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How to get a uniform batch of well-tempered chocolate
The compressor cooled chocolate batch tempering concept performed by Chocoma compressor cooled melting and tempering machines, ensures a uniform batch of tempered chocolate. This will fulfill the first condition for first class pralines and chocolate based products. The batch concept implies that the entire batch of chocolate is first melted, then the entire batch is cooled and finally the entire batch is re-heated to the final tempering temperature.
All Chocoma batch melting and tempering machines with a volume of 12 kg, 20 kg and 2 x 20 kg are cooled by means of a compressor.
The temperature set points related to the tempering process are all controlled by the chocolatier. The automatic or semi-automatic control system, ensures an exact tempering process of the complete batch of chocolate, per the settings done by the chocolatier. Once the tempering is completed the chocolate will stay ready for production the following hours.