Tempering & Enrobing - Keylink


FIE REVIEW


BOOSTYour with Time-Saving CHOCOlate Making


Productivity Machinery T


Lyndsey Hall, Marketing Executive at Keylink explores the journey towards efficiency and quality in chocolate production with the transformative power of automated machinery.


here are a few signs that you might be ready to take your chocolate or bakery business to the next level: You’re struggling to fulfil your orders during busy periods and frustrated


that you can’t produce chocolates quickly enough. You have problems with wastage or shelf life because of imperfectly tempered chocolate. Or, your business is overly reliant on you, or one skilled member of staff. If that sounds like you, then it could be time to consider investing in a new machine that will increase your capacity, boost your productivity, and improve the quality and consistency of your chocolate products.


How do you know when your business is ready for chocolate machinery? Whether your current setup involves a


10 Kennedy’s Confection February 2024


microwave and a traditional wheel machine, or a tabletop temperer such as a Martellato Digital Meltinchoc holding tank and the seed method, you may reach a point where you’re at full capacity and your business is unable to grow.


Or perhaps the time it’s taking you to make your chocolates means your business is less profitable than you’d like, and investing in growth is more challenging. If you’re using a tonne or more of chocolate or coating each year, moving to an automatic, continuous chocolate tempering machine would almost


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