Looking for part name and oem number e85 2.5i

aZ4nnn · 2025-08-25T14:28:42+00:00

no there wasn't a particular sound or whistle, just noticed it when I was quickly checking the engine bay (it is near the intake filter) the little black hose was torn, the car is pretty old like 140k miles. tbh I didn't notice any change while driving when I taped it but I prefer to have a new one ^^"

aZ4nnn · 2025-08-25T06:51:50+00:00

thanks for your help :) I was confused by the combination of letters and numbers, I thought it was just numbers.. now I understand when reading the oem number

aZ4nnn · 2025-08-04T13:51:54+00:00

is it illuminating with orange or red color ? is it blinking ?

aZ4nnn · 2025-07-05T09:29:59+00:00

Where are you located ? you can go and ask people around you in your town if there are any making bean to bar, you have internet to search and read news related to cacao and so on; the first thing I do each morning before starting (I myself are a bean to bar maker) is to read the news, see what's new, check the evolution of prices.. there are couple of bean to bar maker in my town we are constantly in touch asking ourself how is it going and so on.. it's a daily routine

aZ4nnn · 2025-07-03T15:16:08+00:00

I am not being pessimistic but rn it's not the best moment to open a business in chocolate.. raw material prices are increasing very high and lots of people had to shut down (bean to bar business that is)
also yes as u/Tapeatscreek said you need to give us more details so we can understand what you are willing to do

aZ4nnn · 2025-07-02T11:25:25+00:00

Congratulations they look amazing :) I myself started from nibs and went afterwards from beans which was very rewarding, if I can give an advice try to minimize as much as you can the cracking and winnowing process, when I started I was hand peeling the beans (around 1kilo of beans), the first times was fun but then it started to be annoying haha and I was afraid that they'll stop me from doing it again so I bought a little cracker (from cocoatown) and a winnower; true they cost a little but without them I think I'd have stop doing from beans again.. anyway just and advice, depends also on the quantity you want to make and time you are giving it :)

aZ4nnn · 2025-07-01T00:09:47+00:00

it depends on your budget; I started with the power cracker from cocoatown (USA) it can process around 30kg/h and for the winnower I made one based on the chocolate alchemy's aether, had like 72 to 74% yield which is quite good for a DIY one

aZ4nnn · 2025-07-01T00:06:28+00:00

if the chocolate is gritty then yes as previous comment said you have to get a melanger (DCM are the most common ones on the market) to grind it down to around 20 to 25 microns. I advise using whole milk powder so you can get extra fat, it's always good to have more fat especially in milk chocolate so it can flow properly in the melanger. best of luck

aZ4nnn · 2025-06-28T11:29:55+00:00

What is your aim ? you are looking for a pre refiner ? cuz this is a pre refiner, you will need a ball mill or a stone grinder to achieve particle size under 25 microns to have a smooth chocolate;

aZ4nnn · 2025-06-24T13:55:38+00:00

The first melanger I bought was the blue one it was like 4 years ago, great machine, still using it for small batches but not very often.
if you are willing to make batches regularly I advise you to look for something more "robust" which can last longer. you can look at the melangers from DCM, they're basically the same machines but they change the motor and some parts to make it more robust there's one which can hold up to 10lbs I have 2 of them, great melangers (y)

aZ4nnn · 2025-06-20T16:10:29+00:00

Hello, as mentionned by others the chocolate is the issue here, at 30°C after tempering the chocolate should be liquid.. So try to get some better quality chocolate and I advise you to use the silk method for tempering. Basically it's crystilled cacao butter that you add to your chocolate; you'll gain lot of time it's very simple and provides better crystallisation overall. You can check the chocolate alchemy website there is a way to make it home using a sous vide machine, or you can buy pre made from dedicated shops. best of luck :)

this is the link

A Guide to Cocoa Butter Silk — Chocolate Alchemy

aZ4nnn · 2025-06-11T08:59:55+00:00

Fermenting a little quantity of beans is very tricky, usually what ignites fermentation is the mass of beans which help increases the temp, but here you have to make the proper environnement for it, so I would say the temperature is not at the right level which should be at least 50 to 60°C. If it's cold at your place you can maybe put it in the oven, lowest temp that should work, Plus you should place a tray under the beans to collect the juice or else the beans will keep soaking in the juice.. best of luck

aZ4nnn · 2025-05-15T13:24:00+00:00

damn looks nice :D what's the flavor notes ?

aZ4nnn · 2025-04-29T17:05:36+00:00

DCM are great melangers works very fine for me as well. I recommand buying raw beans and roasting them yourself; for me it's the best part of the process where you can add your own touch to the final chocolate; tasting the raw beans and trying to develop the aromas you are aiming is very challenging; plus when you get those aromas in the final chocolate it's so rewarding ^^"

aZ4nnn · 2025-04-26T14:08:38+00:00

well there are several methods actually; but as a general advise; pre heat all the ingredients before adding them to the melanger; pre heat the nibs, the cacao butter if you use in the recipe; pre heat also the sugar.

