Apparatus for grinding nuts and seeds (melanger, urbech-maker)

Many are familiar with flour grinders. It is known that fatty grains and nuts cannot be chopped on them, so as not to spoil the device.
For this there is a melanger (urbech-maker). The device is designed for grinding cocoa beans (cocoa mass), flax seeds (urbech), peanuts (peanut butter), nuts (nut pastes), sesame seeds (tahini, tahini paste), glutinous rice (rice dough).
Maybe someone owns such a miracle of technology and can share the features of operation?
Or are you dreaming about him? Let's dream together!

Oh, I also dream of such a charm !!! Because I adore peanut butter and it is not for sale in our stores (((I want to save up for it (since the Urbech-makers are expensive, from 20 thousand rubles). But I'll buy it someday!)
I will definitely save!

Yes cool!
Ho1dPrdKFX8

I have a desire to buy an urbech maker (melanger) recently. (I have already accumulated half of the cost) By the way. after this very video
And all because I adore peanut butter straight love to the grave)) And this Love began with this: Who remembers that?
I read about different types of Urbech. Well this is a thrill, healthy and tasty. Smeared a sandwich and a bunch of vitamins in you

Because I love peanut butter, but in our stores it is not sold

there is always nut butter in Metro.
and it's full on Herb)))

[Hedgehog's wife]

Hedgehog's wife,

Yeah, heaps of calories too!

[Hedgehog's wife]

there is always nut butter in Metro.
and it's full on Herb)))

Yes, I already ordered pasta. Tomorrow I will receive it in the mail (2kg) A Metro we do not have in the city))

Hedgehog's wife, Aha, heaps of calories too!

And calories are useful to me - I am an VSD-shnik and I hardly get fat. But if we do not sing, then I will faint))

Yeah, heaps of calories too!

Oh), yes you are full, then useful calories !!!

Tea room You can afford a coffee spoon ...

I also want to try to cook Urbech !!!

Maybe someone owns such a miracle of technology and can share the features of operation?

I have two household melange, Rawmid Dream Classic MDC-01 (original name Prestige Wet Grinder PWG 02) and Premier Lifestyle Chocolate Refiner. What are you specifically interested in?

[dimonml]

dimonml, Tell us, please, how quietly and loudly they work, why do you need two (do you use them for different things or does it just happen?), How easy and hard it is to care for melange - after all, oily products are rubbed there, how long is homemade urbech stored? ... And the question is still interested in whether there will be granite crumb-powder in the resulting urbech? I ask because in one of their videos dedicated to melangers, they ran a finger over the millstones and a noticeable plaque remained on the finger from the grindstones worn out after turning on, so it was thought that if granite dust gets into the urbech, is it so useful and good? Or I don't understand something - correct me if I asked something wrong.

[mish]

mish, now I will not give you a detailed answer, since I do not have the opportunity to devote enough time to this, but in about a week and a half I will try to write normal answers to your questions. And now, very briefly.

I would not say that melangers, when properly loaded, work very loudly, but in general they are audible and when you turn them off they become "better". I have two melangers, since my Rawmid Dream Classic MDC-01 broke, and in general it is not suitable for Urbech, and even more so for chocolate, so I had to buy a second melange, as homemade Urbech cannot be compared with the purchased one. Premier for chocolate is better, but not perfect.If you adhere to certain rules, then both granite chips and stainless steel (!) In the urbech will be minimal, but they will inevitably be there (by the way, with other methods of preparing urbech, metal and / or stone in the product will also not be a fact , which is less). I don't really have much of the shelf life of actual data, since my product hasn't been stale for more than two months, but I adhere to certain rules so as not to shorten it.

From what I have been doing lately, for example, a little 4.4 kg (after drying) of almond urbech, the rolling time is about 1.5 days:

[dimonml]

dimonml, thanks for your prompt reply, I will wait for your detailed review on melange.
P.S. Photos of your Urbech are very inspiring, I really wanted to try it - it looks like a delicate cream. But this is probably so dreary - to listen to the buzz of the melangeur for 1.5 days in a row?

[colloid mills]

I really wanted to try it - it looks like a delicate, tender cream

Indeed, the urbech that I began to get at home could not be compared with what I was able to buy in different stores. At the same time, in the photo: 100% ground nut, without any additives. Let us, to make my further presentation clearer, I will start from the very beginning. All of the following is based on what I could find on the Internet and personal experiments. I will write in parts.

Urbech production process in a nutshell and the necessary tools

• Find and Buy Ingredients: Usually shelled but not roasted nuts or seeds. What you can buy will actually determine the success of the entire event;
• Wash the nuts or seeds: I usually wash everything except the flax seed so that the water I wash does not become light;
• Dry nuts or seeds at a temperature that does not impair their properties. I try to keep the product temperature below 47 ° C (for example, in isydri 1000 I set 44 ° C for this). Drying takes at least 2-3 days;
• Pre-grind the product: although some small products, like flax seeds, can be poured into the melanger, it is even better to pre-grind them on something that does it well. At the very beginning, I cut the nuts with a kitchen knife, used a manual chopper, now I chop nuts / seeds in a blender without bringing them to a state where oil begins to stand out intensively. Better to do this with an electric chopper or food processor;
• Prepare the melanger and pour the product into it. How much minimum / maximum you can fill at one time depends on the specific design of the melange and the ingredients. In the beginning, it is better to cover more oil crops. Until we have loaded the entire melanger, it requires some attention to itself;
• When we put all the ingredients in the melanger, we were able to achieve a stable mass temperature we need (up to 47 ° C), for example, with the help of the melanger speed regulator or an external fan that cools the pan, and confident work, then you can leave the melanger to work until as the texture of the product (degree of grind) will not satisfy us. This time depends on what and how much we loaded into the melanger. The approximate average figures in my case are now about the following: 3 kg of product, two days of melange operation;
• When the texture started to suit us, we pour the urbech into the jars, perhaps vacuum it for better preservation. Store in the refrigerator.

In total, to make urbech from tools you need:

• Dryer, which will allow us to dry nuts / seeds without overheating above 47 ° C;
• Electric chopper / food processor / blender / after all, hand chopper;
• Melange with a speed controller or melange + fan (I think any household one will do) for cooling the mass during operation;
• Thermometer highly desirable, pyrometer (infrared non-contact thermometer) is better

These tools will allow you to achieve the best urbech quality.The production process, as you can see, takes several days, but most of the time you do not need to pay attention to the technique that does its job: the dryer dries, the melanger rolls / abrades.

What is all this for?

As I wrote earlier: the result. I have not yet been able to buy such a result in the form of a finished product. If you are interested in this topic, I recommend watching on YouTube how urbech is made in Dagestan (hard roasting, then some oil is added and sugar is crushed in stone millstones of a classical design) or in modern conditions using colloid mills... In both cases, the product will not receive such tenderness. Also, you don't know what exactly the manufacturer was doing. As an example, on the left is one of my first attempts to make a linen urbech, from the right is a purchased urbech:


On the label of the purchased Urbech there is a phrase: "This paste is produced without thermal and chemical treatment ...", which is an outright lie, since this Urbech has a characteristic bitter taste, which is a consequence of both severe overcooking of seeds and their rancidity. You can also compare the color That is, the purchased urbech indicated by me is to a certain extent poisonous, since the polyunsaturated fatty acids contained in flaxseed (because of which it is so useful), when oxidized, in addition to becoming bitter, become noticeable dangerous to humans.

To be continued...

[Dmitriy]

Dmitriy, interestingly describe
As I understand it, it is convenient to take your own Urbech on hikes, if you base on the number of calories per unit of weight and volume

[area in contact zone]

will there not be granite powder in the resulting urbech

Granite and / or stainless steel in the product will inevitably be. This is true both in the case of a melanger or classic stone mill, as well as in the case of more modern methods of producing pastes from nuts / seeds, for example, using stainless steel colloidal mills. The mechanical impact on each other of two hard surfaces, whether they are stone or metal, one way or another will lead to their destruction. As an example, in the chocolate industry, ball mills can be used to finely grind cocoa liquor (cocoa mass). Stainless steel balls are halved in diameter in a few months of work and are replaced with new ones. For the chocolate industry, magnetic filters for liquid chocolate are produced to reduce the content of metal particles in the final product, etc. The question that really worries us is how strong the emission of such substances will be in our product.

Junk in Urbiche theory

For a start, it's worth talking about materials: the hardness on the Mohs scale for granite is about 6.5, for stainless steel about 5.5. Basically, we can sharpen a stainless steel knife with granite. The consequence of this is that if the working parts in our device are made of granite, then there will be fewer parts in the product, all other things being equal, compared with the fact that if the working parts are made of stainless steel. And this difference will be the stronger, the harder the product we process. As an example, rice soaked in water (and this will be seen here later, when we begin to discuss the technique), will have a noticeably less effect on the working parts of the melange than dry flax. I have come across one model of melange, which has both the bottom and the rolls made of stainless steel and I can recommend not buying this to someone who is interested in European / American applications of such a technique: urbechi / chocolate, just due to the fact that stainless steel usually less hard.

Melanger is a device in which the product is rolled and abraded between the hard bottom and the rotating rollers. Even if the rolls have a conical shape, clean rolling will not work for us, since usually the bottom rotates and thus rotates the rolls (although there are structures of large melangers, where the bottom is stationary, and a block with wolves rotates, but this is not a massive design): yes, the bottom and the rolls always rotate out of sync,which is certainly good for the result, but increases the yield of granite into the product. It is important to note that the main output of granite into the product will be carried out in the contact zone of the granite rolls and the granite bottom and will depend both on the contact area and on the force with which the rolls are pressed to the bottom, and on the hardness of the product that we grind.

Then you need to pay attention to how our movable rolls are attached. Usually inside a granite wolf there is a plastic sleeve bearing, presumably made of high density polyethylene, which is mounted on a stainless steel axle. In this area, plastic / stainless steel is abraded, and the product inevitably gets there during the operation of the melange. That is, in fact, in our country this place is a source of stainless steel (and a little plastic), which then end up in the finished product. The last aspect is usually undeservedly paid little attention.

