Introduction of Chocolate Tempering Machine from Chocolate Machine Suppliers

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Chocolate Machine Suppliers' Chocolate Tempering Machine is a countertop electronic mixing and heating pot or appliance designed to eliminate all the guesswork and manual labor of tempering chocolate.

 

Chocolate Machine Suppliers' Chocolate Tempering Machine is a countertop electronic mixing and heating pot or appliance designed to eliminate all the guesswork and manual labor of tempering chocolate. It heats the chocolate to the correct temperature while continuously mixing it, creating a special crystal shape in the molecular structure. This gives the final product an attractive appearance and smooth mouthfeel.

Raw chocolate melted into candy must be tempered to make it crisp and smooth. Without tempering, the chocolate dries to a very dull, unattractive and uneven color with gray streaks. Also, it becomes chalky and grainy on the tongue.

Chocolate tempering machines solve this problem by automating the process of making the molecular crystals of chocolate assume a specific, uniform structure, known as the Beta V type. It heats the chocolate to a very precise temperature, then cools it slightly before reheating it while mixing the chocolate in a prescribed manner. Combining heating to the exact temperature (different for semisweet, milk and white chocolate) and mixing to just the right temperature allows for proper crystal formation.

Computer-controlled equipment can keep chocolate in the tempering melting stage for hours at a time, allowing chocolatiers to make candies without having to handle the tempering process themselves. As the chocolate cools, it becomes even, glossy, and crispy, but melts to a smooth, creamy consistency on the tongue.

To temper chocolate without a machine, cooks must use a double boiler, a candy thermometer that registers temperatures as low as 82.4°F (28°C), and a rubber spatula. However, even small changes in chocolate temperature can spoil the results, with over-mixing causing fat separation and under-mixing preventing Beta V crystals from forming. Even if the chocolate is successfully tempered, the chocolatier must constantly heat it on and off to keep it tempered while making the candy.

For more product-related information, please click: Chocolate Production Line

 

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