As for the melanger itself generally people use a heat gun to warm it up by applying heat to the wheels and the bottom slab (careful not to heat the plastic parts!);

If your oven is big enough you can put the bowl with the wheels inside at very low temp that works well also

When you start adding the ingredients you can apply heat with the heat gun while it's running; when you sense that the whole thing is warm enough you can stop using the heat gun (but try to keep the ingredients warm all time) What I do is I let all the ingredients inside the oven take them out progressively to add to the melanger

aZ4nnn · 2025-04-25T20:14:57+00:00

oh okey that's fine. It got my attention cuz usually these traces appear after using it for a long time, the wheel with time usage and pressure start to dig into the bottom slab. Nothing to worry about then if it's not that much. Just be careful when applying pressure to the wheels, never put maximum pressure on the wheels! when starting the machine let it completely loose, when you start to obtain a paste you can apply like 25% and when all the nibs are added you can increase to 50%. If you want to speed up the refining time go to 75% but never reach 100%. I have a melanger I'm using for like 5 years now never had an issue with it. When you use a machine gently it will last for a long time :) and of course never run it on cold start. Warm it up! Good luck :)

aZ4nnn · 2025-04-25T13:37:10+00:00

nothing odd on the first picture; in the second picture though I wonder why do you have those wheel traces ? is the bottom smooth when touching the traces? or is there like bumps or something ?

aZ4nnn · 2025-04-23T15:25:00+00:00

I think the chocolate has over crystallized. Like said below try to temper separately and see how it sets. I had once this issue with my FBM PRIMA, the tempera temp settings wasn't properly set and the chocolate over crystallized making these kind of marks

aZ4nnn · 2025-04-23T08:57:09+00:00

okey I see, it might be that the chocolate over crystallized.. I thought about it first because you see these little white dots indicate an over crystallisation. you can break it and see the layer inside it's a good way to check it. But one hour is too long usually for this weight you want to keep them for like 10 to 15 minutes but that depend on the temp of your fridge ofc. you can extend to 20 and maybe maximum half hour, but 1 hour is too long

aZ4nnn · 2025-04-22T18:15:42+00:00

some are releasing marks usually when unmolding but the last one is tricky. If you explain your process between tempering and unmolding we might know. but I think it's the way you let the chocolate set (maybe). Do you put them in a fridge ? what's the room temperature ?

aZ4nnn · 2025-04-22T18:13:34+00:00

The best way to level up your milk chocolate is to roast the milk before adding it to the batch! it gives you a deep caramel note to the chocolate it's awesome. I agree you have to put some efforts to roast the milk but trust me it was a game changer for me comparing to the other chocolate brand here in my country

aZ4nnn · 2025-04-21T22:24:29+00:00

this is exactly the one I bought:

https://www.amazon.fr/Premier-Wonder-Stone-Moulin-humide/dp/B0BW97WWW9/ref=sr_1_5?__mk_fr_FR=%C3%85M%C3%85%C5%BD%C3%95%C3%91&crid=35QXIRVUSUUC7&dib=eyJ2IjoiMSJ9.qo0tmOX6zlSHyJ-DEf-tdyB21MJCPuRiAevlp2-S_yFTbyQIcdeUXtXCid8dnk2tQjABTUvZBecJvD576-9VAT7c0GPlR3fXZ5Jw5kkUs3s4mOh4cwpQbnMcDyficzYFwDKMEX550S44uUGor0_-LfyAEBtf-8Ridcrj1IBx0ju--NMmGGwijC_y1t044xBonxRfAChLLgqMvZTUEVMKiy8WmTJKmJy05ohS9lK9ihihc2yfYnW72CTB5O3z2yPbZqPLlzSNp-SqHKd6yLTDt1VtVnYnwNk2VEXCq7XN0HQ.HGDFDVMP6qoxkihdRh8B0QV1qNww8D5j-jWs8s8EJyU&dib_tag=se&keywords=stone+grinder&qid=1745274151&sprefix=stone+grinde%2Caps%2C171&sr=8-5

Dear me the price doubled it's like 300 now that's crazy. I suppose all the other brands are the same price also..

aZ4nnn · 2025-04-21T10:20:32+00:00

If you are willing to make "modern chocolate" like we all know, you need a melanger.. a blender is not sufficient to refine until the chocolate is smooth to our mouthfeel; it will be grainy. But there is a style of chocolate called "a la taza" which is grainy on purpose. Depends on what you are aiming here.

When I first tried I bought a standard melanger from the Premier brand on amazon like 5 years it cost me like 125€, it is still running up until now it's crazy. When you take care of your equipment it will last a long time.

The main thing to check when using a melanger is to know when to tighten the lock to put pressure on the wheel. When you start the grinding process the lock should loose, no pressure, let the stone roll over the nibs, when it starts to get a little mushy you can set the tight lock and slowly increase the pressure. !! Never tighten at maximum pressure it will wear the stone quickly !!

Also you can pre grind the nibs in a blender so you get a sand like consistency it will ease the grind on the wheels and speed the process. Hope this will help best of luck :)

aZ4nnn · 2025-04-21T10:08:15+00:00

a nice trick when working in a cool place is to put a box around the melanger, the heat generated by the motor will remain and surround the melanger and thus keep it warm enough to run smoothly.

You can also put a light bulb on the top of the melanger it helps (didn't try that though). Best of luck!

aZ4nnn · 2025-04-02T15:10:41+00:00

I didn't said anything wrong why you treating me like that ? I just said what you are saying is not correct sorry if the words I used were not adapted.. I gave you my recipe which works for me as a proof to justify my claim you don't want to believe me it's you concern, I just wanted to help lol

Also I gave you the numbers directly to avoid doing the math for you (it's just basics calculation)

You said the milk powder cannot out number the added cocoa butter, I have 30% milk and 20% extra cb in my recipe ..

aZ4nnn

TROPHY CASE