Junk in Urbiche, Practice

As I wrote earlier, the yield of granite to the product depends on the pressure between the stones and the bottom. The pressure depends on the force with which the rolls are pressed against the bottom, which is regulated in good melange, and on area in contact zone... It seemed that the wider the granite roll, the larger the contact area, but in practice this is not at all the case, especially when our melanger was still new and was not in operation: granite rolls can be installed crookedly (the inner or outer part is not touches the bottom in general), can be curves (not cylindrical) and they can have a large surface roughness, which actually reduces the contact area and thereby increases the load on the granite, and as a result, its undesirable output into the product.

A brand new melanger came to us. I highly recommend making certain gestures for the initial commissioning.

• We check that the block of rolls have horizontal axes: we put the block of wolves on a flat smooth surface, for example, on a kitchen countertop, roll them on it and look at what gaps are between the wolves and a flat surface. One of my melangeurs (premier) had one axle bent upward, so that the outer edge of the roll did not touch the bottom of the melange pan during operation. If necessary, the axes need to be straightened so that the wolves stand horizontally;
• We remove the rolls from the axles, clean everything there and grease: I usually grease it with coconut oil if I do urbech, if I make chocolate, I will grease it with cocoa butter. If the rolls have a very large backlash along the axis, due to their capabilities, I recommend reducing it, then we assemble the rolls block;
• Both of my melangers had a very rough surface of the rolls / bottom, and in addition, one of the melanger (prestige) wolves was not at all cylindrical in shape, so I rubbed them in: I poured water a little below the level of the roll axes (so that it falls less on axis) and turned on the melanger to work. As far as I can tell now, it makes sense to renew the water and lubricate the axles every 12 hours. When working with water, there will be a lot of wear and tear on the granite (this is what is done for this) and a lot of noise. In the case of the premier, it made sense to grind in this way for about 3 days, in the case of the prestige 6, it was not enough for one of the rolls to take a cylindrical shape (and then I could not do anything with it, since the pan leaked). In general, we rub it in with water, periodically replacing water and lubrication of the roll axis until the rolls begin to adjoin the bottom along their entire width. It makes no sense to achieve gloss over the entire width of the contact between the bottom and the rolls, since during work with a real product, we will not only have rolling, but also abrasion, especially on the outer side of the rolls, where the difference between the bottom speed and the roll rotation speed is maximal ;
• When we have received the correct geometry of the rolls and a small roughness of the rolls / bottom in the contact zone, it is worth washing everything by hand (do not put the parts of the melanger into the dishwasher, especially the pan, as it will flow afterwards), removing the rolls from axle and cleaning inside the rolls. Then we leave everything to dry, for example, overnight.
• When we have the correct geometry / roughness of the working parts of the melange, we can clean the insides of the melange before the first use. We assemble the melanger, grease the roll axes. You can pour vegetable oil or granulated sugar (or all together) and let the melanger work for a couple of hours, with the maximum force of pressing the rolls to the bottom, then discard the result of the work. I once poured 1 kg of granulated sugar and ground it into powder:
  
  See the video on the topic: youtube. com / watch? v = QMMle3GUQxA
  
• After that, the melanger can be used for its intended purpose. After each use, you need to remove the rolls from the axles, rinse everything there thoroughly, dry everything. Do not use a dishwasher while washing. Before starting work, the roll axles should be slightly lubricated with something edible (for example, coconut or cocoa butter).

According to my observations, the roll axes on my premier are a little soft and quite noticeably worn out (at least if they are not lubricated), on the prestige they are a little thicker and, it seems, are made of harder stainless steel. If the axle is not serviced, before each use of the melanger, then there remains a product that turns to stone over time and does not allow the roll to rotate freely, which also negatively affects the ingress of granite into the final product.
In total, the freshly purchased melanger should be inspected, if something is bent, leveled, rubbed in with water so that the rolls get a cylindrical surface and rolls / bottom of steel with a small roughness, and then remove the remnants of granite / other technical contaminants by working for a couple of hours with oil and / or granulated sugar, which you then throw away.
Then, before each use, slightly lubricate the roll axles, during operation, select the required pressure of the rolls, and after each use wash the bowl, axles and removed rolls; under no circumstances wash the bowl in the dishwasher.

To be continued...

As I understand it, it is convenient to take your own Urbech on hikes, based on the number of calories per unit of weight

In principle, nuts are part of a healthy human diet (see, for example, WHO Fact Sheet No. 394, September 2015) and are mostly high in mono- and polyunsaturated fats, which are preferred over saturated fats. But it is worth considering that it is not worthwhile to strongly skew the diet towards nuts, both hiking and ordinary, and the fact that, despite the fact that specific nuts, seeds can be better / tastier in the form of urbech, for example, I like almond urbech much more than the nuts from which I made it or flaxseed, we cannot eat without destroying it, since it simply will not be absorbed, on the other hand, I read the opinion that nuts such as walnuts or pecans are better eaten this way, since their outer shell contains iodine, which gives bitterness and when you make Urbech from them, the taste of bitterness intensifies and the Urbech becomes not very tasty.

Personally, I started the topic with melange and urbech in order to provide my wife with a sufficient amount of alpha-linolenic acid, which is part of the omega 3 class of polyunsaturated fatty acids, despite the fact that she cannot use flaxseed oil (due to taste preferences) , and I could not get really high-quality flaxseed oil in retail sale (here things are even worse than with purchased Urbech), while flaxseed Urbech eats well. I have not yet come up with the optimal recipe for flaxseed urbech (both in terms of benefits and in terms of taste), but even just ground flaxseed in urbech without any additives or changes is useful in certain quantities.

And alpha-linolenic acid (found in noticeable quantities in chia seeds, flax, camelina and walnuts), in addition to eicosapentaenoic and docosahexaenoic acids (also omega 3), which can be found in noticeable quantities in fish living in cold seas, preferably located at the beginning of the food chain, or, ultimately, in fish oil (not to be confused with fish oil), provided some restriction of the intake of omega 6 polyunsaturated fatty acids (like sunflower oil) in food, definitely make the human diet healthier.

[few]

Yesterday, thinking about getting granite into the product, I forgot to mention one more important point: the role of the product that we put into the melanger in this process.

Junk in Urbiche, Minimal Ingredients

In the beginning, I want to say that you should not run the melanger empty, not at all. "On dry" it will have very strong wear of the working surfaces, since they will interact with each other in a straight line, without any "lubrication".

We put in some product, launched the melanger. Of course, it depends on the properties of the product itself and on the time during which we will grind it, how much granite will break off, but it also depends on how much we put in our melanger and how it works. As an example, we threw a little into the melange (in the photo the deflecting blade is turned upside down, which is not correct), it worked and we see something like this (in all photos, the bowl rotates clockwise):


Since the product we have few and it has already managed to grind a little, then it is divided into several disconnected fragments, the cycle between which does not occur, as a result, we get a very uneven grinding (and we have to help manually mix), but, even worse, we do not have much product is rolled / ground between granite rolls and the bottom.

Here's a picture when we added a little more:


Here the situation is already a little better, the deflecting blade directs the mass under the right roll, but the left roll gets very little for crushing. If we consider the product as a lubricant that helps prevent excessive wear, then in this photo you can see that the right roll works in excellent conditions, and the left one gets very little, in fact, only what moves from the center of the pan. When grinding is slightly advanced, the situation will get worse, as the mass will become thinner.

If the melanger had two blades, such as the new spectra 11 (photo from the Internet):


Then we would not have any problems: both rolls would be loaded in the same way and could work quite successfully even with a small amount of raw materials. But both of my melangers have only one blade, as a result of which, I have to increase the minimum load so that the second (left) roll also grinds a significant amount of product:


Or, for example, a photo of a linen urbech, at one of the early stages, when the division after the scapula into two streams is still clearly visible:


The vane directs the lower flow under the right roll from the bottom, and the upper flow to the left roll from the top.

Thus, I believe that it is important to load the melanger so that both rolls are constantly in operation, which requires a certain minimum amount of raw material. This amount depends on both the raw material itself and the design features of your malenger, as a result of which I recommend finding this minimum yourself.

To be continued...

[About urbech, chocolate and other applications of melange]

About urbech, chocolate and other applications of melange

Recall after 8 months of use.
A year ago, I strengthened my desire to buy a melanger, and primarily for Urbech. The reasons were described in great detail by the previous speaker, and I completely agree with him.

In a nutshell: nuts and seeds in their original form are not very well absorbed by the body, they are heavy food, in contrast to the smoothly ground mass of urbech (not to be confused with nut paste!) In addition, many raw nuts and seeds are not rubbed by me and my child it is difficult to eat physically due to bitterness (cedar, walnut, sesame, flax).I have no doubt about the benefits of a small amount of nuts in the form of urbech, as I am convinced of how they have a positive effect on the condition of hair, skin, nails (and hence bones!). I repeat that for me the urbech is made of raw, not thermally processed (up to 45-5-C) nuts and seeds.
It is impossible to find a purchased raw urbech: it doesn't matter, in an ordinary eco-shop for 200 rubles. or on well-known American sites for 1000r. The result is the same everywhere: taste, shelf life, smell - everything indicates that the raw material was either thermally processed in advance, or was very hot during the preparation of Urbech. In addition, I would like to know what kind of products Urbech was prepared from, fresh or old, and whether, say, cheap sunflower seeds were added to expensive pine nuts to reduce the cost.
That is why I decided that melanger is vital for our family)

Then the question arose: what kind of melanger to buy? I shoveled the entire Internet, rereading a bunch of reviews and reviewing a lot of videos, I settled on Dream Classic from Rawmid.



What were the important criteria for me.

1. Millstones and bowl: in the Dream Classic melange, both are granite, wear-resistant (which was confirmed even when the device was started without food! - this should not be done) And in my melange the millstones are cylindrical, not conical. This is important for me, because the density of contact of the millstones with the products is higher, as a result, better and faster grinding. And there was no need to perform any complicated manipulations with grinding millstones, grinding, adjusting, etc.
About the axles - "ultra-strong stainless steel", as the manufacturer said, has not changed in any way for all the time of unrestrained work, has not been scratched, not that it has not bent, the products do not get stuck anywhere. The scraper cleans everything perfectly from the walls. In general, I am completely satisfied with these articles, I read with indignation the previous reviews about other devices.





