TEMPERING AND ENROBING
turn the temperature down and add seed – in our case chocolate buttons. Within 20-30 minutes the chocolate will be tempered, with the tempering machine then keeping the chocolate at the right temperature until we need it for enrobing or moulding. The tempering machines which we have owned for well over a decade, is able to temper up to 240lbs per day. We recently purchased a new machine that can temper 400lbs per day and dispense chocolate into moulds in precise quantities which is very exciting for us.”
Keeping your temper So, as Dean has pointed out, when it comes to chocolate production, pretty much everything revolves around getting the tempering process right and because it will define the quality of the finished product. However, it is also a challenges process, being one of the most potentially changeability elements of the production process, and one which is also susceptible to changes in temperature, humidity and moisture. One producer of chocolate chips, with a very liquid and
low viscosity chocolate, was faced with two problems. The first was that a standard depositor could not handle the mass, resulting in leaking pistons and the need for special depositor parts. Its other problem was the size and thickness of the
chips which had led to a lower throughput when using a traditional temper machine on this particular mass. A tempering solution was found by Aasted with its
StellaNova technology which gave the company the ability to adjust the exit temperature and the number of crystals separately, enabling it to make the chocolate more viscous
“The tempering process forces the crystals in chocolate to align and it is this that creates a crisp
chocolate finish that is uniform in colour and has a satisfying snap and good mouth feel”
so that a standard depositor was able to handle it without suffering from build-up in the hopper. Simultaneously, this also allowed for the same size and thickness chips and the same throughput as average chocolate chip production.
Checking things out Prefamac Chocolate Machines developed its Clooney1 tempermeter to help chocolatiers ensure perfectly tempered chocolate for every batch and helping to avoid over- or under-crystallised chocolate. The big advantage of the Prefamac solution is that
the temper index is known within just five minutes and it also ensures that operators are quick to perform this necessary check. How does it work? Once the machine is switched on
its cooling unit will quickly reach a temperature of 8°C (constant) and it is then ready for use. A metal container,
KennedysConfection.com
Kennedy’s Confection October 2023 35
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 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52
