TEMPERING
“Without a doubt, poor process control and imbalance are the biggest issues, which will lead to uncontrolled variables”
Image supplied courtesy Premier Forrester
properties (cocoa butter content, cocoa mass, etc) which create distinct structures and dictates the perfect tempering temperatures.
Production process: The production type (moulding, spinning, decorating etc) will require different chocolate viscosity, which will change the optimum cooling temperature. During tempering, each element can create variables and cause-and-effect within the rest of the process – for example: Bulk storage tank: As the beginning of the process, this is critical to the outcome. The storage tank must have a stable temperature and be well stirred to ensure consistency throughout the tank.
Day tank: The product in the day tank must achieve 45°C consistently. If this varies, the whole process will spoil as the liquid chocolate will not enter the tempering chamber at the same temperature to begin the crystal seeding process. Pipework: Once the chocolate has reached the required temperature at each stage, it must be maintained during
24 Kennedy’s Confection November 2022
movement to the next phase. The temperature of all pipework must therefore be monitored and controlled with relevance to the process stage.
Throughput: The throughput itself must remain consistent otherwise the temperature control measures will become ineffective. Deseeding: This must be completed properly and effi ciently every time to ensure the liquid returned to the day tank has been completely de-crystallised. Faltering at this critical stage will generate temper creep over time, resulting in unusable over-crystalised chocolate and signifi cant wastage. Mike explains that, poor control of any of these variables will lead to an unbalanced system and an inconsistent end product with over-tempered and under-tempered chocolate occurring regularly. “Over-tempered chocolate will have a dull appearance with less contraction and high viscosity, while under-tempered chocolate will have little or no contraction, low viscosity, rapid bloom and a greasy surface,” he says.
KennedysConfection.com
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