Hi there, I am quite new to bean to bar and was wondering if anybody can help with advice. After refining the nibs for 24 hours in FBM rumba kid, I put natural cane sugar and the problems start here. Firstly, it immediately becomes very very thick, secondly it takes 4-5 days till all the sugar refines more or less properly, otherwise it feels like eating fine sand, and the chocolate is gritty. I tried increasing the pressure of the wheels, the machine started to vibrate and shake a lot… Anybody has an idea why is that happening? Thanks in advance!
Hi, thank you, I have contacted FBM directly. They suggested adjusting the pressure, which worked for a while, but the problem is back now(( As you suggested, I am keeping the speed at 4, as opposed to 6-7 before, but does not look like it is making boh difference.. Really not sure what is the problem, as it grinds the nibs perfectly but as soon as I put sugar something goes wrong..Anyways thanks a lot for your advice, much appreciated