The chocolate tempering machine is a specialized device used in the chocolate making process to ensure that chocolate maintains its smooth appearance, smooth texture, and appropriate fracture during solidification. Tempering is a crucial step in chocolate production, as it involves carefully controlling the temperature of melting chocolate and stabilizing its cocoa butter crystals.
So what is its working principle? Let’s take a look together:
Melting: The first step in tempering chocolate is to melt it. Raw chocolate, usually chocolate chocolate (high-quality chocolate with high cocoa butter content), is cut into small pieces and placed in a container in a lighter. The machine gently heats the chocolate to completely melt. The temperature rises to approximately 45-50 ° C (113-122 ° F).
Cooling: After the chocolate melts, the machine will lower the temperature, usually to around 27-28 ° C (80.6-82.4 ° F). This cooling process is crucial for the formation of stable cocoa butter crystals in chocolate.
Reheating: After cooling, the machine slightly increases the temperature of the chocolate, usually around 31-32 ° C (87.8-89.6 ° F). This step promotes what is known as β The formation of specific cocoa butter crystals makes chocolate appear smooth and have a good taste. It also ensures that chocolate remains in a fluid state during molding, core wrapping, or other production processes.
Maintain temperature: The lighter is equipped with precise temperature control mechanisms, usually using heat exchange systems such as water or air, to maintain the chocolate at the desired temperature throughout the entire production process. Some machines also have mixing mechanisms to ensure uniform temperature distribution.
The chocolate lighter is used to heat and cool chocolate to a specific temperature and rate to obtain the desired texture and glossiness.
And it comes in various types, including:
Batch processing machine: This machine loads solid chocolate and heats and cools during the batch processing. It is suitable for small and medium-sized batches.
Continuous processor: This machine continuously heats and cools liquid chocolate. It is suitable for mass production.
The components of the chocolate lighter include heating device, cooling device, pumping device, etc.
The importance of tempered chocolate lies in obtaining the desired texture, appearance, and flavor in the final product. After appropriate tempering, chocolate has a smooth surface and texture, and after hardening, it will emit a satisfactory popping sound. It also has a stable crystal structure to prevent the formation of white stripes or flowers during cooling and curing.
Manual tempering may be a delicate process as it requires careful monitoring of temperature and continuous stirring. The chocolate lighter automates this process, ensuring consistency and efficiency in chocolate production.
These chocolate tempering machine come in various sizes and configurations, from small desktop devices for handmade chocolate machines to large-scale industrial machines for mass production. The selection of machines depends on the production scale and specific requirements of chocolate manufacturers or chocolate manufacturers.
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