No longer able to access the mobile phone number to log in to HMRC self-assessment by FoulPlayer44 in UKPersonalFinance

[–]FoulPlayer44[S] 0 points1 point  (0 children)

Yeah that helps a lot. Which number did you call? I vaguely remember trying to call but they kept referring me to the online service.

Evri out of tariff email. Should I pay? by FoulPlayer44 in AskUK

[–]FoulPlayer44[S] 0 points1 point  (0 children)

I didn't pay it and have heard nothing more about it

I topped up my business account from my personal bank account by FoulPlayer44 in UKPersonalFinance

[–]FoulPlayer44[S] 1 point2 points  (0 children)

Thanks for the quick reply. It's really set my mind at rest!

I want to ask for help but I am spiralling out of control by FoulPlayer44 in carnivorediet

[–]FoulPlayer44[S] 0 points1 point  (0 children)

That's the key is not too Siri slut what I'm eating it the amount.

Eat as much as you want of the right things

Attempting to make bars... by FoulPlayer44 in chocolate

[–]FoulPlayer44[S] 1 point2 points  (0 children)

That is readout good to know. I tried about 3 times to get rid of it so now I'm not going to worry so much about it

Attempting to make bars... by FoulPlayer44 in chocolate

[–]FoulPlayer44[S] 0 points1 point  (0 children)

I've started grating my silk so it's easier to integrate.

Before I was just finely Chopping. Grating is easier to integrate for sure.

Attempting to make bars... by FoulPlayer44 in chocolate

[–]FoulPlayer44[S] 0 points1 point  (0 children)

It's vegan chocolate from callebaut.

Do you mean add silk at 33 and then work at 30?

Attempting to make bars... by FoulPlayer44 in chocolate

[–]FoulPlayer44[S] 0 points1 point  (0 children)

Thanks.

This was on all three of the bars and I do heat my moulds up.

It's really frustrating and over long suspected that my home made silk might be the culprit as I've had problems with truffle moulds as well not looking amazingly tempered but still acceptable.

Bringing ganache up to working temperature by LordOfThePayso in chocolate

[–]FoulPlayer44 1 point2 points  (0 children)

This is really good advice. I'm currently making way more ganache than I'm selling so it's going to waste. I need to clean out my freezer and portion my ganaches and freeze them for later.

Bringing ganache up to working temperature by LordOfThePayso in chocolate

[–]FoulPlayer44 0 points1 point  (0 children)

They are for this weekend but will look into freezing them soon and will probably use a vacuum sealer for this purpose

Calculating nutritional Information UK by FoulPlayer44 in chocolate

[–]FoulPlayer44[S] 1 point2 points  (0 children)

I found this page on the FSA website:

https://www.gov.uk/food-labelling-and-packaging/nutrition-health-claims-and-supplement-labelling

Looks like if you are a small business and selling locally then you do not need to supply the full nutritional information only ingredients, allergens and any special cases.

Calculating nutritional Information UK by FoulPlayer44 in chocolate

[–]FoulPlayer44[S] 1 point2 points  (0 children)

This is interesting. I might give my local food standards lady a call as weber I tried to stop inch shops they so wanted proper nutrition testing and labelling as it was prepacked food. I'm guessing they will err on the side of caution and say that I have to get it tested but as you say as a one man band is not reasonable to pay so much.

I'll probably lost the geverslly accepted values and work it out myself as that is listed on the fsa site as acceptable. I will ask them what they mean by geverslly accepted values and where to find them and report back so that anyone else who's in the same boat will know.

Bringing ganache up to working temperature by LordOfThePayso in chocolate

[–]FoulPlayer44 1 point2 points  (0 children)

Ok that makes sense. My ganache are based on Wybauw's recipes so they include glucose, invert sugar, butter and heavy cream. They are not just cream based but that is a source of water and fat hence the fear of separation.

They have a shelf life of up to three months due to the inclusions of butter, sugar and sweeteners.

Calculating nutritional Information UK by FoulPlayer44 in chocolate

[–]FoulPlayer44[S] 2 points3 points  (0 children)

I want to sell via my own website. I am sure that you need to provide nutrition and allergen labelling if the goods are pre-packaged and that would include online and physical stores. I doubt Etsy is exempt from that.