes there is also the low fluidity series of Callebaut: https://www.callebaut.com/en-GB/chocolate-video/technique/fluidity The higher the fluidity, the more the percentage of cocoa butter. I also ordered the L-60-40 (https://www.callebaut.com/en-OC/chocolate-cocoa-nuts/l-60-40nv/l-60-40nv), which is the lowest fluidity (actually they arrived today at work) and I will try this chocolate as well. The Valrhona ice cream with P125 is the one I am planning to do.
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