Thread: Production issues
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Janet Puistonen Janet Puistonen is offline
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Default Production issues
wrote:
> Hi Janet, What tempering method are you using and what are you
> dipping?
>
> Rachel

I use a ACMC tempering machine--and yes, I have checked the temperatures
with a separate thermometer.

I'm dipping mostly truffles, some fleur de sel caramels and candied fruit
rind. I'm also using some molds, with which I also have erratic problems.


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