An industrial chocolate tempering machine is essential equipment in chocolate production to ensure that the chocolate has a smooth, shiny texture that melts in the mouth. Let's explore the purpose and functioning of this device:
What is it for:
Chocolate tempering: The chocolate tempering machine is used to carry out the tempering process, which is essential to give the chocolate its desired characteristics, such as shine, smooth texture, resistance to touch and correct melting point.
Crystallization stabilization: During tempering, the chocolate crystallizes, and the temperer helps stabilize these cocoa crystals to prevent the formation of undesirable crystals, ensuring a high quality final product.
How it works:
Heating phase: The process begins by heating the chocolate to melt all the crystals present. The tempering machine has a reservoir where the chocolate is heated to a temperature higher than its melting point, allowing all the crystals to dissolve.
Controlled cooling: Next, part of the chocolate is cooled in a controlled way, generally using heat exchangers or cooling coils present in the tempering machine. This promotes the formation of stable crystals.
Gentle reheating: After cooling, the chocolate is gently reheated to a temperature slightly lower than its melting point, eliminating unwanted crystals and maintaining stable crystals formed during cooling.
Temperature maintenance: The tempering machine maintains the chocolate at a constant temperature, allowing it to be used as needed in chocolate production.
Advantages of tempering:
Shine and texture: Tempering gives chocolate an attractive shine and smooth texture when solidified.
Thermal stability: Tempered chocolate has greater thermal stability, better resisting temperature variations without losing its desired characteristics. Shorter hardening time: Tempered chocolate hardens more quickly when cooled, which is crucial in industrial processes. In summary, the industrial chocolate tempering machine is an essential component in the production of chocolates, ensuring the quality and consistency of the final product through the tempering process, which directly influences the sensorial and aesthetic characteristics of the chocolate.
Continuous Temperadeira TPR model 30 with a capacity of 30 kg/h of chocolate. Hebleimar Mark technical features: direct Cooling cylinder R134A. initial Heating 20 minutes. type * k12k resistance heating * heating Liquid water. water circu...
Jaf Inox Disc Temperers are designed and manufactured with the goal of making the tempering and molding task for the chocolate industry more practical and quicker according to the viscosity, temperature, brightness and other phy...
-200 ML model line consists of the following facilities: -continuous Temperadeira TPR model 30 with a capacity of 30 kg/h of chocolate. technical characteristics: direct Cooling cylinder R134A. initial Heating ...
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