TEMPERING
process is not conducive to mass-production. Similarly, factory workers have a skillset dedicated to producing consistent quality products rapidly, rather than delicate treats. With two different sets of skills required, it would be impossible to deliver the units our customers require without the involvement of automation.
“Our technology is able to bridge the gap between traditional skills employed by master chocolatiers and today’s more automated solutions when it comes to the tempering process. We can help connect creativity and precision with capability. In doing so, we are able to help chocolate producers create greater outputs of tempered chocolate, created with the art of chocolatier for each element of confectionary production.”
Everyone who has ever worked with chocolate will know
that it can be very frustrating, and rewarding, in equal measure! The tempering process is no exception. It is key to defining the final product quality – in terms of appearance, mouthfeel and melting quality.
The tempering process involves a great deal of science, and skill, and thankfully today, there is increasingly clever technology available to help chocolatiers ensure that the tempering process undertaken is right for their product and can help ensure consistent quality, batch after batch. However, it would seem that the skills of the chocolatier are by no means redundant.
We ask Mike what the most frequently encountered tempering challenges being faced by chocolate producers today are. “Without a doubt, poor process control and imbalance are the biggest issues, which will lead to uncontrolled variables,” he answers. “When this occurs, the end product can vary significantly, with under-tempered and over-tempered outputs generated more often than perfectly tempered chocolate. “Today’s equipment can help overcome these challenges
by increasing process controls and reducing the risk of human error. With such strict temperature requirements, continuous monitoring and alerts of change allow for quick action when variations occur and are critical to the process remaining stable and fruitful.” Similarly, with ever-improving technological advances, choosing the correct system is key to achieving the desired output. The Wolf HYBRID, for example, which is available from Premier Forrester, can provide a solution for tempering decorating chocolate, with ultra-low consumption whilst maintaining a perfect temper index with no temper creep – something that often poses a significant challenge. “Helping customers choose the right solution is why we offer a bespoke process engineering service, to ensure the equipment solves the problem perfectly every time,” says Mike. Abi Carter, Sales and Marketing Executive at Premier Forrester, takes up the story, discussing the role of automation in tempering the tempering process. She says: “Master chocolatiers have traditionally worked with precision and expertise. However, their skills take time to hone and the
KennedysConfection.com Kennedy’s Confection November 2022 25
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40