2. Fast grinding, no heating or hassle. There is not a single dish that I am ready to spend three days preparing). And this is how long it takes me to make Urbech the perfect creamy consistency from different products:
- peanuts (pre-grind in a blender) - 100-120 minutes
- sunflower seeds (do not grind in advance) - 80-100 minutes
- flaxseed (do not grind in advance) - 240-300 minutes
- almonds (grind in a blender into crumbs) - 100-120 minutes
- hazelnuts - the most delicious urbech in my opinion (grind into crumbs in a blender) - 100-120 minutes
- sesame seeds for tahini (do not grind in advance) - 90-110 minutes
- coconut (I use a special attachment for coconut flakes, then dry the chips in a dehydrator at 40C) - 120-140 minutes
- pine nuts (do not grind in advance) - 70-100 minutes

Honestly, I don't understand why to crawl food for days in a melangere. Yes, you can increase the time up to 3-4 hours, then the mass will become softer than the cloud. But! Within an hour or two, any (except for flax) mass becomes completely homogeneous, viscous, liquid-viscous - such as a real urbech should be.
What is most important for me, during this time the food has never been heated above 38C.

By the way, the manufacturer does not recommend loading a large number of products at once, it is better to start with 200-300g. I don't quite agree with this, it all depends on the density. Yes, almonds or even more solid flax should not be loaded in large quantities at once, or the melanger will have to help a little with his hands. But soft cedar nuts or sunflower seeds boldly fall asleep at 600-800g, everything goes like clockwork. Speaking of oil. The manufacturer also says that if the product was filled in too much at once, and the melanger does not cope, then you can add a little oil. I didn’t come across such situations either!

But you can't argue with the fact that it is advisable to stop any home melange about every three hours. The friction force is a logical thing, and I dare not go against it. But in my case, this only applies to flax paste. Flax is a very hard and complex seed.In order to turn it into a creamy mass, it takes much more time, the friction force increases, respectively, the product begins to heat up. Therefore, when preparing linen urbech, I stopped work 2 times, let the melanger cool down and take a breath (did not bring the temperature to 45C).
I'm too lazy to mess with fans and other external cooling sources, and I don't see the point in this.

3. Multifunctionality is an important point. Agree, it's nice to buy a device for one purpose, and as a bonus, get a few more useful features.
In my Rawmid melange, these are:

- the ability to make any whole grain flour. This takes 10-20 minutes. Now I don't buy flour for the same reasons as urbech, but I make it at home: rice, buckwheat, wheat, rye, oatmeal, coconut.

- the ability to immediately knead the dough! I pour water or vegetable milk directly into the melanger to the whole grain flour, add spices, put on a special kneader attachment and knead the dough itself as much as needed. I made dough both liquid for pancakes / pancakes, and thick for bread.

- the ability to make sauces, tahini, hummus, cream soup. According to the same principles by which urbech is made, you can cook any creamy products. Moreover, the portions can be made very large.

- a nozzle for cleaning coconut pulp. Chips are immediately obtained, and very quickly (3-5 minutes per coconut). I haven't tried it myself yet, I trust the strong half of the family.

I want to say about the terms and methods of storage. I store in ordinary sealed jars in the refrigerator. Urbech from walnuts has not taken root in our country, it has been in the refrigerator for 7-8 months, it looks and smells fresh. The rest of the Urbechs do not stay with us for more than a month.

If anyone is interested, I will tell you how I make chocolate in a melange.

How much does such a thing cost?

[Galina]

GalinaThank you for your very informative and helpful feedback. You inspire hope and the desire to buy this unit (I will honestly say that after the previous post about a three-day fiddling with a fan and the dubious pleasure of listening to the noise of a working melange for three days, the desire to buy it disappeared, I decided that it would be better without urbech at all, because. for such a price, I'm not ready to make such sacrifices). But your feedback was very happy! Of course, tell us about chocolate too, please! But most of all I am interested in the care of the device. After all, the urbechi are oily, how to wash it off? How long to dry? Doesn't the whole grain flour stick or get damp due to the remnants of the urbeck oils, because the products are even of the household type. soap, as I understand it, can not be used?

[Galina]

How much does such a thing cost?

I bought for 24 thousand) maybe something has changed, although I don't think so

GalinaThank you for your very informative and helpful feedback. You inspire hope and the desire to buy this unit (I will honestly say that after the previous post about a three-day fiddling with a fan and the dubious pleasure of listening to the noise of a working melange for three days, the desire to buy it disappeared, I decided that it would be better without urbech at all, because. for such a price, I'm not ready to make such sacrifices). But your feedback was very happy! Of course, tell us about chocolate too, please! But most of all I am interested in the care of the device. After all, the urbechi are oily, how to wash it off? How long to dry? Doesn't the whole grain flour stick or get damp due to the remnants of the urbeck oils, because the products are even of the household type. soap, as I understand it, can not be used?

Yes, I was also surprised by the previous post. Men like to complicate things))) or the fact is that my melange is less problematic, I don't know ..
The one about which the young man wrote, I also considered buying, but I was confused by the price much more expensive for essentially the same indicators, plus I have personal trust in rawmid (I have been using their blender and dehydrator for a long time) They have to pay me extra for advertising)
About leaving: the hardest thing for me is the weight of the bowl and the millstones.Therefore, if possible, I load this mission onto my husband)) I myself, of course, can wash it too, I will not overstrain, there is not such a huge weight. Just laziness))
And in the very process of laundering there are no problems. Lighter than a frying pan. In general, like ordinary dishes: a product and a sponge. No oily stains remain. Dries also like regular dishes. Nothing supernatural!
Why can't you use household funds? I do not know anything about it and did not even think about it.



I'm talking about chocolate.
I buy cocoa beans, cocoa butter, grape sugar in syrup.
The most important thing is to buy quality products.
Then I grind the cocoa beans into crumbs in a blender, melt the cocoa butter in a water bath (important !! Do not overheat the butter above 35-40C, otherwise it will not behave very nicely in chocolate when it solidifies)

I throw all the ingredients into the melanger and twist for 5-6 hours with two stops "to cool down" (about once every 2 hours)
Well, it turns out sooo tasty, it's worth it. Only 3 ingredients, all natural.
In principle, the chocolate mass turns out to be homogeneous, without particles, grains and other things much earlier, like urbech, after 1.5-2 hours, but real chocolatiers generally twist the mass for 24 hours)) Probably, this makes some sense, so I try the opportunity to cook longer urbech.
I pour the chocolate into molds, add any fillings (whole nuts, nut crumbs, coconut, raisins, dried berries and all sorts of things) and in 30-60 minutes your homemade chocolate is ready in the refrigerator!
I always make large portions, because it flies with lightning speed.

I like the chocolate of these ingredients the most.
What else did I do:
- with cocoa powder instead of cocoa beans - I recommend, the taste is the same, it cooks much faster. I cook from beans from the point of view of "who knows what was poured into the powder"
- with carob instead of cocoa - I liked it, but the taste is different for the worse. Diet option. Tk carob is sweet in itself, you can hardly add any sweetener. Plus, carob is healthier than cocoa (especially for children and pregnant women, does not cause addiction, does not affect the nervous system)
- with honey instead of liquid grape sugar - failure. The mass immediately thickened right in the melange, he groaned, began to spin more slowly, as a result, everything stuck together and stopped. Perhaps it was just bad honey (or the wrong sort. It was thick). But after this incident, I did not want to experiment any more. And I don't like the specific taste of honey.

- with cane sugar "Gur" of the saharaj company. It is very tasty! And they promise that it is raw)) but the taste also has a special, not neutral, like coffee or chocolate in itself. The taste transfers to chocolate.

- with Jerusalem artichoke and agave syrups - it's also delicious, but I just order grape sugar more often (I repeat, liquid, in the form of syrup, but sugar, maybe “grape syrup” is another product.

- with the addition of vegetable milk and cow's milk - very tasty! Milky, creamy. The main thing is not to overdo it, otherwise the chocolate may harden badly or immediately melt.
Regarding the ratio of products - continuous experiments. The more cocoa, the darker the chocolate; the less, the creamier. The more sweetener, the sweeter, respectively.
In general, now we do not buy chocolate at all, we only make it ourselves. The process is fascinating, it is somehow magical, interesting, and the result has never been repeated. You can make both large chocolates and small sweets, or not put in the refrigerator, but use it as a liquid ganache for baking or spread on toast. I recommend taking melanger at least for the sake of chocolate))

[conching]

And there was no need to perform any complex manipulations with grinding millstones, grinding, adjusting, etc.

You are simply not very demanding on the quality of the resulting product: the roughness of the granite surface of the rolls and the granite bottom, both in Dream Classic and in my second melange, were initially very high, and, as a result, the output of granite into the product at first turns out to be very high (since the pressure on granite is great,due to the small contact area).

On foreign forums there is a description of the problems that arise if you do not initially prepare the melanger for work and try to make a product in which something foreign is clearly visible, for example, white chocolate.

Can you give a large photo of the granite bottom / rolls: would it be interesting to see the roughness and wear of the working surfaces after eight months of melange operation?

About the axles - "ultra-strong stainless steel", as stated by the manufacturer, has not changed in any way for all the time of unrestrained work, has not been scratched, not that it has not bent, products do not get stuck anywhere

I did not notice any problems with the Dream Classic axles either: they are really made of solid stainless steel and a good diameter. But this does not mean that they should not be lubricated.
The only thing, since my Dream Classic quickly broke down, I really didn't use it for very long.

In general, I am completely satisfied with these articles, I read with indignation the previous reviews about other devices.

It's just that everything is learned in comparison: when you try different things, you begin to see the strengths and weaknesses of each of them.

Honestly, I don't understand why to crawl food for days in a melangere.

You have not specified bookmark volumes, which have a significant impact on processing time. It is also not known what your final consistency requirements are. Show the photo of the result?

