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society donor
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  1. Funny enough our whole path to being a small candy manufacturer started with an idea of eventually being able to buy as much local produce as we can and convert it into a shelf stable product we could ship across the country. We're not quite there yet due to a lack of refrigeration space but that is the overall master plan. We probably need to look for some grant money to build a large processing facility to really make an impact and make sure any local produce that's not getting to peoples plates still has a use. That is the dream though!
  2. Hello friends, We recently got our selmi plus ex and have had a handful of successful runs. So far mostly with our enrobing line. Theres been 2 occasions now that I have noticed when tempering the machine is cooling past the target temp. When it does this it goes down into the 28c range and the screw pump has to shut off due to the temp and viscosity. I also noticed the manual is pretty light on operational procedures. The 2 things I can think of that might be causing this other then an equipment error is the chocolate used is to thick or there is a build up of chocolate around the temperature probe near the faucet. Wondering if anyone else has had this issue before.
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