Diamond DCM-70 Manual del usuario - Página 10
Navegue en línea o descargue pdf Manual del usuario para Equipamiento alimentario comercial Diamond DCM-70. Diamond DCM-70 16 páginas. Chocolate melanger
Imprimir páginaTroubleshooting and frequently asked questions (FAQ):
Q: The cocoa nibs and sugar are just packing down and the rollers are just running on top.
A: You cannot just dump roasted nibs and sugar together in the Melanger and expect it to make
chocolate. See above for how to add ingredients.
Q: Can the Melanger make liquor out of nibs.
A: Yes it can, but can be a little time consuming.
Q: Can I make nut butters?
A: Yes, absolutely. But the same 'no water' rules apply. For instance, a honey sweetened nut butter
will seize.
Q: I added just a tiny amount of honey to my recipe (maybe a teaspoon), but now my chocolate is this
thick fudge like mess.
A: Cannot add ANY water based ingredient or your chocolate will seize.
Q: I mixed up one of your recipes for milk chocolate. It was dry and crumbly. I added it to the Melanger
but it just stuck to everything and clumped up until the motor stopped.
A: The Melanger can do many things and is quite up to the task of refining chocolate, but you cannot just
throw everything in and walk away. In general, if your mixture is crumbly or too thick, you either need to
add more cocoa butter (melted), less sugar or maybe just a little heat to melt the cocoa butter that is
present (cocoa liquor is 50% cocoa butter).
In general, if you refining mixture is not "flowing" then something is wrong and needs to be addressed.
If you have ANY concerns or questions about your Melanger, please feel free to contact us immediately.
Version 4 20190627
U ser Manual Model: DCM- 35, 70 and 100
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