It is possible that you are satisfied with the texture, as in the purchased urbech, but personally I tried different things: in the beginning, I followed the instructions of my Rawmid Dream Classic, hoping that it was written by people who understand the issue, and only then I began to study the topic deeper and found how others do Urbech on Malenger and began to try different volumes of bookmarks and time. As a result of my experiments, I came to the conclusion that I want to receive such a product and in such quantities that I need several days for rolling and grinding. Moreover, the preliminary preparation of raw materials (soaking or fermentation and drying) still takes several days.

Speaking of oil. The manufacturer also says that if the product was filled in too much at once, and the melanger does not cope, then you can add a little oil.

This recommendation is due to the design of the pressing of wolves in the Rawmid Dream Classic: it does not have the ability to weaken the clamp, and this makes the initial loading of the product sometimes problematic compared to other melangers, in which we can reduce the force of pressing the wolves to the bottom and thereby reduce the likelihood of their "wedge" "and the load on the motor. And so, of course, any oil affects the recipe of our product and you can't just add it. I'm not even talking about adding water, which is also described in the instructions for Rawmid Dream Classic, as this, most likely, will lead to spoilage of our product.

But you can't argue with the fact that it is advisable to stop any home melange about every three hours. The friction force is a logical thing, and I dare not go against it.

The friction force has nothing to do with it, it's just that Rawmid Dream Classic was not originally intended for the production of urbech, which is directly written in its instructions, and, as a result, its manufacturer did not pay attention to the overheating of the melanger itself during operation: from here and the requirement to stop the melanger every 3 hours. That is, the friction force and heating of the product have nothing to do with it, although they certainly are.

In principle, Rawmid Dream Classic can be modified with a file so that it does not overheat (it has stupidly implemented cooling), for example, I once installed two 92mm fans (on the bottom right) and vibration-proof legs, which I calculated for the mass of melange and product, since the relatives smelled strongly and were not effective in vibration damping:

As a result, I have less problems with noise and the motor stopped overheating.

And with the temperature of the product, I prefer to set everything up once so that my product does not overheat and then not think about the need to monitor something. But in general, it would probably be better to initially buy a good melanger that does not overheat and has speed control, which would allow not to have problems with overheating of the product at all.

The rest of the Urbechs do not stay with us for more than a month.

Similarly, I already think to pour Urbech into 1 liter cans (before that I used 750 ml).

I'll be honest that after the previous post about a three-day fiddling with a fan and the dubious pleasure of listening to the noise of a working melange for three days, the desire to buy it was gone

The point here is what product you want to get as a result and what you are ready to do for this.

I proceed from the fact that I have already tried the "simple" ways to get urbech: throw 400 g of unprocessed nuts, pre-cut with a knife and put everything in a jar after a couple of hours and I know what the result will be. And I tried the "tricky" methods: pre-wash the nuts, dry them for several days, lay and let the melanger work for several days (now I will add soaking / fermentation / germination) and see what result is obtained in each case. And I want to describe exactly the most "difficult" way, since it is easier to simplify it than vice versa

After all, the urbechi are oily, how to wash it off?

In general, I don't think you can wash it off. Granite contains micropores, into which oil gets into, and I did not really succeed in removing it from there. At the very beginning, I read the rawmid site, which said that their melanger can be washed in the dishwasher:


And he washed the bowl and rolls in it. The result was amazing:


Only after that my bowl began to flow pretty quickly at the place where the granite and plastic were glued in the middle - after that I can't use this melange. Then I already noticed that all the sellers of melange, except for Rawmid (which itself does not produce anything), clearly write that in no case should you put a bowl in the dishwasher.

And if washed by hand, then the bowl / discs are of course clean, but a little "darker", oily color. That is, the color will be like this:

Only without a product.

Personally, I don't see anything particularly terrible here. But I strongly advise against putting a bowl of any melange in the dishwasher.

Whole grain flour does not stick or get damp due to residues of urbeque oils

I did not make flour, but I can only determine the presence of urban oils by the color of the granite. This is not particularly felt to the touch.

plus I have personal trust in rawmid (I have been using their blender and dehydrator for a long time)

Personally, it’s the other way around for me: I didn’t use any other technique of this brand, but after I got their melanger, I have a very bad opinion about the whole brand, as I feel deceived. The problem is that they took the Indian melanger (original name in India Prestige Wet Grinder PWG 02), which is designed to process soft foods, like rice in water, and without any modifications began to supply our market, advertising it as a device capable of make urbech and chocolate. And if with urbech, you can somehow get out, then you can't make chocolate from cocoa beans without breaking the technology on this melanger. Moreover, in the description on their website, they were allowed to wash the bowl in the dishwasher, as a result of which I ruined it myself.

Men like to complicate things)))

Here, first of all, it depends on what kind of end result is needed.

I buy cocoa beans

What cocoa beans do you buy? Already toasted and peeled (cocoa vellas)?

I throw all the ingredients into the melanger and twist for 5-6 hours with two stops "to cool down" (about once every 2 hours)

Exactly how many ingredients are you throwing in?
Judging by the description, you only grind cocoa products in the melangere, although according to the technology of chocolate production, you can also do conching, which is very important for the chocolate to reveal its taste.And here the Rawmid Dream Classic melange is very, very bad: we cannot reduce the pressing force of the rolls, which increases the ingress of granite chips into the chocolate, and conching usually takes 24 - 72 hours, and sometimes longer, and the classic itself overheats after 3 hours ...

but real chocolatiers generally twist a lot for 24 hours)) Probably, this makes some sense

Real chocolatiers do not play for 24 hours, but from 24 hours or more, since with this method they simply do not have time to go through all the necessary chemical reactions in the chocolate mass. The point is in the technology of producing chocolate from cocoa beans. What can be done in melanger is:

• Pre-grinding;
• Fine grinding;
• Conching.

The first two stages determine the texture (degree of grinding - particle size) of the resulting product. On a good level, it is controlled either by a micrometer, or by special scales, or, in the end, by taste - it is necessary that the size of the particles be less than that size so that a person does not feel individual particles.

Sometimes preliminary grinding is not done in a melanger, as they said, "complicate": for example, grind cocoa nibs on a horizontal screw juicer or meat grinder several times, until a liquid mass is formed, and this mass (cocoa liquor) is loaded into the melange. This is done to reduce the time it takes to get the chocolate, although not all artisans do this.

And then it goes, as they say on the Internet:

When conching in a chocolate mixture, as a result of interaction with atmospheric oxygen, residues of volatile, tannin, and generally many foul-smelling substances disappear, unnecessary moisture evaporates, and many other changes occur that contribute to the improvement of the taste and aroma of chocolate. At the same time, the consistency of the chocolate becomes more uniform and the taste melts.

That is, the conching determines the taste, acidity and aroma of the chocolate. They do it from 24 to 100 hours, depending on what result suits you.

As a result, our chocolate processing logic is something like this:

• Put cocoa nibs (toasted fermented crushed and peeled cocoa beans) or cocoa liquor (cocoa nibs crushed to a liquid state) in a melanger, achieved confident work, increased the pressure of the rolls to the maximum;
• When the mass has become sufficiently liquid, pour sugar (crystalline, not powder!) Or any other sweetener (no water !!!);
• We are waiting for the texture (degree of grinding) to take the consistency we need, reduce the pressing force of the rolls to a minimum (but while the rolls are still spinning), and start the conching process;
• If according to our recipe, we add cocoa butter somewhere in the process of conching;
• We are waiting for the acidity to go away, the aroma and taste we need to appear - usually this takes from 1 to 4 days.

Then we do things that are standard for chocolate, which have nothing to do with melange: we age the chocolate (for example, a day), then temper it and pour it into molds (preferably polycarbonate ones).

with honey instead of liquid grape sugar - failure

The easiest way to kill chocolate is to add water to it. And in honey, if it was not specially prepared - about 20% water.

with the addition of vegetable milk and cow's milk - very tasty! Milky, creamy.

Only all this should be dry, without water.

mish, regarding the purchase, I now think that it is most advisable to buy a melanger from abroad (just make sure that it will be 220 - 230 and 50 Hz). As an example, discussed here Rawmid Dream Classic, under its original name Prestige Wet Grinder PWG 02 on the Indian Amazon costs about 6000 r (6500 Indian rupees). Of course, you will still have to pay for delivery and there are risks of breakdowns during transportation, but in general it can come out quite interesting. But, nevertheless, I would not recommend buying equipment that is aimed specifically at the Indian market, but would look at the American one. Moreover, such, according to which there are real reviews of those who make chocolate.

[Galina]

Galina, thank you very much for sharing your experience in using melanger! I'm not as perfectionist as dimonml to wait three days for an unknown result, even if this result is good. And I don't even have a balcony to somehow isolate myself from the noise of the unit - therefore this moment is much more important to me than the three-day quality. This is the case when it is just enough for me to know about the device that it performs its function well in a shorter time, and also for 8 months of use did not cause gastrointestinal diseases by the presence of some amount of granite dust in the urbech (well, you know, by analogy how undesirable nobles were poured into their food emeralds crushed into dust, and they, nobles, died an agonizing death from internal bleeding, since the emerald dust cut the intestines with sharp edges and, apparently, caused acute colitis - infa from the encyclopedia) - I don't want to get that kind of money and health problems because of the "eaten" millstones. I don't really like chocolate, I am interested in the process and the result, so that there is something different from the purchased one, for children - they love chocolate, otherwise you need to look for quality in the store.
dimonmlWith all due respect to your story and your persistence in obtaining a quality product, the "most difficult option", which "can be simplified if desired," personally scares me away immediately, not causing not only a desire to simplify, but also causing a reluctance to buy a unit, mess around for so long , and there are Urbechi too - sorry, your experience is valuable, but this is not for me.
I will think a lot about the melanger.

[Galina]

I do not want to buy myself health problems because of the "eaten" millstones for that kind of money

Melangers are used for the production of "craft" chocolate now and hard chocolate initially, when it was just invented, was also produced on similar melangers - I did not particularly read about any problems with this. Here, in fact, it is worth answering a very simple question: what do you prefer, there is stainless steel or there is granite, but in smaller quantities. After all, any grinding process requires friction of the working parts of the machine.

