After the pure chocolate is ground and refined, slurry temperature is higher,around 45℃, due to higher temperature, no crystals can be formed inside the chocolate, During the production process of chocolate from a liquid slurry to a solid, it is necessary to carry out strict continuous temperature adjustment in line with the chocolate crystallization process for the liquid chocolate slurry.
250L Chocolate Temperature Adjuster is a kind of continuous chocolate temperature adjuster, it is is divided into the following four temperature adjustment zones
The first-level temperature zone cools the high-temperature slurry to 31°C, so that the grease produces crystal nuclei
The secondary temperature zone cools the 31°C slurry to 29°C and gradually produces crystal form
The third-level temperature zone cools the slurry at 29°C to 27°C, the proportion of crystal forms increases, and some of unstable crystal becomes stable crystal forms.
The fourth temperature zone will raise the slurry at 27°C to 29°C～31°C. The unstable crystal form below 29°C will melt and the stable crystal form will be retained.
After this tempering stage, very complicated crystallization, melting, and recrystallization occurred in the inside of the chocolate.finally get the highest proportion of stable chocolate crystal form.
The finished product made in this way has the following remarkable features:
The quality is stable and dense
Bright colors and smooth appearance
Improve the texture of finished chocolate, increase the brittleness of chocolate products, and make the entrance crisp
Conducive to the demoulding of the finished chocolate and the continuity of the production process
Long shelf life of finished products
Therefore, the tempering of chocolate plays an important role in the production process of chocolate. This equipment can be applied to any occasion where temperature adjustment is required. This equipment can strictly control the temperature required for each stage of the chocolate tempering process. The target temperature can be set according to actual needs.
The follow-up temperature accuracy is high, and the accuracy of the chocolate slurry temperature control system at all levels reaches ±0.2℃ to ensure the smooth demoulding of the finished chocolate and obtain the highest quality chocolate finished product.