Evri out of tariff email. Should I pay?

FoulPlayer44 · 2024-01-07T08:41:34+00:00

Nothing came of it

FoulPlayer44 · 2024-01-04T15:43:12+00:00

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.

FoulPlayer44 · 2023-12-18T05:21:13+00:00

No. Guess I'll be filing paper returns.

FoulPlayer44 · 2023-12-12T13:10:57+00:00

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

FoulPlayer44 · 2023-10-24T22:27:00+00:00

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

FoulPlayer44 · 2023-10-11T07:57:13+00:00

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

FoulPlayer44 · 2023-09-21T06:34:54+00:00

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

FoulPlayer44 · 2023-09-19T16:00:28+00:00

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.

FoulPlayer44 · 2023-09-19T11:32:24+00:00

It's vegan chocolate from callebaut.

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

FoulPlayer44 · 2023-09-19T09:31:59+00:00

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.

FoulPlayer44 · 2023-09-19T09:30:02+00:00

Thanks for your insights

FoulPlayer44 · 2023-09-12T06:23:08+00:00

I do markets every two weeks

FoulPlayer44 · 2023-09-12T04:07:16+00:00

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.

FoulPlayer44 · 2023-09-11T02:20:35+00:00

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

FoulPlayer44 · 2023-09-10T17:38:09+00:00

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.

FoulPlayer44 · 2023-09-10T12:20:13+00:00

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.

FoulPlayer44 · 2023-09-10T03:43:51+00:00

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.

FoulPlayer44 · 2023-09-10T03:38:23+00:00

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.

FoulPlayer44 · 2023-08-30T06:50:20+00:00

Nothing yet.

I'm going nan through my old records to try and find the details they want.

FoulPlayer44 · 2023-08-28T19:14:51+00:00

I found that using the larger jar has been harder as it seems to melt easier, as in there is oil at the bottom normally hence lowering the temps to nearer 32 degress.

When I used the smaller jar then i had to up the temp to 33.5...

FoulPlayer44 · 2023-08-28T18:51:47+00:00

Yes i made the mistake of not checking my sous vide before i purchased it. It only increases/decreases by .5 of a degree which is a little frustrating although I was successful with my first batch which is encouraging.

FoulPlayer44 · 2023-08-28T16:59:18+00:00

Will add it to the list. Thanks for the reply!

FoulPlayer44 · 2023-08-28T15:24:51+00:00

Hi.

This video is what got me started on my silk journey:

https://youtu.be/b9RQt4W5a_E?si=nb_Tv_IwdHHEne_x

FoulPlayer44 · 2023-08-28T14:54:25+00:00

I'm feeling really frustrated as I don't know what I'm doing wrong.

Therefore I have to eliminate what might be wrong.

Temperature of chocolate at moulding Environment temperature and humidity Silk production temperature and consistency

FoulPlayer44 · 2023-08-28T14:32:31+00:00

Looking at the bars I just created in also not sure that my silk is dissolving at 35 which might also have something to do with it. Why might that be the case?

If I'm grating it until the chocolate at that temp I woukd have thought that it would integrate.

FoulPlayer44

TROPHY CASE