I don't really like chocolate, I'm interested in the process and the result, so that there is something different from the purchased one, for children - they love chocolate, otherwise you need to look for quality in the store

Chocolate is a much more complex topic than urbech. For example, dear Galina did not describe what she did with the cocoa beans before placing them in the melanger: cocoa beans are usually sold fermented but not roasted. And they need, before making something of them, fry, crumble and peel - that is, get cocoa nibs.

sorry, your experience is valuable, but this is not for me

It is quite possible that I need to apologize: I already have a melanger, at the beginning I tried the "simple" options, I got the result and they became not very interesting to me, since I saw what could be improved here and done differently and more effectively there. Now it is difficult for me to put myself in a position where I was still thinking whether I need all this or not.

For example, one of my early experiences was doing urbech. I have used quite a few tools:


Apricot pits (79%) + cashews (21%) - only 2.2 kg of starting product:

Apricot kernel and cashew paste (urbech) on melange (dimonml)

As a result, he poured Urbech into jars (1.9 kg of the finished product came out), put it in the refrigerator. The next day, when I took it out of the refrigerator, it turned out something like this:


Urbech came out generally good, we have already eaten it successfully, but the second time I will definitely not do this: I can get the best result,
with a more delicate texture, putting quite a bit of effort, since for me there is not much difference in leaving the melanger for 6 hours to work, or for three days.
If you are worried about noise, then we can assume that at first (while the product is not very liquid), the melanger makes noise only with the engine / belt drive, which are quite quiet,since there is an asynchronous two-phase capacitor motor (1350 rpm). If you do not process the product for a very long time, then the melanger will not have time to start making noise with granite. I don't know how to convey the noise to you: I can measure it with a sound level meter at the next occasion, but most likely it will be somewhere in a month.

[dimonml,]

dimonml,
you say that one of your melangers was overheating ... but you did not write down what temperatures the product reached during grinding and for how long. Do you have this information? It would be very interesting, since I would like to heat it as little as possible. And hence another question arises ... In your second melangere, which you are using now, what about the temperatures? How many degrees is the contents of the bowl heated in three days of work? in 24 hours? in 3 hours?

By the way, you wrote there with regards to the melangerer prestige:

The problem is that they took the Indian melange (original name in India Prestige Wet Grinder PWG 02), which is designed to handle soft foods like rice in water, and without any modifications

Where does the information come from that no modifications? Have you had the Prestige Wet Grinder PWG 02 melange? Did you disassemble both instruments and find no difference?

You are simply not very demanding on the quality of the resulting product: the roughness of the granite surface of the rolls and the granite bottom, both in the Dream Classic and in my second melanger, were initially very high, and, as a result, the yield of granite into the product at first turns out to be very high (since the pressure on granite is great, due to the small contact area).

Well, what do you mean, "not demanding on quality" ?! would not be demanding, would buy an Urbech in Ashan for 150 rubles, it is not clear from what, and would enjoy life.
But yes, I'm not ready to remake an incomprehensible melange, turning the house into a mixture of a labor office and a scientific laboratory, here you are right)) Like 99% of people who choose melange.
I bought a decent melanger (much cheaper than yours), in my opinion, it suits me, I am satisfied with the result, I attach a photo of the Urbech. Unfortunately, I can't apply the taste, so I'll have to take my word for it: it is perfect, delicate, without a single grain.



By the way, why do you think that granite chips should be visible in white chocolate (or rather, I would not call it a crumb, but dust)? She, too, is white as chalk, as powder.
Attached is a photo of the millstones and the bottom. I don't see the slightest erasure in 8 months of constant use (sometimes brutal). Therefore, I conclude that there is no crumb in my product.





By the way, yes! Before the first use, I first thoroughly washed the melanger and rubbed it with a stiff brush. Then I drove out a decent amount of rice without water in it, then added water, rolled this mass for 2 hours more. Then I washed it thoroughly again. I consider this to be sufficient to drive away all industrial plaque and prepare the new melanger for use.
And it never crossed my mind to wash such things in the dishwasher. Perhaps because I don't have it))) (not a head, but a dishwasher)
In general, I have not thought to argue with you or offend your approach to the production of Urbech and chocolate. Melanger and your method are your choice! I just wanted to calm people down and show that making urbech, chocolate and other goodies at home with melange is not so scary and dreary!

And in my life I will not believe you that in 24 hours of operation your melanger does not heat up above 40C. I consulted with a specialist from the company that sells Premier, even at the stage of choosing the melange. He said that of course he would heat up, you need to stop it in the same way and let it cool down, like my Classic.
And it is intended for both Urbech and chocolate, and I was also given a dough attachment and a gizmo for scraping out coconut pulp for free. And in the Premiere, they ask for extra money for this, greedy beef. I do not advertise Classic and in no way say that Premier is bad! I suspect that they are the same) just the prime cost is one and a half times more for the same functions (as I understand it, the cost is higher due to complex logistics)

About the noise ..Hmm, for me the melanger works quietly. Well, just quiet !. Quieter than a microwave, quieter than a cat and quieter than children for sure) I also somehow did not think about it, there just is no such problem (maybe I'm really not so demanding?)
The melanger does not move from its place by a millimeter during operation.
But the black "chirkash" legs can leave! I noticed it only now, when I moved it to the windowsill to take a picture for you. But the tabletop is dark, so I didn't notice it before. "Chirkash" wiped off with a damp napkin. Perhaps it was just dirt on its legs, I don't know)

[dimonml,]

dimonml,

By the way, you wrote there with regards to the melangera prestige: Where does the information come from, that without modifications? Have you had the Prestige Wet Grinder PWG 02 melange? Did you disassemble both instruments and find no difference?

You have such battles here on the theme of melangers .. I could not pass by) RawMiD Dream Classic and Prestige PWG-02 have already been compared, the point is this: Dream Classic has increased body strength, strength of millstone bushings, motor efficiency, improved cover, more durable and safe packaging, instructions in Russian, warranty and maintenance. So this comparison can be googled, an article will come out there, everything is detailed.
The prestige is probably not bad, but at one time Ravmid chose, he is completely satisfied.

About the noise .. Hmm, for me the melanger works quietly. Well, just quiet !. Quieter than a microwave, quieter than a cat and quieter than children for sure) I also somehow did not think about it, there just is no such problem (maybe I'm really not so demanding?)
The melanger does not move from its place by a millimeter during operation.
But the black "chirkash" legs can leave! I noticed it only now, when I moved it to the windowsill to take a picture for you. But the tabletop is dark, so I didn't notice it before. "Chirkash" wiped off with a damp napkin. Perhaps it was just dirt on its legs, I don't know)

As for the fact that she is quiet, I completely agree, everything is in order with your exactingness, believe me! And I don’t know about the chirkash, I also have a dark tabletop, somehow it doesn’t matter to me. Rubs off and okay

[antinutrients]

How long does homemade urbech last?

In theory, it can be stored for quite a long time if you do everything "right".

Factors affecting the processes of damage to Urbech, theory

There are three ways in which a product can deteriorate:

• Hydrolytic rancidity: in the presence of water, hydrolysis of fats (triglycerides) to glycerol and fatty acids (or fatty acid salts) is possible, the presence of proteins and carbohydrates can accelerate this process;
• Oxidative rancidity: Mainly due to the oxidation of fats with oxygen in the air. Unsaturated fats are most susceptible to this, especially those with many double bonds. The use of antioxidants such as ascorbic acid (vitamin C) or tocopherols (vitamin E), as well as low temperatures, can slow this process down;
• Rancidity as a result of the activity of a variety of microorganisms.

All of these processes can accelerate with increasing temperature and exposure to light. The rate of oxidative rancidity depends both on our product itself (on which fats are more prevalent in it, since saturated fats are noticeably more stable than unsaturated fats, the presence of prooxidants and antioxidants in it, oxygen saturation), and the method of its processing: usually whole the product is stored better than chopped, chopping at high speeds is worse than at low speeds. In addition, contact with certain metals such as copper, iron, manganese and chromium will increase the rate of oxidation, making it preferable to store the product in stainless steel, glass, ceramic or plastic containers.

If we add additional antioxidants (such as vitamin C or E) to the product, then the potential health risks associated with this should be considered.

The denaturation of most proteins (including enzymes) does not occur in the range of about 10 ° C - 47 ° C, as a result of which, in order to preserve the enzymes that are initially in our product, it is better not to go beyond the specified temperature range, unless clearly required by some or other considerations.

Nut / seed pastes are a slurry of oil and particles, and over time, such slurry can delaminate into oil and the rest. The finer the grinding and the more thorough the mixing was, the less delamination will be. There is nothing wrong with this, since usually it is enough to stir the product with a spoon so that it returns to its original appearance, but in production, in order to avoid this (the product does not lose its presentation after long storage), sometimes different substances are added to the pastes, which is worth having in mind. Also, during industrial production, pasteurization (heating to 60 ° C) of the finished product is used before pouring it into cans (see, for example, the tasteville site).

Despite the fact that this has nothing to do with the preservation of the finished product, I would like to add one more nuance to the theoretical part, which, perhaps, should be taken into account when making paste from nuts / seeds, especially if they play an important role in your diet: many of them are antinutrients, which, in addition to interfering with the assimilation of the seeds / nuts themselves (that is, reducing their bioavailability), and can do all sorts of troubles, such as a noticeable decrease in the absorption / leaching of minerals from food, inhibition of digestion, etc. It can be recommended to study what phytic acid (phytates) is, which is in cereals, legumes, nuts and seeds, what phytase is, where they are and in what quantity, and what to do about it in each case.

Primary sources:

• English Wikipedia article Rancid:
  en.wikipedia.org/wiki/Rancidification
• WFLO Commodity Storage Manual: Rancidity and Antioxidants:
  gcca.org/wp-content/uploads/2012/09/RancidityAntioxidants.pdf
• English Wikipedia article Protein Denaturation:
  en.wikipedia.org/wiki/Denaturation_(biochemistry)
• Looking for "Soaking Nuts & Seeds" on the Internet

Factors affecting the processes of damage to Urbech, practice

Now we know the main ways of food spoilage, and, as a result, we can successfully deal with them.

Microorganisms
Various microorganisms can already be in our raw materials, and they can get into the product during its processing.

