Video: pastry chef at 2 Star Michelin Restaurant

[curls]

Cool to see him using the same melanger that many of us have gotten from Premier. Interesting flavors and some information on recipe development.  @Kerry Beal while their chocolate looks well tempered, they could probably use an EZ Temper to help with their workflow.  🙂
 

 

https://youtu.be/E2g-QZG4Vbg?si=pyK4eF2uxU1LTluj

 

Edited September 15, 2023 by curls (log)

[ElsieD]

@curls. That was really interesting.  Thank you.

[BrianKosterChocolates]

I'm looking into using that exact melanger, which I own at home, for my business. However, being in Wisconsin rather than California, I'm sure the equipment standards are different.

I asked our health inspector about that particular melanger and the commercial (professional) machines that DCM offers with a reply to contact the WI Food Equipment Committee about seeing if it can be used. I'd hate to be required to buy a $1,400 when I already have a $450 one that another pastry chef is using (albeit in a different state), or get in trouble for having non-commercial equipment.

I'm wondering what other people's experience is on the use of that particular "home" melanger in a commercial kitchen versus the "professional" series.

[Kerry Beal]

49 minutes ago, BrianKosterChocolates said:

I'm looking into using that exact melanger, which I own at home, for my business. However, being in Wisconsin rather than California, I'm sure the equipment standards are different.

I asked our health inspector about that particular melanger and the commercial (professional) machines that DCM offers with a reply to contact the WI Food Equipment Committee about seeing if it can be used. I'd hate to be required to buy a $1,400 when I already have a $450 one that another pastry chef is using (albeit in a different state), or get in trouble for having non-commercial equipment.

I'm wondering what other people's experience is on the use of that particular "home" melanger in a commercial kitchen versus the "professional" series.

Better to seek forgiveness than permission. 

[pastrygirl]

58 minutes ago, BrianKosterChocolates said:

being in Wisconsin rather than California, I'm sure the equipment standards are different.

I asked our health inspector about that particular melanger ... with a reply to contact the WI Food Equipment Committee about seeing if it can be used.

 

I think your risk is extremely low and your melanger should fall into the category of pre-approved blender or grinder.  

https://cityofracine.org/wp-content/uploads/2024/12/DATCP-Equipment-Brochure-ENG-ONLY.pdf

 

If you haven't had a commercial kitchen inspection it is understandable to be nervous, but in my experience (WA & CA only) they're far more concerned about your fridge temp, hot holding, proper cooling, sanitizing, handwashing, etc than your equipment, as long as the equipment can be properly sanitized between uses.  And chocolate is so niche the average inspector might not even know what a melanger is.