Bean to Bar Cocoa Bean Winnowing Device - Part 2
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- Опубліковано 2 лис 2024
- Winnowing of cocoa beans in Andrew Frongello's chocolate making process. This is Andrew Frongello's winnowing device that he designed and he shows us an in depth walk through of his process and operation of the device.
An old video, but still very well worth watching. I like your setup, especially the air controller. Was looking for something just like this for air milling milled powders but on a scaled down level. ❤❤❤
thank you for sharing, educational and useful!
This is amazing, great job
Excelente demostración y que diseño tan práctico!! Gracias Andrew por compartir tus conocimientos!!
You're welcome Diego. Thanks for the feedback.
Hello Andrew. Great videos, and great machine. I am from Boston, MA, but now live in Ecuador. I’m making chocolate at home. I’d like to build a cracker and winnower like yours . Do you have a list of the parts that you can send to me? I would really appreciate it.
Hello Andrew! Great demonstration of working process! Thank you! Where did you get grinder rollers? What is it? Where can i buy couple of this rollers?
see this link: www.crankandstein.net/index.php?main_page=product_info&cPath=4&products_id=31&zenid=22173990d7b59b6a014cd336204ce43b
Hi Andrew better imposible thanks, what size of tube did you use for it.
I think it was 2 inch pvc
Thank you for the great video. A question: how many pounds of nibs did you get out of the 5 lbs of beans?
My rule of thumb is 3 lbs of raw green unroasted beans will yield 2 pounds of beans after hand selecting out bad beans, roasting, and winnowing.
Andrew Frongello . Thank you. One more question. What is the brown cilinder connected to the rod comming out of the drill, and where can I get it?
Hi Andrew- Love the setup. How did you attached the PVC reducer under the Crankandstein?
Excellent, tank you. ...Muy ben diseño
Thanks great info
Glad you liked Cecil. :-)
Hello Andrew, I want to make my own chocolate spread, do you have any recommendation in term of the quantities of cooca butter - cocoa liquor and any other ingredient, thanks
The only semi-liquid substance that should ever be in chocolate is cocoa butter. Which, unfortunately for you means chocolate will always be solid at room temperature.
What you are interested in is Ganache. Ganache is simply melted chocolate with heavy cream whisked into it. Heavy cream is the only fluid that mixes well with melted chocolate. You will no longer have chocolate though....you will have ganache. The more heavy cream you use the more fluid your ganache will be when it cools. Experiment and you will have a chocolate spread that is the consistency you seek. Good luck.
Thanks for the info. Which does a better job of cracking the roasted beans in terms of final yield - the champion juicer or the crankenstein?
I have a champion juicer and never used it for crushing. Couldnt compare. www.chocolatealchemy.com argues that they are comparable. I just never liked the idea of putting the juicer through the trauma of cracking beans. Was never designed for this.
Dude your like the McGuyver of Cacao!
Could you use this to winnow other seeds like popcorn?
Hi
Can please tell the function of brown coloured cylinder connected to drill machine??
Are you selling this setup?
Hey Andrew can you find the cyclonic separator at lowes or home depot or did you order it online?
Charlie....I wasn't able to find the dust deputy locally. I ordered it online. I remember it being what seemed like a rediculously expensive amount for basically a piece of plastic but honestly I would never go without it. I made a home made one once and it didn't work nearly as good. I think the dust deputy brand goes for about 50-70 but I have seen knock offs for about 20. Key thing is to make sure the suction is connected correctly. Suction should be coming from top center piece not the side piece.
Ok thanks man!
How i wish i could do that
hey whats the ratio between the husk and nibs ,ty
Typical recovery rates are around 80% so you lose 20% of your weight in husk.