Good suppliers can hold the nuts / seeds in an oxygen-free environment (vacuum, inert gas like nitrogen or carbon dioxide) for 72 hours, others can process the product (like shelled nuts) thermally. Unroasted cocoa beans are a good example of a source of diverse microbiology, which can be quite dangerous to humans if nothing is done, but since the classical use of cocoa beans involves roasting them, there is usually no problem (apart from the fact that they can get moldy before you start frying them). In general, the main thing is to find a supplier of raw materials such that our ingredients are not initially strongly contaminated with something.

For the active life of microorganisms, water is needed, as a result of which this is also worth watching.

Then we follow the production process and the containers into which we pour the finished product, which is best pasteurized / sterilized (I personally do this in the microwave).

Water
In general, the less water there is in our product, the better. Partly for this reason gentle drying in the dryer or roasting the seeds / nuts before putting them in the melange is highly desirable. We also have to let the water evaporate freely during the operation of the melange, as a result of which you should not use the cover from the melange, which does not provide free circulation of air from the room to the bowl and vice versa. The issue of water is especially acute when we make chocolate.
That is, the less water in our ingredients, the better.We do not add any water or water-containing products (like honey) during processing.

Temperature
An increase in temperature accelerates the course of any reactions (van't Hoff's rule), and, as a result, it is desirable (but not necessary) to store the finished product in cool conditions. I usually keep my urbeches in the refrigerator at around 9 ° C (on the top shelf). In addition, temperature fluctuations are a detrimental factor. Despite the fact that a decrease in temperature reduces the rate of both oxidation and other processes, it is not always advisable to decrease it very much, for example, to freeze it: this process can worsen other properties of the finished product.

With chocolate, the situation is a little different and it is better to store it in a cool room, and in the refrigerator with a temperature of about 10 ° C, we can put chocolate only for a while at the time of its solidification, after tempering and pouring into molds. If you are very, very fond of chocolate, you can get confused and buy a wine cabinet to store it and store chocolate in it at a temperature of 15 ° C - 17 ° C and low humidity (no condensation).

Oxygen
The presence of oxygen is a significant factor for the storage of oil-containing products, especially those containing polyunsaturated fats, but, in practice, I can say that when stored in the refrigerator for a couple of months (usually no longer delayed), there are no noticeable problems with rancidity.
But, other things being equal, if possible, you can use vacuum packaging (for example, a regular jar with a vacuum lid) for long-term storage. Since vacuum lids are often made of plastic, all types of which are permeable to oxygen, it may be advisable to "renew" the vacuum every few months during long-term storage.

Since I have a vacuum pump on the farm, which develops a vacuum that significantly exceeds the typical vacuum of household vacuum sealers and the liquid begins to boil even at room temperature, I use this effect and, before pouring it into a container, pour the mass into a pan, in which the wire is degassed for minutes 20 - 30 and try to maintain a temperature of 30 ° C - 40 ° C using a stove (due to boiling, the temperature of the mass drops noticeably, and with it the viscosity also drops, which interferes with the process), thereby reducing the content of oxygen (and other gases) in volume of urbech. I did not notice any changes in taste or how the product is stored in connection with this operation, but since I have the opportunity to carry out it, I prefer to degass

Shine
If you do not store the finished product in the refrigerator (where it is usually dark), then it makes sense to store Urbechi in a closet or in a dark / opaque container.

To be continued...

How many things are there But so far I'm most interested in:

I just wanted to calm people down and show that making urbech, chocolate and other goodies at home with melange is not so scary and dreary!

True? You not so long ago described how you make chocolate:

I buy cocoa beans, cocoa butter, grape sugar in syrup.
...
Then I grind the cocoa beans into crumbs in a blender ...
I throw all the ingredients into the melanger

What cocoa beans do you buy? Fermented or not? Fried or not? Skinned or with it?

I am asking this question because according to your list of actions, it is not very clear, what you get as a result has something to do with chocolate or not. It is also not clear how dangerous it can be for a person to use it. And these aspects can be very important to those who read this thread.

How much is there. But for now, what interests me most is: Really? You not so long ago described how you make chocolate: What cocoa beans do you buy? Fermented or not? Fried or not? Skinned or with it?

You are a very alert person! Thank you for standing guard over the health and safety of citizens! I make chocolate from fermented, peeled, non-roasted cocoa beans and am still alive.Moreover, this product is directly related to chocolate (but I already look forward to a long lecture from you, why I am wrong, and I am doing everything wrong!)

I make chocolate from fermented, peeled, unroasted cocoa beans

Are you buying already peeled cocoa beans or do you peel yourself?
And do not share a specific recipe for one of your favorite "chocolates": how many grams do you put in this or that ingredient?
Ideally, you can arrange it in the form of a recipe with photographs, I think many will be interested.
What temperatures do you think cocoa beans reach during fermentation?

still alive

About a century or two ago, they used mercury, lead, zinc, arsenic for medical and cosmetic purposes, and they said the same thing. This is as weak an argument as:

all natural

People used to think that smoking tobacco, the natural remedy, was beneficial.

Far from everything that surrounds us kills us at once, and far from everything that is synthesized in nature without human participation is useful. As a result, arguments like "still alive" are not sufficient indications of a safe product. This only allows you to cut off very, very toxic substances.

Moreover, this product is directly related to chocolate.

Attitude: it contains cocoa butter. It's like white chocolate, in which only cocoa butter comes from the cocoa beans.

The only problem is that humanity means by quality bitter hard chocolate the last century something that is quite different from your product. The taste of dark hard chocolate (chemical composition) that most are accustomed to is very much dependent on the following stages of chocolate production:

• Variety and place of cultivation of cocoa beans;
• How the harvested cocoa beans were fermented;
• How the cocoa beans were roasted;
• The cocoa mass, after grinding, was conched.

Moreover, the last three stages are carried out at relatively high temperatures. As an example, when conching, if our chocolate mass is obtained with very high acidity and the melanger itself cannot heat it up to 50 ° C - 60 ° C, then people resort to additional heating, like this:

Photo taken from Kudwick Gallery

During these technological operations, the bitterness and acidity of cocoa beans decreases, the content of tannins in them (giving a characteristic tart taste) decreases, the content of volatile substances decreases: that is, organoleptic characteristics are improved. As a result of chemical reactions involving relatively high temperatures, a healthy and tasty product that many people love is obtained.

But the taste and benefits of chocolate are only one of the points and, in my opinion, not critical. The fermentation process is very "rich" in different microbiology, the consequence of which is that the bag of cocoa beans brought to us from farmers contains a wide variety of spores, bacteria and pests. With the traditional technology of making chocolate, this is not a particular problem, since cocoa beans are first roasted, during which most of the "bad" ones die safely. And if roasting is not supposed, then there is a need to do something: either the supplier can do it (and then you trust your health to him), or you yourself.

In total, despite the fact that your recipe will contain cocoa butter in the product, you get something different than dark / bitter chocolate, since you have a completely different recipe. Biologically active raw materials can become a health problem if they are not pre-processed in a special way.

but already looking forward to a long lecture from you, why I am wrong, and I am doing everything wrong!

That is, you deliberately omit important details of the process so that you are not criticized?
But the main thesis has been.

Also, given that you did not describe the tempering process, before pouring into the molds, I wonder how much fat bloom appears on the finished product (immediately and after a while).

PS: Recommended literature for study:

• GOST 31721-2012 Chocolate. General specifications
  docs.
  
• A very brief description of the chocolate production technology
  rvs-

[dimonml]

Your chocolate is not chocolate if it is not made according to GOST !?

Looks like dimonml trying to point out to Galina how she does everything wrong, not by technology. Well, even so, but what's the difference if the taste and quality of the final product is completely satisfied? Your comparison of cocoa beans with tobacco and arsenic is incorrect and illogical. Super-technologies for the production of chocolate and urbech are, of course, interesting, but not for everyone. Not every housewife has the time and desire to tinker with Urbech for three days, if it can be done in an hour and a half and the taste will be completely satisfied. Chocolate / Urbech will not become more useful because it will be mutuzed in a melangere for three days. Please try to understand this, dimonml... Your experience will probably be useful to someone, but this does not mean that EVERYONE SHOULD do exactly the same as you.

There, my questions to dimonml remained unanswered, but I am still interested in the answers ...
Therefore, just in case, I will copy them again:

dimonml,
you say that one of your melangers was overheating ... but you did not write down what temperatures the product reached during grinding and for how long. Do you have this information? It would be very interesting, since I would like to heat it as little as possible. And hence another question arises ... In your second melangere, which you are using now, what about the temperatures? How many degrees is the contents of the bowl heated in three days of work? in 24 hours? in 3 hours?

By the way, you wrote there with regards to the melangerer prestige:

The problem is that they took the Indian melange (original name in India Prestige Wet Grinder PWG 02), which is designed to handle soft foods like rice in water, and without any modifications

Where does the information come from that no modifications? Have you had the Prestige Wet Grinder PWG 02 melange? Did you disassemble both instruments and find no difference?

[solid]

Please tell me how quiet and loud they work

I think the answer to this question is to describe the theoretical aspects, and then share personal subjective feelings from the technique that I worked with.

Sound, theory

As the Russian Wikipedia tells us, sound is a physical phenomenon that is the propagation of mechanical vibrations in the form of elastic waves in solid, liquid or gaseous environment. The sources of sound are various vibrating bodies.

Melanger consists of a fairly small number of elements and I propose to consider those elements that contribute to the noise that comes from it:

• Motor;
• Reducer;
• Bowl;
• Mechanical interaction of granite rolls and granite bottom.

How is the noise from the melangere propagated into the environment? Actually, exactly the same as from all other mechanisms: through air and through a solid medium. In acoustics and soundproofing manuals, the first is called airborne noise, and second structure-borne noise.

The noise from my melange

And now I will consider what we get from a practical point of view and I will describe my melangers Rawmid Dream Classic MDC-01 (original name Prestige Wet Grinder PWG 02) and Premier Lifestyle Chocolate Refiner PG 508.

Motor
With the motor, everything is pretty good: in both melangers there are asynchronous four-pole (1350 rpm) two-phase motors with a working capacitor of the same form factor, which are quite quiet in themselves.

