Tuesday, November 18, 2014

Tip #151: Get Employees to Flip Large Moulds

It is almost the season for making life-size chocolate Santas. Ok, we realize they aren’t really life-size but some of the pretty large ones could definitely be life-size for a child!

Either way, this week on the blog we have a small but useful tip to help you evenly distribute the chocolate in your life-size moulded Santa Claus. Since these huge moulds aren’t likely to fit on a mould spinner, most candy makers seem to have a special way of spinning and flipping the moulds to be sure the chocolate doesn’t all gather on one side as it hardens. To help with this process our tip is to make a rule for your staff that each time they walk by the mould they need to flip it.

Be sure every staff member knows and understands the reason for this rule is to evenly spread the chocolate inside the mould to help ensure they’ll follow it. Additionally, it would be wise to assign a staff member to be in charge of ensuring the mould is flipped on a regular schedule. For example, if it needs to be flipped every five minutes and no one walks by for 10 minutes, this staff person would be the one to flip it at the five minute mark. It would probably be helpful to have a pen and paper chart nearby for staff to initial and write the time when they flip the mould.

By involving all staff to flip your extra large moulds you’ll be creating a team environment where everyone pitches in, in addition to adding an element of quality control,  

P.S. This tip came from our Mechanics of Chocolate Moulding education course held last fall. Attend RCI’s next education course, Chocolate Boot Camp®, by registering online today at retailconfectioners.org/bootcamp.

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