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Subject: North American Fruit Explorers mailing list at ibiblio
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- From: Robert Capshew <rcapshew@insightbb.com>
- To: North American Fruit Explorers <nafex@lists.ibiblio.org>
- Subject: Re: [NAFEX] Apple press pumace
- Date: Fri, 05 Dec 2008 16:15:14 -0500
Subject: [NAFEX] Apple press pumace
<Once you grind the apples and put the pumace in the bucket,
how far can the pumace be compressed normally? In other
words, lets say you started 12" of pumace in your bucket
(not counting the platen) how much compressed pumace would
(not counting the platen) how much compressed pumace would
you have at the end of the pressing?>
I use a 17" Day Equipment hydraulic press and put about
3" of pommace in each cheese. We usually press 5 cheeses
at a time. Each cheese has about 1/2" to 3/4" of pommace
remaining after pressing.
Bob Capshew
S. Indiana
>
> Thanks,
> Mark
> KS
>
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>
> Thanks,
> Mark
> KS
>
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>
> Reproduction of list messages or archives is not allowed.
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> have permission!
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> No exceptions.
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-
[NAFEX] Mark and Geneva Rootstock,
sherwin dubren, 12/05/2008
- Re: [NAFEX] Mark and Geneva Rootstock, Mark Angermayer, 12/05/2008
- <Possible follow-up(s)>
-
[NAFEX] Mark and Geneva Rootstock,
Pete Tallman, 12/05/2008
- Re: [NAFEX] thread blight, Donna &/or Kieran, 12/05/2008
-
[NAFEX] Apple press pumace,
Mark Angermayer, 12/05/2008
- Re: [NAFEX] Apple press pumace, Claude Jolicoeur, 12/05/2008
- Re: [NAFEX] Apple press pumace, akmanty, 12/05/2008
- Re: [NAFEX] Apple press pumace, Robert Capshew, 12/05/2008
- Re: [NAFEX] Apple press pumace, D Stubbs, 12/05/2008
- Re: [NAFEX] Mark and Geneva Rootstock and Ottawa-3, David . Maxwell, 12/05/2008
- [NAFEX] Mark and Geneva Rootstock, w3cmp, 12/06/2008
- Re: [NAFEX] Mark and Geneva Rootstock, Jwlehman, 12/06/2008
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