If you take a closer look, you can see that in Rawmid MDC-01 there is a no-name engine, which was produced in partly artisanal conditions (this can be seen from the fact that the rotor was balanced with plasticine, manually), which consumes current from the network is not bad enough but not perfect. For example, with melange without a bowl, it looks like this:

That is, when the active (useful) power of 115W is consumed from the network, the total consumption is 128VA: the power factor λ = 90% (the quality of power consumption is good).

Premier PG 508 has a slightly better situation, it has a branded motor Lawkim LM200LK 0376, which is subjectively made better (it does not have any plasticine), its consumption from the network under the same conditions is better:

With an active (useful) power of 117W, the total consumption is 118VA: power factor λ = 99% (power quality is high).

The Premier PG 508 has a slightly quieter motor on its own than the Rawmid MDC-01.

Reducer
The Rawmid MDC-01 has a pretty good gearbox in terms of noise: it has a single-stage belt drive. The Premier PG 508 has a slightly worse situation: it has a two-stage gearbox, the first stage of which is a belt drive, and the second is a spur gear drive. I expected that the transmission from Premier PG 508 would be noticeably louder, but it is certainly louder than that of Rawmid MDC-01, but not much.
As a result, if you run both of my melangers without a bowl, then the total Rawmid MDC-01 will be a little thunderous due to the engine than the Premier PG 508. But this will be a very, very insignificant difference, and in general the noise in this configuration will be very low because the asynchronous four-pole motor and belt drive are very good in terms of noise.

Bowl
And here it is already a little more fun. In my Rawmid MDC-01, the center of mass of the bowl is quite different from the center of rotation of the bowl. During the operation of the melanger, this is quite clearly visible even by how the distance from the plastic clip to the walls of the bowl changes. At the same time, noise arises not so much airy as structural noise, which is transmitted through what the melanger stands on, whether it be floor tiles or a kitchen countertop. My Premier PG 508 also has this effect, but in a much smaller volume.

But, despite this, in general, both melangers working with an empty bowl can still be called relatively quiet, although if they work for a long time and turn them off, it becomes noticeably "better", since a rather large part of the noise is quite low-frequency, albeit with a small intensity. And now the highlight of our program:

Mechanical interaction of granite rolls and granite bottom
The interaction of two massive granite objects with each other creates a lot of noise, but between these objects there may be "grease", which can significantly reduce this noise.

What does this give us in practice? If there is a processed product between the rolls, with rather large particles, then there is no additional noise. For example, during product bookmarking, melanger is very quiet:


But as time passes, the particle size of the product decreases, and the noise from the granite begins to manifest itself. And if we want to achieve a good texture, then we have quite noticeable granite noise:


Basically, the noise is not very big. I can sleep without any problems with a working melange in the kitchen - you can hear it in the room, but not very much. But being near the melange is not very comfortable.

But if, instead of a product, we start a melange with water (as I did when I "rubbed in" it), then the noise will be very strong and I could no longer sleep with the melange in the kitchen working - I put the melange on the glazed loggia.
Total: mélangers make a little subjective noise when we have a lot of product / it is still quite coarsely ground, to medium, when the texture is liquid. If you are not in the room in which the melanger works, then its noise does not interfere. If you are nearby, then the noise is not strong, but it annoys me / my wife. The Rawmid MDC-01 is slightly louder due to more noticeable bowl imbalance than the Premier PG 508.
Legs
I mentioned earlier that one of the first revisions of Rawmid MDC-01 was that I removed my own legs and made my own:


This was followed by two comments:

The melanger does not move from its place by a millimeter during operation.
But the black "chirkash" legs can leave!

And I don’t know about the chirkash, I also have a dark tabletop, somehow it doesn’t matter to me. Rubs off and okay

But the trick is that I didn't change them because they leave traces.

Rawmid MDC-01 has legs very, very smelled strongly, which is a consequence of the fact that cheap rubber was used, the additives of which are released into the air and poison it. With good rubber / plastic, additives remain inside and maintain the desired properties of the product for a long time. After three weeks have passed since the purchase of this melanger and the smell did not go away, I decided that it was not worth keeping a source of a pungent poisonous smell in the house, so the legs were cut off.
For comparison, the Rawmid MDC-01 has an Indian transmission belt that initially smelled noticeably (although less than the legs), but over those three weeks the smell has disappeared quite well, it stopped actively sprinkling and I already had no special complaints about it.
Premier PG 508 rubber feet smell only if you bring your nose to them and it was like that from the very beginning. Of course much better, but not perfect.

But that's not all: it was not for nothing that I started writing about the legs in a post about noise. In both melangeurs, the legs still do not perform a very important thing: they do not compensate for the structural noise that is transmitted from the melangeur to the surface on which it stands. In practice, it looks like this: regardless of what the melanger is on: on the floor with floor tiles or on the kitchen countertop, if the melange is working, then the noise from it is greater when it is standing than when it is picked up and thereby removed the contact between the legs of the melange and the table / floor. Moreover, if melangers work and put your hand on the tabletop / floor on which they stand, then the hand will feel vibration - the very structured noise that I wrote about at the beginning of the post.

To combat structure-borne noise, vibration isolation (vibration damping material) is used, which is calculated in a certain way for each specific case: these issues are studied by such a discipline as acoustics. Personally, I used a material from Getzner Werkstoffe GmbH called Sylomer SR 110 25mm, which was calculated for the working mass in such a way as to reduce its natural frequencies and increase the efficiency of vibration damping.

As a result, I got a reduction in the low-frequency noise from the melange and the noise of the melange standing on the surface and raised by hands became the same. Naturally, there are no "chirkash" anymore, since there are no significant vibrations at the point of contact between the legs and the surface on which the melanger stands.

This refinement, designed to reduce the noise of the melange, is needed by both of my melangers, but Rawmid MDC-01 to a much greater extent, since its native legs smelled very much and its bowl imbalance is noticeably greater than that of Premier PG 508.

If manufacturers would take care of their consumers, but vibration issues would be removed more attention and nothing would have to farm, but for now they have to get out of the situation as best they can.

A little about chocolate

It looks like dimonml is trying to point out to Galina how she is doing everything wrong, not by technology.

No, I don't want to tell her anything: I want to reading this topic understood what assumptions were made in the recipe and what they will lead to as a result. For example, if a person wants to receive high quality craft chocolate on melangere similar to what is produced, for example, "Fresh Cocoa", "Sweet Fairy Svetlana Ponomareva", "MaRussia", "Mast Brothers", "KudVik", etc., then it must be done in a completely different way than described in post... If it is important for a person not to be poisoned by his chocolate, then he will either roast the cocoa beans, or in some other way remove the biological pollution, which are in noticeable quantities in fermented cocoa beans. What and how to do, everyone decides for himself, I just want to provide sufficient information on this matter.

Your comparison of cocoa beans with tobacco and arsenic is incorrect and illogical

Please show me where exactly this was. Very interesting.

Chocolate / Urbech will not become more useful from the fact that it will be mutuz in a melangere for three days

This is a misconception: it is enough to study a little data that is freely available. During conching, chocolate significantly changes its chemical composition, the amount of volatile (including tannins) substances decreases, the moisture content decreases, the content of lower fatty acids decreases: acetic acid by 3-4 times, isobutyric acid by 2-2.5 times, isovaleric acid 1.5-2 times, chocolate gets its own aroma and taste. After the Swiss Rudolf Lindt invented conching in 1879, high-quality hard chocolate cannot do without this technological step.
It is important to note here that the industry is now using highly efficient machines for conching, with the help of which it is possible to significantly reduce the processing time in order to obtain an excellent result, as an example:

• MacIntyre 45
  macintyre.co.uk/macintyre45
  
• Conventional conching machines:
  x-
  

In the case of melange, conching is quite slow and takes a long time. For example, the kudwick in this video takes chocolate out of the melanger after 99 hours of processing:
youtube. com / watch? v = 63qTk9xMBas

That is, when we talk about the time of conching, in addition to the variety and place of growth of cocoa beans, the method of their fermentation and roasting, we must take into account what technique this conching will be performed with.

I also want to note that artisan chocolate manufacturers, just by reducing the acidity, determine when to stop the conching process in this particular case: after a day, after three or after five. That is, a noticeable change in the taste of chocolate during conching is an easily identifiable fact.

Humanity has a tremendous amount of knowledge on how to do many things, including chocolate: you just need to study the issue. From my own experience I can say that it is better to look at foreign resources of chocolate lovers.

Please try to understand this, dimonml

I try to be very careful with the choice of data sources that I rely on in making decisions. I have read / watched a lot of people who either make chocolate for themselves, or make artisanal chocolate on a mélange on a commercial basis for years, and they all say exactly the opposite in relation to your thesis. As a result, I don't understand, what should I understand?
Of course, I am sometimes mistaken (for example, having not studied the issue enough, I bought the Rawmid MDC-01 melanger), but as soon as I get access to better sources of knowledge, I try to correct my mistakes. But you do not support your theses with anything at all, and as a result, I prefer to listen to those who are more competent in this area, and not you.

As an example, Ritter Sport believes that conching is very important: ritter-sport.de/ru/cultivation_preparation/Conching_rus/

There, my questions to dimonml remained unanswered

On a first come first served basis I have not answered yet all questions respected mish... I try to skip the queue only on security-related issues. In fact, I structure the answers so as not to repeat themselves, therefore, given that I can not devote much time to this forum, some of the questions will remain unanswered for some time.

pe4nik, since you are interested in this topic, while I am writing, can you share your recipes: what do you do, with pictures and descriptions of action sequences? This is exactly what people can come to this topic for.

I don’t know what the argument is about, to be honest, I’m too lazy to read about the audio frequencies of the melangered: D Although it’s funny and amazing how much a person immersed himself in the topic, I applaud it standing!
I just also have a melanger from Ravmid, it suits me completely, with the exception of some trifles: small dashes now and then appear on the table under it, it's hard to clean, because you can't move it (I'm a fragile girl); I do not like the plastic case, it is easily soiled, not resistant to scratches, but there are two sides - metallic is more expensive, therefore plastic is also normal
But, as I said, these are little things. The benefits of this melanger and the benefits are incomparably greater, I eat a tasty treat and I am happy with the purchase and I wish you all the same))))

P.S. The photos of your Urbech are very inspiring, I really wanted to try it - it looks like a delicate, delicate cream

In the recipe, Urbech described in more detail, with accurate timing, how I got a similar texture.

