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Chocolate (rec.food.chocolate) all topics related to eating and making chocolate such as cooking techniques, recipes, history, folklore & source recommendations.

What is Plattinol ???



 
 
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  #1 (permalink)  
Old 08-10-2006, 09:50 PM posted to rec.food.cooking,rec.food.chocolate,sci.materials
Mark Thorson
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Posts: 2,693
Default What is Plattinol ???

According to Whymper, second edition of
_Cacao_and_Chocolate, Anton Reiche chocolate
molds produced an especially glossy result
because of their proprietary plating with
Plattinol, as opposed to the duller surface
obtained with tin. Does anybody know the
composition of the Plattinol plating?

(If you have access to EDX or a similar
technique, I'd be happy to loan you a mold.)
  #2 (permalink)  
Old 09-10-2006, 02:10 AM posted to rec.food.cooking,rec.food.chocolate,sci.materials
Chembake
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Posts: 162
Default What is Plattinol ???



Mark Thorson wrote:
According to Whymper, second edition of
_Cacao_and_Chocolate, Anton Reiche chocolate
molds produced an especially glossy result
because of their proprietary plating with
Plattinol, as opposed to the duller surface
obtained with tin. Does anybody know the
composition of the Plattinol plating?

(If you have access to EDX or a similar
technique, I'd be happy to loan you a mold.)


I have been using polycarbonate chocolate molds for long time and I
don't think there is such as coating....
Indeed its a lot better than tin molds but not because of the
existence of such coating.

Maybe just a sales pitch in order to sell more polycarbonate molds?

  #3 (permalink)  
Old 09-10-2006, 03:17 PM posted to rec.food.cooking,rec.food.chocolate,sci.materials
john.spevacek@aspenresearch.com
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Posts: 2
Default What is Plattinol ???


Mark Thorson wrote:
According to Whymper, second edition of
_Cacao_and_Chocolate, Anton Reiche chocolate
molds produced an especially glossy result
because of their proprietary plating with
Plattinol, as opposed to the duller surface
obtained with tin. Does anybody know the
composition of the Plattinol plating?


(If you have access to EDX or a similar
technique, I'd be happy to loan you a mold.)


We do have an EDX here at work, but we'd have to charge you for the
time on it. Probably not what you had in mind

I'm assuming that you spelled Plattinol correctly, although platinol
would be a good coating for cancer patients

John
Aspen Research, - www.aspenresearch.com
"Turning Questions into Answers"

Opinions expressed herein are my own and may not represent those of my
employer.

  #4 (permalink)  
Old 09-10-2006, 08:22 PM posted to rec.food.cooking,rec.food.chocolate,sci.materials
Mark Thorson
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Posts: 2,693
Default What is Plattinol ???

Chembake wrote:

I have been using polycarbonate chocolate molds for long time and I
don't think there is such as coating....
Indeed its a lot better than tin molds but not because of the
existence of such coating.

Maybe just a sales pitch in order to sell more polycarbonate molds?


Anton Reiche went out of business a long time ago,
after WW2 when they ended up in East Germany.
Many consider Reiche molds to be the best ever.

Whymper's book mentioning the Plattinol plating
was published in 1921. The base metal of Reiche molds
is something that rusts, presumably iron or steel.
Apparently, the problem with tin is that it results
in a matte surface, which in turn results in less
glossy molded chocolate surfaces. Plattinol gives
a smoother surface, resulting in glossier chocolates.

I'd like to know what Plattinol really is.
  #5 (permalink)  
Old 09-10-2006, 08:39 PM posted to rec.food.cooking,rec.food.chocolate,sci.materials
Boron Elgar[_1_]
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Posts: 1,381
Default What is Plattinol ???

On Mon, 09 Oct 2006 12:22:08 -0700, Mark Thorson
wrote:

Chembake wrote:

I have been using polycarbonate chocolate molds for long time and I
don't think there is such as coating....
Indeed its a lot better than tin molds but not because of the
existence of such coating.

Maybe just a sales pitch in order to sell more polycarbonate molds?


Anton Reiche went out of business a long time ago,
after WW2 when they ended up in East Germany.
Many consider Reiche molds to be the best ever.

Whymper's book mentioning the Plattinol plating
was published in 1921. The base metal of Reiche molds
is something that rusts, presumably iron or steel.
Apparently, the problem with tin is that it results
in a matte surface, which in turn results in less
glossy molded chocolate surfaces. Plattinol gives
a smoother surface, resulting in glossier chocolates.

I'd like to know what Plattinol really is.



I must say that I did do some digging around and cannot find the
answer. The only references I found were, surprisingly, on eBay and in
German to boot.

My German is not very good, but I could make out that the candy molds
for sale were offered as antiques and that Pattinol was mentioned, but
with no further information about the coating.

Perhaps the coating was something patented in Germany, and you can
find more information in that direction.

Boron
  #6 (permalink)  
Old 09-10-2006, 08:56 PM posted to rec.food.cooking,rec.food.chocolate,sci.materials
Mark Thorson
external usenet poster
 
Posts: 2,693
Default What is Plattinol ???

Boron Elgar wrote:

Perhaps the coating was something patented in Germany, and you can
find more information in that direction.


I did search the U.S. patents, and got no hits,
but if there were any patents, they probably
would be so old that they would not have been
converted to searchable text.

I don't know what European law is, but my Reiche
molds don't have any patent markings. I suspect
that this was a proprietary plating. It's also
possible that it was a process, such as
electropolishing.

Judging by the brightness of the remaining patches
of plating, I suspect nickel or chromium may have
been used.
  #7 (permalink)  
Old 09-10-2006, 09:27 PM posted to rec.food.cooking,rec.food.chocolate,sci.materials
David Deuchar
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Posts: 2
Default What is Plattinol ???


"Mark Thorson" wrote in message
...
Boron Elgar wrote:

Perhaps the coating was something patented in Germany, and you can
find more information in that direction.


I did search the U.S. patents, and got no hits,
but if there were any patents, they probably
would be so old that they would not have been
converted to searchable text.

I don't know what European law is, but my Reiche
molds don't have any patent markings. I suspect
that this was a proprietary plating. It's also
possible that it was a process, such as
electropolishing.

Judging by the brightness of the remaining patches
of plating, I suspect nickel or chromium may have
been used.


The closest name I could find was platinite, this was a low expansion Ni-Fe
alloy designed to give similar thermal expansion to that of platinum.


  #8 (permalink)  
Old 10-10-2006, 01:05 PM posted to rec.food.cooking,rec.food.chocolate,sci.materials
Christopher Helms
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Posts: 224
Default What is Plattinol ???

Damned if I know. Sounds like something that's supposed to restore hair
growth.

  #9 (permalink)  
Old 10-10-2006, 05:38 PM posted to rec.food.chocolate,rec.food.cooking,sci.materials
Randy Johnson
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Posts: 33
Default What is Plattinol ???


On 10-Oct-2006, "Christopher Helms" wrote:

Damned if I know. Sounds like something that's supposed to restore hair
growth.


I think it was an additive used during the '50s and '60s in DX brand
gasoline.
  #10 (permalink)  
Old 12-10-2006, 07:48 AM posted to rec.food.cooking,rec.food.chocolate,sci.materials
Paul D B
external usenet poster
 
Posts: 2
Default What is Plattinol ???

Christopher Helms wrote:
Damned if I know. Sounds like something that's supposed to restore
hair growth.


don't you mean Platinol? (one T)

--
Paul


 




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