If interested, you can see pictures in good quality:
dimonml.
They clearly show what exactly each additional hour spent on grinding gives. It would seem that the urbech is already liquid and tasty, it can be poured into cans. But if you wait a little longer, the fineness is noticeably better.

[Good day!]

Good day!
Earlier I wrote here about the Rawmid dream classic melange, I have something like you understand) On the occasion of making homemade choco, I share photos.





I decided to share my experience: 3 ingredients, 24 hours of grinding and natural 64% choco ready!

• cocoa butter 44g
• cocoa nibs 400g
• sugar 250g

Gradually add the grits to the melanger. After all the cocoa nibs have been added, gradually add butter in small pieces (to make it easier to grind, a confectioner friend advised me so). When the grits were smooth, I added the sugar, and you guessed it, gradually. It all took 24 hours.
Then he cooled and poured into molds, mixed with almonds. Unfortunately, I didn't have time to take a picture of the finished chocolates, so we enjoy the view of the freshly made viscous chocolate)

We also have a melanger! Prepared urbech from:
- flax (cool, useful, but long)
- hazelnuts - very, very tasty and fast!
- cedar - the most beloved, insanely delicious and fastest
- half sunflower seeds - very tasty, like liquid halva, but relatively long
- almonds - a fairy tale, delicate, tasty, even more beautiful with salt
We stock up on several types of hand-made urbech once a month, then eat with the whole family))
thanks to the company for such a device, no complaints, it's just a pity that the lid cannot be opened while the melange is in operation in order to take a beautiful picture of how everything is spinning there)))
We recommend to everyone, the Okhotin family

I got the melanger last year, and for almost a year now I have been eating only homemade chocolate - it is much tastier than shop chocolate. I also make the most delicate nut butters. The unit is excellent, but heavy)))

[dimonml]

dimonml,

This is a misconception: it is enough to study a little data that is freely available. During conching, chocolate significantly changes its chemical composition, the amount of volatile substances (including tannins) decreases, the moisture content decreases, the content of lower fatty acids decreases: acetic acid by 3-4 times, isobutyric acid by 2-2.5 times, isovaleric acid 1.5-2 times

And what happens to the nutrients in two or three days? You know? Just from the fact that some unhealthy substances evaporate, it does not follow that the product as a whole has become more useful, since all the benefits could have disappeared from it.

I have read / watched a lot of people who either make chocolate for themselves, or make artisanal chocolate on a mélange on a commercial basis for years, and they all say exactly the opposite in relation to your thesis.

What theses? That chocolate isn't getting healthier? Well, you haven't proven that yet. And if some research is talking about this, not the chefs, then you can give here some of their quotes with indication of sources, right?
And as for another thesis ... that if a person is satisfied with the taste of a three-hour urbech and he has no desire to tinker with it for three days, then this technology should not be considered incorrect ... then, as you rightly noted, you can only give people information, what and under what conditions they will eventually succeed. This does not contradict my thesis that if a person cooks the way he wants, then there is nothing wrong (if there is no danger to health, of course, only in terms of taste).And experienced chocolatiers are unlikely to say the opposite.

As a result, I don't understand, what should I understand?

That if someone wants to cook urbech / chocolate for 3 hours, and not 3 days, this does not mean that his product has nothing to do with chocolate / urbech. In the preparation of homemade sweets, of course, you can follow the GOST, but not necessarily. The main thing is that the cooking technology does not harm health.

Please show me where exactly this was. Very interesting

Well, just ask ...

About a century or two ago, they used mercury, lead, zinc, arsenic for medical and cosmetic purposes and said the same thing.

People used to think that smoking the natural remedy tobacco was beneficial.

Although the examples are very curious in terms of how they show human unreasonableness.

do urbech for several days? What a news. We urgently need to call Dagestan and tell them that they have not cooked correctly all their lives.

Urbech does not need so much time, I speak with knowledge of the matter, because I have tasted different Urbech and I will tell you a secret it is almost the same (if you use the same raw material) even if you cook for a day, at least 4 hours, everything will be equally tasty and I I am inclined to believe that seeds and nuts are oxidized when air touches them so that it is more logical to spend less time on it and immediately after reaching the desired consistency it is worth hiding in jars and away from the light.

They also say about chocolate, they say, over time, the taste is revealed and it needs to be cooked for several days. Well, I cooked it for 24 hours for several months, then as the demand increased, I decided to check how bad everything is if you make chocolate faster. When cooked for 6 hours, the taste remains exactly the same. The stench of chocolate disappears during this time, everything is fine, I think that the stories about the disclosure of taste were created for marketing purposes - so that people would think that this artisan chocolate is not in vain, because it is so painful to make it.

And yes, I am the owner of MDC-01 too. Melanger, of course, cannot be compared with professional equipment, but as a household melange, or as an assistant for a small business, this universal piece is quite MUST HAVE!

Interesting discussion, I learned a lot. I also love to do urbech myself, and also sell urbech makers. I think the best Urbechmaker at the moment is Spectra 11. The motor does not heat up for the longest time, the millstones are large, two blades. Prices are of course lower than Internet shops. Direct from India for only 35,000r. Spectra 11. A Prestige from 20,000r. How will I learn to insert pictures))) insert

Interesting discussion, I learned a lot. I also love making urbech myself, and also sell urbechmakers. I think Spectra 11 is the best urbechmaker at the moment. The motor does not heat up for the longest time, large millstones, two blades. Prices are of course lower than Internet shops. Direct from India for only 30,000r. Spectra 11. A Prestige from 15,000r. How will I learn to insert pictures))) insert

The price is normal, it's just sad that there will be no guarantee and service when buying from India, not to mention quality certificates. That will be the price from the RF. Xs how much spectrum, but mine is not much more expensive.
And in general I am strangled by a toad to spend that kind of money on spectra, premieres. Fortunately, the classic does everything perfectly with its price tag 2 times lower, and the difference in heating to dad degrees can hardly be worth the price difference that is.
In general, I vaguely understand why people are so bothering with some kind of measurements, testing motors and so on. Game is. Is the result not enough for you? It works, it does, it doesn't cost much, rejoice. If it breaks down, carry it under warranty, and after the warranty, bring it to the service or buy spare parts and repair it yourself, glory I can have them in stock, at least on my

So I took a good machine this year, making chocolate and urbechi.
Certificates appeared on them, so there were no problems.
And also the guys (if you buy in Russia) provide a one-year warranty, so I'm calm about the device
The disadvantage is that the lid is thin, but it is not needed, because moisture should evaporate from the chocolate

As a supporter of healthy food and chocolate, I fully support Dmitry and his comparison of melangereds from pages 1 and 2. At first I myself had a dreamclassic full of sucks, eventually took another one and happiness returned to life, all the products are frayed with a bang, and with the Mdc-01, it’s solid crap, if you make real chocolate from cocoa beans every 3 hours, you stop the machine while you wait for it to lag behind the mass more often and this of course threatens to break down the next time you start you have to constantly arrange dancing with a tambourine. In general, I suffered, I only lost time and money to transfer expensive cocoa beans and cocoa butter. I had to sell on Avito for half the price and I'm glad that at least so Raumid got rid of the melanger. I found the topic when I was looking for recipes for melangere and just couldn't resist to anticipate people from my mistake.

Where to get the aforementioned Spectrum 11? Where to order, who delivers normally? And it is not unimportant whether it passes the new threshold of duty-free shopping. How much is $ 500 or euro now?

Maybe someone else will recommend what melanger? I saw worthy ones for 150 thousand, but this is a professional, they have both capacity and weight and size not for everyday life

Where to get the aforementioned Spectrum 11? Where to order, who delivers normally? And it is not unimportant whether it passes the new threshold of duty-free shopping. How much is $ 500 or euro now?

Maybe someone else will recommend what melanger? I saw worthy ones for 150 thousand, but this is a professional, they have both capacity and weight and size not for everyday life

Today, the Spectra 11 is like a retro car, it is beautiful and expensive, but not at all productive and outdated.
Compared to modern melange machines, it can only work for 12 hours, it loads only 2 kg and people put 3 fans on it because it gets very hot
Try to see the Premier Lifestyle 2018 melazhner, I have such a very successful model, it does not heat up, it works for 30 hours, loads 3kg of chocolate freely, has a convenient inclined bowl.

I took from these guys

And the point is to take from them when you can order directly from a seller in the United States?

🔗

Or, finally, on Amazon:

🔗

The first ones do not provide a certificate, often melangers come broken due to poor packaging, they also sometimes send models not for our power grids, but 110 volts, and of course they do not provide any guarantee and support

Not to mention that there will be difficulties in customs clearance

Amazon does not ship to Russia

The former do not provide a certificate, often melangers come broken due to poor packaging, they also sometimes send models not for our power grids, but 110 volts, and of course they do not provide any guarantee and support

Not to mention that there will be difficulties in customs clearance

Considering, "I took from these guys ..." a quite reasonable question arises: where did you get such interesting information about "Diamond Custom Machines Corp"?

Considering, "I took from these guys ..." a quite reasonable question arises: where did you get such interesting information about "Diamond Custom Machines Corp"?

Well, this is not the only forum on this topic, there are also communities, chats, people told who took from them, read reviews, talked with raw foodists, word of mouth, do you know what this is?
When you pay so much money, you need to know the nuances

Girls and boys good afternoon everyone! I also decided to buy a melanger, I read everything about everyone's, now a new Premier Lifestyle 2019 has appeared, literally in a couple of days (as I was told) it will be on sale, the engine, cooling and the possibility of continuous operation of the melanger increased to 48 hours, found more like this:

I liked it very much, but no one wants to send to Russia, I have already gone through so many companies, they all refused ...
Maybe someone has the opportunity to help with delivery from India, or not to bother and take Premier 2019 with a one-year warranty?
What do you think? I would be grateful for any advice and suggestions ...